Low carb vegetarian recipes.

[hyper_bunny]

I have been eating vegetarian for about two months now and I like it alot. I was wondering if anyone knows of some low carb vegetarian recipes. I have a cook book but it took me forever to find it in the bookstore and it seems that there is only so much you can find online. Is there any great low carb alternatives I can add to recipes that have pasta or rice in it. I do still eat whole grain bread and rice, just want to cut back some.

[rkoloms]

there are good carbs (brown rice, quinoa, sweet potatoes, lentils, etc.) and bad carbs (while rice, white pasta, etc.) By cutting back on carbs, you are risking malnourishment.

You may want to consult with a nutritionist or dietician, as you can't live on broccoli and kale alone

[hyper_bunny]

I eat good carbs and only bread with whole wheat as the first ingredient but I don't do enough exercise to burn off alot of carbs, I do exercise but with school and my little one I can't seem to find the time to exercise enough. Because of that I don't want to take in too much. I do make sure that atleast once a day I eat something with whole wheat or grain in it and I have consulted a doctor about my diet but thank you for your concern. I don't want to do the atkins or anything, I know how unhealthy that is, just cut back on carbs. :)

Quoting rkoloms:

there are good carbs (brown rice, quinoa, sweet potatoes, lentils, etc.) and bad carbs (while rice, white pasta, etc.) By cutting back on carbs, you are risking malnourishment.

You may want to consult with a nutritionist or dietician, as you can't live on broccoli and kale alone

[rkoloms]

Mediterranean Vegetable Stew with Poached Eggs
1 medium onion, halved, thinly sliced
1 medium green bell pepper, seeded, thinly sliced
2 garlic cloves, bruised
2 tablespoons olive oil
2 large vine ripened tomatoes, cored, coarsely chunked 
1 bay leaf
1 medium eggplant, peeled, cut in 1/2-inch dice
2 small zucchini, cut in 1/4-inch thick rounds
1 1/2 teaspoons dried basil
1/2 teaspoon dried thyme or 1 teaspoon fresh
1 1/4 teaspoons salt
2 cups canned crushed tomatoes in puree
1 teaspoon sugar
2 tablespoons tomato paste
4 large eggs, at room temperature
2 tablespoons chopped fresh parsley
1/2 cup crumbled Feta cheese or grated Parmesan cheese, (I use goat cheese)
Layer onion, pepper and garlic in a 4 1/2- to 6-quart slow cooker. Add remaining ingredients, in order listed, up to and including canned crushed tomatoes. Cover and cook on low setting for 8 to 9 hours or on high setting for 4 1/2 to 5 hours. About 20 minutes before serving, spoon a little of the cooking liquid into a small bowl. Add tomato paste and stir well to smooth. Stir back into stew. Break the eggs into 4 small ramekins or custard cups. Using the back of a ladle, make 4 shallow depressions on top of the stew. Slide an egg into each one. Cover and cook 15 to 20 minutes more, until the eggs are done to your liking. Serve some of the stew with an egg on top, garnished with the parsley and cheese, if desired. Serves 4.
I serve this with brown rice, salad; and a nice crispy Greek bread from the produce market.

[hyper_bunny]

Thanx! It sounds really good. :)

Quoting rkoloms:

Mediterranean Vegetable Stew with Poached Eggs
1 medium onion, halved, thinly sliced
1 medium green bell pepper, seeded, thinly sliced
2 garlic cloves, bruised
2 tablespoons olive oil
2 large vine ripened tomatoes, cored, coarsely chunked 
1 bay leaf
1 medium eggplant, peeled, cut in 1/2-inch dice
2 small zucchini, cut in 1/4-inch thick rounds
1 1/2 teaspoons dried basil
1/2 teaspoon dried thyme or 1 teaspoon fresh
1 1/4 teaspoons salt
2 cups canned crushed tomatoes in puree
1 teaspoon sugar
2 tablespoons tomato paste
4 large eggs, at room temperature
2 tablespoons chopped fresh parsley
1/2 cup crumbled Feta cheese or grated Parmesan cheese, (I use goat cheese)
Layer onion, pepper and garlic in a 4 1/2- to 6-quart slow cooker. Add remaining ingredients, in order listed, up to and including canned crushed tomatoes. Cover and cook on low setting for 8 to 9 hours or on high setting for 4 1/2 to 5 hours. About 20 minutes before serving, spoon a little of the cooking liquid into a small bowl. Add tomato paste and stir well to smooth. Stir back into stew. Break the eggs into 4 small ramekins or custard cups. Using the back of a ladle, make 4 shallow depressions on top of the stew. Slide an egg into each one. Cover and cook 15 to 20 minutes more, until the eggs are done to your liking. Serve some of the stew with an egg on top, garnished with the parsley and cheese, if desired. Serves 4.
I serve this with brown rice, salad; and a nice crispy Greek bread from the produce market.