indianfoodbazaar.com carrot and badam milkshake

2 Tbsp pine nuts
1/4 lb edible cactus (nopales), de-prickered, rinsed, and cut into _ inch squares
2 Tbsp peeled and diced medium-hot chili-pepper
or low-sodium diced tomatoes
1 3/4 up egg substitute
salt and pepper
cooking spray

Preparation:

Toast nuts in a skillet over low heat until lightly browned, stirring often; reserve.
Spray nonstick pan with cooking spray. Stir in cactus; toss gently over moderate heat until crisp-tender (about 4-5 minutes). Stir in chili pepper.
Blend eggs, adding salt to taste. Add eggs to cactus and chilies. Stir often until set. Sprinkle with pepper and pine nuts and serve hot.

Recipe-2 cactus

Sauteed Nopales, Peppers, and Corn

1 large red bell pepper
1 large green bell pepper
1 large onion
1 Tbsp trans-fat free butter
4 small ears of small summer corn
1/2 lb fresh, firm edible cactus, deprickered, cut in 1/4- to 1/2-inch dice finely minced cilantro or parsley

Preparation:

Halve peppers, then remove seeds and stems. Cut into 1/4-1/2 inch squares. Cut onions the same size. Cook both vegetables in butter in a heavy pan over moderate heat until just softened.

Shuck corn, than cut from cob. Add edible cactus and corn to peppers and onion; stir over high heat until vegetables are cooked through, but firm-tender, about 5 minutes. Sprinkle with herbs and serve hot.

Recipe-3 Cactus

Stir-Fried Edible Cactus With Tomatoes and Herbs

1 lb edible cactus, small and thin, prickers removed
1/2 Tbsp olive oil
2 garlic cloves
pinch of salt
1/2 cup chopped Vidalia onion
1/2 small red bell pepper, diced
1 Tbsp red wine vinegar
1 pint small, ripe cherry tomatoes, halved
fresh oregano, thyme, basil, salt, pepper

Preparation:

Cut nopales into strips about 1/4 by 2 inches. Heat oil in large skillet; add garlic and toss. Add cactus and a pinch of salt; toss to coat. Cover and cook over moderately low heat until sticky juices are thoroughly exuded and cactus is not quite tender -- about 5-8 minutes; stir fairly often. Mixture will appear quite sloppy.
Uncover and stir often over moderate heat, until tender and no longer sticky, about 10 minutes.
After mixture has finished heating, toss with onion and vinegar; add tomatoes, red bell peppers, and herbs and toss gently. Add salt and pepper if desired. Serve warm.