Vegetarian Low Carb Recipes

[BIWI]

Asparagus Frittata (serves 2)

250g/9oz asparagus, trimmed and cut into 5cm/2in pieces
4 eggs
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"

Posted by @Gcalgske:

Swede & Curry Soup
Serves 6 – 8
(adapted from a Gordon Ramsay recipe)

Tbsp butter
2 shallots or leeks
3 celery sticks finely chopped
2 medium or one large neep/swede peeled & chopped into small pieces
2 Pints-ish liquid (3/4 stock + good slug cream (cream is optional)
6 cardamom pods & 1 tbsp curry powder

Fry the shallot and celery in butter until soft, add salt/pepper/curry & the crushed cardamoms.
Cook for another 5 minutes or so until the shallots are translucent.
Add the chopped neep covering the pan to allow the neep to cook for (20-25 mins) Add a splash of water if it starts to stick.
Finally, add the stock – enough to cover the swede. Simmer for another 20 mins (or until all soft and yummy) then add cream before blending until it’s smooth.

Posted by @Wintersea:

Avocado and cucumber salad

Deseed and chop up a 1/2 to a whole cucumber (I usually give it a quick perk to remove most of dark green skin).
Add a couple of chopped/sliced spring opinions and a chopped handful of coriander
Mash up an avocado or two
Mix the whole lot together with a glug of oil and a squeeze of lime juice

Posted by @SestraClone:

Easy Mushroom soup

1 leek, sliced thin
2 garlic cloves, crushed
300g mushrooms (any, but I used a mix of chestnut & wild) chopped
a few thyme leaves
butter
salt & pepper to season
1 pint stock

Sweat the leek and garlic in the butter on a medium heat for about 5 minutes, until softened. Add the mushrooms and thyme and stir through for another 5 minutes. Add the stock and simmer for 20 minutes, then season to taste. Whizz in a blender or use a stick blender.

Posted by @BursarsFrogs:

LOW CARB FLAX & PARMESAN PIZZA CRUST
Author: Mellissa Sevigny

INGREDIENTS
1 cup flax meal (ground flax seeds)
½ cup finely grated parmesan cheese
2 eggs
(I added a drop of water, as it felt a little dry when mixing)

INSTRUCTIONS

1. Mix the flax meal and Parmesan (or Romano) cheese in a medium bowl. Add the eggs and stir until a dough is formed. It will be sticky, let it sit for about 5 minutes or so until it's easier to work with.
2. Wet your hands with water to help keep the dough from sticking to them and press onto greased cookie sheet about ⅓ inch thick in a circle. You should get about a 10 inch crust out of it - if it's a lot smaller than that you are making it too thick.
3. Bake in a preheated 350 degree (F) oven for 8 minutes. Remove.
4. Add toppings. Bake for another 15 minutes at 350. Remove.
5. Cool. Eat. Swoon.

I pre-baked it a bit longer than 8 minutes, as it just looked like it could do with a bit more.

Posted by @MitzyLeFrouf:

Sour Cream and Chive Crackers aka The Best Low Carb Crackers Ever

I use American measuring cups for this.

1 cup ground almonds
1/3 cup sour cream
Chives
Salt and pepper

(Not having any egg in it makes them really crisp and crunchy)

Mix the almonds and the sour cream together
Chuck in loads of chopped chives
Season generously
Mix with your hands until it comes together in a 'dough'
Plop it between two pieces of parchment paper
Roll out until it's thin, depending on how thick/thin you like your crackers
Remove top sheet of paper
Mark the dough into squares using a knife
Put it on a baking tray (still on the paper) and bake at 100 degrees for about an hour until they're golden.

Posted by @stilllovingmysleep:

I made a great low carb savoury cheesecake recently

Recipe by Jules Clancy (stone soup blog, which has many low carb recipes)

Slice 3 medium courgettes
Roast them for 20 min approximately until soft, just drizzled with some olive oil. When they are softened, add some fresh mint leaves
Meanwhile, add to the processor 250 gr Philadelphia cream cheese, 200 gr feta cheese and 3 eggs. Whisk. There will still be some small feta lumps
Pour the cheese mixture into a springform tin (make sure it won't leak, eg wrap with foil) and on top add the courgettes
Bake at 200C for about 15 min or more until the edges are nicely browned.

Posted by @somerandomfucker:

Super easy creamy mushroom sauce

Fry onions in butter
Add 1 heaped teaspoon paprika (or to your own taste)
Huge dollop of double cream
Mix

no idea how many mushrooms should be added to this, but I assume that you'd also chop them up and fry them, and add to the above!

Posted by @lurknolinger:

Celeriac Dauphinoise

1 celeriac
300ml double cream
100 grams mature cheddar cheese, grated (optional)
Dried mixed herbs, salt and pepper to taste.
Optional 2 cloves garlic

Cut the celeriac into quarters then peel. Slice the celeriac into 5 mm thick pieces.

Place a layer in a baking dish and add some double cream and dried herbs, salt and pepper. Continue layering up.

Place in a hot oven 200 centigrade and cook for 40-45 minutes.

Remove from oven and add a layer of grated cheddar cheese (optional). Place back in oven and cook until cheese is golden brown. Serves 4

Posted by @AdalineSchade:

Crustless spinach and feta pie (invented by me)

4 eggs, beaten
Big spoonful of cream cheese
1/4 small cauliflower, boiled and mashed
1/4 packet of feta in chunks
2 handfuls washed spinach, torn into bits
Salt and pepper
Chopped mint

Butter an oven dish. Mix all the ingredients gently together until combined. Bake for 30 minutes. That did me 2 portions.

Posted by @OldBooks:

Cheesey Cauliflower Breadsticks

Just found this on Pinterest, sounds lovely:

Bag of Green Giant Riced Cauliflower & Sweet Potato
Bag of Green Giant Riced Cauliflower
These are obviously from The US, but you could always make your own!
1 Cup of Shredded Cheddar Cheese
1 Cup of Mozzarella Cheese
2 Large Eggs
Chopped Oregano (optional)
Salt and Pepper, to Taste

Directions:

Thaw the riced cauliflower in the refrigerator until thawed completely.

Using a kitchen towel, place the cauliflower and sweet potato riced veggies in the center of the towel and squeeze as much water out as you can. Take time to continue squeezing for a couple minutes to remove as much water as possible. Place the squeezed veggies in a separate bowl. Squeeze in batches until all the water is removed.

Combine the dried cauliflower and sweet potatoes and add one cup of cheddar cheese a half cup of mozzarella, two eggs, oregano and salt and pepper to a bowl and mix until combined.

On a parchment-lined baking sheet, spread the cauliflower mixture onto the pan and create a rectangle, using your hands to flatten it out.

Bake at 400 degrees for 20 minutes, until the top is golden brown. Remove from the oven and carefully flip over. Top the cooked side with the remaining mozzarella cheese. Return to the oven and bake for another 15-20 minutes, until the cheese melts and the underside is browned. Serve immediately after slicing

Http://www. poshinprogress.com/2017/03/20/cheesy-cauliflower-breadsticks/

Link for the above recipe:

poshinprogress.com/2017/03/20/cheesy-cauliflower-breadsticks

Rose Elliott's Low Carb Granola

I made this yesterday as I have guests coming to stay, who like good granola. I wasn't planning on eating any myself, but it smelt so lovely that I couldn't resist it grin

I made it with slightly different quantities, so not exactly sure what the carb count would be, but it seems low (according to the counts in the book anyway)

RECIPE BY ROSE ELLIOT
Makes 8 servings at 4.4g net carbs per serving
55g unsweetened desiccated coconut
85g chopped brazil nuts
85g chopped walnuts
85g chopped almonds
85g sunflower seeds

I had a 100g packet of all these nuts/seeds so just used the whole packet, and then whacked in a bit more coconut too

115g melted butter*
1 tsp of cinnamon
I used slightly less than a flat teaspoon, as I'm not greatly fond of cinnamon

1 tsp vanilla extract
Some stevia to sweeten
I used vanilla bean paste instead of vanilla extra and stevia - it contains sugar, so stevia isn't necessary, (as well as being artificial). I used probably a tablespoon of this
85g flax seeds I upped this to match the weights of nuts/seeds

• vegans can use coconut oil instead of butter

To make it:

1. Preheat oven to 180C.
2. Put the coconut, brazil nuts, walnuts, almonds and sunflower seeds into a large bowl. Add the melted butter, cinnamon and vanilla bean paste (or vanilla extract & stevia if you're using this) and mix together.
3. Transfer to a baking sheet/tray and bake in the oven for approx. 10-12 mins, stirring a few times, until golden brown . Keep an eye on it though as it'll burn easily.
4. Remove from the oven and immediately tip into a bowl, to prevent the mixture continuing to cook on the hot baking sheet, and stir in the flax seeds.
5. Once it's completely cold transfer the mixture to a storage container.

Posted by @Escapepeas:

Microwave scrambled eggs with goat's cheese

2 or 3 whole eggs (depending on preference), 1 yolk only
Salt & pepper
Knob of butter

1 tsp double cream
2 tsp soft goat's cheese (or any other soft cheese)

Mix it all in a container, then cook in the microwave on full power for 15 secs at a time, mixing in between each cook. A few seconds before it's completely done, take it out and stir in a teaspoon of double cream and a couple of teaspoons of goat's cheese.

I prepare mine in little Tupperware pots then cook it in the microwave at work. It's really quick and delicious and you could add chilli or spinach too.

Posted by @GrumpyOldFucker:

Okra Chips - brilliant for dips.

Chop the stem ends off the okra and slice in half length-wise. Toss in a small amount of light olive oil.

Lie cut-side up in a baking tray and bake at 200c fan for about 15-20 minutes until just brown and crisp. Allow to cool a little & serve.

One packet doesn’t make that many!

*Courgette and Parmesan 'crisps'
*
This recipe is great as a snack or vegetable side. You can put on a little Parmesan to flavour, or lots to increase your fat intake, whatever takes your fancy!

You can also vary how much you cook the courgette, it depends if you like them just cooked or crispy.

-take 1 courgette and slice very finely. Either lay on baking paper for your grill and coat in olive oil, rock salt and black pepper, or into a large frying pan with oil, salt and pepper. If you choose a pan you may need to do it in batches as the courgette slices need to be laid flat and not overlap.

• cook until they are ready to your liking. It won't take more than a few minutes. My children love these if crispy- we call them courgette and Parmesan crisps.

• place on a plate, grate as much Parmesan as desired. Eat straight away, they aren't nice if left.

Enjoy!

Spinach and cream cheese gratin
-15 min preparation and 25mins cooking time

Ideal for if you have little time or energy to cook a meal. It's from Rose Elliot's Vegetarian Low carb diet book

Serves 2
280g frozen choppsed spinach defrosted
85g boursin garlic and herb cream cheese
115g cheddar cheese, grated

• preheat oven to 180c or gas mark 4

-drain excess water from defrosted spinach by squashing it through a sieve with back of spoon

-mix spinach with cream cheese and half the grated cheese.

-spoon mixture into a shallow casserole and sprinkle the rest of the grated cheese on top

-bake for about 25mins or until golden brown

Contains 4g carbs/ 11g protein per serving. And it's tasty!

Swede laksa
Serves 4

From Feast/The Guardian, 27 Jan 2018

6 garlic cloves, peeled and roughly chopped
3cm ginger, peeled and roughly chopped
4 tsp Kashmiri chilli powder I'm sure any chilli powder would do!
2.5 tsp ground cumin
2 lemongrass stalks, bases only, roughly chopped
30g fresh coriander, leaves and stalks
6 banana/echallion shallots, peeled and halved
1 litre vegetable stock
rapeseed oil
1 x 400ml tin coconut milk
1.5 tsp salt
1.5 tsp sugar I know we're avoiding sugar, but this amount between four people is tiny
800g swede (i.e. about three-quarters of a large one) peeled
150g noodles the recipe calls for rice vermicelli, but if you want it Bootcamp-friendly, use shirataki noodles (branded Bare Naked noodles) instead. Each pack is 380g, so you'll have plenty left over
2 limes cut into 4 wedges each

Heat the oven to 200C/390F/gas mark 6, and line two large baking trays with foil

The laksa paste:
Put the garlic, ginger, chilli powcer, ground cumin, lemongrass, coriander stalks and two shallots into a blender with 150ml stock, and whizz to a paste

Heat two tablespoons of oil in a deep-sided pot on a low flame and, once hot, scrape the paste into the post. Cook for 10-15 minutes, stirring regularly so it doesn't catch, then slowly add the coconut milk until it's well mixed in

Add the remaining stock, the salt and the sugar, and simmer for 20 minutes until rich and flavourful. Season to taste, then take off the heat

-

While the soup is cooking, halve the swede, cut it into 1cm-thick slices, then arrange on one of the lined trays.

Separate the remaining shallots into 'petals' by halving them and removing the individual segments, and put these on the second lined tray

Lightly drizzle oil over both vegetables, toss with your hands so they're well-coated, and sprinkle with a little salt

Roast the shallots for 20 minutes and the swede for 30, until cooked and caramelised.

If you're using the rice vermicelli noodles, cook as per packet instructions, and then drain/rinse under cold water. If you're using shirataki, rinse them thoroughly in cold water

To serve, reheat the soup on a medium heat, if need be. Distribute the noodles between four bowls, and ladle on the hot soup.

Put the hot swede and caramelised shallots on top and sprinkle with coriander leaves.

Squeeze a wedge of lime over each serving, and serve with more lime on the side

Here's a link to the recipe, with a photo

If I were to use 4 teaspoons of the chilli powder I buy, it would blow the roof of your mouth off!

A quick Google tells me that Kashmiri chilli powder is mild, so perhaps people need to bear that in mind

It does look a tasty recipe - I love neeps (swedes) and they are always readily available in Scotland.

Microwaved Buttered Brussel Sprouts

This seems to have become a Boot Camp staple, at least for those that like brussels and even some that thought that they didn't^^

Trim base off brussels, put in bowl with slabs of butter on top. Cover with plate/cling film. Microwave for c2 minutes. Shoogle technical term . Microwave for another c2minutes. Season with salt/Lo-salt and pepper.

Leave to cool slightly or you will burn your mouth

Exact timings depend on the strength of your microwave and how many brussels you are doing. I try to do extra as they are nice cold, to have the following morning but usually finish them off the night before

Enjoy!

Brilliant thread! Thank you

Wow Thanks for these amazing recipes!

Obviously leave out the sugar and breadcrumbs but this looks fairly adaptable and easily made veggie

Brussels sprout gratin with finocchiona salami, fennel seeds and breadcrumbs

Brussels sprouts as you never knew them: sweet, tender and with a twist of fennel echoed in the delicious Tuscan salami – you should be able to get that in any Italian deli worth its salt.

Prep 20-25 min
Cook 25 min
Serves 4-6

1kg brussels sprouts, trimmed and cut in half
350ml double cream
3 garlic cloves, peeled
1 bay leaf
30g butter
70g finocchiona salami, slices cut into thick strips
Salt and black pepper
½ tbsp fennel seeds
3 tbsp demerara sugar
4 tbsp olive oil
100g soft white breadcrumbs
50g parmesan (or pecorino), grated

Heat the oven to 180C (160C fan)/350F/gas mark 4. Bring a pan of well salted water to a boil and blanch the sprouts for three to four minutes (depending on size), until just tender, then drain.

Put the cream, two garlic cloves and the bay leaf in a saucepan on a medium-low heat, bring to a simmer and cook gently for five minutes, until the cream has reduced a little.

Meanwhile, melt the butter in a frying pan and fry the salami for 30 seconds, just until it starts to release its fat. Stir in the sprouts, season and toss in the hot, buttery fat for a minute. Stir in the infused cream (discard the garli, which has now done its job), then tip the lot into a small baking dish into which the mix fits snugly.

Put the remaining garlic clove, the fennel seeds, sugar and a couple of pinches of salt in a mortar and grind to a paste. Stir in half the oil, then transfer to a bowl and stir in the breadcrumbs and cheese. Toss to combine, then sprinkle on to the gratin. Drizzle the remaining oil over the top and bake for 25-30 minutes, until the top is golden. Leave to rest and cool slightly before serving.

And for the rest of the week...

Saute shavings of leftover salami with savoy cabbage, then drizzle with black butter (butter melted and cooked until nutty and brown) and a grating of parmesan for a tasty and quick lunch (the salami also works well with green beans in summer: cut it into batons and dress in a simple vinaigrette). Sprouts are great in veggie curries, whether Indian or Thai: they add real body and keep their shape.

Nigel Slater’s cauliflower slices with horseradish recipe

Warm 500ml of vegetable stock in a medium saucepan. Trim 1kg of cauliflower then cut into steaks, about 2cm thick. Lower these into the boiling stock, then reduce the heat, so that the stock simmers. Partially cover the pan with a lid, then leave to cook until soft enough to pierce effortlessly with a skewer – a matter of 15 minutes or so.

The steaks that stand proud of the stock are the ones to fry. Those that cook under the liquid are the ones to purée

While the cauliflower cooks, warm 3 tbsp of olive oil in a shallow pan, add 50g of fresh, white breadcrumbs and cook until golden, constantly stirring and tossing so they colour evenly. Roughly chop and add a small bunch (about 10g) of parsley. Fold in a good handful (about 3 tbsp) of roughly chopped pumpkin seeds and 1 tbsp of grated fresh horseradish. Season with salt and pepper, and set aside.

Remove half of the cauliflower and blend to a smooth cream with approximately half of the stock, seasoning as you go.

Warm a glug or two of olive oil in a shallow pan, lower in two of the reserved cauliflower steaks, carefully drained, and fry until golden. Gently turn and cook the other side until lightly crisp around the edges. Divide the cauliflower purée between two plates, slip the fried cauliflower steak on top, then season with the crumbs and seeds. For 2-3.

The trick

Keeping the slices of cauliflower on the thick side will help the slice hold together. The steaks that stand proud of the stock and cook in the steam are the ones to fry. Those that cook under the liquid are the ones to purée. They will absorb some of the flavours of your stock.

The twist

Snippets of crisp bacon, pancetta or pork crackling could be introduced to the breadcrumb and parsley crumble. A trickle of cream and some grated pecorino would be a good addition to the purée. The sauce, topped with a little grated parmesan, could be spooned over the cauliflower and grilled, to give a toasted crust.

Email Nigel at [email protected] or follow him on Twitter @NigelSlater

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The recipe

Warm 500ml of vegetable stock in a medium saucepan. Trim 1kg of cauliflower then cut into steaks, about 2cm thick. Lower these into the boiling stock, then reduce the heat, so that the stock simmers. Partially cover the pan with a lid, then leave to cook until soft enough to pierce effortlessly with a skewer – a matter of 15 minutes or so.

The steaks that stand proud of the stock are the ones to fry. Those that cook under the liquid are the ones to purée

While the cauliflower cooks, warm 3 tbsp of olive oil in a shallow pan, add 50g of fresh, white breadcrumbs and cook until golden, constantly stirring and tossing so they colour evenly. Roughly chop and add a small bunch (about 10g) of parsley. Fold in a good handful (about 3 tbsp) of roughly chopped pumpkin seeds and 1 tbsp of grated fresh horseradish. Season with salt and pepper, and set aside.

Remove half of the cauliflower and blend to a smooth cream with approximately half of the stock, seasoning as you go.

Warm a glug or two of olive oil in a shallow pan, lower in two of the reserved cauliflower steaks, carefully drained, and fry until golden. Gently turn and cook the other side until lightly crisp around the edges. Divide the cauliflower purée between two plates, slip the fried cauliflower steak on top, then season with the crumbs and seeds. For 2-3.

The trick

Keeping the slices of cauliflower on the thick side will help the slice hold together. The steaks that stand proud of the stock and cook in the steam are the ones to fry. Those that cook under the liquid are the ones to purée. They will absorb some of the flavours of your stock.

The twist

Snippets of crisp bacon, pancetta or pork crackling could be introduced to the breadcrumb and parsley crumble. A trickle of cream and some grated pecorino would be a good addition to the purée. The sauce, topped with a little grated parmesan, could be spooned over the cauliflower and grilled, to give a toasted crust

leftCol