Faux Pasta (good for vegetarians)

kvbear · 05-31-2004, 02:42 PM

I am a vegetarian and have been using a low carb diet for a little over a year. One of the things I really missed was pasta until I found a recipe for faux pasta.

Instead of pasta I now use spaghetti squash. You can boil it just like noodles with a little salt and some olive oil and then mash it and it creates a spaghetti like dish. It is a wonderful substitute for pasta and you can add cheese, alfredo, or a tomato based sauce and not feel guilty about eating the carbs whole wheat, low carb or soy pastas contain.

Currently not on any medication, was on Avandia 4mg, stopped working. Now taking a natural route I take Chromium Picolinate, twice a day, using Jamaican Cerasse a tea I found that is supposed to work on insulin resistance. I also take a multi-vitamin and workout everyday. Lost 20 pounds since January and have had my cycle three times in a row.

wenderella · 05-31-2004, 08:35 PM

How do you like the tea you mentioned? Have you noticed any results - also how did you find out about it?

I'm always interested in natural ways to help with PCOS.

Also, what part of TN are u from? I am getting ready to move to Memphis for grad school in Aug.

Wendy

kvbear · 05-31-2004, 10:33 PM

Cerasse also known as the bitter bush is actually as it name states very bitter but I drink it with a little lemon. I'm not sure whether it is helping because I also take the chromium picolinate which is supposed to help relieve the symptoms of PCOS as well, perhaps they are working together.

I found the tea in a Caribbean Market in the Washington D.C . area where I am originally from. My family is from the Caribbean and it is purported that Cerasse is helpful for diabetes by regulating blood sugar levels. I thought from this information that it my also be helpful for PCOS. I found some articles that may interest you, I have also found that the tea is used in Asia. The links for more info are as follows:

www.global-alliance.com/html/article.html

www.blackherbals.com/cerasee.htm

I am currently in law school in Nashville, however I hear Memphis is a great place to live as there is lots to do (more than Nashville anyway)!

anglewormm · 06-02-2004, 08:51 PM

There is a gadget for the kitchen that you can use carrots, potatos (I know carb), and other root veggies to make spaghetti like pastas.

Japanese Vegitable turner. It was originally used to make nests for various dishes. Ming Tsai used it to make "noodles" for soups and pasta dishes. I have seen them only in Asian markets (less money) but they are of lesser quaility. Ming only sells "high" quality items on his site. I really want to buy some of the ceramic knives he has, wonderful. But alas, they are too much money for me. I am planning on purchasing the turner as I know that I would def. get my moneys worth out of it.

I don't like using sauce on my spaghetti squash. I just like it baked with butter, salt, and pepper. How do you cook yours? I split in half, butter, salt, and pepper it, then lay face down on cookie sheet (steams that way). I also love accorn squash. I am a big squash fan and always have been, except for zucchini. I am just starting to like it. I make a mean zucchini lasagna (no pasta).

kvbear · 06-03-2004, 10:33 AM

I am also a big squash fan. I actually make my sauce with a lot of vegetables (zucchini, mushrooms, bell peppers, and sometimes onions and a few tomatoes ).

I see you make zucchini lasagna with no pasta. How do you do it (if you don't mind parting with the recipe)? It sound great.

anglewormm · 06-03-2004, 07:57 PM

A Lot like Lasagna (Living Low-Carb by Fran McCullough)

Serves 4

 6 medium zucchini, ends trimmed
 Kosher salt
 ½ pound sweet Italian sausage, crumbled
 ½ cup Rao’s brand marinara sauce or another low-carb marinara
 1 cup ricotta cheese
 1 large egg, well beaten
 1 cup cooked spinach, very well drained and squeezed dry
 ¼ cup pesto (see recipe below or buy it)
 2 tbs. olive oil
 ½ pound mozzarella cheese, grated
 About a dozen fresh basil leaves

Slice zucchini lengthwise into ¼-inch slices. Sprinkle half with salt and put into colander. Sprinkle the other half and lay on top of the first half. Allow to drain for 20 minutes or more.

Meanwhile, sauté the sausage until brown. Drain on paper towel. Mix sausage and marinara.

Mix ricotta, egg, spinach and pesto.

Preheat over to 450. Rub a baking sheet with some of the olive oil. When zucchini has drained, rinse them and put onto baking sheet in single layer. You may need more than one sheet. Paint the tops of the zucchini with the olive oil and bake 10 minutes or until the start to turn golden brown. Turn them and bake the other side until golden brown, just a few minutes.

Spoon half of the tomato-sausage mixture into baking dish, layer zucchini, ricotta, zucchini and the rest of the tomato sausage mix. Scatter the mozzarella evenly over the top and arrange the basil, if using them. Bake at 350 for 45 minutes. Let sit for 5 minutes before slicing.

Carbs 12.7g plus 5.6g fiber
Protein 35.5g
Fat 54.3

Pesto

Makes 1 ½ cups

 1 cup olive oil
 2 cups lightly packed fresh basil leaves, preferably small
 ¼ cup walnuts or pine nuts
 2 garlic cloves, minced
 ½ cup grated Parmesan cheese

Put into blender all ingredients except the cheese and blend until smooth. Transfer into bowl and add cheese. The pesto will keep in the fridge for a couple of days or several months in the freezer. If you are planning to freeze, leave out the garlic and cheese; add them after it’s defrosted.

Carbs 1g plus 0.4g fiber
Protein 2.6g
Fat 20.7g

Great for topping pasta or crunchy French bread, steak, etc.

Warning, moderate to high sodium for those who are watching sodium content look for low sodium cheeses and substitute sausage for ground pork and spices of your own. Also, you must do the draining of the zucchini or it will be too wet and make the lasagna wet.

Kissyboo · 06-28-2004, 06:11 PM

Oh my goodness Catherine, that sounds so good. Im going to try it sometime this week.