Professional chef Beth Ginsberg cuts the fat and the calories out of popular deli sandwiches.
Rueben
Ingredients:
tempeh bacon
low-fat soy cheese (mozzarella or Swiss)
low-fat thousand island dressing
sauerkraut
rye bread
Preparation:
On each slice of bread, layer bacon. Top with cheese, then dressing and finally sauerkraut. Put the sandwich together. Pop in a sandwich iron if you prefer.
V.L.T. (veggie, lettuce and tomato)
Ingredients:
tempeh bacon or vegetarian Canadian bacon
lettuce (red leaf, iceberg or romaine)
tomato
low-fat mayonnaise
whole-wheat bread
Preparation:
Layer to your preference.
Eggless Egg Salad
Ingredients:
1 lb. firm tofu
low-fat mayonnaise
dijon mustard
tumeric
dry oregano
dry tarragon
granulated onion
granulated garlic
shallots, chopped
green onions
celery
Preparation:
Chop tofu thoroughly and then mix all ingredients. Add ingredient amounts to taste.
Resources The Taste for Living World Cookbook: More of Mike Milken's Favorite Recipes...
by Beth Ginsberg, Mike Milken (Introduction)
CapCure, 1999
Order this title from Amazon.com.
The Taste for Living Cookbook: Mike Milken's Favorite Recipes for Fighting Cancer
by Beth Ginsberg (Preface), Michael Milken (Editor)
Time Life, 1998
Order this title from Amazon.com.
Guests Beth Ginsberg
Author / Professional Chef, CapCure
c/o CapCure
1250 Fourth St., Suite 360
Santa Monica, CA 90401
Toll Free Phone: 800-757-2873
Website:
www.capcure.org
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