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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.

... (more)

Low-Carb Vegetarian

Authors: Celia Brooks Brown, Photography by Tara Fisher

Date:

ISBN: 1552856178

Publisher: Whitecap Books

Paperback

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The arrangement of the vegetables in three colorful stripes makes this a piece de resistance, although you can just throw it all in haphazardly without affecting the flavor. The recipe makes a generous quantity - leftovers are lovely to eat cold as a salad.

Servings: 8

• butter, for greasing

• 1 red bell pepper, cored and sliced into rings

• 1 1/2 cups/12 oz/350 g vine or plum tomatoes, sliced

• 1 1/2 cups/12 oz/350 g zucchini, sliced in 1/2 inch rounds

• 14 oz/400 g artichoke hearts, drained and halved

• 1 1/2 cups/12 oz/350 g eggplant, sliced in 1/4 inch rounds

• 1 1/3 cups/11 oz/300 g fennel, sliced

• 1/2 cups/2 oz/50 g good- quality black olives

• 4 bay leaves

• 7 oz/200 g fresh goat’s cheese (optional)

• freshly ground black pepper

• FOR THE DRESSING:

• 4 tbsp olive oil

• 1 tbsp balsamic vinegar

• 4 garlic cloves, thinly sliced

• a handful of fresh basil, shredded

• 2 tbsp capers

• 1 tsp salt, or to taste

1. Preheat the oven to 400 degrees F/200C. Lightly grease a wide rectangular ovenproof dish. Aim to alternate each pair of vegetables with one another:

2. Place the red bell pepper and tomatoes alternately in one red stripe across the top of the dish, and the zucchini and artichoke hearts in one green stripe across the bottom. Arrange the slices of eggplant and fennel in the middle.

3. Whisk together all the dressing ingredients and spoon almost all the mixture over the vegetables as evenly as possible. Brush every exposed surface with the remaining dressing. Season with plenty of pepper and garnish with olives and bay leaves.

4. Roast for 45-50 minutes, until the vegetables are soft, sizzling and well- browned around the edges. Remove from the oven and crumble the goat’s cheese, if using, over the surface. Serve warm or cold.

per serving
carbs: 6 g protein: 9 g calories: 180 fiber: 3 g fat: 13 g (saturated fat: 6 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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