July 31st, 2006

Food for nausea

I am fighting some serious nausea. I know what is causing it (endometriosis and stress), but I can't manage to keep most of the food I eat down. Raw veggies are a no go and I can't just eat crackers (can't find vegan ones anyway grr)
I have been eating a lot of the Thai Kitchen noodle soups but they have a ton of sodium in them which also agrivates my condition. I need alternatives. I just don't know where to start...
Things I have kept down in the last two weeks:
-canned peas and corn...sorta. I kept some of it
-plain pasta (with tomato sauce was a no go!)
-plain baked potato (the olive oil one didn't stick but the totally plain one did)
-Thai Kitchen Ginger and mushroom flavors
-an occasional apple or banana (sometimes they stick, sometimes they don't)

I haven't tried any other veggies. As you can see, two weeks of this is taking it's toll on me. I feel horrid, I am dizzy a lot and have lost weight (which isn't really a problem as I needed to anyway) but I need to actively search for a job and I can't do that if I am throwing up all the time.
Any suggestions?
I need ideas for brothy soups that include some veggies that are easy to digest. Also ideas on how to trick my tummy into keeping my good fats.
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The Exciting Vegan Cousin of Greek Salad

I've been eating a lot of my veganized, California-ized, Italianized version of Greek Salad.  I'm definitely having it for dinner tonight, but thought I'd see if you fine folks could make some interesting suggestions for variations.  

I am armed with the following:  roma tomatoes, avocado, fresh corn, basil (and a million other Italian/Greek herbs, other spices), olive oil, tofu and a pasta that mixes really well with the salad.

Today marks the 7th year of my veganism.  I should whip up something yummy for the occasion.  

Thanks!

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Fennel! and Cilantro...

I looked in the memories and found a small amount of recipes using fennel, but since its in season now I thought I'd make a post and ask if anyone has any great recipes for it. I've found some risotto recipes that call for it in cookbooks i own, but unfortunately i have a huge bag of jasmine rice, no arborio. I've got a fresh fennel bulb and its feathery stalks in my fridge just waiting to be used! Any ideas? I've never cooked with it before. Other items I have in my kitchen include zucchini and yellow summer squash, sweet onion, scallions, fresh dill, cucumbers, cabbage (green and red), salad greens, carrots, nutritional yeast, veg broth, masa harina, canned black beans, sweet corn, fresh uncured garlic, adobe seasoning, dried basil, ravioli, and beets (red and golden). i might pick up some tomatoes or limes on the way home today.


i also have a large bunch of fresh cilantro...which is the most disgusting herb (in my opinion - i think i have a chemical aversion to it) ever. i really want to like it, so any way to make this stuff taste better i'll try. i've had it in small amounts in guacamole before and liked it, also in small amounts in mexican restaurant salsa before.

20-minute Vegan Pizza



Last night I made a pizza.  It was quick and easy.

Here's what I used:

Mama Mary's Gourmet Pizza Sauce 
Mama Mary's Thin & Crispy Pizza Crust (Frozen)
Cucumber
Avocado
Tomato
Mushrooms
Jalapenos
Black Olives
Banana Peppers

(Mama Mary's is found in Wal-Mart in the open-refrigerated area with the Hummus and gourmet cheeses and things like that)


On one half I made a mozzarella cheese, pepperoni, tomato, and mushroom pizza for my fiance whom obviously is not Vegan.  For myself I skipped the cheese and pepperoni and cut up the veggies listed above.

Pre-heat the oven at 450.  Coat the pre-made frozen crust with olive oil (I used a spray olive oil).  Smooth on the pizza sauce with a spoon, pile on the toppings, and pop into the oven.  Immediately reduce heat to 425 and bake for about 8 minutes or so.  Take out and let cool for 3-5 minutes.  Sprinkle with garlic powder and crushed red pepper and enjoy!

Super quick, super tasty.  The cucumbers and avocados were something new, and actually tasted pretty good!



**I would ultimately liked my toppings to be cooked a bit more..  I would suggest cooking the pizza for about 5 or 6 minutes and then broiling it for 2 or so.   You'll just have to check on it to make sure it doesn't burn.  After the 8 minutes in the oven I tried to broil it but of course I couldn't because the crust was already done and it'd just burn.**


Zucchini!

My garden is being overly generous:

Photobucket - Video and Image Hosting

See the mountain of zucchini? I ended up with something like eighteen cups of shredded zucchini.

After I got over the shock, I got busy. Here's recipes and photos from my afternoon spent tackling Shredded Zucchini Mountain.Collapse )

So, that was fun. I've still got like six cups of shredded zucchini left. Anyone have any suggestions?

P.S. If you can't tell, I just bought a digital camera and I can't stop playing with it :)

Bahia Butternut Mash

One of my friends started eating a macrobiotic diet. Trying to find something that would fit her new dietary choices, I adapted this recipe for Bahia Butternut Mash that both omnivores and vegans enjoyed. The butternut squash and carrots both were flavorful and sweet and the bright orange added a colorful dish to the dinner table. Very easy to cook up. The longest step was peeling the butternut squash. If you can get the pre-cut bags of butternut squash, the prep for this dish is really quick.

on the hunt for kwachik or kwabif

So I went to this restaurant in Lexington, Kentucky, a month or so ago called Asian Wind (INCREDIBLY amazing, by the way...). It had a lot of foods featuring kwachik and kwabif, vegan versions of chicken and beef. I was told that they're made very similarly to seitan, but I cannot find a recipe for either to save my life! I've looked on the Internet, and all I found were mentions of the restaurant and a few obscure referances to kwachik and kwabif. Does anyone have any idea how to make them? Or even buy them pre-made? Even other restaurants that feature them? I was so incredibly impressed!