4 1/2 cups small broccoli florets
2 1/2 cups small cauliflower florets
1 1/2 cups sliced carrots
1 Tbsp. canola oil
1 tsp. salt
1 tsp. ginger
1 tsp. cumin
1/2 tsp. ground coriander
1/2 tsp. ground nutmeg
1/2 tsp. crushed red pepper flakes (or more for a spicier dish)
1 cup vegan sour cream (try Tofutti brand)
2 Tbsp. cider vinegar
1 Tbsp. agave nectar or Suzanne’s Just Like Honey
1/2 cup thinly sliced green onions
1/2 cup toasted pine nuts
• Steam the broccoli, cauliflower, and carrots until cooked but still crisp. Rinse under cold water.
• In a small skillet over medium heat, combine the canola oil, salt, ginger, cumin, coriander, nutmeg, and red pepper flakes. Cook for 2 minutes, until lightly browned. Stir constantly.
• In a large bowl, combine the spice mixture, vegan sour cream, vinegar, and agave nectar. Add the broccoli mixture and toss to coat. Stir in the green onions and garnish with the pine nuts. Serve immediately.
Makes 6 servings