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Our local newspaper, the Offenbach Post, often reports on people or initiatives that make the town special. We thought they might be interested in Delicious Low Carb, so we sent the editor a brief press release. We promptly got an e-mail back saying that an editor would like to talk to us. When we spoke on the phone to make an appointment, I had an idea: "Why don't you come over for lunch on Monday?" The nice young lady agreed, but revealed a hitch in our plan: "I don't eat meat or fish." Of course, going low-carb doesn't mean eating lots of meat every day. But if you want to put together a special menu - and I did - doing it without meat will be tricky. I decided on broccoli patties, a dish that I'd previously tried and that tasted great. To go with it, I would make a flavorful almond-and-cream cheese sauce and celery puree. For dessert, we would have rice pudding.

Wash broccoli, break it apart, and blanch for about 10 minutes. Drain well and then grate with a medium-coarse grater. Add 2 eggs, salt, and plenty of nutmeg. With the almond flour, thicken to a viscous mass. Use a spoon to form small patties. Place these in a pan and fry until golden brown on both sides.

Our almond cream cheese sauce is especially quick and easy to prepare. Put some olive oil in the pan and saute the almond flakes over high heat. Then add the onions and fry them until transparent. Keep stirring the whole time. Deglaze with vegetable broth, then add the cream cheese and cream. To please my wife, I wait until this point to add a pressed clove of garlic. Naturally you can fry it along with the other ingredients, but if it's winter and your kitchen isn't well-ventilated, the garlic smell can be overpowering. Add some almond flour to bind the sauce and season to taste with salt and pepper.

We found that the strongly-flavored sauce went very well with both vegetable side dishes. We'll see what the newspaper says.

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