On the low-carb vegetarian front
Apr. 13th, 2013 07:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mickiOne of the interesting things I learned from the diabetes dietician is I can subtract fiber from carbs, but only if it's more than 5 grams of fiber. Beans are good, though.
One of my staples has become a pasta substitute: Pick a cruciferous vegetable (generally cabbage since it's easiest, but occasionally broccoli or cauliflower, add either 1/2 cup of beans or a slice of lowfat cheese, depending on my mood, plus 1/2 cup spaghetti sauce; nuke for two minutes.
My other big staple is greens and beans. Start with whatever greens I have this week (kale, collards, spinach) + add beans, usually either black or garbazo, depending on the spice profile. Typically: saute onions and garlic with cumin and chili pepper; add some frozen peppers and tomato sauce; then saute the greens until wilted, add beans and cook a few minutes longer. If I'm using garbanzo beans I generally replace the tomato sauce with some kind of nut butter (tahini, almond butter, cashew butter) and lemon or lime juice. Tonight's variation was cabbage which I sauteed until almost caramelized, with garbanzos, tahini and lime juice. Yummy.
One of my staples has become a pasta substitute: Pick a cruciferous vegetable (generally cabbage since it's easiest, but occasionally broccoli or cauliflower, add either 1/2 cup of beans or a slice of lowfat cheese, depending on my mood, plus 1/2 cup spaghetti sauce; nuke for two minutes.
My other big staple is greens and beans. Start with whatever greens I have this week (kale, collards, spinach) + add beans, usually either black or garbazo, depending on the spice profile. Typically: saute onions and garlic with cumin and chili pepper; add some frozen peppers and tomato sauce; then saute the greens until wilted, add beans and cook a few minutes longer. If I'm using garbanzo beans I generally replace the tomato sauce with some kind of nut butter (tahini, almond butter, cashew butter) and lemon or lime juice. Tonight's variation was cabbage which I sauteed until almost caramelized, with garbanzos, tahini and lime juice. Yummy.
