Guilt Free West Coast Veggies

Name: Guilt Free West Coast Veggies
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 4 serving(s)
Ingredients: 1 cup asparagus tips, trimmed and steamed; 1 cup carrot, sliced thin, cooked; 2 red onions, diced, steamed; 1/4 lb mushroom, sliced and steamed (or sauteed in 2 tablespoons chicken broth); 1 cup cauliflower floret, steamed; 1/4 cup soy sauce or 1/4 cup reduced sodium soy sauce; 1/4 cup rice wine vinegar; 1 tablespoon Dijon mustard (optional); 2 tablespoons sesame seeds, toasted (2 minutes in medium-high pan); 1/4 cup nonfat sour cream; 6 tablespoons parmesan cheese; 2 tablespoons Butter Buds; 1/2 cup evaporated skim milk, up to 1 cup to desired consistency

Submitted by KateL

"Entered for safe-keeping. From Sam Miles's "Guilt Free Gourmet". The sauces have also been saved separately as Guilt Free West Coast Asian-style Sauce and Guilt Free West Coast Cheese Sauce. Note that carrots will take a few minutes more to cook than other vegetables."

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photo by Outta Here

Ready In:: 27mins
Ingredients:: 13
Serves:: 4

ingredients

VEGGIES
1 cup asparagus tips, trimmed and steamed
1 cup carrot, sliced thin, cooked
2 red onions, diced, steamed
¹⁄₄ lb mushroom, sliced and steamed (or sauteed in 2 tablespoons chicken broth)
1 cup cauliflower floret, steamed
SAUCE 1 - ASIAN-STYLE SAUCE
¹⁄₄ cup soy sauce or 1/4 cup reduced sodium soy sauce
¹⁄₄ cup rice wine vinegar
1 tablespoon Dijon mustard (optional)
2 tablespoons sesame seeds, toasted (2 minutes in medium-high pan)
SAUCE 2 - CHEESE SAUCE
¹⁄₄ cup nonfat sour cream
6 tablespoons parmesan cheese
2 tablespoons Butter Buds
¹⁄₂ cup evaporated skim milk, up to 1 cup to desired consistency

directions

Steam vegetables, allowing additional time for carrots.
While vegetables are cooking, choose from Sauce 1 or Sauce 2, combine the sauce ingredients in a small saucepan, bring to a boil, then simmer for 5 minutes.
Serve veggies while hot with a small amount of sauce poured over.

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Reviews

WOW! Great combination of vegies. I used the Asian sauce and it was perfect. I had planned to have a little leftover to chill and use on a salad the next day, but we just kept eating them and they were gone. I think this would be a great chilled dish during the summer.

Outta Here
Reviewed for 123HITS Cooking tag game. Great recipe..........I substituted sliced zucchini for the asparagus and everything turned out wonderful. I think you could use many different vegetable combinations. I used the Asian sauce and look forward to trying the cheese sauce soon.

linguinelisa
I enjoyed the veggie combination....quite beautiful together! I used the Asian sauce, and found it a bit too vinegary for me. Really enjoyed the wonderful colors in the vegetables. Plus they are easy to put together. Thanks for sharing! Made for 123 Hits Tag.

breezermom
I omitted the mushrooms and used the Asian version sauce. While I think next time I should use the low sodium soy sauce this was a great side dish.

Nyteglori
I made this with the asian sauce (I'm allergic to milk but would LOVE to try the cheese sauce), and altered the method slightly. Instead of steaming the veggies I braised the cauliflower first (8-10 min) in about a quarter cup of chicken broth, then added the rest of the veggies, covered my pan, and let braise/steam in what little of the broth was left for another five minutes or so. Then I just added the sauce to the veggies to cook for a few. It was absolutely delicious...I ate it all off my plate before I touched one of my favorite entrees (recipe #45809)! Thanks KatieL, will be making often!

Three Kids Make Me Crazy

Tweaks

Reviewed for 123HITS Cooking tag game. Great recipe..........I substituted sliced zucchini for the asparagus and everything turned out wonderful. I think you could use many different vegetable combinations. I used the Asian sauce and look forward to trying the cheese sauce soon.

linguinelisa