recipes from Adrienne Asher
This pot pie is a savory addition to a vegetarian autumn or winter table.
Mushroom-Broccoli Pot Pie
Yield: 4 servings // per serving: 309 calories, 21g fat, 14g protein, 9g net carbs
2/3 cup chopped onions
2/3 cup chopped celery
1 tablespoon extra virgin olive oil
3-1/2 cups whole small mushrooms
4 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 … Read more
This Washington Post recipe, adapted from “Mildreds: The Cookbook,” is impressive, decadent, and easy to assemble, making it a perfect vegetarian or vegan entree for celebratory meals.
If you want to make this vegan, choose a puff pastry such as Pepperidge Farm (which uses vegetable oils), and use a soy milk-based cream to seal the pastry.
Make
I created this topping for my low carb cassoulet and decided it needed its own recipe entry. Yes, it’s that good. This is a great topping for vegetable gratins, low carb mac ‘n’ cheese, baked tomatoes, baked fish, and sprinkled on grilled vegetables or pasta, and creamed greens.
Low Carb Crunchy “Breadcrumbs” for Gratins
Yield: 6 … Read more
Summer Vegetable Gratin
Serves 6-8 // 239 calories, 4g net carbs
2 tablespoons unsalted butter, softened, plus 4 tablespoons melted
2 onions, halved and sliced thin
Salt and pepper
3 garlic cloves, minced
1 tablespoon minced fresh thyme
½ cup dry white wine
½ cup pitted kalamata olives, chopped fine
¼ cup chopped fresh basil
1 ½ pounds zucchini, sliced … Read more
I adapted this from a recipe on Epicurious.com, and it’s one of those dishes that can be tweaked in a dozen different ways—separate the eggs, beat the whites until stiff peaks form, fold into the yolks … instead of layering the chilies, stuff them with cheese before covering with the custard … use more spices, use no spices … add
This recipe lends itself to endless improv—just remember to pre-cook tough vegetables. Sautéed onions are a wonderful addition, but they’re too high carb for me, so I make do with onion powder…your mileage may vary 🙂
Vegetable Frittata
Serves 4 // 564 calories, 54g fat, 40g protein, 9g net carbs
1 tablespoon extra virgin olive oil
3 cups mushrooms, sliced