Thursday, June 30, 2011

Broccoli Crunch

 Broccoli Crunch
3 lbs broccoli florettes
1 medium red onion, diced
½ cup raisins or cranberries

2 tablespoons brown sugar
2 tablespoons honey
¼ teaspoon cayenne pepper
1 cup cashews

½ cup soy milk, plain and unsweetened
1 cup olive oil
¼ teaspoon apple cider vinegar
¼ teaspoon agave
½ teaspoon salt
1 tablespoon lemon juice
¼ teaspoon dry mustard
1 small chipotle pepper in adobo sauce

Cut broccoli into bite size pieces.  Add onions and raisins, place in a mixing bowl refrigerate until ready to use.
For the brittle:  Mix together brown sugar, honey and cayenne add the cashews and mix until cashews are covered.  Spread mixture on a greased sheet pan and bake for 4 minutes in a 350 degree oven.  Cool then break brittle into pieces.
For the dressing:  Put dressing ingredients in the blender and process until it is thick.  Refrigerate until ready to use.
Add cashew brittle and 1 cup dressing to broccoli & raisins and toss.
Broccoli crunch hold well in refrigerator up to 5 days, add more dressing prior to each serving.
Use the remaining dressing as a vegan chipotle mayonnaise.

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