Fake Meat? Are You Serious?

You bet I am! And, with the recipes I provide at http://www.VegetarianLowCarb.com/Fake-Meat-Are-You-Serious.html, you (and your family) will be none the wiser, but feel oh so healthy!!! Read on! For the low carb vegetarian, meat substitutes are referenced in the recipes throughout my Living La Vida Low Carb: The Vegetarian Way Cookbook, which can be found at http://www.VegetarianLowCarb.com/Fake-Meat-Are-You-Serious.html. Meat substitutes are often high in protein, low in carbohydrates, and--believe it or not--quite delicious. I've created a list of the most popular meat substitutes and briefly detailed what they are and where the come from, as well as the basic nutritional value of each and their common uses. Seitan (Gluten or "Wheat Meat") Seitan (say-tahn) may very well be a low carb vegetarian dieter's best friend. Derived from the protein portion of wheat (gluten), seitan (or wheat gluten or "wheat meat") is a low sodium, low fat, no cholesterol, and high protein food that contains almost zero carbs. What more could you ask for in a meat substitute? Seitan is considered by many to be a perfect meat substitute. In fact, some vegetarians complain that its texture is too much like meat. Seitan can be made from scratch or purchased in many forms as substitute for beef, chicken, and fish. When buying commercially-prepared seitan, be sure to check the sodium content--as it seems to be much higher in these prepared forms. The good news for you as a cook is that seitan can be prepared in a countless number of ways, including simmering, oven-braising, baking, cooking in a pressure cooker, or deep frying. Of course, if you deep-fry your seitan, it will instantly jump from zero fat to however much oil it absorbs in the frying process. TVP or Veggie Burger Textured Vegetable Protein (TVP), more commonly known as "veggie burger," is a high protein, high fiber meat substitute made from 100% soy flour with all the oil extracted. TVP contains nearly zero carbohydrates and can be used almost anywhere one might typically find meat within a recipe. TVP is usually very low in fat, however, be sure to check your label because some forms of processed TVP do not use defatted soya flour and thus contain higher fat levels. In addition, TVP can be found either flavored or unflavored to resemble your preferred meat or be seasoned as you prefer. Tofu Most vegetarians have received their fair share of razzing by non-vegetarians about eating tofu. Despite the teasing, the facts remain. First eaten in China over 2000 years ago, tofu--a cheese-like food made by curdling fresh soymilk--is very high in protein, has no cholesterol, and contains very few carbs. And, although fat content is higher than most other meat substitutes, tofu has only the "good fats." A 4 oz. serving contains only 1.8 net carbs with a whopping 9.1 grams of protein. Tofu can be prepared in numerous ways, including chilled, in soups, simmered, and deep-fried. In addition, Tofu is often used in place of sour cream, yogurt, or mayonnaise in dips, spreads, and salad dressings. Tofu is an extremely versatile food, and--if prepared correctly--you'll discover that even meat eaters will love it! Tempeh Tempeh (tehm-pay) is a high fiber food product made from process of fermenting soybeans with a whole grain such as rice or millet. People in Indonesia have been eating tempeh for thousands of years. It is very high in protein, but also higher in carbs than most other vegetarian meat choices. Because of this, it is recommended that tempeh only be used in moderation. Tempeh has a firm, nougat-like texture and has nutty or mushroom-like taste. In addition, tempeh is a source of many nutrients such as calcium, B-vitamins, and iron. Tempeh usually needs to be cooked before eating. It can be steamed or simmered, and is often used in sandwiches, stews, stir-fries, and casseroles. Soya Dairy Products For lactose intolerant individuals, as well as people seeking alternatives to dairy products (e.g., vegans and ovo-vegetarians), soya dairy products offer an excellent replacement for milk and cream in many dishes. Soya dairy products--created from soya beans or soya flour--have lower fat content, lower proportion of saturated fat, and no cholesterol as compared to regular "full fat" milk. With low carbs and quality protein, soya dairy products are perfect for the low carb vegetarian. Many commercially-available brands are fortified with minerals and vitamins, including calcium, vitamin-D2, vitamin-B12, and vitamin-B2. As an alternative to butter, soya oil and margarine products are also available. If you want to know more about the many ways in which you can enjoy "meat" without ever taking a bite of it, please visit http://www.VegetarianLowCarb.com/Fake-Meat-Are-You-Serious.html, for more tips, information and recipes!!! ============================= GET 400 MORE FREE TIPS AND RECIPES ============================= GET 400 MORE FREE TIPS AND RECIPES: Incorporate health-filled, self affirming tips and ideas into your daily routine. http://www.VegetarianLowCarb.com