Recipe: Cookbook - Recipes from Low-Carb Vegetarian by Celia Brooks Brown

1. 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.

2. Provencal Tian
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.

3. Spinach and Ricotta Gnocchi with Sage Butter
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.

Recipes from:
Low-Carb Vegetarian by Celia Brooks Brown
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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