Low carb meals without meat? Yes, with these high-protein, high-fiber meat and dairy-free recipes.The low-carb revolution is stronger than ever, but traditional low carb diets emphasis on meats leaves vegetarians struggling. Acclaimed cook Robin Robertson offers 150 carb-conscious vegetarian recipes–options that are also meat and dairy-free to bring out the flavors from vegetables like you’ve never tasted before.
The 150 dishes are simple to make but feature plenty of full, rich flavor. Appetizers and main courses: Spring Rolls with Spicy Peanut Sauce, Mushrooms Stuffed with Spinach and Pine Nuts, a Moroccan Vegetable Tagine, and a wonderful Fennel and Artichoke Gratin with Three-Herb White Bean Pesto. There are also stews, salads, soups, sauces, sides, and desserts for your low carb vegetarian lifestyle.
Whether you’re vegetarian or not, you’re sure to get ideas from this choice!
This book was written to be a the natural companion to the book The 30-Day Diabetes Miracle. It has over 200 vegetarian and vegan recipes to help stop diabetes and reverse many of the disease’s effects.
Full of low carb vegetarian/vegan dishes with an emphasis on “good carbs,” the book also includes low carb menus plans, tips, advice and nutritional information.
This diabetes cookbook is intended to help people with either Type 1 and Type 2 diabetes eat well. From breakfast dishes to desserts, every recipe is low glycemic, low fat (and trans-fat-free), low sodium, and cholesterol-free. You’ll also find substitution charts to help transition to a plant-based diet, glossary of cooking equipment, appendix of terms and techniques, and a list of uncommon ingredients with specific purchasing recommendations.
This book has easy low-carb recipes designed for vegetarians, all gluten-free. With all recipes approved by nutritionist Fiona Hunter, the book offers a varied menu. The book features main courses, lunches and snacks. There are chapters on party choices and desserts.
The Low-carb & Gluten-free Vegetarian is an updated version of Low-carb Vegetarian, originally published in 2004.
Note: This book does use UK measurements and terminology. Americans will have to convert and probably look up some terms.
About the Author
Celia Brooks was born in Colorado, moving to Britain in 1989. She ran a successful vegetarian catering company. As well as writing for magazines such as ‘BBC Good Food’, she makes appears on the UK Food channel and performs demonstrations at numerous cooking schools. She also hosts gourmet food tours of London and advocates the 5:2 Diet.