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February 19th, 2015
paleodietrules
| 05:07 pm - Easy Paleo Veggie Recipes – Roasted Broccoli and Cauliflower
One of the biggest struggles that people I’ve helped start on the Paleo diet has been to eat enough vegetables. It’s amazing how little the average American actually consumes on a day to day basis.
But to truly thrive, you’re body needs the vitamins and minerals that we get from veggies. So I’m going to do a recipe that is about as simple as it gets. If you don’t like raw broccoli or cauliflower, give this recipe a try. It gives these two super foods some extra flavor. And the addition of fats from olive oil help your body assimilate the nutrients more easily. I’ll be doing another post soon with a couple other easy roasting recipes. One of them involves bacon, and it is DAMN good.
OK, it doesn’t get any simpler than this one. All you need is salt, pepper, broccoli, cauliflower, a bit of olive oil, and about 30 minutes.
Ingredients:
1 package of Trader Joe’s broccoli and cauliflower mix
1 Tbsp olive oil (or grass-fed beef tallow if you’ve got it)
1/2 tsp salt
Pepper to taste
Instructions:
Preheat your oven to 400 degrees.
One note, broccoli cooks more quickly than cauliflower. If you prefer your broccoli to have a bit more texture, then add it with about 15 minutes left.
Dump the bag of broccoli and cauliflower in a bowl. Drizzle olive oil (or your fat of choice) and toss. Then add the salt and pepper. Toss again. Pour the veggies onto a cookie sheet lined with parchment paper or aluminum foil. You don’t have to use foil or paper, but it makes clean up much quicker.
Bake for 25 to 30 minutes. Serve and enjoy.
Easy Paleo Veggie Recipes
source: http://www.paleodietrulesandguidelines.com
Current Mood:  moody
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April 1st, 2010
sheherazahde
 | 06:38 pm - Cucurbits!
Another of my favorite low carb veggies is the humble cucumber.
They are so sweat and crisp. I like to eat them fresh with just a bit of vinegar and salt, but they are also wonderful pickled!
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March 31st, 2010
sheherazahde
| 03:59 pm - Fennel
Fennel is a wonderful plant.
My grocery store calls the fresh Fennel bulbs Anise but they still taste great. Licorice flavored celery candy. Which is good if you like licorice, which I do. It is nice to find a low carb veggie that is fun to eat raw.
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December 9th, 2009
cowprintavenger
 | 01:24 pm - Hello!
It looks like this community isn't used very much, which is a shame...I wish there were more resources out there for vegetarians who are trying to follow a low carb diet!
Anyway, it was interesting looking back through the older posts and there are some recipes I'm going to try. Has anyone found a good veggie low carb cookbook? The only one I've found is by Rose Elliot, who is a really good cookery writer anyway, I have several of her other veggie books already, but the low carb one has some great recipes in it. It'd be nice to have some more books though, if I could find any!
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November 11th, 2009
pandoranoir
 | 05:26 pm - Kale Frittata
Recipe care of Mark's Daily Apple. Awesome veggie photos as well as video at the link.
# 1 Tbsp olive oil
# 2 Tbsp finely chopped onion
# 1/2 cup or more finely chopped red cabbage
# 1 cup finely chopped kale
# 1 finely chopped red or yellow pepper
# 6 beaten eggs
# A sprinkle of dried or fresh herbs (like oregano or basil)
Preheat broiler. Warm olive oil in an ovenproof pan and sauté onions until they begin to soften. Add cabbage and sauté about three minutes then add kale and peppers. Continue to sauté until kale wilts. Add salt and pepper to taste. Pour in eggs, stir quickly then let cook until it just barely begins to set.
Put the frittata under a broiler until the top is golden and the eggs are cooked through, 3-5 minutes.
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pandoranoir
| 04:54 pm - Spaghetti Squash Gratin
Recipe from the Pinch My Salt food blog. There's also a fabulous picture of the gratin at the linked site.
Spaghetti Squash Gratin
1 spaghetti squash, baked until tender*
1 large (or two small) shallot(s), chopped
2 cloves garlic, minced
1 tablespoon butter
1/2 t. dried thyme (or 1 teaspoon fresh chopped thyme leaves)
1/2 cup heavy cream
2 tablespoons sour cream
1 cup grated parmigiano reggiano, divided
salt, to taste
fresh ground black pepper, to taste
1. Preheat oven to 450 degrees
2. Remove seeds and shred spaghetti squash. Place spaghetti squash strands in a large bowl, and discard shell.
2. Cook shallots in butter over medium-low heat until softened. Stir in garlic, cook for a minute longer. Scrape shallots and garlic into bowl with squash. Add thyme, heavy cream, sour cream, and half of the cheese. Toss together well until ingredients are evenly distributed. Pour into a greased casserole and top with remaining cheese.
3. Bake uncovered in a preheated 450 degree oven for 20 minutes or until lightly browned on top.
Yield: approximately 6 servings
*How to cook spaghetti squash
Spaghetti Squash with Garlic and Red Pepper
1 spaghetti squash, baked until tender*
1/4 cup extra virgin olive oil
2-3 cloves garlic, minced
generous pinch of crushed red pepper
2 tablespoons fresh chopped Italian parsley
salt to taste
fresh grated parmigiano reggiano (optional)
1. Remove seeds and shred spaghetti squash. Place spaghetti squash strands in a large bowl, and discard shell.
2. In a large saute pan, heat olive oil over medium heat. Add garlic and cook until just lightly browned. Add crushed red pepper, then add spaghetti squash. Toss spaghetti squash strands until well-coated in the garlic oil and heated through. Season with salt and toss with parsley. Serve with fresh grated parmigiano reggiano, if desired.
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October 8th, 2006
pandoranoir
| 03:22 pm - Favourite Low Carb Vegetarian Recipe
We all need some inspiration in our cooking now and then, so post your favourite.
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pandoranoir
| 03:22 pm - The Vegetarian Bodybuilder
http://vegetarianbodybuilder.com/
He redesigned his website and it's easier to find things now. This is a GREAT resource for vegetarian protein sources and finding out nutritional stats about them.
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August 30th, 2006
locarb_lobudget
| 11:10 pm
I am trying to figure out how many carbs, calories, and fats I consume, and break any bad eating habits. Please reply with a list of the foods you eat most often, eat occassionally, your treats, what you eat sparsely, and what you'd like to start eating (with or without all nutrition content).
( My list hereCollapse )
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August 28th, 2006
locarb_lobudget
| 02:46 pm - Endive Salad
I recently used endive as a replacement for lettuce in a salad and was surprised at how well it worked. This is a small-ish portion, it can accompany your main dish for dinner or top it with tofu for lunch. It is very simple but tastes really fresh.
.5 cup endive
.5 small tomato
fresh mozzarella
fresh basil
Cut all ingredients and toss in bowl with 2 tbs of your favorite dressing. I mix dry herbs with olive oil, lemon juice and mayonnaise.
Total carb = 4.2 / Net carb = 1.6 (add salad dressing to this count)
*PS - Hi, I am new to the community! I am getting into making low carb vegetarian dishes from a limited budget.
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June 28th, 2006
anti_hourglass
 | 10:32 pm - Clever Low Cal/Carb Tofu Yogurt
This was a successful result of my frantic efforts to make a quick, low carb, vegan breakfast ^_^
Tofu Yogurt
- 1 block (12.3 oz.) Extra Firm Lite Tofu, cut into eighths (140 cals, 4g carbs)
- 1 cup Blue Diamond Almond Milk Original (60 cals, 7g carbs)
- approx. 1 tsp. vanilla extract (25 cals)
- sweetener to taste (i used Splenda)
Combine tofu blocks, milk, vanilla, and sweetener. Mix in a blender until at the consistency of yogurt. Makes 2 1/2 cups.
Nutrition Facts (serving size 1 1/4 cup):
Calories: 90
Carbs: 5.5g
The results may vary, but this came out tasting delicious for me. Sprinkling cinnamon or pumpkin pie spice powder on it could jazz the flavor up a bit or a drizzle of maple syrup.
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May 14th, 2006
jlaux42
 | 05:32 pm - Discovery
I just discovered that pecan flour makes a pretty good porridge.
Measurements are guestimated.
In a microwaveable bowl, stir together:
1/2 cup pecan flour (ground pecans)
1 heaping tablespoon ricotta cheese
1-3 teaspoons heavy cream
Microwave 30-45 seconds.
Add more cream if desired to cool or thin the consistency.
Approximately 479 calories, 49 grams of fat, 9 grams of carbs, 6 grams of fiber, 8 grams of protein.
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May 7th, 2006
avienda
 | 01:53 pm - Shirataki: Tofu/Yam noodles w/ very little carbs & calories!
Do you miss pasta?
Shirataki: Tofu/Yam noodles w/ very little carbs & calories!
I discovered these in the tofu section of my Wild Oats (whole foods sort of market) and I can't rave enough about them. I like whole-wheat pasta but am sometimes disappointed in how it doesn't absorb flavor.
Now mind you, they're a bit rubbery and when you first open the package they smell like funky-nastiness. Thankfully, if you boil them for about 3-4 minutes the smell goes away and your left with bland, very pasta like noodle things.
The whole 8oz package has something like 40 calories and 6 grams of carbs.
Like I said, they're a bit rubbery but absorb flavor well and are great pasta imitators.
I don’t know if someone’s posted about these in the past, but just wanted to pass on the good word!
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May 2nd, 2006
_touchofgrey_
 | 12:38 pm - Veggie Love
This is a question for those of you who live with a meat-eating significant other.
I just moved in with my boyfriend on April 1st. Everything is great until it comes to grocery shopping. He can go to Costco and buy two 6 lb bags of chicken and a huge thing of rice and be set for the month. Factoring in a few veggies, and he can get by paying less than $100/mo for food. I cook with recipes, and a lot of veggie recipes can be expensive. I've already invested in spices (in bulk when possible), but he uses them as well (liberally). I have cut way back on the number of meat substitutes I use, but I do still use veggie crumbles ($3.79/12 oz pack) and boca burgers ($3.59/6 burgers) on a regular basis. The majority of my expense comes from veggies and tofu. I'm not sure about the rest of the country, but here in Atlanta red/orange/yellow peppers (which I use in almost everything) are like 3.99/lb. ONE pepper costs me $2. Tofu is reasonable if you can find it on sale, and when I do I stock up. I can't eat anything he makes, obviously, but he can and usually does eat a little of what I make. We also make a few meals a week that we can both eat (such as Italian or Mexican).
So, here's my question. For those of you living in a split household, how do you handle the grocery bills? Up to this point we've been halving the bills, but often times it's not fair to one of us. Itemizing every receipt is extremely tedious (believe me, I spent about an hour last night dividing up last week's receipts). Is there a better way?
x-posted
Current Mood: stressed
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April 17th, 2006
unluckymonkey
 | 04:46 pm - Dehydrating
So today I bought a food dehydrator. My main interest is making seitan jerky so I have something high protein and low carb to take on the road as a pocket snack. Same thing with fruits and veggies. Soup mixes, fruit roll-ups, granola bars etc. I'm rather excited.
I've already got some marinated seitan in it now. It's home-made seitan though and it's a little...spongy/crumbly? So I'm going to have to get a little of the wheat gluten and try it that way too. I've only been drying it for 30min so I've got no conclusive results but would like to know if any of you are into dehydrating veggie protein items and have some favorite recipes/dehydrating suggestions.
Anyone dehydrated tofu? tempeh? seitan made at home with wheat flour? seitan made with wheat gluten powder? TVP? Or pretty much anything else of which I might be unaware?
OH and does anyone, by any chance, use theirs for raw food "cooking?" I'm curious about it be haven't found a great site about it.
Thanks for any assistance.
Crossposted about a bit.
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February 21st, 2006
lc_omnivore
| 02:11 pm - A recipe and a question
First the question: Does anyone have any good recipes for vinaigrettes? Something that will last a while in the fridge, so I don't make too much and end up throwing it out everytime I turn around :)
And a recipe. I've just started following Rose Elliot's The Vegetarian Low-Carb Diet, which I'll be honest, I'm going to tweak a bit (in part because I do eat meat occasionally, and also because I think she restricts carbs a little too severely). At any rate, today is day one, and this is what I had for lunch (from Elliot's book). It makes a huge salad, and I only had about half, but I plan to have the extras for a snack later.
( Soft Goat's Cheese Salad with Pecan NutsCollapse )
This one will be good for taking to school with me when I need to eat lunch at school. It's easy to take the parts and mix it up (and it's good with cold pecans as well). It was ridiculously good.
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January 26th, 2006
pandoranoir
| 02:30 pm - Chocolate Pecan Brownies
Chocolate Pecan Brownies
nicked from  saltwatersound on  atkins_diet
Recipe by George Stella
Not for Atkins Induction!
( recipe under cutCollapse )
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January 23rd, 2006
nicolesvoice
 | 09:54 pm - Getting Bored...
I am a psuedo vegetarian and a low carber. I am one of those who doesn't count carbs religiously, but I still lose a reasonable amount of weight because I am so active. I am however getting bored with my diet. Any fun and interesting suggestions would be GREATLY appreciated. Too often lately I find myself not hungry when I am supposed to eat and end up not eating because there is nothing around I want, which I know is so bad.
This is pretty much what my diet consists of these days:
eggs: scrambled, fried, hard boiled, deviled
tuna: with celery and mayo
MS Farms Grillers
Celery with cream cheese
green salads
green beans with garlic and olive oil (yum!)
peanuts
tofu: macafoni and cheese prep.
crabcakes
tuna sashimi occasionally
Current Mood:  curious
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January 19th, 2006
pandoranoir
| 03:02 pm - Roasted Tofu and Veggies
nicked from cooking, here
Roasted Tofu and Veggies
We tried this last night, it was quick, easy, and tasty.
1 lb of extra firm tofu, drained, squeezed, and cut into 4 cutlets (the flatter, the better)
Assorted veggies cut into bite sized pieces (I used cauliflower, broccoli, red and yellow peppers, and red onion.
any asian type condiments and sauces in your cupboard and fridge (mine was teriyaki sauce, soy sauce, sesame oil, hoisin sauce, and plum sauce.)
Olive oil
salt and pepper
Pre heat oven to 425 degrees
Take a jelly roll pan or other large flat pan with a lip , pour a generous amount of olive oil on pan (for less mess cover with foil first). place tofu on pan, flip to get oil on both sides. Place veggies around and on tofu. Pour over mixture of sauces. toss veggies around to coat, and make sure to get sauce on tofu. Add more olive oil, salt and pepper if you like. Place in oven. Roast for 30 minutes, peek in after about 15 minutes and shake to move veggies around.
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My addition: stay away from most commercially bottled teriyaki and hoisin sauces. They're jam-packed with refined sugar. You can make a sweetened asian-style sauce using soy sauce, splenda, ground ginger, minced garlic, and toasted sesame oil. It's very good and far lower in both calories and sugar. If you want asian-style noodles, try yam or tofu shirataki noodles. They're insanely low in carbs and taste pretty good. I found them at my local asian market in the refrigerated noodle section.
p.s. Happy New Year!
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January 17th, 2006
_touchofgrey_
| 04:44 pm - Dinner?
Suggestions for dinner? I'm on phase 1 of South Beach and am at a loss for what to eat tonight. All that sounds good is comfort food.
Current Mood: hungry
Current Music: APR
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January 9th, 2006
nicolesvoice
| 09:26 pm - New Love :)
I made the most fantastic salad last night, so good I thought about it all day and had to make another one for myself tonight. I think it is called a "chef" salad or something?
Ingredients:
Lettuce
Green Pepper
Cucumber
3-4 Cut up slices of oven roasted Tofurky
2 chopped hard boiled eggs
Artificial bacon bits (as much as you like!)
Low carb ranch dressing (blue cheese would probably be nice as well)
Black pepper to taste
Current Mood:  content
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September 29th, 2005
new_skinxx
 | 04:54 pm
About 3 weeks ago i started a low carb diet. and since i've started i felt like shit almost every day of the 3 weeks. everyone who i have talked to since has told me the low carb thing was completely in-affective. what are your experiences?
i went on a search for a diet that would be more suitable for me, as an individual, and i think i have found the answer. John Tickell's 'the great Australian diet'. His theory is that there are only 2 food groups. Basic and bonus. Basic, meaning anothing that is without human interferance. such as grains, seeds, vegies, fruit, and bonus stand for everything that has been processed. He doesn't aim to completely cut out bonus foods, he works on a 1/3 bonus to 2/3 basic balance.
it's a 91 day program consisting of 3 weeks on, 2 off, 3 on, 2 off and final 3 weeks. so to give your body a break.
i started yesterday and i feel really good about this diet. it makes alot of sense to me, un like alot of diets out there that just confuse me.
just thought i'd share.
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September 15th, 2005
September 16th, 2005
new_skinxx
| 11:47 am - newbie!!
hiya, my name is Marina, i'm 23 and from Australia.
I have been a vego ALL of my life,(thats the truth), i am the only one in my family. lol. i have just decided to start a low-carb diet this week. i have struggled with my weight most of my life, but have been losing a fair bit in the last few years, my biggest weakness is pasta and potato's. i eat them EVERYDAY! so my mum suggested i try low-carb. i'm hoping in the next few weeks, i'll see some changes, like getting my energy back! i'm excited to see where this can take me.
Marina
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September 7th, 2005
moanaeyez
| 07:06 pm - Introduction:
Hi, I joined this community because I was a vegan before I went Atkins. I read Dr. Atkins' book this past summer and was very excited and impressed with it. I don't have a lot of weight to lose, but I found it comes off and stays off much easier on a low-carb lifestyle. Not to mention all the other physical benefits that come with maintaining a stabilized insulin level...
I'm no longer vegetarian or vegan. But I do try to incorporate lots of tofu and other vegan sources of protein into my diet. And of course I love experimenting with new and creative recipes for vegetables :-)
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August 26th, 2005
June 21st, 2005
friscoshoes
| 08:18 am - what up?
Just joined the community because I need to eat more veggies. Been on Atkin's for about 3 years, been just generally low carb for about 4 years. Stats: 312/204/150.
I just discovered Bok Choi. It's very good sauteed with a little canola oil. It's insanely low in carbs. I believe it's around 1 net carb per cup chopped (check with fitday or calorie king to be sure.)
Also, for those of you that don't eat enough veggies because of prep time, one of my favorite things to do is put asparagus stalks in a pyrex like dish, pour in some water and microwave about 3 minutes, just until tender. I then add some canola oil spread, like Smart Balance then salt and pepper. Really good!
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June 17th, 2005
opheliasennui
| 08:31 am - I found this on the web
Vietnamese Asparagus Pancakes
with Sweet Chili Sauce
This coconut batter is something that I dreamed up, but it fits deliciously into a Vietnamese-style pancake platter, with the essential cucumber and herb salad and hot-sweet sauce. If asparagus is out of season, try using lightly stir-fried bean sprouts instead.
Servings: 4
2 bunches asparagus, about 9 oz/250 g total
4 tsp sunflower oil
4 green onions, sliced
FOR THE BATTER:
4 tbsp soy flour
3 organic eggs
1/2 cup/3 1/2 fl oz/100 ml canned coconut milk
1/2 tsp ground turmeric
large pinch of salt
TO SERVE:
1/2 cucumber, about 5 oz / l50 g, sliced
4 cilantro sprigs
4 fresh mint sprigs
1 recipe Sweet Chili Sauce (recipe follows)
Preheat the oven to 250 degrees F/120C for keeping warm. Steam the asparagus in a pan or in the microwave for 3 minutes, or until cooked to your liking. Keep warm.
To make the batter, place the flour, eggs, coconut milk, turmeric, and salt in a blender and process until smooth. Heat a medium, non-stick skillet over a medium heat and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the base. Sprinkle with a quarter of the green onions before it sets. When golden underneath, flip the pancake over and cook until golden on the other side. Transfer to a plate and keep warm. Make three more pancakes in the same way, adding 1 tsp oil to the pan each time.
To serve, roll a pancake around a bundle of asparagus, starting from the edge. Serve with cucumber, cilantro, and mint sprigs, and a small bowl of sweet chili sauce.
per serving:
carbs: 7 g protein: 14 g calories: 230 fiber: 3.6 g fat: 16 g (saturated fat: 2 g)
Sweet Chili Sauce
This basic sauce is a perfect balance of sweet, sour, salty and hot - the principle behind the delicious flavor of Southeast Asian food.
2 tbsp fresh lime juice
2 tbsp light soy sauce
2 tbsp sweetener
2 small red chilis, finely chopped
1 small garlic clove, crushed or finely grated
Combine all the ingredients. The heat will increase the longer it stands.
per serving:
carbs: 0 g protein: 0.2 g calories: 3 fiber: 0.6 g fat: 0 g (saturated fat: 0 g)
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April 12th, 2005
pandoranoir
| 02:02 pm - Eating Beans May Stave Off Breast Cancer
Beans beans they're good for your....boobs?
Joking aside, lentils are one superfood that is also low-carb.
( article under cutCollapse )
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April 11th, 2005
macula_densa
 | 10:38 pm - "Sausage," kale, and white bean stew
This stuff is very filling, and it's particularly good on cold winter days:
Ingredients:
-1 pkg. sweet Italian "sausage" links (I think it's 14 oz, but I can't remember; either way, I like Tofurkey brand), cut into 1/2 inch pieces
-2 Tbsp olive oil
-12 oz kale, thoroughly washed (I don't know the best way to measure kale, but I usually just guesstimate)
-2 cloves garlic, minced
-1/2 tsp salt
1/4 tsp black pepper
1/4 - 1/2 tsp crushed red pepper (depending on your spicy preference)
1 15 oz can of cannelini beans, including liquid
2 14.5 oz cans (or 1 28 oz can) of whole tomatoes, drained
2 cups vegetable or faux chicken broth
Instructions: In a large pot over medium-high heat, saute' the "sausage" in the olive oil until browned. Move the sausage to a paper towel lined plate and set aside. Meanwhile, remove the stalk ends from the kale and discard. Coarsely chop the kale and put it into the pot with enough water to cover the bottom. Cover the pot and cook over medium heat for 10 minutes or until kale is just tender, stirring occasionally. Add the garlic, salt, black pepper, red pepper, beans, tomatoes, and vegetable broth and bring to a boil. Reduce the heat and simmer covered for 15 minutes, stirring occasionally to break up the tomatoes. Add the "sausage", stir, and serve immediately.
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