I use frozen broccoli so much I need to start mixing ground mustard in with the blend I take to work. I used hald a jar of Everything but the bagel blend and added nooch-mustard would fit right in! I think that helps all par boiled cruciferous?- yes-This is very like my fav lunch which you all have seen a bunch of times, I just use canned lentils instead of chick peas (1/2 can) rinsed in a sieve, on the stove either soft udon noodles or dry ones (occasionally a ramen type), and brussel sprouts instead of green beans. Recently I have been adding frozen kale and wakame to the boiling water also. Pour it over the lentils in the sieve then into the bowl and then dress it up with tamari, rice vinegar, lemon juice, sweet chili and a drizzle of tahini. I usually also add a 1/4 teaspoon of dry Keene's mustard as that is supposed to bring out the sulforaphane in the frozen brussels sprouts. Inexpensive, simple and quick.
Emma JC
I use frozen broccoli so much I need to start mixing ground mustard in with the blend I take to work. I used hald a jar of Everything but the bagel blend and added nooch-mustard would fit right in! I think that helps all par boiled cruciferous?- yes-
I love your combination for the dip. I will have to try that.I made homemade pizza yesterday for lunch. I topped it with fresh tomato, onion, and kalamata olives. I even made a crust dip with veganaise, ketchup, hot sauce, with a pinch of chipotle pepper. It was very tasty. I still had leftovers...for a little while. They seemed to disappear by dinner?