Low Carb High Fat Veggie-centered Recipes?
November 20, 2018 7:22 AM   Subscribe

After the success of this question, I'm turning to the green to look for veggie-centered low carb dishes that can be made and eaten as leftovers for a few days.

I'm not looking for only strict low-carb/keto dishes, but I am trying to keep the carbs low-ish.

- centered on vegetables that are low, or low-ish carb
- avoid grains, and reduce or avoid legumes (some beans ok, but not primarily beans)
- plenty of fat (butter, coconut oil, olive oil, cheese) to keep them filling
- meat for flavor is optional (bacon, sausage, broth) is fine, but I'm looking for an alternative to meat-heavy meals
- can be made and keep well in the fridge for 3-4 days.
- frittata and egg-centered are already on the list, but please chime in if you have specific favorite recipes
- could include soups and stews that aren't meat/bean centered.
posted by mercredi to Food & Drink (15 answers total) 56 users marked this as a favorite
Cheese-Spinach Pie
1 package (10-ounce) frozen chopped spinach, thawed and drained (squeeze out most of the liquid)
1 carton (16-ounce) small curd cottage cheese (any percent milkfat works fine in this recipe)
3 eggs
1/4 cup melted butter
1 cup sharp cheddar, shredded or in small cubes
3 T flour
2 T dried minced onion (or ~1/4 c fresh minced onion)
1/2 t garlic powder

Mix ingredients thoroughly. Turn into a buttered 8x8 pan and bake 75 minutes at 325.

This keeps well in the refrigerator, and is especially good reheated in the microwave.
posted by DrGail at 7:37 AM on November 20, 2018 [2 favorites]

I riff on the actual recipe, but I make a vat of creamed spinach every week more or less like this:

1/2 big onion or 2-3 good-sized shallots, sauteed in ghee in a big big skillet, leave in with the spinach or remove until end
then add 2lbs frozen spinach + 1/4C water, cover and let steam-thaw for a few minutes
1/2 to 3/4 block cream cheese
1/4 to 1/2 cup sour cream
1-2 fistfuls shredded cheese (Aldi has shredded muenster which is the best, but I don't always have it, so usually cheddar or mozzarella)
dash of worcestershire
pepper, cayenne, chili flakes, hot sauce, etc

Sometimes I just scramble scoops of this into my mixture for egg muffins. I will also take this and mix with cauliflower rice and add more cheese or sour cream, sometimes putting that under the broiler to get some brown on the top. You can also take the cauli-spinach mix and thin it down and add sauteed mushrooms and asparagus and finish with Parmesan and it's vaguely like risotto.

I make a broccoli-cheese soup entirely by eyeball, usually when I've got broccoli getting feeble in the crisper and even better if I have cauliflower that needs to go. I cook a lot of it to mush in the instant pot with a cup of water and chicken Better Than Bouillon, then stir in a cup or more of shredded cheddar and either a few cubes of cream cheese OR Velveeta just for the stabilizers, blitz the whole thing with a stick blender thinning with more water, broth, or milk/half/cream if needed. I often dice up some already-cooked chicken to make it a little more filling, but it doesn't require it at all. I leave it very thick, nearly a puree, but that's just a textural thing.

Headbanger's Kitchen is one of my favorite places for vegetable recipes, as they tend to be more like mains than sides. I highly recommend his paneer makhanwala and eggplant involtini. I also make his keto bread (this version, he has several), but spread it out in quarter-sheet pans on silpats (grease the sides of the pans too) rather than trying to make a loaf. It can be cut into squares for toasting, used in sandwiches, and I make a crouton-y cheese toast with it to go with my broccoli cheese soup.
posted by Lyn Never at 8:08 AM on November 20, 2018 [1 favorite]

Oh, and I meant to point out, for different egg applications than typical American food, HBK's simpler egg curry and more complicated egg masala.
posted by Lyn Never at 8:20 AM on November 20, 2018 [1 favorite]

Yet another cheese and spinach dish, but this spinach-artichoke lasagna tastes like spinach-artichoke dip, so it is #1 in my book. I made it last night, using zucchini in place of the lasagna noodles, and we actually liked it better than the one with pasta. I sliced the zucchini on a mandoline slicer, but you could also get away with using little rounds and spreading them out.

It calls for 2 containers of ricotta, think I used 1 1/2. You can also mix in an egg with the ricotta, but not necessary. I used leftover cooked chicken breast, also optional, it would totally be fine without any meat (I might try leaving it out next time, as it's very filling). I added more garlic this time also, as the first time I found it a little bland. Just make sure you leave time to thaw the spinach thoroughly, so you can squeeze out the water. I also had to add a little more flour to thicken the milk sauce, and usually need to broil the top to get it brown. But so, so tasty!
posted by Marie Mon Dieu at 8:43 AM on November 20, 2018

This recipe is utterly disgusting to think about but actually really freakin' delicious if you're keto-adapted.
posted by The otter lady at 8:52 AM on November 20, 2018 [1 favorite]

Whole head of cauliflower, super rough chop, boiled for 15 mins (ish) or until super tender in well-salted water (this is the key). Blend thoroughly in blender of your choosing with as much of the liquid as needed for consistency and seasoning - but this is the time to get out a real blender vs hand-held/stick thing. We usually dont add a ton of butter or cream because honestly it doesnt need it, but its not like it wouldnt go really well if you felt like pouring on some fat at that point.

I ate some last night w chicken and saurkraut but its infinitely adaptable and pretty damn delicious just on its own.
posted by Exceptional_Hubris at 9:12 AM on November 20, 2018 [1 favorite]

I LOVE this Cauliflower and Fennel Gratin recipe that I’m pretty sure I found in a different question here. It’s got a breadcrumb topping, but you could skip it. I usually “accidentally drop” a couple of pieces of crumbled bacon in there, too. It doesn’t need it, but it makes it extra delicious.
posted by Weeping_angel at 9:59 AM on November 20, 2018 [1 favorite]

Look for split pea soup recipes that leave out potatoes and such. And some include ham and/or bacon. It's not the lowest of low carbs, but it's good and useful here.
posted by Cool Papa Bell at 10:14 AM on November 20, 2018

roasted broccoli and/or cauliflower: cut up broccoli, toss with salt and olive oil and/or melted butter, put some more oil/butter on a rimmed baking sheet, then bake for 30ish minutes, shaking and or flipping the broccoli with a spatula after 20 minutes. Put under broiler for 3-5 minutes to finish if you like it a little more crispy. Add cheese if you like. This can be a light side-dish or a heavy main dish depending on how much fat you add and how much you want to eat.
posted by skewed at 10:47 AM on November 20, 2018

Most lasagna recipe work well with extra cheese, the lowest sugar pasta sauce at the store, and pasta noodles swapped out for eggplant.

I like this recipe, but make it vegetarian by mixing the ricotta with a couple eggs instead of sausage. It freezes and keeps well and makes a lot.
posted by congen at 11:26 AM on November 20, 2018

These low-carb zucchini raviolis are surprisingly easy to make and delicious! I usually double the recipe to make a couple casserole dishes’ worth. You can experiment with the filling too. I highly recommend Rao’s as both the tastiest and lowest carb marinara.
posted by peacheater at 5:17 PM on November 20, 2018 [1 favorite]

If butternut squash is not too high carb for you this Butternut squash gratin with goat cheese and hazelnuts is an absolute bomb flavor wise and reheats really well. The heavy cream and goat cheese make it really rich so serving sizes can be quite small, lowering the carbs.
posted by peacheater at 5:20 PM on November 20, 2018

I asked this question about decadent veggies a couple of years ago and got some great answers that might do the trick for you.
posted by rpfields at 6:59 PM on November 20, 2018

Loaded Cauliflower Casserole scratches the comfort food itch, is low-carb, and keeps well for a couple days in the fridge.
posted by FallibleHuman at 8:22 PM on November 20, 2018

I’ve been making a hearty pumpkin soup which basically consisted of a liberal amount of cooked pumpkin, whizzed with a pleasing amount of water. I simply add the pumpkin purée/soup to a base of shallow fried chorizo, onion and peppers. All liberally spiced with paprika and smoky chilli to taste. I have been adding a tin of chickpeas for bulk and protein. The spices need to mingle for about 15 mins but it is extremely quick and easy and very satisfying.
posted by koahiatamadl at 11:23 PM on November 20, 2018

« Older Should I cut my losses or give friendship a chance...   |   Signals to Boost Newer »
This thread is closed to new comments.