Posts Tagged Oh She Glows

VeganMoFo: Dyspepsia Diet Stage III

As I mentioned in the first post about my dyspepsia diet, I stayed in Stage II a bit longer than originally planned, because I didn’t feel ready to move on.  By this point in the plan I was feeling much better and had the inflammation/acid issue under control, so it was more about adding healing and soothing foods like miso, lemon, turmeric, root vegetables, and fruits.  I was able to reintroduce most foods at this point except the major culprits.  I also started taking papaya enzyme and artichoke leaf extract since they are supposed to help with digestion.

I welcomed acidic fruit back into my life in the form of kiwi, on yogurt topped with Nature’s Path cereal.

Oatmeal is good for the stomach all the time, so I made a savory oatmeal bowl with tempeh, greens, roasted mushrooms and Oh She Glows’ Butternut Cheese Sauce, which I loooove.  I usually use canned pumpkin instead of the butternut, just for ease.

I had some fennel from the CSA to use up, so I sauteed it with carrots, peas, and chickpeas and seasoned it with ginger and turmeric.  Served over Caulipots from Appetite for Reduction.

Asparagus was in season at the time, so I used some in the Asparagus and Spinach Soup from Vegan Soups and Hearty Stews for All Seasons, subbing kale for spinach.  The soup also contained wild rice, mushrooms and summer squash, and was light yet hearty at the same time.  On the side are Cheese and Herb Corn Muffins from the same book, which are quite good and freeze well.

To use root vegetables and lentils, which are supposed to be good for the stomach lining, I made the Red Lentil and Root Vegetable Dal from Appetite for Reduction.  I really liked the texture of this dish, but the flavor was a little off for me.  The recipe calls for parsnips and turnips OR rutabaga.  I went with rutabaga, and I think the root vegetables were a little sour when combined with all the spices.  I love turnips, so I’m sure I would like the dish more that way.

Stage III eating was very similar to how I usually eat, just without the more acidic/irritating ingredients like vinegar, mustard, tomatoes and pepper.  It wasn’t difficult to find delicious food to eat in this stage, and by the end I was feeling much better!  Afterward, I incorporated ingredients I had been avoiding very slowly back into my diet, and I am happy to say that in the six months since then I haven’t had any tummy troubles!

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Thanksgiving 2012 – Dessert

I should probably conclude my Thanksgiving posts before, oh, next Thanksgiving.  So, here’s dessert!

One of our guests was bringing pies from a local bakery, so I didn’t need to make much.  We thought that something small and chocolatey would be a nice foil to the typical fall desserts, so I made truffles.

We wanted to have multiple flavors (to be the most fancy), so I made a giant list of all the possible flavor combinations I could think of, probably about thirty or forty.  We settled on hazelnut espresso, amaretto, and black forest – a coffee flavor, liquor flavor, and fruit flavor.  I used a different color candy cup to tell them apart.

I used this recipe as a base, and they were incredibly easy, rich, and delicious.  For the hazelnut espresso flavor I added instant espresso powder and rolled them in toasted chopped hazelnuts.  For the amaretto truffles I subbed the liquor for some of the liquid, and rolled them in toasted almonds.  The black forest truffles had chopped dried cherries and butter extract, and were rolled in cacao powder.  I was worried that the cherries would be chewy, but after they sat overnight they had a buttery texture and melted along with the chocolate.

I eyeballed everything, and luckily they all turned out wonderfully!  They kept well for days in the fridge too.  After dinner we discussed which flavor was everyone’s favorite, and it was pretty evenly divided across the board.

I wanted something more substantial for my main dessert, so I also made Oh She Glow’s Pumpkin Gingerbread with Spiced Buttercream, which I had been meaning to try since she posted it about two years prior.

Nobody else tried any since there were like four pies and a million truffles, which was fine.  More for me!

The cake was deliciously spiced, with a dense but moist crumb.  The frosting had a LOT of pumpkin pie spice, but it wasn’t overly spicy.  Since the cake had very intense ginger flavor, the buttercream stood up perfectly.  Highly recommended!

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