I had a vegan friend come over for dinner last night - so I cooked up something low starh and vegan... chile verde with cornbread.
Fishstique's Chili Verde
2 small onions
4 cloves garlic
3 large jalapenos, seeded and chopped
2 zucchinis, quartered lengthwise and sliced
1 green pepper, chopped
one red pepper, chopped
a dozen okra (optional)
small bunch of cilantro
1 large red tomato
large can of tomatillos
3 stalks of celery
4 tablespoons good quality chili powder
2 tablespoons cumin
chuck it in a pot or slow cooker and simmer simmer simmer!
The cornbread I had to make 2 batches - One low starch, and one vegan - because I tried to make a vegan almond flour one without eggs and it flopped, so I had to add eggs so as to not to waste all my expensive almond flour - then ran out to the store to get the corn meal and soy milk to make a separate vegan one, ending up with 2 versions. Heres the one for us low starchies:
Cornbread (from the vegetarian low carb diet cookbook by Rose elliott)
2 oz butter, melted
4 eggs
200g (7oz) ground almonds
1 tsp baking powder
pinch of salt
preheat to 350. Line 8 inch tin with parchment. Bake for 20 min.
