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  • Beqanna

    COTY

    Assailant -- Year 226

    QOTY

    "But the dream, the echo, slips from him as quickly as he had found it and as consciousness comes to him (a slap and not the gentle waves of oceanic tides), it dissolves entirely. His muscles relax as the cold claims him again, as the numbness sets in, and when his grey eyes open, there’s nothing but the faint after burn of a dream often trod and never remembered." --Brigade, written by Laura


    Feed Me?
    #1
    Not really. 

    But if you have any beloved vegetarian/low fat recipes that you'd be willing to share, I'm all ears. I'm 98% sure that my gallbladder is on the outs again, and eating anything even vaguely fatty or with more than just a splash of olive oil or dairy involved is painful to try to digest right now, if my body doesn't just reject it completely. I do not like being afraid of food, so I'm trying to revamp our typical menu in safe but tasty ways. 

    So uh. Yes. I have a doctor's appointment set up for next week to try and figure this out, but it seems like a pretty permanent diet revamp is inevitable. Tips, tricks and "try these" all welcome!  Angel

    Edit: *sigh* vegetarian, but please not recipes that focus on cauliflower, broccoli, cabbage, related. Those are hard to digest too :/
    Reply
    #2
    i basically live on vegetable soup these day because there are 12 million ways to spice it and tons of vegetable combos.

    my favorite is "Vegetable Bisque" which i think my mom made up to make us eat vegetables, and its v8 or tomato juice and broth of choice, cook cauliflower, green beans, broccoli, and corn/whatever with potatoes until potatoes are cooked, then immersion blend. i eat it as soup or on top of other steamed vegetables or rice/pasta/whatever. typing that i realized that you specifically said you cant have some of those things but just pretend they're not they're because every vegetable ingredient is replaceable with an immersion blneder lmao
    Reply
    #3
    I have an awesome bean dip recipe I can give you if you think your body can tolerate pinto beans.
    Reply
    #4
    I’d pretty much fall back into soups - parsnip/carrot, sweet potato, pumpkin/bell pepper, etc. are my favs personally. I don’t know if anything pepper-related is hard to digest too? Bell peppers have a lot of vitamin C. How are you fruit-wise? You mentioned cabbage being an issue, but maybe fermented (sauerkraut) it might be doable in some way?

    Potatoes in itself are absolutely great for whenever my own intestines are a bit upset (usually after eating too much fat/beans/meat for a few days in a row), though that is not a gall bladder issue. I also did a parsnip-potato mash once that is pretty simple, just to spice up potato mash (this had some butter but you can probably do without) that at the time I combined with oven-baked pumpkin/veggies. Aubergine, zucchini, carrot may also work?

    I do hope you’ll be alright soon and hopefully no resection is needed, I know some people can live with added enzymes (but idk the cost of these when they’re not insured). Here’s me hoping that that is an option for you though. <3

    Reply
    #5
    this is one of my favorites for summertime.

    https://simpleveganblog.com/thai-cucumber-salad/

    ^ or usually some variation of it.

    not sure how you feel about starches at the moment but we've had this before and it was a big hit:

    https://www.feastingathome.com/roasted-s...with-miso/

    if you do have miso/like it, i also have another recipe for mushrooms sauteed in it and then used to stuff a spaghetti squash with.

    we went through a lot of experimentation before Ethan was diagnosed with celiacs/lactose intolerance so i have quite a few blogs still saved that i can send, if you'd like. hope you start feeling better soon <3
    Reply
    #6
    @[kahzie] your mother is a genius, and I'm going to have to do if that'll work with just a food processor. 

    @[Tweak] apparently (gradually) adding in more fiber is a good idea with this sort of problem! So bean recipes are great, let me have 'em :3

    @[Vanilla Custard] pumpkin/bell pepper soup is not a combination I've considered before, but it sounds awesome? Definitely going on the list. As for sauerkraut... I have a jar in the fridge already, I can certainly experiment with it. Fermented foods are supposed to be great for the gut, yeah?

    @[Star] that salad looks so good! I've never actually tried miso before, but it looks likes something I'd probably enjoy
    Reply
    #7
    We make this great vegan tuscan soup at work you could try?

    Sundried tomatoes (I just pop tomatoes tossed *lightly* in an oil of choice and seasoned with chopped garlic into the oven and let them roast)
    Then blend those with almonds into a creamy texture (some processors/blenders have a soup button, I use that)
    Veggie broth paste (1/3 cup to one gallon of water) so it's kind of strong
    Garlic pepper seasoning
    Salt to taste
    Can of white beans (sometimes called Navy beans)
    Can of diced tomatoes (1:1 ratio with the beans) you can drain if you want to, or not
    Wait until simmering, then add almond/sundried tomato paste; stir
    Add Kale, when wilted the soup is ready!

    This is a staple soup at the restaurant and a fan favorite. Feel free to spice it up however you like! We use red pepper flakes but I'm not a fan personally so I left them out.
    Reply
    #8
    Darn. I just realized that the bean dip recipe won’t work, because it has cheese. I didn’t even think about that. Sorry.
    Reply
    #9
    I'm a huge fan of combos of roasted root vegetables/sautéed greens (usually chard)/farro. I've been doing it with random shit and the result is usually quite good.

    also, if you have a grill, grilled veggies are awesome - we grill zucchini/onions/bell peppers and I eat them with rice and Lizano sauce/salsa

    Here's some others I have saved (I'm a vegetarian and have a lot, but many include cheese, and I think you're looking for vegan stuff...anyway!):
    Default roasted veggies recipe (https://www.allrecipes.com/recipe/9377/r...egetables/)
    Greek style vegetable casserole (https://www.bonappetit.com/recipe/greek-...-casserole)
    Japanese pickled vegetables (https://www.thespicehouse.com/blogs/reci...vegetables) - we eat these with yakisoba-style noodles (https://thefigtreeblog.com/2013/03/veget...isoba.html), but they're a tasty snack too!
    Mexican bean salad (https://www.allrecipes.com/recipe/14169/...ean-salad/) HALVE THE OLIVE OIL IN THIS RECIPIE. I also use balsamic instead of red wine vinegar. aside from that, I LOVE this dish, either on its own or eaten with tortilla chips.
    Soba noodle salad (https://www.foodnetwork.com/recipes/bobb...pe-1921056)
    Thai carrot soup (https://minimalistbaker.com/creamy-thai-...ith-basil/) - might be too fatty with the peanut butter, but we made this once and I liked it but Drew didn't lol
    Tunisian stew (https://moosewoodcooks.com/2015/01/tunis...able-stew/) okay I know you said no cabbage but if you're feeling bold, I LOVE this dish. we've modified this some from the original recipe (no cinnamon or raisins), and the toasted almonds are a must for good texture. eat on rice.
    Veggie hash (https://www.rebootwithjoe.com/one-skillet-veggie-hash/) easy to do with whatever vegetables. we use cilantro instead of sage.
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