Recipes
This page hasn’t been updated for a while, but if you’d like some tasty vegetarian recipes with accompanying photos, check out my other blog, Planet Veggie.
Asparagus “Quiche”
Taken from The Vegetarian Low-Carb Diet by Rose Elliot
Preparation: 10 minutes / Cooking: 25 minutes
This was well nice. Sainsburys didn’t have any veggie Gruyere, so I used Emmental instead.
Serves 4
250g (9oz) asparagus, trimmed and cut into 5cm (2in lengths)
salt and freshly ground black pepper
6 eggs, whisked
175g (6oz) Gruyere cheese, finely grated
| 1 | Preheat the oven to 180C (350F) Gas Mark 4. |
| 2 | Cook the asparagus in a little boiling water for a few minutes until it’s just tender; drain and place evenly in a quiche dish. Sprinkle with half the grated cheese. |
| 3 | Whisk the eggs with some salt and pepper. Pour over the asparagus and cheese, then top with the remaining cheese. |
| 4 | Bake for 25-30 minutes, or until set, risen and lightly-browned. |
| 5 | Serve hot, warm or cold. |
3g carbs and 25g protein per serving
Perfect Potato Pie
Taken from Food For Fitness by Anita Bean
This pie isn’t perfect, it doesn’t make the tea in the morning or anything, but it is quite nice.
Makes 4 servings
1kg (2.2 lb) potatoes
600 ml (1 pint) skimmed milk
50g (2 oz) grated cheese
1 onion, thinly sliced
2 eggs
Salt and freshly ground black papper
Sliced leeks/broccoli florets/sliced tomatoes (all optional)
| 1 | Peel and slice the potatoes. Arrange layers of potato, cheese and onion (and any optional vegetables) in a shallow baking dish, finishing with the cheese. |
| 2 | Beat the eggs with the milk, season and pour over the potatoes. |
| 3 | Cover with foil and bake at 200C/400F/gas mark 6 for 45-60 minutes until the potatoes are tender and top golden brown. |
| Per serving | % energy | |
| Energy | 348kcal | |
| Protein | 18g | 21% |
| Fat | 9.1g | 23% |
| Carbohydrate | 52g | 56% |
| Fibre | 3.5g |
Tortilla Stack
Taken from Food For Fitness by Anita Bean
This was very nice indeed. Crappy Somerfield didn’t have any pinto beans or enchilada sauce, so I used a can of kidney beans, a can of chickpeas and a can of chopped tomatoes and added taco seasoning. Sainsburys is opening again tomorrow, hurrah. I bet they have pinto beans and enchilada sauce. Somerfield did have 10 bottles of Bud for £4.29 though, so not a completely wasted trip.
Makes 4 servings
2 tins (2 x 420g) pinto beans, drained
1 tin (400g) sweetcorn, drained
150g (5 oz) enchilada sauce
8 wheat tortillas
50g (2 oz) Cheddar cheese, grated
| 1 | Place the beans, sweetcorn and enchilada sauce into a large saucepan. Bring to the boil and stir until heated through. |
| 2 | Coat a large baking tray with oil spray. |
| 3 | Place two tortillas side by side on the tray. Spoon one eighth of the bean mixture onto each tortilla. Sprinkle with about 2 tsp of the cheese. |
| 4 | Place another tortilla on top and repeat the layers, finishing with beans and cheese. |
| 5 | Loosely cover with foil and bake for 10 minutes at 180C/350F/gas mark 4. |
| Per serving | % energy | |
| Energy | 474kcal | |
| Protein | 24g | 20% |
| Fat | 9.3g | 18% |
| Carbohydrate | 79g | 62% |
| Fibre | 14g |
The potato pie sounds lovely, thanks for posting.
The Tortilla Stack sounds great… but just a general thing, does anyone else feel their appetite supressed after a run for pretty much the rest of the day? i find not only am i burning more calories, but reducing appetite too…