VeganMoFo: Dyspepsia Diet Stage II

September 9, 2013 at 10:04 pm · Filed under Food, vegan ·Tagged beets, chips, dyspepsia, Food, Quick Fix Vegan, salad, slaw, soba, tea, vegan, VeganMoFo

Stage II of my dyspepsia diet allowed me to add certain foods back in, like high-fiber foods, beans and seeds.  I still had to avoid the big aggravators like caffeine, alcohol, spicy foods and fatty foods, as well as the more acidic fruits and veggies, but there was a lot more freedom of choice than stage I.

I was missing cruciferous veggies after a few days of not allowing them in stage I, so I doubled up with this Soba Slaw from Quick-Fix Vegan.  In addition to soba noodles, it calls for cabbage, carrot, cilantro, ginger and peanuts.  I left out the scallions, and substituted raw red bell pepper and plain yogurt for the vinegar and oil called for in the dressing.  I also added shelled edamame and blanched romanesco to make it a nicely filling meal that was gentle enough on my stomach.

I had a bunch of random vegetables to use up, so I made this melange of brown rice, kidney beans, mushrooms, celery, spinach, zucchini and parsley, with sprouts and avocado.

Baked tofu sandwich with a tiny smear of reduced-fat Vegenaise, lettuce, and sprouts, with pan seared (no oil) squash and zucchini.

Since most of the foods in stage I had been soft, I was missing some crunch in my life.  I tried these Kettle Bakes chips, which were a new product at the time.  I really like them!  You get the satisfaction of a salty munchy snack without all the fat, and the texture is nice and crisp.

I was also missing my morning pick-me-up, so I tried dandelion tea.  It didn’t trick me into thinking I was enjoying anything close to coffee, but in its own way it was good.  The closest thing I can think of to compare to its flavor is toast.  So yes, toasted bread tea.  This was what I had instead of my precious caffeine.

Lastly, the reflux cookbook Dropping Acid had said specifically that beets were good for those with too much acid in their bellies, so I got a can of ’em.  Just cooked beets, not pickled!  They went well alongside this chickpea salad with carrot, celery, and a yogurt-based dill dressing.

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