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Plant Kingdom: Low Carb Tagliatelle<\/h1>\n
While I was shopping at my local organic shop for a few groceries I stumbled over low carb spaghetti<\/a>. They were based on soy and as they were highly discounted I bought a pack. I knew of low carb pasta and also of all the konjac variations. Konjac noodles<\/a> I eat regularly and enjoy them a great deal.<\/p>\n Low carb pasta was somewhat new to me. I never looked into the subject when I stumbled over it. The spaghetti tasted really great and I like also how they smelled and the overall texture. Besides that, it’s a convenient way to get another source of protein in your body. Afterwards, I checked the internet for more variations of low carb pasta and found the tagliatelle<\/a> used in this recipe.<\/p>\n Like the spaghetti, they instantly convinced me of taste, texture and smell. They fitted the recipe exactly like I would have expected your standard\u00a0egg-free tagliatelle to taste. If you are looking to reduce your carbs, get more or different protein in your diet or simply want to try something new then you ought to try them. More delicious low carb recipes are waiting for you here<\/a>.<\/p>\n I reduced my animal protein intake over the past couple of weeks. To compensate for that I tried to eat it in higher quality and a much greater variety. Besides everything organ meat I have been very low on protein from the sea. I changed this by eating more shrimps and fish. The fish often is trout or salmon. For this<\/p>\n For this recipe, I got hold of a great piece of salmon and worked the recipe around it. Salmon is a great source both in protein and fatty acids. Depending on the exact salmon, of course, the protein amounts to around 20 g and the fat to around 13 g per each 100 g of salmon. On top of that, you add a good source of sodium, potassium and vitamin B6 and B12 to your diet.<\/p>\n Salmon is a relatively easy fish to fry, especially if you have the skin still on the filet. Because of its fat content, it’s not drying out easily. If it’s a little undercooked that is usually not a problem with fresh fish either.When you have the skin on it, fry it first skin side down. T<\/p>\n When you have the skin on it, fry it first skin side down. To get a crispy skin salt it before putting the piece of salmon into your hot pan. Once you have it cooked for around 2\/3 of the total cooking time, simply flip it over or finish in the oven.<\/p>\n Besides frying, you can also BBQ or steam it. Of course, you always can completely cook it in your oven too.<\/p>\n In this recipe, I used brown champignons, which I prefer to the white ones, and portobello mushrooms. I have mushrooms almost every day, as I try to incorporate 3 of the 4 food kingdoms in my daily diet. Mushrooms are an easy way to make your food more nutrient dense without overloading your dishes with calories.<\/p>\n The portobello mushrooms are the grown-up version of the small brown mushrooms you probably see everywhere in your grocery shops. They are great to make your plate look more interesting or to stuff them with other ingredients. That’s what happened in this recipe. I filled them with a mushroom-tomato sauce and gratinated them in the oven.<\/p>\n Many vegan recipes use the portobello mushroom for their dishes. Because to its meaty texture, it’s especially common in vegan burgers.<\/p>\n In this recipe, I use salmon and cheese. Both of those ingredients can be left out or even replaced by other things. To make it vegan you can either don’t use any kind of cheese at all or get some vegan cheese instead.<\/p>\n To replace the meat I would opt for some fried firm tofu. There are brands out there that add tomato or basil to it. Those would work perfectly in this Italian recipe too. I personally would opt to go with smoked tofu. This is my favourite one<\/a>. Also, have a look at my other vegan recipes<\/a>.<\/p>\n I really hope you enjoyed this low carb recipe with its Italian touch. Let me know how it worked out for you and if you made it vegan, I’d like to know how you tweaked my recipe.<\/p>\nAnimal Kingdom: Salmon<\/h1>\n
Fungi Kingdom: Mushrooms<\/h1>\n
Make It Vegan<\/h1>\n
Low Carb Tagliatelle with Salmon and Mushrooms<\/h1>\n