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So, I think this would be pretty simple to make low cal(READ->NO FAT) by substituting different dressing. Anyways, I just got this
recipe in an email, so I thought I'd share. Somebody was talking about mashed cauliflower a couple days in the regular forum. I think
I'll try my variation this weekend!
Prep Time: 5 minutes
Total Time: 20 minutes
Makes: 8 servings, 1/2 C each (but recipe can easily be halved)
8 C Cauliflower Florets (about 1 small head)
1/4 C Kraft ranch Dressing (substitute fat-free!!!!)
1 green onion thinly sliced
Bring water to a boil in large saucepan. Add cauliflower. Cook 15 minutes or until cauliflower is very tender. Drain Cauliflower.
Return to Saucepan. Add dressing. Mash until light and fluffy. Sprinkle with onions. The recipe from the website also says it will get a
better texture if you put it through a food processor.
Scrambled Tofu (1 serving)
2 fresh shiitake mushrooms
⅓ red onion
½ small red pepper, cored and seeded
1 clove garlic, minced
Canola or olive-off based spray
4 oz. firm tofu
½ tsp. turmeric
½ tsp. ground thyme
Finely chop the mushrooms, onion, and red pepper. Spray a nonstick skillet with oil. Saute the garlic, mushrooms, onions, and red
peppers. Add the tofu and mash until it is scrambled and all the ingredients are blended. Season with turmeric and thyme. Garnish
with barbecue sauce, to taste.
California Corn Salad (2 Servings)
1 ½ large red peppers, cored and seeded
1 ½ large green peppers, cored and seeded
2 summer squash
1 cup eggplant
1 ½ ears corn
1 cup lettuce
1 cup nonfat cottage cheese
1 large stalk celery, chopped
½ tbsp. black walnuts, chopped
This recipe can be prepared with raw or cooked vegetables.
To serve raw, chop the peppers, zucchini, and squash (omit the eggplant) into corn kernel size pieces. Remove the kernels from the
corn cob. Mix the vegetables together.
To serve cooked, cut the peppers into strips and drop into boiling water for 1 minute. Remove with a slotted spoon and drop into cold
water. Dice the zucchini, squash, and eggplant, and remove the kernels from the corn cob. Add to boiling water. Parboil for 2 minutes.
Tear the lettuce leaves into pieces and mix with the raw or cooked vegetables and the cottage cheese. Garnish with chopped celery
Chilled Leafy Pottage (Serves 2)
1 bunch fresh spinach, cleaned, or 1 10-oz. package frozen
1 medium summer squash, cubed
1 medium cucumber, peeled and cut in quarters
3 cups lettuce
2 cups low-fat buttermilk
2 tbsp. chopped parsley
¼ small onion, minced
Steam spinach in 1 cup of water for 5 minutes. Add the squash and steam for 5 minutes. Reserve the cooking water. Combine the
spinach, squash, cooking water, and cucumber in a blender. If your blender is large enough, add the lettuce and 1 cup of the
buttermilk. Otherwise, blend separately. Combine all ingredients with remaining buttermilk, parsley, and onion in a large bowl. Chill.
Roasted Vegetables (4 Servings)
1 tbsp. olive oil
1 cup vegetable bouillon, prepared with ¼ cup water
3 medium onions
24 cloves garlic
1 tsp. sweet potato
1 tsp. large parsnips
1 tsp. carrots
2 small eggplants
2 green peppers
4 celery stalks
3 tbsp. balsamic vinegar
1 tsp. rosemary
1 tsp. thyme
1 tsp. pepper
Preheat oven to 400 degrees. Mix olive oil with vegetable broth. Set aside. Peel and slice the onions into ¼-inch rounds. Peel and
separate the garlic cloves. Slice the sweet potato into ½-inch rounds. Slice the parsnips and carrots into ¼-inch rounds. Cube the
eggplant. Seed and quarter the peppers. Slice the celery into 1 inch pieces.
Mix the onions, the garlic, sweet potato, parsnip, carrots, and eggplant together in a large baking pan. Add the olive oil and broth and
mix thoroughly. Bake for 20 minutes. Add the green peppers and celery and cook another 10 minutes. All vegetables should be slightly
browned. Remove from the oven and drizzle with balsamic vinegar and toss with rosemary, thyme, and pepper. Serve hot or at room
Stuffed Bell Peppers in Beer Sauce (2 Servings)
Stuffed peppers: ½ cup dry soybeans or 1 8-oz. can prepared soybeans
2 medium green peppers
2 medium red peppers
½ oz., 2 strips, wakame, kombu, or kelp seaweed
½ cup millet
1 cup diced tempeh
½ cup chopped onions
1 medium carrot, grated
¼ cup chopped parsley
⅓ cup, 2 oz.+, tomato paste
1 tsp. ground allspice
Sauce: ½ cup minced onions
Canola- or olive-oil based spray
⅔ cup ketchup or ½ cup tomato paste
2 tsp. Worcestershire sauce
⅓ cup beer
Black pepper to taste
If using dry soybeans, soak overnight and simmer in a medium pot with 2 cups of water for 1 hour. Drain and set aside. Preheat the
oven to 350 degrees. Cut the tops off the peppers and reserve the tops. Clean out the seeds inside the pepper. Soak the seaweed in
warm water for 10 minutes. Drain and cut it into bite size pieces.
Cook the millet in 1 ½ cups of water for 30 minutes, until all the water is absorbed. Add the seaweed and tempeh for the last 15
minutes. In a large bowl combine the canned (or fresh prepared) soybeans, the millet mixture, chopped onion, carrot, parsley, tomato
paste, and allspice. Stuff each pepper until it bulges. Top with reserved caps and bake for 40 minutes.
For the sauce, stir fry the onion in a nonstick skillet sprayed with olive oil. Add the ketchup or tomato paste and the Worcestershire
sauce. If the sauce is too thick, add beer for desired thickness and black pepper to taste. Simmer for a few minutes, then pour over
the stuffed peppers and serve. RECIPES PAGE 1, PAGE 2, PAGE 3...