Read THE CHINA STUDY QUICK & EASY COOKBOOK Online
Authors: Del Sroufe
THE CHINA STUDY QUICK & EASY COOKBOOK (34 page)
7.
Bake the cutlets for 8–10 minutes, until the cutlets are lightly browned.
8.
To serve, divide the cooked linguine among four plates and top with the pasta sauce. Place a cauliflower cutlet on top of the pasta sauce for each plate.
MAKES 4 SERVINGS 
Pizza was always a special event in our house. Mom and Dad usually cooked most of our meals, so it always felt like a holiday when we ordered pizza from our favorite pizzeria. I still eat pizza on occasion, but I don’t make traditional cheese-and meat-laden ones. And when I’m in a hurry, I prefer a ready-made crust, but oil-free, whole grain versions are hard to find. So I make pita pizzas. They do the job as nicely as the large traditional crusts, and each person gets his or her own individual pizza. The other nice part about pita pizzas is that you can more easily customize each pizza.
4 6-inch whole grain pitas
1 recipe Green Sauce (
p. 52
)
1 recipe Falafel (
p. 82
), cooked according to instructions, then crumbled
1 small red onion, thinly sliced
1 cup sliced black olives
1 cup chopped fresh cilantro
1.
Preheat the oven to 350°F.
2.
Place each pita on a flat surface and top with ½ cup of the Green Sauce.
3.
Sprinkle the crumbled falafel on top of the sauce and top with the red onion and sliced olives.
4.
Bake the pita pizzas for 12–15 minutes. Serve garnished with the chopped cilantro.
VARIATION—THAI PITA PIZZA
Replace the Green Sauce with Almost Instant Peanut Sauce (
p. 51
). Top with sliced red onion and Mushrooms Barbacoa (
p. 196
), and serve garnished with chopped fresh cilantro.
MAKES 4 SERVINGS 
Here’s another one of my favorite pita pizzas based upon a pizza
bianca
I used to order from a local pizzeria. The olives, artichoke hearts, and fresh basil are classic Mediterranean foods and give the pizzas a burst of flavor on top of the already flavorful Alfredo sauce.
4 6-inch whole grain pitas
1 cup Alfredo Sauce (
p. 68
)
1 small red onion, diced
1 cup canned artichoke hearts, quartered
½ cup kalamata olives, pitted and halved
1 cup chopped fresh basil
1.
Preheat the oven to 350°F.
2.
Place each pita on a baking sheet and top with ¼ cup of the Alfredo sauce.
3.
Top with the red onion, artichoke hearts, and sliced olives.
4.
Bake the pita pizzas for 12–15 minutes. Serve garnished with the chopped basil.
Almost Instant Sweet Potato Pudding
German Chocolate No-Bake Cookies
MAKES 4 SERVINGS 
