While I’d personally be tickled if you all decided to only cook my recipes for ever more, we know that (fortunately) that isn’t going to happen.
So today I have a list of substitutions to help make common dishes into their new and improved Slow Carb selves.
Long pasta or noodles
-shaved zucchini ribbons, cooked in a saute pan until just tender
-shaved carrot ribbons like out carotti bolognese
-Spaghetti squash – I haven’t ever tried this but would love to!
Short pasta, especially orechette or penne
-Use zucchini cut into rounds and cooked like this until tender before combining with your favourite short pasta sauce
-Chop cauliflower into small pieces and cook in boiling salted water as per pasta.
-Drained canned white beans are a great pasta substitute because of their similar flavour and comforting texture.
Parmesan cheese
-grated brazil nuts look just like finely grated Parmesan.
-chopped nuts can add some richness and texture where parmesan is usually used.
-flaked or sliced almonds are a good substitute for flakes of parmesan – toast them for a stronger flavour impact.
Rice
-use breakfast lentils to serve with curries, stir frys or anywhere else you’d normally use steamed rice.
-for a risotto alternative, finely chop fresh cauliflower and use it instead. It won’t be anywhere near as creamy, or require any where near as much liquid, but it’s still lovely.
Mashed potato
-If you haven’t tried mashed white beans, you don’t know what you’re missing out on!
–Mashed cauliflower like in the Shepherds pie recipe. You can also use broccoli to give a St Patricks Day inspired mash.
–Hummus can also make a great mash substitute. You may need to tone down the garlic for some dishes.
Sliced potato
-Thin slices of zucchini or carrot can work
Roast potatoes or sauteed potatoes
-Pan fry white beans such as butter beans in a little olive oil until they go crispy on the outside.
Couscous
-Replace with lentils. Cook the lentils in stock or whatever you’d normally use for your couscous and add spices etc as per couscous. You’ll still have to simmer the lentils like this so it won’t be as easy as pouring boiling water over couscous and letting it stand.
Baked Ricotta
-Try this lemon baked tofu method instead.
Halloumi
-Slice tofu as you would halloumi and pan fry. Tofu will need some well flavoured accompaniments because it’s more bland than the squeaky cheese.
Bread
-Instead of bread for sandwiches, try using iceberg lettuce to make ‘wraps’ like these.
-When you’re looking for chunks of bread in a salad, or a baked dish, substitute in drained canned white beans. They won’t need as much moisture or stock as the bread.
-For a crunchy topping, where you’re normally use bread crumbs, sprinkle over some finely sliced almonds and toast like you would with the bread.
-Breadcrumbs can be substituted with almond meal, preferably coarsely ground. I need to try a Slow Carb Schnitzel with an almond meal coating instead of bread crumbs.
Sweeteners
-ground cinnamon has a sweet flavour that can improve your tea or coffee
-vanilla beans are another wonderfully sweet spice. Either use the seeds from whole vanilla pods or vanilla extract in a jar. Stay away from artificial vanilla essence.
Flour
-Either ground almonds or chickpea flour would be my first choice. But be warned neither will be very good to thicken sauces unless you use a lot.
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