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Multiple Intolerances - Can I Still Be Vegetarian?

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Hello everyone,

 

Is it possible to be a vegetarian despite multiple food intolerances? I don't like eating meat but unfortunately, many of the usual meat substitutes are out of bounds. I am working with a naturopathic doctor (gave up on symptom-treating mainstream doctors) to heal my gut and hopefully reintroduce some things, but here are my current taboos:

 

gluten

dairy (except hard cheese)

potatoes, sweet potatoes

corn (can eat corn meal or flour)

beans, lentils

peppers, sweet and hot

onions and garlic

fish

large amounts of soy ie tofu or edamame

 

I mostly eat eggs, gluten-free bread or rice, peanut butter, and safe fruits and vegetables. And unfortunately, a lot of sugar and coffee, because it is so hard to find interesting flavors otherwise. Suggestions for how to subsitute for those would also be great.

 

Thank you!

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Thats tough because of the Beans and soy. My oldest daughter is a vegetarian and they eat alot of beans for protein. I am sure someone will chime in. Good luck! 

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I'm not a vegetarian, but the only meat I eat really is grilled chicken, so a lot of the time I had to eat vegetarian meals.

 

Peanut butter doesn't bother you at all? You have an issue with soy, lentils, and beans - all legumes, I am surprised peanut butter doesn't bother you..but that's great! If peanut butter does present itself as an issue, almond butter and/or sunflower butter are great alternatives. (Not trying to jinx you - I just have a legume issue and it started with peanut butter)

 

 

Sliced cucumbers and tomatoes mixed with olive oil/salt and pepper is a favorite meal of mine. If you can tolerate it, you can slice some hard cheese to go on top and dip some gluten-free bread in the olive oil.

 

Buy some frozen brown rice (Steamfresh) microwave it, and buy some vegetables to mix in. Cucumbers, broccoli, carrots, whatever you like. You can mix it with olive oil/vinegar, or see if there is a gluten free salad dressing that you can have. Maybe try guacamole? I'm not sure if they have pepper/onion free guacamole but it might be easy enough to make your own. DO NOT buy any variety of minute rice - they all contain soy.

 

Lundberg rice cakes w/peanut butter is a good snack choice. There are also rice chips you can try, instead of potato chips. 

 

Mary's gone crackers is a vegan, gluten free, almost nut free (besides coconut) brand of crackers. Be careful though, only the "Super Seed" and "Spicy Jalapeno" varieties are soy free as well. (Go for the Super Seed, since you can't have peppers - but they are addicting! I found them at my local Stop & Shop.) 

 

You could make an omelette mixing the hard cheese in and some of the vegetables you can tolerate, (like spinach?) with some gluten free bread as the toast. Since you can have nuts, I would recommend trying coconut oil on your toast (trust me, it's great.) It's much better for you than butter, and since you can't have dairy I would give it a try. It's about 10.00 for a jar, but it will last you for a long time. It's solid and looks a bit like candle wax, but it melts when heated. You just spread it on your hot toast, and it will melt into the bread. It tastes a lot like butter, and you can use it for cooking too. Olive oil and coconut oil are the two healthiest oils you can buy. 

 

You can try almond or coconut milk as a milk substitute. They also have soy and dairy free ice cream (So Delicious brand - they have coconut milk ice cream and almond milk ice cream)

 

Since you don't seem to have an issue with all legumes, why not try hummus? (chickpeas) It's great with crackers, you can use it as a spread on wraps/sandwiches, and you can dip veggies in it. Do not buy Sabra brand - it contains soy. Tribe hummus is soy free.

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Vegetarian Pecan Loaf

1 cup pecan meal
1 can mushroom soup
1 cup grated cheese or cheese substitute
3 eggs
4 c. rice krispies
1 medium onion, chopped
½ tsp basil
¼ cup oil

Sauce:
¼ cup BBQ sauce
¼ cup ketchup
½ cup brown sugar

Preheat oven to 350 degrees. Mix everything well. Bake for ½ hour covered with foil. Add the sauce and bake for ½ hour uncovered. Delicious! 

 

Vegetarian Cabbage Rolls

1 large head green cabbage (about 2 pounds)
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium zucchini, diced (1 cup)
1 cup cooked white rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil leaves
1/2 teaspoon caraway seed
1 bottle (12 ounces) chili sauce
1 cup shredded Cheddar cheese (4 ounces)
1/4 cup dry white wine or vegetable broth


Directions
1) Heat oven to 350°. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Remove 8 leaves of cabbage while holding head under running water. Cover leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp; drain.
2) Heat oil in 3-quart saucepan over medium heat. Cook onion and zucchini in oil about 3 minutes, stirring occasionally, until crisp-tender. Stir in rice, salt, pepper, basil, caraway seed, half of the chili sauce and 2/3 cup of the cheese.
3) Place about 1/4 cup rice mixture at stem end of each leaf. Roll leaf around rice mixture, tucking in sides. Place seam side down in dish. Sprinkle wine over cabbage rolls.
4) Cover and bake 30 minutes. Spoon remaining chili sauce over rolls. Sprinkle with remaining 1/3 cup cheese. Bake uncovered about 5 minutes or until cheese is melted.

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