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Under 10g carbs per serving vegetarian

Celeriac

Well-Known Member
Messages
1,065
Type of diabetes
Treatment type
Tablets (oral)
These recipes are pulled from my ring binders. Sometimes I've added the cook/chef, sometimes not. All are 10g carbs and under. Maybe members will get some ideas.

Creamy cucumber salad 4g
Spinach and goat's cheese omelette 4g
Braised asparagus 4.5g
Chicory and radicchio gratin 5.5g
Spinach-stuffed mushrooms 3g
Parsley butter sauce 2.3g
Pesto sauce 0.5g
Courgette gratin 8g
Cool pepper and zucchini soup Atkins 3g
Ricotta-stuffed courgette 6.3g
Red pepper, spinach and Feta frittata 5.7g
Cucumber and mint salsa 1g
Cream sauce 4.1g
Yellow squash and Gruyere frittata 3g
Tomato-cucumber guacamole 6.5g
Spicy olives 2.5g
Pumpkin curry 8g
Guacamole 3.5g
Mixed greens with tomatoes and ginger Atkins 1g per tbsp
Easy asparagus and mushroom omelette 3g
Butternut squash soup 9.5g
Red pimento sauce 2g
Grilled tomato with pesto 4g
Cauliflower 'rice' pilaf 1g
Red pepper and Ricotta soup with honey 10g
Radicchio salad 6g
Toasted nuts 2g
Asparagus with goat's cheese 3.1g
Saffron cauliflower 20g
Cool as cucumber soup Atkins 10g
Pesto sauce 1g
Artichokes with herb and egg vinaigrette 3g
Tomato and herb frittata 3g
Baked tomatoes with basil and Parmesan 9g
Italian courgette and tomatoes 9.6g
 
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Cream of asparagus soup 6g
Spiced charred aubergine 3.5g
Baked zucchini fries 2g
Vegetable quiche cups to go 3g
Grilled aubergine parcels with tomato dressing and pine nuts 6g
Crustless quiche Atkins 4g
Roasted asparagus with red peppers 5g
Omelets with goat's cheese and tomatoes 9g
Asparagus 'quiche' Rose Elliot 3g
Chargrilled vegetables with Feta 4.2g
BBQ nuts 1g
Cream cheese and spring onion scramble 3.3g
Griddled courgettes with lime and mint Antony Worrall Thompson 4g
Turmeric socca with cucumber, pepper and Tahini salad 5.5g
Zucchini frittata 4g
String beans with crumbled Gorgonzola 5.1g
Broccoli puree with garlic butter Atkins 7g
Lemon pepper courgettes 5g
Spinach and cheese omelette 2.1g
Cheese baked eggs Atkins 2.4g
Hollandaise sauce 3g
Grilled tomatoes 8g
Cauliflower cheese 5.2g
Aubergine and Cheddar omelette 4.1g
 
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Portobello mushrooms 'pizza' Atkins 4g
Salade Tricolore 6.3g
Roasted tomato and rosemary soup 7g
Roasted French beans Atkins 8g
Grilled Portobello and Montrachet salad 4g
Mediterranean courgettes 8.5g
Runner bean 'spaghetti' with pesto Rose Elliot 6.5g
Greek salad 4.4g
Turkish breakfast 3g
Spiced spinach Rose Elliot 6.2g
Roasted cumin pumpkin 7g
Courgette ribbon 'pasta' with mushrooms and cream 8g
Vegetable quiche cups South Beach Diet 3g
Green beans with shallots and rosemary 8.3g
Curried walnuts 2g
Baby ganoush 4g
Aubergine and tahini dip Rose Elliot 20g
Onion and thyme soup 10g
Crunchy vegetable hash 6g
Roast asparagus with mint 1.5g
Victorian-stryle mumbled eggs with cream cheese 2g
Cheese crisps 0.2g per crisp
Cherry tomatoes filled with creamy pesto cheese 2g
Grilled radicchio 0.1g
Goat's cheese and courgette 'tortilla; 3g
Coconut sauce Rose Elliot 0.6g per tbsp
Smoked aubergine puree 2g
Pesto 2g
Broccoli with lemon vinaigrette 3g
Tahini dip 4g
Ratatouille 7.4g
Avocado, cottage cheese and spinach salad Rose Elliot6g
Garlic dip 1.5g
Courgette frittata 5g
 
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Cottage cheese scramble 1g
Grilled avocado slices with creme fraiche 1g
South Beach Diet cocktail sauce 2g per 2tbsp
Scrambled eggs in mushroom Rose Elliot3.4g
Blender Hollandaise 0.2g
Egg foo hung 3.5g
Saffron aioli with quail's eggs asparagus 1.5g
Red pepper and goat's cheese tamales 6g
Courgette and Halloumi salad 6g
Toasted aubergines with dill sauce 4g
Smoky aubergines timbales 5g
Cheesy Portobello 'steaks' 8.8g
Indian-style cottage cheese Antony Worrall Thompson 6g
Guacamole 2g
Radicchio, chicory and watercress salad 1.9g
Avocado and lemon salad 2g
Chilli-roasted macadamia nuts 2.5g
Roasted garlic and vegetables dip 2g
Roman spinach 10g
Manhattan-style creamed spinach Atkins 2g
Summer squash salute 5g
Greek Feta salad 7g
Lrmon-basil green beans Atkins 3.5g
Spinach, olive and Feta frittata 3g
Chargrilled vegetables 7g
Chilled stuffed courgettes 5.3g
Spanish 'tortilla' with courgettes and Manchego 2.5g
Green bean and roasted pepper parcels 3g
Two cheese omelette 7.2g
Kerala-style eggs 2.5g
Paneer masala with spinach and coconut 5g
Avocado dip Rose Elliot 2.3g
Creamed spinach 6g
Curry dressing 0.5g per tbsp
Scrambled eggs 1.6g
Warm mushroom salad 5.4g
Fried green tomatoes 9g
Broccoli with roasted pine nuts and garlic 3g
Baked spaghetti squash with garlic-sage cream 2g
Herb butter 2g per recipe
Caper butter 2g per recipe
Paprika butter 2g per recipe
Greek spinach salad 7g
 
Individual people define their own variant of vegetarian, just like they define their own variant of low carb or Paleo.

According to original guidelines, people on LCHF don't eat bread but plenty of forum members do. The original guidelines for Paleo exclude dairy and salt but plenty of people defining themselves as Paleo, eat both.

It took me over an hour to look up the recipes with carb counts and write them in posts. I couldn't just copy and paste. I was trying to be helpful.

If you want to eat vegetarian cheese with GM enzymes or eat fake processed vegan stuff with additives that's up to you. If others want to eat traditional cheeses that's up to them.

In the future, it's likely that all non-organic cheese will be made with GM rennet and that an increasing amount of non-organic cheese will be made with milk from cows fed on GM feed, which doesn't have to be labelled. A non-organic cow doesn't have to be fed on a vegetarian diet either, even if the cheese is labelled vegetarian - unless it has the Vegetarian Society logo on it.

Really annoyed now.

Sent from my Kindle using DCUK Forum mobile app
 
I don't personally know any vegetarians who eat calves. I too was trying to be helpful

The parmesan issue irritates me as it difficult enough going out to a restaurant as a low carb diabetic without many of the so-called "vegetarian" options being covered in non-vegetarian cheese. As you are an ex-chef and an ex-vegetarian, I was surprised you were not aware. Every day is a school day. I just hope more restaurants get the messsage.
 
Rennet used in commercially made cheese can be as little as 1drop of rennet per litre for soft cheese, 2 drops per litre for hard cheese and depending on the way the cheese is made, some of it will run off with the whey. So it would seem impossible to work out accurately how much rennet there is in cheese and therefore many people eat cheese. Rose Elliot and Delia Smith have used Parmesan in vegetarian dishes in the past.

Increasingly, DNA from calf cells is used to replicate chymosin in GM yeast cells rather than directly using rennet from calves. As it still uses calf DNA it's not strictly vegetarian.

However, as far as the EU labelling laws are concerned, the amount of calf DNA in the chymosin is likely to be negligible, just like in the Parmesan.

Microbial rennet is the GM rennet, so it's your choice whether to ingest GM rennet, natural rennet or avoid cheese altogether.

If the amount of rennet, natural or GM is so small that it can't be measured, manufacturers can legitimately choose not to label it.

Unless it has a V in Sainsbury's for example, it isn't vegetarian. Which means that very many cheeses are likely to fail your standards.

One or two drops a litre. Natural or GM. To reiterate, your choice.
 
"many cheeses are likely to fail your standards."

I don't make the standards. The definition of vegetarianism is stated clearly here. Rennet will come under the blanket of "by-products of slaughter". Happy to help

What is a vegetarian?
The Vegetarian Society defines a vegetarian as: "Someone who lives on a diet of grains, pulses, nuts, seeds, vegetables and fruits with, or without, the use of dairy products and eggs. A vegetarian does not eat any meat, poultry, game, fish, shellfish* or by-products of slaughter."
*Shellfish are typically ‘a sea animal covered with a shell’. We take shellfish to mean;
  • Crustaceans (hard external shell) large – e.g. lobsters, crayfish, crabs, small – e.g. prawns, shrimps
  • Molluscs (most are protected by a shell) e.g. mussels, oysters, winkles, limpets, clams, etc. Also includes cephalopods such as cuttlefish, squid, octopus.
There are different types of vegetarian:
  • Lacto-ovo-vegetarians eat both dairy products and eggs; this is the most common type of vegetarian diet.
  • Lacto-vegetarians eat dairy products but avoid eggs.
  • Ovo-vegetarian. Eats eggs but not dairy products.
  • Vegans do not eat dairy products, eggs, or any other products which are derived from animals.
Eggs: Many lacto-ovo vegetarians will only eat free-range eggs. This is because of welfare objections to the intensive farming of hens. Through its Vegetarian Society Approved trade mark, the Vegetarian Society only endorses products containing free-range eggs.
Some people may be vegetarian for religious reasons. Jains, for example, are either lacto-vegetarian or vegan, while some Hindus and Buddhists may choose to practice a vegetarian diet.

https://www.vegsoc.org/definition
 
Thank you so much for typing up all of this info! It is so helpful for me as a newbie, and has given me lots of ideas for dishes to try.

As for whether vegetarians should eat xyz, surely since vegetarianism is predominantly an ethical decision, it is for each individual to decide what a vegetarian diet means for them. For example, my son's godfather describes himself as vegetarian but eats fish, so technically in terms of the above definition you could say he isn't vegetarian. However (1) he considers himself to be vegetarian, and (2) the general populous recognise the term vegetarian far more frequently than they recognise pescetarian, which is the more accurate term, so describing himself as a vegetarian is far easier when eating out etc. If a vegetarian reading this list doesn’t want to eat xyz ingredient, I'm sure they are capable of ignoring those recipes that use it. Just like someone with a nut allergy would ignore the recipes that have nuts, or I would ignore recipes using mushrooms because I don't like them.
 
Hi @ruthytoothy You make a good point. Your friend finds it hard to explain pescetarianism to people as they are ignorant of what that means. By posting here, maybe someone will learn. This is why I posted about the parmesan. Many restaurateurs and chefs don't know this.

I believe if a thread is started with the word vegetarian in the title then it shouldn't have slaughterhouse products on the list as these are, by definition, not vegetarian. I wouldn't expect to find chocolate Weetabix in a low carb gluten-free thread or dolphin recipes in the fish thread. But what do I know? I got called a smelly hippy on here this week LOL
 
Am I being really dim? Are there actual recipes for these dishes somewhere?!
 
They are recipe suggestions - the recipes do exist in my ring binders, that's why I put names with them where I have them.

I have just started to list 10g carbs and under per serving recipes from cookbooks that I own, the first one being The South Beach Diet Cookbook.

The problem is, that not all cookbooks have carb counts, even low carb ones. Professor Tim Noakes' ' The Real Meal Revolution' doesn't for example.

I use the LCHF guidelines of no bread, pasta, grains and below ground veg www.dietdoctor.com/LCHF

Looking around the internet, I found that low carb was often under 50g a day i.e. Dr Richard Bernstein M.D and Dr Robert Atkins so three 10g meals plus two 10g snacks would be 50g per day. Professor Tim Noakes (former M.D.) says that to avoid complications people with diabetes need to be eating under 25g per day.

If people eat more carbs than 50g it's easy to add bread, fruit, bigger portions. It's not so easy to find low carb recipes even in supposedly low carb, Paleo, Atkins cookbooks for example.
 

Hi, I'm able to tolerate potatoes, especially if I eat a lot of fibre with them, but I just read that Dr. Bernstein says to avoid them. So what do you eat to get carbs and avoid hunger? It's so hard to find food we can eat!
 
MauraH said:
Hi, I'm able to tolerate potatoes, especially if I eat a lot of fibre with them, but I just read that Dr. Bernstein says to avoid them. So what do you eat to get carbs and avoid hunger? It's so hard to find food we can eat!
Click to expand...

I eat fat, my only carbs come from above ground veg and dairy. I don't get hungry that way. I wll happily dig into a pot of creme fraiche.
 
@Celeriac Thanks for that information. I see that those are grams of carbs per serving, but what are you defining as a serving?
 
Good question. I don't define what a serving is, the people writing the recipes do that. Sometimes it doesn't look like enough to feed the number of people they state and other times it can be too much.

I presume they get carbs per serving by totalling the carbs etc and then dividing by the number of people the recipe serves.

If you Google 'standard food serving' you will find some portion sizing by the Australian and U.S. governments. I don't have any Australian cook books so it's only the American ones which might .

Sent from the Diabetes Forum App
 
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