Recipe - Holiday Veggie Platter

1 cup Broccoli florets
1 cup Green beans; trimmed
1 cup Snow peas
2 cup Whole cherry tomatoes
1 small Zucchini; cut or sliced up diagonally
1 cup Lowfat sour cream or pureed
silken tofu
2 teaspoon Minced green onions
1 teaspoon Minced garlic
1 teaspoon Stoneground mustard
1 teaspoon Dried tarragon
Salt; to taste
1 lg Red or green bell pepper
Top cut off and seeds
removed
12 SERVINGS LACTO/VEGAN

Alternating red and green vegetables on this party platter makes a festive
presentation.

Blanch broccoli and green beans in boiling water until bright green, about
30 seconds. Remove with slotted spoon to bowl of ice water.

Arrange all vegetables on serving platter. In small bowl, mix sour cream,
green onions, garlic, mustard and tarragon. Spoon mixture into bell pepper.
Set bell pepper in platter in center of vegetables.

VARIATION: Make dip recipe and add One half cup thawed and squeezed dry chopped
spinach. Offer both dips with the platter.

PER SERVING: 41 CAL.; 2G PROT.; 1G TOTAL FAT (0 SAT. FAT); 8G CARB.; 0
CHOL.; 64MG SOD.; 2G FIBER.

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Mar 10, 1999.

Recipe by: Vegetarian Times, December 1997, page 26

Converted by MM_Buster v2.0l.