Low Carb

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Here are 2 low-carb recipes

 

* Exported from MasterCook *

 

African Quinoa Soup with Vegetables

 

Recipe By : Scwarzbein Principle Vegetarian Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons unsalted butter

1 medium chopped onion

2 garlic cloves -- minced

1 small fresh jalapeno -- minced

OR

1 tablespoon canned diced green chilies -- up to 2 T

1 red bell pepper -- diced

2 diced celery stalks -- with leaves

2 medium diced zucchini

1 medium sweet potato -- diced

1 teaspoon ground cumin

1 teaspoon dried oregano

6 cups vegetable stock

1/2 cup quinoa -- rinsed & drained

freshly ground black pepper -- to taste

dash cayenne pepper

1/2 cup chunky organic peanut butter -- no honey or sugar

 

Wear rubber gloves to prepare fresh jalapeno pepper.

 

In a large heavy-bottomed soup pot, melt butter over medium-high heat. When

butter is hot and bubbly, add onion, garlic, jalapeno pepper, bell pepper,

celery, zucchini, sweet potato, cumin and oregano. Saute 10 -15 minutes, or

until vegetables are softened.

 

Add stock, quinoa, black pepper and cayenne pepper. Bring to a boil, reduce

heat and cover. Simmer until quinoa is cooked and vegetables are tender,

about 10 to 15 minutes. Ad peanut butter, using a wooden spoon to blend in

completely, and simmer another 10 minutes. Taste, and adjust seasonings.

 

Makes 6 servings*Each serving: 11 grams protein*24 grams carbohydrates

 

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* Exported from MasterCook *

 

Baba Ganoush

 

Recipe By : Scwarzbein Principle Vegetarian Cookbook

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers And Snacks

 

Amount Measure Ingredient -- Preparation Method

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2 medium eggplants

2 garlic cloves -- minced

3 tablespoons sesame tahini

2 tablespoons fresh lemon juice -- up to 4T

1/2 teaspoon ground cumin

2 tablespoons pure-pressed extra virgin olive oil

freshly ground black pepper -- to taste

dash cayenne pepper

 

Preheat oven to 425°. Cut eggplants in half lengthwise, puncturing skin in

several places with a fork. Place, cut side down, on a lightly greased

baking sheet. Bake until flesh is tender and skin is shriveled and

blistered, about 25 to 35 minutes.

 

Remove from heat and cool. Remove skin from eggplants and discard. Drain

pulp in a colander, pressing out as much of the liquid as possible. In a

food processor, combine eggplant flesh, garlic, tahini, lemon juice, cumin,

olive oil, black pepper and cayenne pepper until smooth. Taste, and adjust

seasonings, adding more lemon juice if desired.

 

Place in a serving bowl and surround with cut-up raw vegetables.

 

Makes about 2 cups*Each 1/4 cup serving: 2 grams protein*trace carbohydrate

 

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