I have been invited over to a friend's house tomorrow for lunch. We've been wanting to get together for a while and it's finally happening.

Problem: I just started LCing and she's gone Vegan for Lent.

Are there any yummy recipes that we both can enjoy?!?

Thanks!
~MrsMayMay

There is very little, if any, vegan food that is suitable for a low carber. In fact Dr Atkins says it is virtually impossible to follow his plan if one is a vegan.

How about suggesting to her that you will bring your own food? After all, it's the "getting together" that counts, and that way you'll both be able to eat the food that suits your diet plan.

Rosebud

Tofu Vegetable stirfry with ginger, garlic and soy sauce comes to mind right away. Or just a variety of vegetables sliced and diced, with a creamy silken tofu (beats up just like a sour cream) dip, seasoned as you like. Mmmmmmmmmm, garlic and lemon and pepper....



signed: a meat eater foodie that also loves veggies and has vegan friends...

Thanks ladies! She ended up making a wonderful stir fry with loads of veggies with a side of chicken for me and noodles for her. It worked very well.

IslandGirl, that sounds like a yummy recipe. Has anyone posted a list of what sauces/dips are allowed during induction? I haven't seen a clear answer to whether soy sauce is allowed.

Thanks!

I'd be surprised if anyone could actually ever post a complete list of what sauces and dips are allowed in Induction firstly because there's so much variation in ingredients, it would be impossible, and secondly because that's not listed in any of the Atkins books I've ever seen.

That being said, I just went to my trusty copy of DANDR and checked the chapter with the Induction food lists ("The Rules of the Induction Diet"), and there under Spices, it says "all spices to taste but make sure sugar is not in the seasoning." For me, I translate that to include items such as soy sauce which I consider a seasoning, though you should be reasonably cautious as to soy content.

As for actual "sauces" and "dips", well you've got to check the label...if the ingredients of a sauce aren't on the Induction list or an actual basic 1-ingredient spice or seasoning themselves, well you've got to make a judgment call.

Example, when I do up stirfry, I consider garlic, ginger, soy sauce and various oils, salt and pepper (white, black, green) all to be legal spices or seasonings, bot not teriyaki or hoisin (these are made up sauces or mixtures, often with added sugar).

Hope this helps.

You mentioned being cautious of soy content. Could you explain that more? Is it a problem with soy or just not allowed for induction? Unfortunately, I don't have the DANDR books handy, just the website since I'm overseas, and I haven't seen much listed there.

(I'm not a big soy person and I rarely buy tofu, usually for my toddler, but he doesn't like it very much. He prefers chicken and beef. Such a carnivore... )

A lot of people don't tolerate soy well, makes them sick.

there's a thread over on general low carb (I think) with info and links regarding soy : http://forum.lowcarber.org/showthread.php?t=329449

I am sensitive to soy due to a thyroid issue... but I do use soy sauce. It's used so sparingly that I don't think it effects me. I wouldn't drink a cup of it, though!!!

Sorry, though Nancy is right in that many people ARE sensitive to soy (or just don't like it ), I mis-typed, and meant to say "cautious of SALT content". I like the Japanese soy sauces or the "light" soy sauces, less salty to my taste.

Again, sorry!

Ha ha, ok! That makes more sense. (although I have read some research about soy and overload of estrogen). I'll take a look at that link Popeye posted. Thanks!!

I use the reduced-salt soy sauce as well. But I've been avoiding all sauces and dips during this first phase.