We have learned that when eating out it is best to ask for exactly what you want. Lately I have been pleasantly surprised that the kitchen staff understands what low-fat vegan requires. Many chefs can get very creative in using spices and healthy ingredients. Sometimes we are not that lucky and steamed veggies are just that, steamed veggies with no spice at all. Those are the times that a little lemon spritz or even a drizzle of salad dressing from home is in order. Here is a recipe from Julieanna Hever, M.S, R.D., C.P.T that is a big hit in our house.
Steamed Veggie Sampler
4 large cloves of garlic peeled
1 ½ cups cauliflower florets
1 ½ cups broccoli florets
1 cup diagonally cut carrots
1 cup sugar snap peas, ends trimmed
1 ½ cups 2 in long diagonally cut asparagus, ends trimmed
¼ cup low sodium vegetable broth
1 TB chopped fresh dill or thyme
Salt to taste
Freshly ground black pepper
Juice from 1 lemon
- In a large pot with 2 inches of boiling water and steamer basket add garlic, cauliflower and broccoli and steam for 2 minutes. Then add carrots and sugar snap peas. When they are crisp add asparagus and steam for additional 2 minutes
- Transfer steamed vegetables to a large bowl, Chop garlic and add to vegetables if desired.
Add vegetable broth, parsley, dill, salt and pepper. Toss well to combine. Squeeze fresh lemon juice over vegetables and serve hot.