Instructions: 1. Steam or microwave the carrots and cauliflower in separate pots until just tender.

2. Puree the carrots in a food processor or blender and return to their pot. Rinse the processor or blender container and puree the cauliflower; return to its pot. Puree the spinach; place in a small saucepan. To each vegetable add 1/4 cup of egg substitute and 2 teaspoons of olive oil.

Season with salt and pepper.

3. At this point, add the thyme to the carrots; the garlic and nutmeg to the spinach. Add 1/4 cup matzo meal or bread crumbs to each and puree.

4. Coat individual glass souffle cups or an 8- inch springform pan with olive oil cooking spray; sprinkle with matzo meal or bread crumbs.

5. Make layers in this order: first cauliflower, then spinach, then top with carrots. (The dish may be prepared a day in advance up to this point.)

6. Bake in a preheated 400 degrees F oven 40 minutes for a large mold or 15 minutes for custard cups or until a knife inserted in the center comes out clean.

To serve: Let stand 5 minutes before removing pan ring. Place on platter and if desired, serve topped with Fresh Tomato Sauce and sprinkled with fresh thyme leaves or parsley; surround with steamed broccoli and cauliflower florets.

Fresh Tomato Sauce:
1. In a saucepan, simmer the shallots in the water and wine 2 minutes, so that the alcohol evaporates.

2. Puree 3 of the tomatoes and chop the other

3. Add to the saucepan and simmer 2 to 3 minutes.

3. Add a bit of the oil at a time, while whisking the sauce.

4. Add the mint, sugar, salt, and pepper. Reduce the heat and simmer gently for 3 to 4 minutes.

5. Spoon over the vegetable kugel or serve on the side.

Note: This kugel is nice to serve for holiday and family dinners as it can be prepared the day before. The selection of vegetables can be varied to suit individual tastes.

Harriet Roths Deliciously Healthy Jewish Cooking p. 52 Dutton/ The Penguin

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