<p>The favorite recipe challenge is going well, so I am throwing up another request. I need to limit the carbs, and I am much of the time cooking for one or more vegetarians. (not vegan, so eggs and cheese are good to go.)</p>
<p>So, favorite non-meat, lo-carb recipes–go!</p>
<p>Crustless quiche?</p>
<p>Eggplant pizza. So good. Tons of variations on web.</p>
<p>Vegan stew with peanut sauce. Vegetable barley soup. </p>
<p>An omelet (seriously…) </p>
<p>Not a full blown meal, but a personal favorite snack or appetizer of mine (and SUPER easy): slice of tomato with a slice of moz cheese on top with a mixed of olive oil and vinaigrette over the top. </p>
<p>Do you know about zucchini “pasta”? You can shred zucchini into long strips that look like noodles and subsitute them for pasta in recipes. </p>
<p>There were some good recipes mentioned in the egg lover thread, like crustless quiche and zucchini with eggs. </p>
<p>Feeding vegetarians is easy if they eat milk and egg products. </p>
<p>I’m in the mood for making this:</p>
<p><a href=“Eggplant Parmesan I”>http://m.allrecipes.com/recipe/13981/eggplant-parmesan-i</a></p>
<p>I’ve had to re-learn to cook since DS went vegan, and I like to limit carbs when I can. This website has great recipes:</p>
<p>mynewroots.org</p>
<p>I’ve made quite a few recipes from there. Our favorite is the Flavour Bomb Greens & Noodles. The noodles are brown rice pad thai noodles, not sure where they fall on the carb scale. Even if you skip the noodles, the vegetables are great with the dressing. My sons will eat a mountain of raw shredded greens (usually kale or chard). I leave out quite a few ingredients and they are still great. The spring and summer abundance bowls are good, the four corners lentil soup is wonderful, the best lentil salad is wonderful. I made the spring roll samosas and they were great but a lot of work.</p>
<p>I’m always confused about whether beans and lentils are considered high or low carb.</p>
<p>thanks, all. Keep’em coming!</p>
<p>NYMom–I think of beans and lentils as ok carbs, as they are complex ones that don’t do a number on blood sugar like simple carbs and tend to keep one feeling sated.</p>
<p>Love this challenge. How about grilled cauliflower steaks? Marinade can be herbs and olive oil, Asian style minus sweet for low carb, lemon zest with olive oil, good balsamic/olive oil, etc. all over web. Clean and slice cauliflower head about 3/4-1" wide from top to bottom, creating “steaks”. Throw on the grill. Delicious with a side salad and more filling than you think they’d be. Like grilled portobellos for the same reason. </p>
<p>We’ve been grilling. I love grilled eggplant with a sauce of buttermilk and yogurt, sprinkled with middle eastern spices. This recipe in particular: <a href=“http://www.epicurious.com/recipes/food/views/Eggplant-with-Buttermilk-Sauce-365110”>http://www.epicurious.com/recipes/food/views/Eggplant-with-Buttermilk-Sauce-365110</a></p>
<p>I also like stuffed peppers. I mix ricotta an egg and fresh herbs and garlic and stick it in a pepper and roast it. A little mozarrella on it is nice. It’s good with sausage and bread crumbs on top, but if you don’t eat meat or going low carb it’s fine without them too. Basically this recipe: <a href=“http://foodiesarsenal.com/ricotta-stuffed-bell-peppers-recipe/”>foodiesarsenal.com - This website is for sale! - foodiesarsenal Resources and Information.;
<p>Beans in so many different ways give both protein and fiber. Many different ethnic groups as well. Low carb isn’t no carb so rice and other elements can be included. Proteins and fats keep a person feeling fuller longer and help keep a more stable glucose level than carbs.</p>
<p>Slice then roast or broil some eggplant. Make eggplant parm with it. You don’t miss the breading or the frying and the flavor of the eggplant really shines through instead of oil and bread flavor that traditional eggplant parm sometimes has.</p>
<p>I just picked up the Plenty cookbook by ottolengli at Costco. I am making a couple of things this weekend as my vegetarian D is visiting. I am making the Saffron Cauliflower. I also made the lentils with tomatoes and Gorgonzola. I will probably serve the Gorgonzola on the side since my D doesn’t love cheese… I am also making the multi vegetable paella. There are several lentil recipes that look good. Most of the recipes can be found online via google. </p>
<p>These rules more or less approximate how I tend to eat. </p>
<p>Spaghetti squash with pasta sauce or pesto works well. </p>
<p>From Julia Child days, Cheese or Spinach souffle. </p>
<p>Curried lentils</p>
<p>Veggie chili</p>
<p>Curried hard boiled eggs</p>
<p>Pad Woon Sen, is my recent favorite go to dish, as it cooks up fast, and makes use of whatever vegetables are around including a lot of greens. Hopefully the mung bean noodles would seem less carb filled than regular pasta. </p>
<p>Is fish or fish sauce ok? Shrimp makes a great dish.
Soy sauce, or a vegetarian mushroom sauce can be substituted for fish sauce (nam pla) and there is vegetarian oyster sauce on the market. Any vegetables can be used or omitted. Shrimp makes it a lovely dish. </p>
<p>Pad Woon Sen</p>
<p>9 oz. cellophane/bean thread noodles, soaked in hot water until soft (about 5-6 minutes) Cut through the bundle after soft for shorter noodles.</p>
<p>1/2 cup sliced carrots
1/2 cup thin sliced onions
1/2 cup sliced cabbage, though I use up to 2 to 3 cups of chard or cabbage
1/2 cup bean sprouts
1/2 cup mushrooms
1/2 cup scallions, thinly sliced
1/2 to 1 C firm tofu, in thin cubes. Cooked in teflon, this fries up crispy with sufficient oil and heat.
2 eggs (optional)
2 T. soy sauce
1 T fish sauce
1 T sugar
4 tbsp. oyster sauce
1 tbsp. minced garlic
2 tbsp. cooking oil, e.g. canola
Cilantro for garnish</p>
<p>Sesame oil for garnish</p>
<p>Directions</p>
<p>1) Scramble eggs with some added salt and set aside.</p>
<p>2) Add oil to hot pan. Fry garlic till soft. Do not burn them.</p>
<p>3) Add tofu to pan</p>
<p>4) Then add, carrots, cabbage and bean sprouts. Stir fry till lightly softened. </p>
<p>5) Add noodles to pan. Then add sauces, black pepper and salt if needed. Toss well with slices of the scrambled egg, and cook till heated through, and noodles are well seasoned. Add sauces till flavoring pops. </p>
<p>6) Serve hot and garnish with cilantro and sesame oil </p>
<p>My favorite low carb thing is to use a cheese grater with a head of cauliflower, microwave with maybe a tablespoon of water for 3 minutes…fluff with a fork and you have “rice” Serve with a low carb stir fry combo.</p>
<p>Family loves zucchini lasagna. Use a cheese recipe and substitute zucchini slices for the lasagna noodles. This is great for the large zucchini that seem to hide in the garden. I peel them and use a cheese cutter to slice longways into nice size slices. </p>
<p>@mom60, I love Plenty. Keep an eye on the cauliflower, I think it gets overcooked if you cook it for as long as he says. I uncover it sooner. I love the little bit of pomegranate mollasses in his version of baba ganoush. (p122) I don’t like Gorgonzola, but that lentil salad is also great with goat cheese.</p>