Serves 4

1 teaspoon minced garlic

1 teaspoon minced ginger

4 ounces egg substitute

3 tablespoons whole wheat flour

3 cups shredded carrots

1 bunch green onions, thinly sliced

1 tablespoon sesame oil

Combine first 4 ingredients in a large bowl.  Add carrots and onions, blending well. 

Heat 1 ½ teaspoon oil in large nonstick pan coated with cooking spray.  Spoon batter by ¼ cup into the hot pan.  Cook about 4 minutes per side, or until bottoms are lightly brown and center is cooked.  Keep warm while you continue cooking all the pancakes with the additional oil.  Serve with Ginger Sauce (see below).

Ginger Sauce

3 tablespoons lite soy sauce

2 tablespoons water

1 teaspoon minced garlic

1 teaspoon minced ginger

1 teaspoon rice wine vinegar

½ teaspoon finely grated lemon rind

Stir ingredients in a small bowl. 

Serves 6

1 pound baby carrots

1 tablespoon minced garlic

1 tablespoon balsamic vinegar

1 tablespoon extra virgin olive oil

2 teaspoons chopped fresh thyme

¼ teaspoon brown sugar

fresh thyme leaves for garnish

Microwave carrots for 3 – 4 minutes, or until crisp tender.

Whisk remaining ingredients together until well blended.  Combine with carrots and microwave 1 minute.  Garnish, if desired. 

Serves 4

1 cup brown rice

¼ cup extra virgin olive oil

1 Tbsp. minced garlic

¼ cup pine nuts

fresh parsley

Prepare brown rice according to directions.  In a small, microwave-safe bowl, add remaining ingredients, except parsley,  and microwave on high for 1 – 2 minutes, until nuts begin to brown slightly.  Do not burn.  Stir oil mixture into rice and mix well.  Snip fresh parsley into rice mixture and stir.  Serve immediately.

Serves 8

1 large butternut squash, peeled, trimmed, cut lengthwise and sliced thinly, discarding seeds

1 teaspoon salt

¼ teaspoon pepper

1 ¼ cup fat-free sour cream

¼ cup freshly grated Parmesan cheese

Preheat oven to 400 degrees. 

Microwave or steam squash for 2 – 3 minutes, stirring intermittently, until tender.  In a 3 quart baking dish, mix squash, salt, pepper, sour cream and parmesan cheese. 

Bake, uncovered, 30 minutes.  Reset oven controls to broil and place rack about 4 inches from heat source.  Broil gratin for 4 – 5 minutes, until tops are golden brown.  Let stand for 5 minutes before serving.