Healthy eating has never been easier! Trying to avoid carbs as a vegetarian can seem as a rather difficult task. But fret not! We have got the perfect solution for you right here with these delicious vegetarian low carb recipes you can wipe anytime you want. Feast on these 3 yummy recipes without worrying about carbs.
1. Mini Cauliflower Pizza With Greek Yogurt Pesto
Relish this healthy Cauliflower pizza topped with some grilled vegetables and a scrumptious Greek Yogurt pesto. This dish makes for an easy, meatless meal that is low in carbs, high in protein and full of flavour.
For the cauliflower crust:
•1 Tbsp + 1 Tsp Garlic
•1 1/3 Cup + 4 Tbsp Parmesan cheese, grated
For the Greek yogurt basil sauce:
•1/2 Cup firmly packed Fresh basil
, roughly chopped
•2 tsp Garlic, minced
•Salt/pepper to taste
•1/2 Tbsp Healthy Alternatives Pure Olive oil
•1/2 Cup Parmesan Cheese, grated
•Fresh basil, for garnishing
1.Preheat your oven to 400 degrees and line a pizza pan with some parchment paper.In a large food processor, process the cauliflower until it is fine.
2.Place the cauliflower into a large bowl and microwave for 7 minutes, stir, and microwave for an additional 7 minutes. Then, let the cauliflower stand until it is cool enough to handle, for about 10-15 minutes.
3.Dump the cauliflower into a thin kitchen towel and remove all the excess moisture. Get out as much as you can, as this is the key to a not-soggy crust.
4.Transfer the cauliflower back into a large bowl and add the garlic, salt, Italian seasoning, a pinch of pepper and 1 1/3 cups of the Parmesan. Stir until well combined and then add the egg whites, mixing until it is well combined.
5.Divide the cauliflower into 4 balls (about a heaping 1/2 cup each) and spread onto the pizza pan, leaving a ridge for the crust.Bake until it is golden brown,for about 30 minutes.
6.While the pizza bakes, combine the Greek yogurt, basil and garlic in a small food processor until it is smooth and creamy, scraping the sides down as necessary. With the food processor on, stream in the olive oil until well mixed. Set aside.Then, preheat your grill to medium-high heat.
7.Combine the sliced zucchini, tomato and olive oil in a small bowl and season with a pinch of salt and pepper. Grill until charred, about 2-3 minutes a side. Place onto a plate and set aside. Keep your grill on.
8.Once the pizza is cooked, remove them from the oven and preheat your broiler to high heat for 3 minutes. Take the remaining 4 Tbsp of cheese and sprinkle it onto the pizzas (1 Tbsp each) and broil for 2-3 minutes until golden brown and melted. Spread some of the Greek yogurt sauce on each pizza and then top with the grilled veggies and sprinkle with remaining cheese.
2. Breakfast Kale Salad
This breakfast Kale salad has all the goodness of a breakfast sandwich minus the bread keeping it healthy as well as appetizing. This is a must for every breakfast table to get a nutritious kickstart for the day.
•1 block extra firm tofu
•3/4 teaspoon each of onion powder and garlic powder
•4 cups of kale
, chopped into bite-sized pieces
•1/8 teaspoon of salt
•2tablespoon of Healthy Alternatives Pure Olive Oil
•1/2 cup of tomatoes, sliced
For the Creamy Cashew Sauce:
•1 large carrot,
chopped into 1″ pieces
•1/3 cup of lemon juice
•1/3 cup water
•1/2 teaspoon onion powder
•2 cloves of garlic
•extra water, as needed
•salt and white pepper, to taste – You’ll need more salt if your cashew butter is unsalted.
1.In a medium bowl, toss together the tofu cubes with the bacon, soy sauce, turmeric, onion powder, and garlic powder. Set aside to marinate.
2.In a large bowl, toss together the kale, lemon juice, salt, and 1 tablespoon of olive oil. Massage the kale until it wilts, then toss in the tomato and green onion. Transfer to the refrigerator to chill.
3.In a large frying pan, heat the other tablespoon of oil on medium high. Add the tofu mixture and any marinade from the bowl, and cook, stirring occasionally to prevent sticking, until the bacon gets crispy on the edges, for about 7 minutes.
4.As you stir, you can use the spoon to break up the tofu, if you prefer it more crumbled than cubed. You’ll need to stir more frequently toward the end of cooking time.
5.Pull the kale salad out of the fridge, top with the cooked tofu mixture and avocado and drizzle on the Creamy Cashew Sauce. Add more green onions, if you like, and serve.
For the Creamy Cashew Carrot Sauce:
1.Steam the carrots for 5-7 minutes.
2.Combine the carrots, cashew butter, lemon juice, nutritional yeast, onion powder, and garlic in your blender.
3.Puree until smooth, adding 1 tablespoon of water at a time, as needed to reach a creamy consistency.
4.With a high-speed blender but with a regular blender, you might need a little bit of extra liquid to get things moving smoothly.
3. Mini Avocado & Hummus Quesadilla
Let your taste buds explore this combination of avocados and hummus stuffed in these mini delights. This mini avocado and hummus Quesadilla is the perfect after-schoolsnack for your children to keep them content and willing to do their homework.
•1 tbsp cilantro, minced
•½ avocado, cut into 12 slices
•30 grams of queso fresco/any crumbly cheese
1.Using a 2½-inch circle cookie cutter (or a glass with a 3½-inch circumference and a small knife), cut 3 circles from each tortilla.
2.In a small bowl, stir together the hummus, cumin, and cilantro.
3.Spread 1 teaspoon of the hummus mixture on each tortilla circle. Divide the avocado slices and queso fresco evenly between the quesadillas, arranging them on one-half of the tortilla circles.
4.Heat a large skillet over medium heat. Place several quesadillas in the pan and cook until the tortillas are golden brown, 2 to 3 minutes per side.
Get the freshest ingredients to make these recipes right here
Want more tips to lower your daily carb intake? Read all about low carb foods here