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Discussion in 'Vegetarian Diet Forum' started by purplekat, Jul 23, 2014.
Good to see you again! I wondered where you had disappeared to! (And hoped you were OK)
Glad it's all sorted out... welcome back...
Welcome back, Purplekat. We have been directing stray veggies to this thread in your absence
Sorry if the information is stated somewhere else but are the carb values posted somewhere? It's just that I carb count (type 1 vegetarian on a pump - I'm super awkward) and it's difficult to guess when I've never eaten half of the things before. Haha
A really invaluable bit of kit for me is the Cook and Count app, as it calculates the carb content of the ingredientsas you cook and input. It also has the facilities to add your own custom ingredients, store recipes for future use, and edit them if you decide to change something in that recipe . Well worth getting !
I found it very accurate
Just looked this app up and it looks really useful, it gets a mention on the NHS Choices website:
It's excellent If you are a keen cook as I am, or want to find out in advance what the carb load of a recipe is before you make it and find out the end result is stratospheric in its carb count, it's great . I found it way more useful than Carbs and Cals simply because of its huge database which includes a lot of ethnic ingredients that I use, plus my usual gluten free ingredients can just be added as I go along
It's simple to use, too.
And no, I have no shares in the company
Thank you for taking the time to put all this together - very much appreciated.
I have just discovered this thread. Thank you very much Purplekat.
Would anyone like my recipe for Orange and almond cake?
Well then: ORANGE and ALMOND CAKE Ingredients: 2 large oranges
Recipe by David Masey 6 large eggs
from Great Food Live 200g ground almonds
200g Total Sweet (xylitol)
1 tsp baking powder
Boil the whole oranges in a pan of water for 2hrs. Leave to cool, cut open and remove pips then put in blender and reduce to pulp.
In large bowl whisk eggs until frothy.
Fold in orange pulp, followed by g. almonds bkg pwdr and xylitol.
Pour into a buttered and lined 20cm cake tin (loose bottomed)
Bake in oven (190) for about 50mins. Test with skewer.
Leave to cool slightly in tin before turning out.
Makes about 8/10 slices and freezes well.
I use the cake as a tiramasu base sometimes (well actually often)
Sorry about the muddle with ingredient list. It wasn't supposed to look like this.
Thank you la signorina... It looks lovely.... Muddle's fine.... no probs....
Can you confirm the xylitol please - seems an awful lot, and a lot of carbs
I've just found this thread and, although I'm not a vegetarian, my daughter is. She'll be visiting me for 8 days (from New York) in a couple of weeks and I'll use some of these recipes to keep her fed.
Thanks a bunch!!!
Sorry not to answer sooner. Have just seen this. Total Sweet website has info re carbs etc. I'm unable to do a link, don't know how. But I would say that a slice of this cake is only 1/16th of the whole. The amount of xylotol used is the same as sugar. It looks like sugar and behaves like sugar.
Macho Peas (like Nando's, but without the peas!) - vegan
I just accidentally invented this, but my kids ran away when I offered them it, so it might be horrible I think it is fantastic! If anyone ever tries it, please let me know how it goes.
handful of broccoli (boiled and drained)
one ripe avocado
1/4 - 1/2 tsp chilli flakes
1/4 - 1/2 tsp dried mint
salt and black pepper
Put everything in a jug and blitz with a stick blender.
I had mine with cannellini beans/mushrooms in a tomato sauce and grated cheese.
This isn't exactly a recipe but a suggestion for very fast soup! I sometimes get home late and hungry, want something very quick and don't want the usual rich things like an omelette. So this week I boiled plenty of water in a pan, dissolved some good quality bouillon powder and a good splodge of Patak's Madras curry paste, added lots of frozen spinach, cooked for a few minutes then whizzed it up with a blender. Once in the bowl I added some full fat yoghurt and there you have it. It was delicious and made in under ten minutes!
I tried this tonight and it was delicious. Definitely a contender for a Christmas dinner side veg
Orange and Shallot Roasted Asparagus
Subbed the sugar for a pinch of Truvia. Would be lower carb with regular onions instead of shallots, but I had shallots.