Goodnight-Click - Comfort-Carb-Free Cooking for Vegetarians and Vegans: 125 Delicious recipes that are flour, oat, and rice free

Comfort-Carb-FreeCooking for Vegetarians and Vegans 125delicious recipes that are flour, oat, and rice free byKatherine Goodnight-Click I was at work, in the middle of a sentence, when I began to feel ... wrong . That is the only way to describe it. My field ofvision went fuzzy around the edges, I saw spots and sparkleseverywhere, and, inside, I felt as if something were seriously wrong . The school nurse came at once and, when everything else checked outas normal, she took my blood pressure. /.

Over the next few days, I spent a lot of hours being monitored inemergency and doctor rooms and, much to my dismay, I beganmedication. Those who know me would describe me, frankly, as aself-control-freak. That is to say, I want to be able to control allaspects of myself and I loathe when things, such as this bloodpressure incident, are beyond my control. Due to family history, anda whole lot of tests, my doctor concluded that this was genetic, justlike my migraines. Unlike the migraines, however, ice and heat packswere not going to help this.

I am happy with myself. I like the way my clothes fit, I like theway I look. I am happy. I did not like hearing that, potentially,in order to change this new wrongness that I had to deal with,I would have to change me. I knew exactly what I would have to do. I exercise not because it helps me lose weight (it does not) butbecause it keeps me limber.

In order to lose weight, all I have todo is stop eating carbs... grains, flours, and oats. The entirebottom of the food pyramid. Comfort carbs (crackers, pasta, oatmeal,toast) are what keeps the weight on me. Stop eating them and I beginto lose weight right away. The only problem, besides the fact that comfort carbs are, well,delicious, is that I am a vegetarian and have been for nearly twentyyears.

Comfort carbs make up nearly 70% of what I eat. What was Igoing to eat now? I spent quite a few days researching recipes in cookbooks, blogs, andon-line recipe houses and, even when I tried to limit the results tolow-carb vegetarian, the results were less thatstellar. Many of them used either eggs or low-carb replacements orfake meat products. I am a vegetarian because I do not like thetaste of meat; I do not want the fake stuff. Nor do I want low-carbor light-carb. For me, all rice is rice and it is all bad, becausethat is what keeps the weight on.

The more I searched, the more discouraged I became. The occasionalrecipe or diet-blog-entry I would come across were just not enough. That is when I thought about making up my own. I have created my ownrecipes for years. Granted, most were for breads, but why not? Ihad a spring break coming up, followed by a summer where I was notgoing to be working (for the first time in twelve years); what bettertime than that to experiment in the kitchen. So, I set out to write not a diet book, but a cookbook forvegetarians and vegans that is filled with delicious,comfort-carb-free recipes.

I hope you enjoy the recipes here. Thankyou. Tableof Contents Title Page Introduction Table of Contents Breakfast Snacks andAppetizers Veggies Salads Soups and Stews Other EntreDishes Desserts Index Appendix Breakfast = vegan Mango Smoothie Granola I Granola II Blackberry Smoothie TofuScramble Crustless Quiche Asparagus Custard ApricotCompote Baked Eggs, Two Ways Hashbrown Stack OverEasy StewedCarrots and Apricots Arugula, Feta, andCaramelized Onion Frittata Chickpea and TofuFritters with Jalapeo Breakfast Cake Mango Smoothie 1 cup plain yogurt 1 cup frozenunsweetened mango 1-2 tbls. honey Blend allingredients until smooth. 1serving Note: You canalso use cup mango with cup blueberries. honey;warmed In a skillet overmedium heat, toast whole and half nuts until just beginning to brown,stirring (or tossing) often. honey;warmed In a skillet overmedium heat, toast whole and half nuts until just beginning to brown,stirring (or tossing) often.

Spread out on a cutting board and allowto cool. Roughly chop into smaller pieces. Stir everything togetheruntil well-mixed. 2-4servings Granola II cup pecanhalves cup wholealmonds cup walnuthalves cup slicedalmonds cupsweetened coconut flakes cup goldenraisins cup greenraisins In a skillet overmedium heat, toast whole and half nuts until just beginning to brown,stirring (or tossing) often. Spread out on a cutting board and allowto cool. Roughly chop into smaller pieces.

Stir everything togetheruntil well-mixed. 2-4servings Note: Greenraisins are dried and available in Indian grocery stores. If youwant to replace them, use dried blueberries or dried cranberries. Blueberry Smoothie 1 cup plain yogurt 1 cupfrozen blueberries 1-2 tbls. honey Blend allingredients until smooth. 1serving Note: Thisfreezes into treats very well.

Simply pour into popsiclemolds and freeze. Tofu Scramble 1 tbls. olive oil 1 tsp. minced garlic 1 tbls. green onion;sliced thin 1/3 cup leftoverveggies (asparagus, spinach, mushrooms, etc.) 2 oz. tofu tsp.turmeric kosher salt freshly groundpepper Heat oil in skilletover medium heat.

Saut garlic, green onions, and veggiesuntil they begin to soften. Use a fork to mush tofu, turmeric, salt,and pepper well. Add to skillet and saut until hot. 1-2servings Note: If youlike a little heat, feel free to add 1-2 tsp. of chopped jalapeoor Serrano pepper along with the garlic. cream cheese;cut into small cubes cupmushrooms; sauted, cooled, and chopped Lightly spray a9x4x1-inch baking dish (or you can use a pie plate) with non-stickspray. cream cheese;cut into small cubes cupmushrooms; sauted, cooled, and chopped Lightly spray a9x4x1-inch baking dish (or you can use a pie plate) with non-stickspray.

Beat eggs in a 2-cup measuring cup until well-beaten (80-100strokes). Add enough milk to bring the mixture to 2 cups. Beatuntil light yellow and well blended. Pour into baking dish. Sprinkle cheese and mushrooms evenly over the egg mixture. for 30 minutes. Serve hot. 3-4servings Note: You canadjust this recipe for your own tastes (or to use leftovers) byincreasing the cheese, using different cheeses, using two or threedifferent cheeses at once, or adding other ingredients. 3-4servings Note: You canadjust this recipe for your own tastes (or to use leftovers) byincreasing the cheese, using different cheeses, using two or threedifferent cheeses at once, or adding other ingredients.

Be creative. Depending on howseasoned the mushrooms are, you may want to finish the dish withkosher salt and freshly ground black pepper before serving. This recipe can behalved (use 2 eggs) for individual quiches and it reheats well in amicrowave for work-time lunches. Asparagus Custard 2 cups cream ofasparagus soup (see page 92) 6 well-beaten eggyolks Combine soup and eggyolks until well mixed. Pour into a pie dish or casserole that hasbeen sprayed with non-stick spray. for 40-50minutes or until set and edges begin to lightly brown. 4-6servings Note: If you want adish that is just as delicious, but not quite a custard, add cup shredded white cheese (Havarti, Swiss, gouda, etc.) Apricot Compote 1 cup driedapricots; quartered warm water 1 tbls. coconut oil cup cashewpieces cup roughlychopped almonds cupshredded coconut cup greenraisins cup goldenraisins 1 tsp. lemon zest tsp.cinnamon tsp.Chinese Five Spice cup brownsugar (or less) juice of alemon Soak apricots, inenough warm water to cover them, for 30 minutes. lemon zest tsp.cinnamon tsp.Chinese Five Spice cup brownsugar (or less) juice of alemon Soak apricots, inenough warm water to cover them, for 30 minutes.

Heat oil in amedium skillet over medium heat. Saut cashews, almonds,coconut, and raisins 1-2 minutes (until they begin to turn golden). Add lemon zest, spices, sugar, lemon juice, apricots, and cup of the liquid from the apricots. Cover and simmer 10 minutes. 3-4servings