Healthy eating has never been easier! Trying to avoid carbs as a vegetarian can seem as a rather difficult task. But fret not! We have got the perfect solution for you right here with these delicious vegetarian low carb recipes you can wipe anytime you want. Feast on these 3 yummy recipes without worrying about carbs.
1. Mini Cauliflower Pizza With Greek Yogurt Pesto
2. Breakfast Kale Salad
Credits:Glue&Glitter This breakfast Kale salad has all the goodness of a breakfast sandwich minus the bread keeping it healthy as well as appetizing. This is a must for every breakfast table to get a nutritious kickstart for the day. Ingredients •1 block extra firm tofu, cubed •2 tablespoons of soy sauce •1/2 teaspoon of Healthy Alternatives Organic Turmeric Powder •3/4 teaspoon each of onion powder and garlic powder •4 cups of kale, chopped into bite-sized pieces •juice of 1 fresh lemon •1/8 teaspoon of salt •2tablespoon of Healthy Alternatives Pure Olive Oil •1/2 cup of tomatoes, sliced •1/4 cup of spring onion, finely chopped •1 avocado, chopped For the Creamy Cashew Sauce: •1 large carrot, chopped into 1″ pieces •1/2 cup Healthy Alternatives Cashew Butter, at room temperature •1/3 cup of lemon juice •1/3 cup water •1/3 cup nutritional yeast •1/2 teaspoon onion powder •2 cloves of garlic •extra water, as needed •salt and white pepper, to taste – You’ll need more salt if your cashew butter is unsalted. Instructions 1. In a medium bowl, toss together the tofu cubes with the bacon, soy sauce, turmeric, onion powder, and garlic powder. Set aside to marinate. 2. In a large bowl, toss together the kale, lemon juice, salt, and 1 tablespoon of olive oil. Massage the kale until it wilts, then toss in the tomato and green onion. Transfer to the refrigerator to chill. 3. In a large frying pan, heat the other tablespoon of oil on medium high. Add the tofu mixture and any marinade from the bowl, and cook, stirring occasionally to prevent sticking, until the bacon gets crispy on the edges, for about 7 minutes. 4. As you stir, you can use the spoon to break up the tofu, if you prefer it more crumbled than cubed. You’ll need to stir more frequently toward the end of cooking time. 5. Pull the kale salad out of the fridge, top with the cooked tofu mixture and avocado and drizzle on the Creamy Cashew Sauce. Add more green onions, if you like, and serve. For the Creamy Cashew Carrot Sauce: 1. Steam the carrots for 5-7 minutes. 2. Combine the carrots, cashew butter, lemon juice, nutritional yeast, onion powder, and garlic in your blender. 3. Puree until smooth, adding 1 tablespoon of water at a time, as needed to reach a creamy consistency. 4. With a high-speed blender but with a regular blender, you might need a little bit of extra liquid to get things moving smoothly.
3. Mini Avocado & Hummus Quesadilla
