Curried Cauliflower – Phul Gobi (Pithwali)

Ingredients

2 lb Cauliflower (flowerets)

2 cup Onion, chopped finely

2 TBLspoon Ginger

2 hot Chilies

½ teaspoon Black Mustard seeds

1 teaspoon ground Turmeric

2 TBLspoon Olive Oil

½ teaspoon Cumin powder

1 Tomato, chopped finely

3 TBLspoon Cilantro, chopped

Salt and Pepper (amount to your preference)

Directions

Heat Oil in pan and add Seeds.  Add Onions, Ginger, Chilies, Turmeric and sauté.  Add Cauliflower and Tomato.  Continue to cook mixture.  When tender, add Cumin and Cilantro.  Season with Salt and Pepper and serve.

Abstinent Measuring

1 cup = 1 vegetable

*contribution from Area II Cookbook 2004

Liz Pancake with Apple Topping

Ingredients

1 Apple, cored, pared and cut into chunks

3 TBLspoon Oat Bran

¼ teaspoon Cinnamon

1 teaspoon Artificial Sweetener (Splenda recommended)

¼ cup Egg Substitute

2 oz Ricotta Cheese

¼ teaspoon Baking Powder

Directions

Preheat small shallow pan for Pancake.   Place chopped Apple in microwavable bowl with ½ cup Water, Cinnamon and 1 packet Artificial Sweetener.  Cook in microwave for three minutes and let stand until Pancake is done.  Combine Egg Substitute, Ricotta, Bran and Baking Powder in small bowl and mix well with fork.  Spray pan with nonstick spray and add Egg mixture.  Cover pan to allow Pancake to steam.  Cook over med heat.  Turn Pancake when browned on bottom and remove from heat when cooked to medium brown on both sides.  Serve hot with Apple topping and enjoy!

Makes 1 serving

Abstinent Measuring

One serving = 3 TBLspoon bran, 1 protein and 1 fruit

Notes

Other varieties

·         If you do not want to top with Fruit, try 2 TBLspoon Sugar-free Syrup on top.

·         Try using ½ fruit in pancake by adding ½ c blueberries to the batter – or heating the Blueberries with artificial sweetener and water to make a topping.

*contribution from Area II Cookbook 2004

Parsnips Au Gratin

Ingredients

8 oz Parsnips, peeled & thinly sliced

1 oz Cheese

½ teaspoon Arrowroot

2 TBLspoon Milk

dash Nutmeg

Salt (amount to your preference)

Directions

Cook Parsnips in microwave in 3 TBLspoon of Water.  Cook on high until done/tender. Discard any remaining Water.  Grate or finely chop Cheese.  Melt together with Milk in a separate small dish.  Blend melted Cheese mixture together with fork adding Arrowroot, Nutmeg and Salt.  Pour mixture over cooked Parsnips and mix thoroughly.  Return to microwave to heat, if needed.

Makes 1 serving

Abstinent Measuring

Each serving = 1 vegetable, ½ protein, ¼ condiment, 2 TBLspoon Milk from coffee reserve

*contribution from Area II Cookbook 2004