Guilt Free West Coast Veggies

• 1 cup asparagus tips, trimmed and steamed
• 1 cup carrot, sliced thin, cooked
• 2 red onions, diced, steamed
• 14 lb mushroom, sliced and steamed (or sauteed in 2 tablespoons chicken broth)
• 1 cup cauliflower floret, steamed
• 14 cup soy sauce or 14 cup reduced sodium soy sauce
• 14 cup rice wine vinegar
• 1 tablespoon Dijon mustard (optional)
• 2 tablespoons sesame seeds, toasted (2 minutes in medium-high pan)
• 14 cup nonfat sour cream
• 6 tablespoons parmesan cheese
• 2 tablespoons Butter Buds
• 12 cup evaporated skim milk, up to 1 cup to desired consistency

1. Steam vegetables, allowing additional time for carrots.
2. 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.
3. Serve veggies while hot with a small amount of sauce poured over.

carrot, red onions, mushroom, cauliflower floret, soy sauce, rice wine vinegar, sesame seeds, nonfat sour cream, parmesan cheese, butter, milk

Taken from www.food.com/recipe/guilt-free-west-coast-veggies-352040 (may not work)