Broccoli Cauliflower Peasto
If you’re looking for a high nutrient-per-calorie ratio meal plus great taste, here you go. This dish is ridiculously low in calories, yet amazingly satisfying. I had it for lunch, and dinner never even entered my mind! I was still full. Guess it’s because there is a lot of VOLUME to the dish as well as a lot of nutrients. Pretty cool, huh?
The “peasto”—pesto sauce made with sweet peas—is deliciously creamy and delightfully sweet. The kelp noodles are fun and different. They look like glass noodles (the ones made from mung beans) but the texture is not at all similar. They are actually a little crunchy! They’re great in a salad, but I thought I’d try them warmed in this dish and they worked well. They don’t have much flavor, so they go well in just about any dish, picking up the flavors of whatever ingredients you’re using!
Ingredients
1 small head broccoli
½ head or small head cauliflower
4-5 stalks green onions
1 12 oz. package kelp noodles (find in Asian markets or online here)
~ for the sauce
1 12 oz. package frozen sweet peas, thawed
1½ cups unsweetened soy milk (or other non dairy milk)
bunch of fresh basil (about ½ cup if it were chopped)
1 tsp onion powder
2 cloves fresh garlic
Method
Cut up the broccoli, cauliflower and onion into bite-sized pieces. Save one or two onions to garnish the finished dish.
Steam the veggies until just tender.
Heat a pot of water large enough to accommodate the noodles.
When the water is hot but not boiling, place the noodles in and leave only until they are warm/hot. Don’t boil them. You can just take them off the heat and leave them in the water to keep warm.
To make the sauce, place all sauce ingredients into a blender and blend until smooth. I recommend Vitamix blenders because they rock!
Transfer the sauce to a pot and heat until warm.
Mix everything together.
Add love and serve. 💗
Serves 2-4. Enjoy!