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Old 10-16-2004, 06:23 AM
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Low Carb Vegetarian Recipes


1 lb plum tomatoes, chopped
1 eggplant, in 1/2" pieces
2 med zucchini, in 1/2" pieces
1 onion finely chopped
3 stalks celery, sliced
1/2 c chopped parsley
2 tbsp red wine vinegar
1 tbsp brown sugar
1/4 c tomato paste
1 tsp salt
1/4 tsp freshly ground black pepper

Combine ingredients. Cook on low for 5 to 6 hours.

Chuck wagon Chili

2 c. barley
6 c. water
Cover and cook on low overnight. Add and stir in:
1 (46 oz.) can of tomato juice
3 T. chili powder
1/2 tsp. cumin
1 tsp. crushed, dried oregano
1 1/2 T. dried chopped onion
1 T. dried green pepper
1/2 tsp. sea salt
1 onion, chopped
1 green pepper, diced

Add to chili, cover, and cook all on low for 2 more hours, stirring occasionally

Crockery Ratatouille

1 med eggplant cubed
1-1/2 lbs tomatoes, sliced
1 large onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 c. chopped fresh basil or 1/3 c. dry basil
1/2 tsp salt
1/2 tsp dried oregano
1/8 tsp pepper
1/4 c. olive oil
2 med zucchinis, slice

Grease a large shallow baking pan with olive oil. Bake eggplant until golden brown and soft.

In crockpot, combine tomatoes, onion, bell pepper, garlic, and spices. Mix in baked eggplants. Cook at low 6-8 hours.

Stir in zucchini. Increase heat to high; cook about 15 min


1 whole onion, chopped
3 whole clove
1 whole green bell pepper, diced
2 cups tomatoes, diced
4 cups vegetable stock
1 cup cooked soy beans
1 1/2 cups sliced okra
1 teaspoon salt
1/4 teaspoon allspice

Saute the onion and green pepper with the cloves in water until soft. Remove the cloves. Put all ingredients in a slow cooker on high for 6 hours or low for 8-10 hours.

Spicy Mushrooms

6 tablespoons butter
1 large onion, chopped
2 teaspoons basil
2 teaspoons oregano
1/2 teaspoon thyme
1/4 cup lemon juice
1/2 cup sherry
1/4 teaspoon red pepper
3 pounds whole mushrooms

Saute onion until transparent. Add spices, lemon juice, sherry and pepper flakes and allow mixture to steep on low for 2 hours. Add mushrooms about 15 minutes before serving.

Barley Stew

1 c Millet
4 c Water
2 Onions, wedged
2 large zucchinis, cubed
1 c Celery, chunked
1 lb Mushrooms, chopped
2 Bay leaves
1/2 ts Basil
1/2 ts Thyme

Toast barley in a dry skillet for about 5 minutes. Add all ingredients and cook for 4 hours on high or 8 hours on low.

Stuffed Green Peppers

1 package frozen green or string beans
1 can soy beans
1 can diced tomatoes
1/4 cup salsa
1/4 cup chopped onions
1 1/2 cups cooked rice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded cheese
6 green peppers, seeded

Combine all ingredients, except 1/4 cup cheese and green peppers. Stuff peppers. Cover; cook on low 8 hours or on high 4 hours. Sprinkle with 1/4 cup cheese and let it melt before serving.

Eggplant Lasagna

4 eggplants, sliced
1 onion
1 garlic clove
1 green bell pepper
1 cup fresh or 1/2 cup dry parsley
1 28 oz can tomato puree
1 small can tomato sauce
Salt and pepper to taste
Oregano, basil, or Italian/pizza seasonings to taste
Olive oil
1 bag of Low Carb Pasta
Mozzarella cheese

Cook eggplants in microwave until done. Chop up peppers, onion, and garlic. Cook with about 1 tablespoon olive oil over medium heat until done. Add cooked cubed eggplants and parsley.
Put 1/2 vegetable mixture in bottom of crockpot; add 1/2 package of uncooked pasta, 1/2 of the cheese, then rest of vegetables, noodles and cheese.
Mix tomato puree and sauce together with seasonings and about 1 teaspoon olive oil.
Cook on high for 1 hour then low for 6 hours, or on low for 8 hours.

Brown Sugar Cranberries

2 12 oz packages fresh cranberries
3 cups Spoonable Brown Sugar Replacement
2 cups dry wine
1 cinnamon stick
2 teaspoons grated orange peel
2 oranges
1 cup dry currants

Mix the cranberries, sugar, wine, cinnamon, orange peel, and orange segments in a crock pot. Cook on high until the cranberries pop. Remove the cinnamon stick, and stir in the currants. Cool to room temperature, then chill.

Vegetarian Enchilada

1 can crushed tomatoes in tomato puree
1 can chunky salsa
1 can tomato paste
2 cans soy beans
1 can diced green chilies
1 1/2 tablespoons ground cumin
1/2 teaspoon garlic powder
5 Low Carb Tortillas
1 can sliced ripe olives

In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chilies, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture in to the bottom of a 4-quart electric slow cooker; spread evenly.
Top with 1 l/2 tortillas, cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top. Sprinkle the sliced olives over all.
Cover and cook on the low heat setting about 5 hours. Serve hot.

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