Do you enjoy eating low carb or keto because it gives you plenty of energy and helps you to maintain a healthy weight, but are you unsure what to serve for the holidays?
Are you looking for healthier versions of comfort food classics such as meatloaf, scalloped potatoes au gratin and chocolate truffles?
Great news! We’ve put together a brand new ‘Keto Party’ eBook with 23 festive low carb recipes that only take 15 minutes preparation.
At the moment we only have this eBook available in Dutch (Nederlandstalig).
You can have a look at the Dutch eBook, including pictures and the list of recipes, by clicking HERE.
Espresso Mousse from the Keto Party eBook
Vegan Meatloaf, Parsnip Mash with Brussels Sprouts, and Kale with Tahini Sauce from the Keto Party eBook
Frozen Yogurt Cupcakes from the Keto Party eBook
To give you a taste of what the eBook has to offer, I’m bringing you an Italian recipe from the Keto Party eBook today: Vegan Eggplant Parmesan.
This Mediterranean appetizer is inspired by the Italian classic ‘melanzane alla Parmigiana’, an irresistible vegetarian dish of roasted eggplant, tomato and cheese with lots of good olive oil. I’ve added two vegan varieties down below: vegan macadamia nut cheese and tofu ‘ricotta’.
I hope you’ll enjoy it as much as I do! :)
Keto Party eBook: Vegan Eggplant Parmesan (Macadamia Nut Cheeze + Vegan Tofu Ricotta)
- Cut the eggplant and zucchini in slices of about ½ inch (1 centimeter). Fry until well-cooked and golden brown on both sides with a generous amount of extra virgin olive oil (in a large frying pan or in a pre-heated oven at 350°F = 175°C). Season with pepper and sea salt.
- Cut the tomatoes in slices of about ½ inch (1 centimeter) and put them aside while you make the ‘ricotta’.
- For the vegan macadamia cheese: blend the soaked nuts with the lemon juice and sea salt until smooth and creamy in a powerful high-speed blender. You could also add 1 to 2 tablespoons gluten free nutritional yeast (vegan cheese replacement) for extra flavor.
- For the vegan tofu ‘ricotta’: blend all the ingredients until smooth and creamy (or use a small food processor). Season with pepper and sea salt (I used 1 teaspoon Himalayan pink salt).
- Make 6 vegetable stacks, layering eggplant, zucchini and tomato, well-seasoned with pepper and salt. Top with a generous amount of ‘ricotta’ and a few basil leaves.
JULIE’S TIPS & TRICKS
- Did you forget to soak the nuts? No worries, you can finely chop them in a small food processor or coffee grinder before adding them to the blender. Also, make sure to add water as needed to the blender.
- You can try this vegan nut cheese with cashew nuts (higher carb) or blanched almonds as well. Cashews and almonds combined work great too.
- Make a double serving of tofu ‘ricotta’ and use it as a spread on sweet potato toast or grilled zucchini slices, to stuff oven-baked bell peppers, as a vegan dip with seed crackers…
- The vegan cheeze keeps up until 4 days in the fridge or 2 months in the freezer.
Nutritional value (per person with macadamia ‘ricotta’)
Carbohydrates 10.1 g, Protein 5.4 g, Fats 36.9 g, Calories 404.9 kcal
Nutritional value (per person with tofu ‘ricotta’)
Carbohydrates 10 g, Protein 9.5 g, Fats 18.8 g, Calories 262.3 kcal