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Discussion in 'Vegetarian Diet Forum' started by purplekat, Jul 23, 2014.
is green tea ok to drink?
is it 100% green tea or matcha?
The orange and almond cake looks delicious, I cant wait to try it.
I've not long joined this forum and have just come across this thread! Eeekk... I'm so excited to get going on some of these recipes and planning meals. I move in with my OH in just over a week, so was going to be planning meals anyway. He is slowly turning veggie (yay!) and wants to lose weight, so these will be perfect for us both! Thank you so much for putting this together @purplekat xxx
@Administrator Thank you for moving this thread into the veggie sub forum
A few more
Courgette and fennel soup (vegan/veggie with changes)
Black eyed bean and mushroom curry (vegan)
Cauliflower cheese with stilton and walnuts
Cauliflower “Couscous” (vegan)
Cauliflower crust pizza
Cheesy autumn mushrooms
Courgette “spaghetti” with pesto and sun dried tomatoes (vegan)
Lentil and mushroom roast
Meditarranean Chickpea stew (vegan)
Pizza (almond flour base)
Pizza (another one!)
Quorn chorizo pizza cauliflower casserole
DESSERTS & TREATS A-M
Chocolate brownie mug cake
Chocolate ice cream
Coconut ice cream
Crumble and custard
Healthy chocolate cake with a secret
Key lime pie
Marzipan blobs in chocolate
DESSERTS & TREATS N-Z
Scandichic’s ice cream
Celeriac mash with curry spices
Coconut lime cauliflower “rice” (vegan depending on brand of powder used)
Deb’s salad dressing
Onion bhaji 1
Onion bhaji 2
Flax porridge 1
Flax porridge 2
Paleo pumpkin pancakes
Bread rolls (psyllium husk)
One minute muffin
Pasting this here so I can find it later today for dinner.
Aubergine and mushroom moussaka
This sounds awesome. I have yet to meet an avocado I don't like. I always think of blending it but I just love my guac breakfast. I do mix my guac with turkey and green beans and mushrooms but I never blended it. I also haven't met any broccoli I don't like but roasted is always my fav
Not authentic but very nice nonetheless
LOW CARB VEGETARIAN OKONOMIYAKI (Japanese Savoury Pancakes/Omelettes)
Makes 10 - 12 pikelet sized okonomiyaki
320gms chopped green cabbage
200gm grated or spiralised & chopped zucchini
100 gm grated carrot
4 spring onions, thinly sliced
110gm almond meal
2 TBS (20ml) coconut flour mixed with 1/2 tsp baking powder
2 TBS (20ml) tamari
2 TBS (20ml) sesame oil
2 TBS (20ml) sweet chilli sauce (I used chipotle sauce with a few drops of stevia)
Cooking oil of choice
Avocado mashed with wasabi & mayo to serve
Add oil to frypan & bring to a medium heat.
Beat the eggs with the tamari, sesame oil & chilli sauce.
Add the almond meal & coconut flour/baking powder to eggs stir to combine.
Add the vegetables & mix well.
Panfry pikelet sized amounts (lets say a scant quarter cup or scant ladles worth) until bubbles appear & underside is lightly browned. Gently flip & cook the others side.
Original recipe from here http://food.ninemsn.com.au/recipes/icabbage/9017097/low-carb-japanese-pancakes
Made a couple of changes but nothing too drastic. Added carrot (cause I like it) & also some coconut flour/baking powder as the eggs I used were rather large & the mixture a little tricky to work with.
Made these little lovelies largely because I had some leftover ricotta that needed using - they were better than the recipe I had originally needed the ricotta for Subbed vintage cheddar for the parmesan but may try haloumi next time. Also added only a pinch of salt (versus the 1 tsp called for in original recipe). They are very delicate & a bit tricky to turn in the pan but oh so worth it.
Lemon Ricotta Gnocchi (Pan Fried)
Recipe from here http://divaliciousrecipes.com/2011/09/12/lemon-ricotta-gnocchi-pan-fried-2/
1 cup Ricotta cheese
1/2 cup grated Parmesan cheese
1 egg yolk
Zest of one lemon
1 tspn salt
2 tblspn coconut flour
1 tblspn parsley, chopped
2 tbslpn butter
1 tblspn olive oil
Combine the Ricotta, Parmesan, egg yolk, lemon zest, parsley and salt in a bowl and mix well.
Add the coconut flour and combine well.
Take small amounts of the dough and roll into pieces, about the side of a walnut and flatten.
Heat the butter and oil in a frying pan.
Add the Gnocchi and fry on each side for 2 minutes, until golden brown.
Serve with a sprinkling of lemon zest, parsley and Parmesan.
Eat and enjoy!
Safi, I'm going to try the gnocchi as they sound lush!
I'll admit to not liking green tea ... and when I first read this I immediately thought, use as lavaotory cleaner?
I regularly use this list of ingredients without the eggs and cheese for a vegetable dish cooked on the top of the stove - nice with a portion of broad beans.
Any recommendations for a low-carb soup?
My favourites soups are
celery and celeriac
tomato and basil
Maybe have a quick google to find a recipe that suits your preferred carbiness and creaminess.
I tend to just make up soups according to what vegetables are available - but because I don't usually have cream in the fridge, I'd completely forgotten about it as a possible ingredient! Thanks for the reminder.
Almonds and cashews are good for adding creaminess if you don't have cream.
What sort of amounts? I assume ground?