So I get a few comments or raised eyebrows over what I can and can’t eat. I eat predominantly a vegetarian/vegan diet but I do still on occasion eat meat and this is usually limited to white meat. I don’t have this diet for any particular animal rights or even strict dietary requirements. I am not overly keen on red meats, this may have something to do with it irritatating my Ulcerative Colitis but now I just don’t really care for it unless it is in a tomato based pasta dish. I just prefer eating vegetarian foods and because I still have some mild very mild intolerances to dairy I often eat vegan unless it is cheese, cheese has never done me any harm so I won’t give it up!
Today I would like to share a recipe of mine that feeds me twice with a portion for the freezer. 00Steve doesn’t like chickpeas and is indifferent on sweet potato unless it is mashed with white potatoes! If you haven’t tried some of these items since your stoma surgery I would personally try things in moderation and cook things longer to ensure easy chewing, let alone along with chewing enough is probably the safest way to prevent blockages. I am not a dietitian, nutritionist or even a chef but the information about the health benefits I have added at the bottom of the post are hopefully from reputable sites – I have stated the site. This is food that works for me and I hope it will for you, feel free to substitute items where necessary or prepare them differently if needed. Also I apologise my photos may have blurred slightly! I am not a photographer.
Let’s begin shall we? Today it’s my vegan curry well it is vegan until I add a naan bread then its just vegetarian!!
- sweet potato
- chopped tomatoes
- red and green chilli
- veg oxo cube
- ground cinnamon
- garlic granules
- ground coriander
- cayenne pepper
- ground black pepper
- tikka powder
- smoked paprika
- cumin seeds
- coconut oil (not pictured)
- tomato puree (not pictured)
I personally like it hot so I don’t really measure anything (yes I am one of those annoying sods but my Dad also doesn’t measure anything) but I suggest half a teaspoon to one teaspoon of all the seasonings except the tikka powder where you need about two tablespoons. Use whatever sort of Indian spice you like here I happen to have tikka because it’s all 00Steve could find when I ran out. I also would add shallots but nowhere in my village had any, what can you do?
I chop all the veggies up and put my spices into a pan with the coconut oil. Note I don’t melt the oil first, this is to dry fry the spices which is supposed to unlock the flavours. Before it burns I start adding some cold water until it becomes a paste, then put the tomato puree in about half a tablespoon unless you love or loathe the stuff.
I then just start adding in the veg, I always put the sweet potato first, then chillies and chopped tomatoes. Now here can be the fiddly bit removing the skins from the chickpeas; I personally only remove the loose ones or check the chickpeas (or garbanzo beans for our stateside friends) that look slightly grey. Once the sweet potato is cooked but still firm add the cauliflower. I like to have bite to mine so I cook it for about 11 mins maybe less if I have already put my rice in the microwave. I use boil in the bag rice personally and add salt to the water rather than my actual food, I just prefer to do it that way. The less vegan part of this meal; my naan is popped into the microwave whilst I plate up for a minute but not until it has been sprinkled with water.
There we have it my favourite homemade curry made vegan/vegetarian. You can add spinach in if your stoma is able to cope with it, mine oddly can’t yet can deal with cabbage and brussels sprouts! I also add red lentils to the curry to bump up the protein but chose not to today (they are great blended with yellow split peas in vegetable soup!) Below I am going to add a few health benefits to the main components of this meal if nothing else to remind myself why I shouldn’t eat junk food just because I’m tired!!
Sweet Potato – Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fibre, niacin, vitamin B1, vitamin B2 and phosphorus. Found at Worlds Healthiest Foods
Chickpeas – Besides being an excellent vegan and gluten-free source of protein and fibre, chickpeas also contain exceptional levels of iron, vitamin B-6 and magnesium. Amino acids are the building blocks of proteins and are extremely important in ensuring that the body functions properly. Some, known as nonessential amino acids, can be produced by the body when they are needed. Essential amino acids, however, cannot be made in the body and, therefore, must be consumed in the diet. Most non-animal sources of protein, including chickpeas, lack the essential amino acid methionine, while whole grains lack lysine. The combination of legumes with whole grains such as brown rice or whole-wheat bread or pasta produces a complete protein that contains all of the essential amino acids. Found at Medical News Today
Chillies – Vitamin C is a powerful antioxidant, important for wound healing and immune function. Vitamin B6 A family of B-vitamins, some of which have important functions in energy metabolism. Vitamin K1 Also known as phylloquinone and is essential for blood clotting and healthy bones and kidneys. Potassium An essential dietary mineral that serves a variety of functions in the body. Adequate intake of potassium may reduce the risk of heart disease. Copper Often lacking in the Western diet and is an essential antioxidant trace element, important for strong bones and healthy neurons. Vitamin A Red chili peppers are high in beta-carotene, which is converted into vitamin A in the body. Found at Authority Nutrition
Cauliflower – Eating one cup of raw cauliflower will provide 77% of your vitamin C needs, 20% of vitamin K, 10% or more of vitamin B-6 and folate needs for the day, as well as smaller amounts of thiamin, riboflavin, niacin, pantothenic acid, calcium, iron, magnesium, phosphorus, potassium and manganese. Found at Medical News Today
Tomatoes – Tomatoes are a treasure of riches when it comes to their antioxidant benefits. In terms of conventional antioxidants, tomatoes provide an excellent amount of vitamin C and beta-carotene; a very good amount of the mineral manganese; and a good amount of vitamin E. Found at Worlds Healthiest Foods
For other recipes eaten by vegan ileostomists please head on over to VeganOstomy. Also you maybe able to tell writing out recipes is not my forte but I would like to do the odd one now and again so please message me with tips or your own favourite recipes!