I love using tahini in salad dressings. It's so easy to whisk it with a few other ingredients and create a wonderful creamy dressing. In this recipe I mix it with some miso for a great savory punch. To make it filling meal salad I add some very flavorful and easy to make baked tofu.

I really like pizza, real pizza. Cauliflower crusts and what have you can be good too, but sometimes I just want my pizza to have a bread crust. That's where this recipe comes in. Because of all the high protein flours, this recipe is incredibly filling. Half a pizza will easily fill you up, so one pizza serves two.

I really like the taste of fresh tofu. It’s just so much better than the stuff you can get in the supermarkets that’s been sitting in the same old sour water for days or even weeks. I can get good fresh tofu from my local Asian grocery store, but I don’t always have time to […]

Good old tofu feta! It's a bit seventies, but I think it's still a really good and easy to make cheese substitute, especially if you use a nice fresh tofu, don't skimp on the flavorings and give it time to marinade. Of course it doesn't taste exactly like dairy feta, but if you just want some nice creamy cubes with a tasty oil marinade on your salad, this fits the bill perfectly. You might even be able to feed it to the tofu-fobic without them knowing what the mystery cheese is.

Moussaka is a really delicious Greek casserole. It's usually made with potatoes, but if you leave those out and use some more eggplant, it becomes a lovely low carb casserole. In stead of the usual bechamel sauce I topped it off with some home made almond cream. The subtle almond taste really gives this dish something special.

Don't worry! Everything in this picture is 100% vegan. The Wasa fiber crispbread is a bit of a carb splurge, but it only has about 4 grams of carbohydrate per slice. You could make this with the special Atkins brand crispbread (also vegan!) which only has 2 grams of carbs a piece.

This is my new favorite meal salad. The spicy mustard dressing combines really well with the hearty seitan and creamy avocado. I used a spiral cutter for the zucchini noodles, but, a mandolin or even a regular old knife works too.

These low carb tortilla wraps are probably my favorite type of low carb bread. They are very quick to make because they don't use yeast so they do not need time to rise. You cook them in a pan, so you don't even have wait for the oven to preheat. You can use these for all the things where you would normally use carb-filled wraps. Fill them with a salad, tofu scramble or chili. Or make quesadillas, burritos and enchiladas!

Traditional low carb diets like Atkins have you start at 20 grams of carbohydrate a day and slowly increase it to a level where you can maintain a healthy weight and/or good blood glucose levels. Going that low on a vegan diet is quite difficult as most vegan foods contains at least some amount of carbs. So how low can you go on vegan foods? And how low do you have to go to get the health benefits of a lower carb diet?

This might be the most high protein recipe I've ever made! I never knew a lettuce wrap could be so filling. The seitan is inspired by the lemon-olive seitan from the book Vegan Eats World by Terry Hope Romero. I usually make a double or even triple batch of this stuff because it goes well with all kinds of meals, from low carb vegan 'meat and potatoes' to sandwiches, salads, and lc pasta pesto.