If you're trying to watch your carbs, meat typically isn't a
problem. In fact, meat is actually one of the low carb dieter's
best friends. But, what do you do if you are vegetarian who wants
to go low carb? Until now, your low carb vegetarian "cuisine"
was limited to the number of ways you could blend your tofu with
your peanut butter.
But, with a little creativity, you can put the gourmet back into
your meals with vegetarian and low carb ingredients. But, if you
do, don't be surprised when you hear friends and family exclaim,
"This can't be vegetarian!" Here are three traditional meat-based
classics where we've taken out the meat and the carbs to make a
believer out of you.
VEGGIE "HAM" QUICHE
Real men might not eat quiche, but hungry people everywhere are
going to eat this delicious Veggie Ham Quiche. Quick and easy to
make, this crustless creation takes the best of your traditional
quiche and makes it better. With only 3 grams of net carbs per
slice (4 slices total), you might just want to make two—yes, it's
that good! Simply preheat your oven to 350ºF and spray a large
quiche or pie pan with your favorite nonstick cooking spray.
Shred 1 cup each of mozzarella and cheddar cheese and sprinkle
into the bottom of your pan. Top the cheese with a ½ lb. of
chopped veggie ham and 3/4 cup chopped broccoli. If broccoli
isn't your veggie of choice, substitute any of your favorites. If
you go with the traditional spinach, be sure to drain it very
well or you'll end up with one mushy quiche. In a separate bowl,
mix together ½ cup heavy cream, ½ cup water, 5 eggs, and salt,
pepper, dill, and dry mustard to taste. Bake for 30 minutes or
until golden brown and center is firm. This amazingly tasty treat
is best served hot, but is equally tantalizing when served cold.
LOW CARB "BEEF" STROGANOFF
There are few dishes meatier than the traditional beef stroganoff
which makes it a perfect candidate for a low carb vegetarian
transformation. With only 5.4 net grams for a 1.3 cup serving,
you'll quickly find this traditional dish becoming a new classic.
For best results, use vegetarian beef tenderloin or beef-style
seitan (gluten). Cut your veggie beef in strips about 1/4 inch
wide and 2 inches long, put them on a large plate, and lightly
sprinkle with salt and pepper. With a damp paper towel, wipe 12
ounces of small-button mushrooms clean and trim off the hard ends
of stems. Heat a large, heavy skillet on medium-high and 2
tablespoons of coconut oil. Quickly brown the veggie meat in the
hot oil on both sides, about 2 minutes total, and then remove
meat to a holding plate. Return the skillet to the stove and
lower heat to medium-low. Add 1 ounce of butter and mushrooms and
cook until tender, about 5 minutes. Add 3/4 cup beef-style stock
or broth to deglaze the skillet. Then, add 2 tablespoons of
Wondra flour, stir into the broth, and simmer for 2 minutes on
low heat. Add the veggie meat and 3/4 cup sour cream and heat
through. Adjust the seasonings to your liking, sprinkle with 2
tablespoons of parsley, and serve immediately. To complete the
dish, serve over any type of low carb pasta or converted rice.
BAKED "SALMON" ITALIANNE
You can transform any meat dish into a low carb vegetarian
specialty, including fish! For a delightful, easy-to-make fish
dish, try a Baked Salmon Italianne. Decadently dressed faux
salmon topped with veggie bacon is a simple, yet extravagant
entrée. Serving up at only 5 grams of net carbs per serving of 5
oz. salmon steak and 2 strips of bacon, it's time to reel this
meal into a kitchen near you. To get started, preheat your oven
to 400ºF and spray a casserole dish with your favorite nonstick
cooking spray. In a mixing bowl, combine 1/4 cup sugar-free
mayonnaise and 2 tablespoons of ketchup to make your own Russian
Dressing. In a microwave-safe bowl, combine 6 pieces of sun-dried
tomatoes with enough water to cover them. Heat the tomatoes until
they plump. Lay salmon pieces in your dish and completely cover
with Russian Dressing. Cut up the tomatoes and lay them top of
the dressing. Then, sprinkle the entire dish with 1/4 cup chopped
onion and 4 strips of veggie bacon, cooked, and cut into 1"
pieces. Bake your masterpiece for 2025 minutes and then place
under your broiler for just a few minutes to brown up the top.
All that's left to do now is enjoy!
As you can begin to see—and taste—transforming your traditional
meat-based dishes into low carb and vegetarian delights just
takes a little creativity. The proof is, as they say, in the pan!
YUMMY PUMPKIN CHEESECAKE
If you still have room for dessert after eating any of these
amazing low carb vegetarian entrees, you'll want to whip up the
world's easiest and easily the world's best Yummy Pumpkin
Cheesecake. With only 4 grams of net carbs per slice (serves 8),
you'll wish you'd skipped right to dessert. With this recipe, it
doesn't get much easier than this. Blend. Bake. Cool. Eat!
Repeat. Preheat your oven to 350°F. In a mixing bowl, blend
together 3 eggs, 8 ounces of cream cheese, and 4 packets of
Splenda® and 4 packets Sweet n' Low. Then, add 1/3 teaspoon maple
extract, 1/2 teaspoon vanilla, and 1/2 can pure pumpkin. Keep
mixing as you add, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 2
teaspoon cinnamon, and 1/4 teaspoon salt. Mix until creamy, and
then pour into a 9" pie pan. Bake for 30 minutes or until knife
comes out clean and finish off by chilling in the refrigerator
until fully set. You'll want to keep this one all to yourself!
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