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Veg Dodgers!!

Discussion in 'Low-carb Diet Forum' started by GeoffersTaylor, Mar 2, 2016.

  1. noblehead

    noblehead Type 1 · Guru
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    @BooJewels, when you use garlic in a stir-fry just roast it in the oven first, that way it isn't robust or you could just use a garlic crusher instead.
     
  2. Larissima

    Larissima Type 2 · Well-Known Member

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    Thanks, but I'm too lazy for that kind of palaver! ;) But I suppose I could save a wedge or two when I roast squash in the autumn... I usually put a lot of salt, pepper and rosemary on top, and brush with olive oil, I'll just have to remember to leave some plain.
     
  3. Larissima

    Larissima Type 2 · Well-Known Member

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    Thanks, I'll look for it at Tesco next autumn!
     
  4. JenniferW

    JenniferW Type 2 · Well-Known Member

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    I also use garlic in large amounts (though not in everything). I lived in China for a while, and one of the wonders of their vegetable markets is being able to buy cloves of garlic ready peeled by the kilo!
     
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  5. ickihun

    ickihun Type 2 · Master

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    I have to confess I'm still dodging.
    Although I've found a bag of shredded cabbage in the freezer and made a delicious stir-fry with brussel sprouts and onion in stock cubes sprinkled in the cold oil. Yummy. Veg only and it was awesome! I'll be having that again. :)
    I may have made too much so had the remaining quarter late e that day reheated in microwave. Because veg was just parched they were perfect after oil and steam/wok cooked and microwave without turning to mush.
     
  6. AndBreathe

    AndBreathe I reversed my Type 2 · Expert
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    If you liked the cabbage, you could try an extremely tasty dish using sprouts.

    Prepare brussels in the usual way. Par cook for a few minutes, drain and cool.

    Slice sprouts to about 3-4mm wide. The width of the slicing in unimportant, just trying to identify you're breaking down the shape really.

    Sweat down bacon of your choice and retain the oil/fat. When it's almost done, add some garlic, if you like it.

    Chuck the sprouts back in and ensure you cover all the sprouts in the bacon flavoured fat/oil and mix through anything else you h ave added - garlic, shallots or whatever.

    It's a great way to get some green in and it can be kept in the oven for a short while if your timings of other things go a bit adrift. delicious.
     
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  7. adriangoatseye

    adriangoatseye Type 2 · Well-Known Member

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    Haven't read all of this but the best way to cook veg is to stir fry. I add some fajita mix then melt cheese over after. Lovely. Normally veg adds a bit of fibre. For that I would suggest the humble lentil. 100g gives you something like 30g of fibre which is the recommended daily amount. Try Channa Dahl
     
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  8. Kyi

    Kyi Type 2 · Well-Known Member

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    What type of lentils are giving you 30g of fiber? Standard ones are usually 8g per 100g boiled or were yours 100g dried? 20g of carbohydrates in a 100g boiled is a lot for some people 100g dried lentils must be the answer now Ive looked up raw lentils. 60g of carbohydrate is definately a large volume per 100g raw lentils. It would be more than my allowance per day lol
     
  9. Kyi

    Kyi Type 2 · Well-Known Member

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    Saw a lovely vegetarian recipe for sweet potatoes. 1 can of chopped tomatoes, tablespoon of sun dried tomatoes, tablespoon of tomato paste, olives, rosemary, sweet potato wedges, feta cheese. Mixed together in a roasting dish, bake and serve. Would imagine this would work for cauliflower, or celeriac wedges instead of the sweet potato.
     
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  10. Indy51

    Indy51 Type 2 · Expert

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    This recipe sounds good :)

     
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  11. Brunneria

    Brunneria Other · Guru
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    Never heard it called this, but I have had it before - and it is delicious!
    Must make it again.
    The one I make often has peas in it, but I love her idea of red pepper too.
     
  12. adriangoatseye

    adriangoatseye Type 2 · Well-Known Member

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    It was 100g dried. However, your question highlights how little I know on this subject. Forever learning, I guess.
     
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