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Page 9 | Vegetarian Low Carb Recipes(204 Posts)
Asparagus Frittata (serves 2)
250g/9oz asparagus, trimmed and cut into 5cm/2in pieces
4 tablespoons freshly grated Parmesan or Pecorino cheese
225g/8oz spring onions, finely chopped
2 tablespoons olive oil
- Cook asparagus in boiling water until tender (7-10 minutes)
- Whisk the eggs and add the cheese and the spring onions
- Pre-heat the grill
- Heat the oil in a large frying pan that can go under the grill
- Put in the asparagus; stir-fry for a minute, then pour in the eaten eggs, moving the asparagus around gently to make sure the egg mixture gets right through, and that the grated cheese is well distributed
- Let the frittata cook over a moderate heat for a few minutes until the underside is cooked and lightly browned, then put the pan under a hot grill for a minute or two until the top is set and golden brown
5.5g carbs per serving
Recipe from Rose Elliot's "The Vegetarian Low-Carb Diet Book"
Egg curry with coconut milk
That sounds lovely @Angliski! I'm copying out the recipe because sometimes the links stop working after a while.
Coconut Egg Curry
Kerala Egg Curry is a popular south Indian dish made by adding hard-boiled eggs to a spiced coconut milk sauce.
Recipe from myheartbeets.com
A golden-hued egg curry made with spiced coconut milk. This creamy dish is typically eaten for breakfast in Kerala, but you can eat this for lunch or dinner too.
▢ 4 eggs hard-boiled and peeled
▢ 2 tablespoons coconut oil
▢ 1 teaspoon black mustard seeds
▢ 2 dried red chillies
▢ 1 onion roughly chopped
▢ 1-2 Serrano peppers slit
▢ 1 teaspoon turmeric
▢ ½ teaspoon salt adjust to taste
▢ ¼ teaspoon black pepper
▢ ¼ teaspoon meat masala*
▢ 1 sprig of fresh curry leaves
▢ 1 13.5 ounce can of organic full-fat coconut milk. NB be careful which brand you use, as the carb counts do vary a lot
* Meat masala is garam masala, but from Southern India. It's different from the garam masala from Northern India:
South Indian meat masala or garam masala comprises cardamom, cloves, cinnamon, fennel, etc. North Indian garam masala includes cumin, coriander, bay leaf, etc.
(Recipe given below the egg coconut recipe)
Melt coconut oil in a deep skillet or dutch oven and add mustard seeds. When the seeds start to splutter, add dried red chilies, onions, and slit Serrano pepper(s).
After about 10 minutes or once the onions soften, add turmeric, salt, black pepper, meat masala and curry leaves and stir-fry for a minute.
Next, add the can of coconut milk and cook on low for 5-6 minutes, stirring occasionally.
Add the eggs, cook for a couple more minutes, then serve.
▢ 4 full tablespoons of green cardamom pods
▢ 3 tablespoons whole cloves
▢ 3 sticks or pieces of cinnamon or cassia
▢ ½ cup fennel seeds
▢ 1 tablespoon black peppercorns
▢ 1 nutmeg roughly chopped
Heat a skillet over low heat and dry roast all of the spices for 5-10 minutes or until fragrant. Be sure to stir the spices to toast all sides.
Let the spices cool down and then grind them using a spice grinder.
Store in an air-tight jar and use within 6-8 months for the most flavour.
Hemp seed ‘tabbouleh’
60g shelled hemp seeds / hemp hearts
About 10-12 cherry tomatoes, quartered
Half a cucumber, halved lengthways then sliced
1/2 a red pepper
2-3 spring onions, finely chopped
Approx 12-14 mint leaves finely chopped
Large handful of fresh coriander finely chopped (or use flat leaf parsley)
1 garlic clove crushed
½ a green or red chilli deseeded and finely chopped (leave out if desired)
Juice of ½ a large lemon
3 tablespoons of olive oil
Liberal pinch of seasalt & a couple of twists of black pepper
Put all ingredients in a bowl and toss with your fingers. Adjust for seasoning and add more lemon juice if required. Can be eaten straight away or chilled first. These quantities make a really filling and substantial meat-free summery lunch for 1 person or can be halved as a light lunch. Also great (for pescatarians) as an accompaniment to a piece of white fish.
note hemp seeds cannot be used as a direct replacement for couscous using the same quantities as they are HFLC (and therefore uber-calorific).
Adapted from a recipe from www.dherbs.com