Tags: Vegetarianism, Low Carb Diets, Vegetarian Low Carb Book, Low Carb Substitutions

9.6 g Net Carbs per serving (Makes 7 or 8 servings)

Serving size: 1 oz. of tortilla chips (about 12 to 14 pieces of 1 x 1 ½ inches)

If you love the crunch, these delicious, low carb chips were made for you. Now, you just have to make them for you, too!

Ingredients

• ¼ cup hot water
• 3 Tbsp. butter, soft
• 2 Tbsp. cold water
• 3 Tbsp. olive oil
• ½ cup masa harina (enriched corn flour)
• ¼ cup vital wheat gluten flour
• 1/3 cup soy protein powder
• 3 Tbsp. unprocessed wheat bran
• ¼ cup whole almond meal
• 1 Tbsp. ground chili powder (or as desired)
• 1 Tsp. garlic powder
• ½ Tsp. cumin (optional)
• cayenne pepper (dash or as desired)
• salt, to taste (a few shakes or as desired)
• freshly ground black pepper (as desired)
• 2 Tbsp. soy protein powder (for rolling dough)

Directions

1. In a small or medium-sized mixing bowl, mix the hot water with the butter, stir to dissolve. Add the cold water and olive oil.
2. In another mixing bowl, combine all of the dry Ingredients except for the soy protein powder needed for rolling. Mix well.
3. Add the dry mixture to the liquid mixture and stir with a fork until the liquid is absorbed.
4. Use your hands to shape the dough into a smooth ball.
5. Cover. Chill for about 1 hour or longer.

 When you are ready to proceed:

1. preheat oven to 350ºF.
2. Sprinkle a tiny bit of soy protein powder on a large cutting board.
3. Pinch off a chunk of dough about the size of a large walnut.
4. Roll it in the soy protein powder and flatter it lightly with your hand, shaping it into a rectangle.
5. Roll the piece as thin as you can make it.
6. Divide the dough into three or four equal pieces and stack them.
7. Cut strips of about 1 inch by 1 ½ inches or make the chips any size you want them. They will shrink by about one-third when they bake.
8. Put chips on two large, nonstick, heavy-gauge metal cookie sheets (remember, they will shrink, not expand).
9. Bake them for 10 to 12 minutes or until lightly browned. Slide onto a rack to cool and to dry them completely.

These chips have a relatively mild taste.

For zestier chips, amp up the spices!

Tags: Vegetarianism, Low Carb Diets, Vegetarian Low Carb Book, Recipes, Low Carb Substitutions

1.3 g Net Carbs per serving (Makes 4 servings)

Ingredients

• 10 oz. bag frozen cauliflower butter salt and pepper, to taste

Directions

1. Steam or microwave cauliflower until tender. Drain.
2. Place cauliflower in food processor with butter, salt, and pepper, to taste.
3. Mix in until mixture takes on the consistency of well-cooked rice.

Freezing Instructions

1. This rice freezes well, but be sure to drain thoroughly when you defrost it or it will make for some mighty mushy rice.

Tags: Vegetarianism, Low Carb Diets, Vegetarian Low Carb Book, Recipes, Low Carb Substitutions

To replace fish sauce in any recipe, try the following substitutions:

Tags: Vegetarianism, Low Carb Diets, Vegetarian Low Carb Book, Recipes, Low Carb Substitutions

2 g Net Carbs per serving (Makes 2 servings)

Salud! Nothing tastes as good as fresh, homemade pasta from the old country…but, my faux pasta sure takes a close 2nd! With super low carbs and great real pasta texture, this recipe is molto gusto!

Ingredients

• 1 pinch salt
• 1/2 cup soy protein isolate
• 2 Tbsp. vital wheat gluten
• 1 Tbsp. soy flour
• 1 egg
• 1/4 cup water

Directions

1. In a small bowl, combine the first 4 Ingredients and mix well.
2. Add egg and water and mix to get a bread-type dough. Add more water if necessary.
3. With a roller, roll out dough and cut into strips or pinch off into little pieces.
4. Drop strips or pieces into boiling water and let boil for 1–2 minutes. Stir constantly. If you cook the pasta for too long, it will be gummy.
5. Drain and top with favorite pasta sauce or pesto.

Tags: Vegetarianism, Low Carb Diets, Vegetarian Low Carb Book, Recipes, Low Carb Substitutions

7.7 g Net Carbs per slice of 12” pizza (Makes 8 slices)

If you like soft, chewy pizza, here is the low carb version that will shoot you to the moon. Because the soft and thicker crusts require more dough—which makes the carb count rise—make this pizza an occasional treat. At the very least, it’ll keep you from running to a pizza parlor or calling for delivery!

Ingredients

• ½ cup cold water
• 1/3 cup hot water
• 4 Tbsp. olive oil
• 1 package rapid-rise yeast
• ¾ cup stone ground whole wheat flour
• ½ cup whole almond meal
• ½ cup soy protein powder
• salt, to taste (about ¼ Tsp.)

Directions

1. Preheat oven to 450°F and lightly oil a 14” pizza pan.
2. In a medium-sized mixing bowl, combine the cold water, boiling water, and olive oil.
3. Add the yeast and stir.
4. While the yeast activates, combine the stone ground whole wheat flour, almond meal, soy protein powder (except for the last tablespoon), and salt in another mixing bowl; stir.
5. Add the dry mix to the yeast mix and stir with a fork until the moisture is pretty well absorbed.
6. Work the dough by hand until smooth (it should only take a few seconds).
7. Cover the bowl and let the dough rise for about 10 minutes.
8. While the dough rises, prepare sauce and toppings.
9. Spread the dough to fit the pizza pan and form an edge.
10. Build the pizza with your favorite toppings.
11. Bake for about 15 to 18 minutes or until bubbly and done.

Tags: Vegetarianism, Low Carb Diets, Vegetarian Low Carb Book, Recipes, Low Carb Substitutions

5 g Net Carbs per slice

Did you think that going low carb meant you’d have to give up pizza, too? This is your lucky low carb day—this pizza dough is not only low carb, but with the right toppings, it’ll be no time before you’re ready to open your own pizzeria!

Ingredients

• 3/4 cup soy protein powder or isolate
• 1/2 cup cream
• 3 large eggs
• Seasonings (to taste, including garlic powder, basil, thyme, oregano)

Directions

1. Preheat oven to 350 ºF and spray a cookie sheet with your favorite nonstick spray.
2. In a medium-sized bowl, use a whisk to mix protein powder, cream, and eggs together until smooth.
3. Spread dough on cookie sheet.
4. Bake dough for 20 minutes. Remove from oven and add your toppings (e.g., sauce, cheese, and other desired toppings) and place under broiler for few minutes or until cheese has melted.

Serve hot and delicious!

Tags: Vegetarianism, Low Carb Diets, Vegetarian Low Carb Book, Recipes, Low Carb Substitutions

Stop spending money on store-bought bread crumbs. Start making your own today! The recipes are as simple as 1-2-3 and this is one time when “crumby” is a good thing!

Ingredients

• Dried low carb bread slices (using leftover slices from any of the recipes in my Bread Recipes area works great)

Directions

1. Make a loaf of low carb bread—choose your favorite from my Bread Recipes area.
2. Dry the slices, either in the oven or leaving out to stale
3. Quarter or half the dried slices
4. Fill your processor to approximately three-fourths full. If you do not have a food processor, put the bread pieces in a plastic bag and pound them with a meat mallet or use a rolling pin to get the perfect breadcrumbs for all your baking needs!
5. With a metal blade, pulse the food processor to get fine crumbs.
6. Pour the crumbs into a sealable container and season according to your taste.
7. You’ll notice that the crumbs are more heat sensitive than regular breadcrumbs, so reduce your heat setting slightly when cooking with them.

Cook’s Tip…

Low Carb crackers also crush well in a blender or food processor and make great "crumbs.”

Tags: Vegetarianism, Low Carb Diets, Vegetarian Low Carb Book, Recipes, Low Carb Substitutions

10 g Net Carbs

Using leftover Make ‘Em Melt-in-Your-Mouth and/or Superb Rolls to make great tasting breadcrumbs has never been easier!

One cup of commercial breadcrumbs contains over 75.0 grams of carbs. But, one cup of breadcrumbs made from Superb Rolls has only 10.8 grams of carbs.

These crunchy crumbs will keep practically forever at room temperature. In addition, you can store them in the fridge or freezer indefinitely.

Ingredients

• Collect leftover rolls until you have a sizable batch. Drop them into a container or into a roasting pan and cover with a light kitchen towel. To avoid molding, never store them in an airtight container.

Directions

1. Cut the dry rolls in halves or quarters.
2. Toss the roll pieces into your food processor.*
3. Fill your processor to approximately three-fourths full.
4. With a metal blade, pulse the food processor to get fine crumbs.

You’ll notice that the crumbs are more heat sensitive than regular breadcrumbs, so reduce your heat setting slightly when cooking with them.

Cook's Tip…

 If you do not have a food processor, put the bread pieces in a plastic bag and pound them with a meat mallet or use a rolling pin to get the perfect breadcrumbs for all your baking needs!

Tags: Vegetarianism, Low Carb Diets, Vegetarian Low Carb Book, Recipes, Low Carb Substitutions

29 g Total Carbs — Makes 3 cups

It doesn’t get much simpler than this! Less expensive, but just as tasty, my mix brings the best of Atkins® at a fraction of the price to a pantry near you!

Note: With so many Dr Atkins’ recipe books on the market, I thought it would make sense to provide you with a variation of his bake mix. In addition to the recipes found in Living La Vida Low Carb, now you’ll be able to use other recipes that call for Dr. Atkins® Bake Mix.

Soon you’ll be creating many of your own low carb recipes for a fraction of the cost of those you’d find on the supermarket shelves!

Ingredients:

• 1 cup soy flour
• 2 cups soy protein isolate
• 2 Tbsp. baking soda
• 1 Tsp. salt
• 2 Tbsp. Splenda®

Directions

1. In a large bowl, sift together all ingredients.
2. Then, store and use as you would Dr. A's. Yes, it’s really that easy!

Variations

1. For a milder taste, try substituting soy powder for the soy flour.
2. If you want to mix it up, replace the soy protein isolate with egg protein.

Tags: Vegetarianism, Low Carb Diets, Vegetarian Low Carb Book, Recipes, Low Carb Substitutions