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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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These rich, yet fluffy gnocchi are a proper Italian luxury meal. They can also be placed in an ovenproof dish after boiling, covered in grated Gruyere and baked for a fabulous gratin.

Servings: 4

• 1 1/3 cups/7 oz/200 g young spinach, washed

• 2 tbsp chopped parsley

• 1 garlic clove, crushed

• 2/3 cup/5 oz/150 g ricotta cheese, drained

• 2/3 cup/3 oz/75g soy flour

• 1 organic egg, plus 1 yolk

• 1 cup/3 1/2 oz/100 g freshly grated Parmesan cheese, plus extra to serve

• generous grating of nutmeg

• salt and freshly ground black pepper

• FOR THE SAGE BUTTER:

• 6 tbsp/3 oz/75 g unsalted butter

• pinch of salt

• 16 fresh sage leaves, coarsely chopped

1. Place the spinach in a bowl and pour boiling water over it. When it has wilted, drain and leave to cool. Wrap a clean dish cloth around the spinach and, holding it over the sink, squeeze out as much moisture as possible. Chop finely.

2. Combine the chopped spinach with the parsley, garlic, ricotta, soy flour, egg and egg yolk, Parmesan, and nutmeg. Season with salt and pepper. Stir vigorously until thoroughly combined.

3. Bring a large pan of water to the boil and salt it well. Form the dough into balls, about two-thirds the size of a golf ball. (The gnocchi can be frozen at this stage if you’re planning a future meal.) Drop a few gnocchi at a time into the water, lower the heat to a simmer and cook for 3-4 minutes, until they have risen to the surface. Remove with a slotted spoon. Keep warm while you cook the remaining gnocchi.

4. To make the sage butter, melt the butter in a pan over a medium heat. Add a pinch of salt and the sage. Cook until the sage is tinged with gold. Pour the herb butter over the cooked gnocchi and serve.

per serving
carbs: 6 g protein: 22 g calories: 409 fiber: 3 g fat: 33 g (saturated fat: 18 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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