NOT FOR the WEAK at HEARTor BLEEDING HEARTS!

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You can prep this as per the instructions, or you can slap this baby into a toastie maker...

Cauliflower Sandwich Filling

Ingredients

1 head cauliflower
1 teaspoon Dijon mustard
2 tablespoon (to taste) mayonnaise
1 teaspoon lemon juice
salt and pepper
1 sliced tomato
slices of whole wheat bread or pita
sliced red onion (for garnish) (optional)

Directions:

1. Wash and chop the cauliflower into small pieces. Steam in vegetable steamer or microwave until tender (about 5-8 minutes for small chunks).

2. Drain cauliflower well. Place in bowl and mash with potato masher until crumbly.

3. Add remaining ingredients and mix well. Season to taste.

4. Spread filling onto whole wheat bread or stuff into pita. Garnish with tomato slices (or any other vegetable you like on sandwiches).

Alfalfa sprouts or shredded lettuce

Seasoning of choice: Mexican is good on this.

Peel the cuke, slice lengthwise into long thin strips

Heat the tortilla in hot, dry skillet... flip it side to side. You want it soft, NOT crisp.

Spread it with the butter or mayo

Put in 2 or 3 of the cuke strips

Top with the sprouts or the lettuce & roll tightly

3 to a person ain't unreasonable

Thanks Star. I'll try both of those. I get so bored trying to come up with different things.

We went to Izzy's last night and I loved it. Lots to choose from. Les gets impatient with me because I have to have a big salad, then a little soup, then some salmon, chicken and veggies, then a little desert. Takes me forever but I love it! And I ate healthy.

Well...except for those two screw drivers maybe.

Les just heads right to the meat and potatoes...and lots of cinnamon rolls. lol

We did learn to go eat in the bar though...quiet in there. lol

This sounds really really good. I am going back to the whole wheat pitas and the bean sprouts....I changed when the pguy had to have his bread...at least I have us on 100% wheat now.

I love veggies, and this sounds really healthy and yummy! Thanks!!!

A little White onion, quartered and sliced thin

A small head of cabbage, cored, quartered, sliced thin

2 T fresh Lemon or Lime juice

In large skillet, heat oil. Add seeds and tumeric. Allow to sizzle for a moment. Add onion and saute' a few mins, stirring. Add cabbage & salt, mix thoroughly, stir frying, until cabbage begins to wilt. Sprinkle with lemon or lime juice.

I love the sound of all these!

As a matter of fact....I just may snag these "recipes"!

You are more than welcome, CSW ! More than! I'll serve up another one.. lol

(((star))) for a gal after my own heart...........all these wonderful veggie recipes......... i do the cuke pita thing with diced cukes...diced green onion...dollop sour cream tbsp good ceasar dressing..i packet splenda..pinch of dill...salt and pepper mix well fill pita and eat up.....oh yea its yummy

im gonna try some of these too......thanks star!

Gee. it's neat they sound good to you people

I like em! And...

...I'm arears... didn't get back like I said... maybe tomorrow, K?

GARLIC STRING BEANS ( You've never had green beans soooo good. )

4 c's fresh or frozen Green Beans, julienned or cut into 2" pieces

Fresh ground Black Pepper

2 t's Natural Vegetable Broth or 1 Vegetable Boullion

An optional squeeze of fresh Lemon

In large & heavy saucepan, heat the oil, add garlic & beans, sautee' over high heat to sear the beans, stirring ... they must not burn, only sear. Add Thyme, salt, pepper to your taste. Add water & boullion. Bring to boil, covered tightly. Reduce the heat and just simmer for 20-30 mins. or till beans are tender. Add more water, if necessary. Frozen beans will take only half the time. Add the squirt of lemon juice if you choose. Toss well and devour!

JJ, I'm going to try your version of the cuke sandwich before too long... minus Splenda... I use the natural herbal sweetener, Stevia. If you havn't discovered Stevia ( in liquid or shaker ) I urge you to, Jess

**I think the NEW YORK GOODWICH belongs here, with Marilyn Diamond's other fabulous, healthy recipes.

NEW YORK GOODWICH

1       c            Broccoli
      1/2   c            Cauliflower (optional)
    2       tb           Carrot -- finely grated
    2       tb           Red cabbage -- finely grated
    2       tb           Yellow squash -- finely
                         -grated
      1/4   c            Barbecued Onions ( just a sweet onion, cut in rings, sauteed until limp, then enuff BBQ sauce added to just coat... leftovers are great in soups! )

    1                    Whole wheat tortilla,
                         -chapati, or pita
    1       tb           Eggless mayo or tofu mayo
    3                    Thin slivers of dill pickle
      1/2   c            Lettuce -- finely shredded
      1/2   c            Alfalfa sprouts
    2                    Avocado slices (optional)
            ds           Sea salt, Spike or salt-free
                         -seasoning (optional

    Prepare the vegetables. Cut broccoli into thin
   lengths, using only florets and upper portion of
   stalk. Break cauliflower into tiny florets. Place
   broccoli and cauliflower in vegetable steamer,
   covered, over boiling water for 5 minutes or until
   vegetables are tender when pierced with tip of sharp
   knife. Combine carrot, cabbage and squash and mix
   thoroughly.

    Prepare the barbecued onions, if desired.

    Assemble the goodwich. In hot dry skillet, heat
   tortilla or chapati, turning from one side to the
   other until soft but not crisp. Place on large sheet
   of plastic wrap. If using pita, heat in oven for a few
   minutes to soften it, and cut a sliver from top so
   pocket opens easily. Combine all other ingredients;
   mix well, and stuff into pocket.

    Spread tortilla with eggless mayo. Add a line of
   broccoli down center. Crumble cauliflower and place
   aline of it on broccoli. Add a line of pickle, a line
   of grated vegetables, a line of barbecued onions. Top
   with lettuce, sprouts and avocado. Sprinkle with Spike
   if desired.

    Roll tortilla tightly, crepe-style, around vegetables.
    Wrap tightly in plastic wrap until ready to serve.

    This Goodwich will keep for 2-3 days in the
   refrigerator. Cut it in half and push plastic wrap
   partially down, but leave one end closed to catch the
   drippy sauces.
    Source: Fit for Life, by Harvey and Marilyn
   Diamond

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
NOT FOR the WEAK at HEARTor BLEEDING HEARTS!	[email protected]