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1. Vietnamese Asparagus Pancakes with Sweet Chili Sauce

2. Provencal Tian

3. Spinach and Ricotta Gnocchi with Sage Butter

Book Description

Low-carbohydrate diets are becoming more popular, but there are few resources for the vegetarian who wants to cut carbs. Celia Brooks Brown, owner of a successful vegetarian catering company, remedies this. She offers satisfying and easy recipes for every meal of the day, as well as desserts and party food. Begin with Blueberry Almond Griddle Cakes, try the Thai Hot and Sour Salad with Crispy Tofu for lunch, and snack on Chili-Crust Brazil Nuts. Low-carb Vegetarian highlights foods with special health-giving properties, and its recipes are both high in protein and low in fat. For those trying to lose weight or to follow a weight-maintenance lifestyle, this book offers a varied and gratifying menu.

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Low-Carb Vegetarian

Authors: Celia Brooks Brown, Photography by Tara Fisher

Date:

ISBN: 1552856178

Publisher: Whitecap Books

Paperback

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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)

1. 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.

2. 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.

3. 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)

More From This Book:

1. Vietnamese Asparagus Pancakes with Sweet Chili Sauce

2. Provencal Tian

3. Spinach and Ricotta Gnocchi with Sage Butter

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