One of the biggest problems for vegetarians who want to reduce the consumption of carbohydrates is that pasta, rice and potatoes are the basis for most diets.
These foods have a high glycemic index, which does not take account of most diets. Fortunately there are healthier choices as they will show you.
Cold salad of cauliflower (including eggs)
6 boiled eggs cut into cubes
3 stalks celery diced
1 small onion, diced
1 cup. cooked peas
1/2 cup. yoghurt
1/2 cup. mayonnaise
1 tablespoon mustard
salt and pepper
Boil the cauliflower until soft, about 15 minutes.
Mix all ingredients.
Place the salad in the refrigerator for at least 3 hours.
Turnips stuffed with mushrooms
12 fresh turnips midsize
50 g. butter
300 g. mushrooms
Peel, wash and remove a portion of the slurry from the inside of the turnip.
Dip turnips in boiling water for 8 minutes and then place in cold water.
Add salt the inside of turnips.
Place a saucepan over low heat and add 20 g. butter and puree of turnips and let them sotaristei.
Clean the mushrooms from dirt, cut into cubes and sprinkle with salt and pepper. 20 g. butter, add the mushrooms and let them sotaristei until completely evaporate the water took.
Mix the paste with roasted mushrooms.
Preheat oven to 210 degrees.
Fill turnips with the blend from the mushrooms and the slurry.
Grease a baking pan with the remaining butter, place the stuffed turnip and put the pan in the oven.
Cook the turnips until tender.
Creamy cauliflower sauce
8 cloves garlic, crushed
2 tablespoons butter
5-6 cups. cauliflower flowers
6-7 cups. water
1/2 teaspoon pepper
1/2 cup. milk (you can add or remove as you wish)
In a large frying pan over low heat saute garlic in butter for a few minutes until the garlic softens but does not burn. Remove from heat and set aside.
Boil water in a large pot. Add the cauliflower and cover the pot. Wait for about 7-10 minutes or until the cauliflower is tender. Remove from heat and let the cauliflower in water.
Use a slotted spoon to transfer the pieces of cauliflower in the blender. Add a cup of milk, salt, pepper, fried garlic and a cup of water in which boiled cauliflower. Beat in a blender to make a creamy sauce.
Pour the sauce in a pan and season well. If you prefer a more creamy sauce, add milk, otherwise add water.
Serve warm sauce.
If you want to substitute cauliflower with potatoes, add more milk than water in the sauce.
Remember that before cooking cauliflower have to clean and wash it well and remove the green leaves.
1 kg turnips
5 tablespoons water
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
fresh parsley coarsely
Peel the turnips, cut into four and place a layer in a large pan.
Add enough water to cover the turnips halfway.
Add the butter, sugar and salt. Cover the pan and allow the contents to boil over high heat.
Stir occasionally until the water evaporates.
Saute the turnips and stir until browned.
Add 3 tablespoons of water and let them cook until glazed.
Serve with fresh chopped parsley.
Put in your diet these vegetarian recipes and do not deny the pleasure to offer you.