Title: Tex-Mex Vegetables
Yield: 4

Ingredients

1/2 ts ground coriander
1/2 ts ground cumin
1/2 ts chilli powder or to taste
1 pn salt
1 c steamed diced carrots
1 c steamed diced turnips
1 c steamed diced rutabagas
1 c steamed diced parsnips
1/4 c reduced-fat cheddar cheese
1 or cheddar-style soy cheese

Instructions

MAKES 4 SERVINGS. LACTO/VEGAN

Spicy-food lovers will enjoy this unusual root vegetable dish. If desired, serve with salsa on the side.

Preheat broiler. Combine first four ingredients in medium bowl, then add steamed vegetables and toss well to coat. Spoon vegetables into a lightly oiled baking dish. Place under broiler until vegetables are heated through, about 5 minutes. Sprinkle with cheese; place under broiler and broil until cheese melts and bubbles, about
3 minutes.

Makes 4 servings.

PER 1-CUP SERVING: 91 CALORIES; 4G PROTEIN; 0G TOTAL FAT 0(G SAT FAT); 19G CARBOHYDRATE; 0MG CHOLESTEROL; 187MG SODIUM; 5G FIBRE.

Per serving: 2 Calories (kcal); trace Total Fat; (41% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 34mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates