More recipes for Veganized / Vegetarianized AIP for Sebhorreic Dermatitis

Skin Update:
Am I seeing improvement in my Sebhorreic Dermatitis after 1 month?  I *think* so.  My skin does not tingle/have spikes of pain nearly as often as before (is this the itching I keep seeing listed as a symptom?)  It does not hurt to yawn.  And I do not have nearly as much redness as I used to see.  However, I am still using my coal tar daily, and I still have minor little eruptions here and there.  So perhaps my perceived improvement is wishful thinking?  Possibly.    


January 17 - 3 weeks, 3 days into diet

And today February 1 - 5 weeks, 4 days into diet

Sarah Ballantyne, The Paleo Mom, does mention that skin conditions are incredibly hard to address.  So I am in this for the long haul.  I am a little disappointing that I have not cleared up as quickly as I once did when kicking dairy out of my diet.  (Sigh)



Diet Update:
I lasted 2.5 weeks before adding buckwheat, quinoa, and amaranth back into my diet.  My vegan AIP diet was fairly devoid of protein (as in I could count my daily protein gram intake in the single digits), and I worried about muscle loss.  So I welcomed some proteinacious sources back with open arms (including NOW Pea Protein and Garden of Life RAW Protein).  However, I am sprouting the dicot seeds prior to cooking and eating.  This requires soaking in a slightly acidic bath (water and vinegar) for up to 24 hours and sprouting for an additional 24+ hours.  As a result, I often have something soaking or sprouting in the kitchen.

Luckily, you can freeze these seeds after sprouting and they retain their nutrients.

I am following Sarah Ballantyne's re-introduction of group 1 and 2 food products, all have been reintegrated with no problem (whew, no chocolate issue).  I read her book, The Paleo Approach, practically cover to cover and am adhering fairly closely to her prescription diet.  I found the book invaluable.

It is not until remission that you can add in group 3 and 4 foods.  As I am not yet in remission, I cannot yet eat those items, so I continue to avoid grains, legumes, nightshades, and various other vegetables and spices.


Recipes:
All recipes linked have made my re-make list.

I found the nightshade replacement posts by Sarah at Vegetalion extraordinarily useful.  She is allergic to nightshades, and has had to cook without them for years.

Replacing Potatoes
http://vegetalion.blogspot.com/2010/11/how-to-replace-nightshades-part-3.html

     Additionally, I've been using Plantain to replace potatoes in recipes.

Replacing Tomatoes
http://vegetalion.blogspot.com/search/label/replacing%20nightshades

Replacing Sweet/Bell/Spicy Pepper and their related spices
http://vegetalion.blogspot.com/2010/11/how-to-replace-nightshades-part-2.html

Replacing Eggplants
http://vegetalion.blogspot.com/2010/11/how-to-replace-nightshades-part-1.html



Breakfast -
I have continued with my morning green smoothie habit.  I use kale, spinach, and (strangely enough) purple cabbage.  There are some days when I think I cannot taste any of the greens, and other days where I think, hm, not many people would like this.  :)  Regardless, I can sweeten them up with more banana, berries, mango, rhubarb, apples, pears, citrus, etc. as needed.  I usually start with half the amount of fruit that a smoothie calls for, they are often just too sweet as written.

Purple Detox Smoothie
http://www.yummly.com/recipe/Purple-Detox-Smoothie-946684?prm-v1=1

I began converting granola recipes to grain free.  Basically replace all oats with a combination of sprouted buckwheat, amaranth, and/or quinoa.  You will find that the moisture from sprouting will require a longer cooking time.  But the response from family and friends has been quite positive.  No one has yet said, "I miss the oats."

A favorite granola recipe is Angela's from Oh She Glows Cookbook.  Using sprouted buckwheat and sprouted pumpkin seeds, I've needed to cut the oil and sweet in half.  I still get some clumps, but it is definitely less lumpy than the oat version.

Pumpkin Chia Porridge - replace oats with dicot seed
http://www.choosingraw.com/pumpkin-chia-porridge/


Snacks - 
Until the granola production restarted, I was mostly bereft of snacks.

I can eat Chia Pods, applesauce, and dried fruit from the grocery store.  But everything else is pretty much from scratch.  However, considering the price of Chia Pods, I can make them for much less than I can buy them.  A google search for "chia pudding recipe" gives you an enormous response.  Pretty much 3 Tbsp (36 g) chia seeds to 1 cup (240 mL/g) liquid (milk, water, etc.) gives you the basic recipe - add additional flavors as you desire.  I started mashing up half a banana in mine and that was all the sweetener I need.

Coconut Bacon
http://www.choosingraw.com/coconut-bacon-recipe-raw-or-cooked/
     I have used this in "sandwiches", on "pizza", in soup, and directly from the container.  It is quite tasty.

Raw Hummus
http://www.choosingraw.com/classic-raw-hummus/


Vegetable Chips - Plantains and Sweet Potatoes (I could bake these daily and they would disappear), I found carrots and butternut squash have too much moisture to bake crisply.
http://www.cooking.com/recipes-and-more/recipes/baked-vegetable-chips-recipe-308.aspx


Vegetables -
Cauliflower Walnut Taco Meat
http://thegreenforks.com/cauliflower-walnut-taco-meat/

Coconut Alfredo Sauce
http://meatified.com/paleo-alfredo/

Wild Mushroom Cream Sauce
http://www.thepaleomom.com/2014/09/herbed-chicken-savory-crepes-wild-mushroom-cream-sauce.html

Mushroom Cream Sauce
http://www.dailygarnish.com/2010/09/spaghetti-squash-with-vegan-mushroom-cream-sauce.html

Cauliflower Fried Rice
http://detoxinista.com/2011/09/vegetable-fried-rice/

Lemon Garlic Brussels Sprouts - no cheese
http://www.persnicketyplates.com/lemon-garlic-brussels-sprouts/

Morrocan Inspired Cauliflower Rice - I have to cut down on the crystallized ginger
http://www.thepaleomom.com/2012/07/recipe-moroccan-inspired-cauliflower.html

No Mato Sauce
http://theprimitivehomemaker.blogspot.com/2014/04/easy-no-mato-sauce-aip.html
     I cut waaaay down on the fat and prefer to use fresh herbs when available to the dried options.

Paleo Dirty Rice
http://elanaspantry.com/paleo-dirty-rice/

Spaghetti Squash, how to cook
http://elanaspantry.com/how-to-cook-spaghetti-squash/

Taco Shells - plantain based, and even the Omnivore liked them
http://predominantlypaleo.com/grain-free-taco-shells-paleo-vegan/

Vegetable Noodles - sweet potato, daikon radish, butternut squash
Chiba Turning Slicer is a recent purchase that gets almost daily use.  I really like the variety of noodle sizes you can get.  Do be cautious, these are remarkably sharp.


Entrees - 
Easy Coconut Curry
http://detoxinista.com/2013/07/easy-coconut-curry/

AIP Curry Spice
http://www.phoenixhelix.com/2013/06/26/curried-chicken-rice-stew/
     I've used both the seeded and seed-free recipe and recommend them both.

Cantonese Chow Mein Recipe Paleo Gluten-Free
http://therealfoodguide.com/paleo-cantonese-chow-mein-recipe/

Easy Pumpkin & Sage Pasta
http://detoxinista.com/2012/11/creamy-pumpkin-sage-pasta-vegan/

Ethiopian Vegetable Bowl
http://allrecipes.com/Recipe/Ethiopian-Vegetable-Bowl/

Mushroom & Spinach Quinoa "Risotto"
http://detoxinista.com/2012/11/creamy-pumpkin-sage-pasta-vegan/

Plantain Kale Pizza - top with Coconut Bacon, Avocado, NoMato Sauce, etc
http://www.thepaleomom.com/2014/06/guest-post-tyler-evelyn-bacon-kale-pizza-autoimmune-protocol-friendly.html

No-Bean Sweet Potato and Kale Chili - replace tomato with nomato
http://www.nutritionistinthekitch.com/2013/11/08/no-bean-sweet-potato-kale-turkey-chili-gluten-free-a-vegan-swap/

Tom Kha Gai AIP Soup
http://alt-ternativeautoimmune.com/2014/03/thai-chicken-soup-for-the-aip-soul.html
     Replace fish sauce with coconut aminos

Roasted Rutabaga and Parsnip Soup with Kale and Coconut Bacon
http://www.choosingraw.com/roasted-rutabaga-and-parsnip-soup-with-kale-and-coconut-bacon/

Vegetarian Pad Thaihttp://elanaspantry.com/vegetarian-pad-thai/


Dessert - 
Chocolate Pumpkin Pie Smoothie
http://www.connoisseurusveg.com/2014/11/chocolate-pumpkin-pie-smoothie.html

Green Tea Coconut Ice Cream
http://minimalistbaker.com/green-tea-coconut-ice-cream/
     If you get a high quality matcha, go easy on the volume.  I think we use 2 Tbsp.

No Bake Pumpkin Tarts
http://detoxinista.com/2013/10/no-bake-pumpkin-tarts-vegan-paleo/


My next goal is to tackle Paleo baking with dicot seed flour: quinoa, amaranth, and buckwheat.  I do miss pancakes and waffles.

I do not need another berry smoothie

I have gotten very attached to my Blendtec blender.  It may not get quite as much use as when I first unpacked it, but that is more due to making 3 plus servings per use use as opposed to making only one.

I have found lots of berry and nut butter smoothies ... see any single google search for "smoothie."  I wanted something different, something with the color orange rather than purple (or brown).

I have two bundles of organic carrots slowly wasting away in the fridge, and began a search with them in mind.  Enter http://www.yummly.com/recipe/5-A-Day-Smoothie-Recipezaar, a simple recipe that required very little tweaking.

With Yummly's help, I have certainly gotten my carotenoids on today!

"The Color Orange" Smoothie
3 small sweet potatoes peeled, quartered, and cooked on high in 1 inch water for 8 minutes in microwave (approximately 225 grams)
1 frozen banana
1 peeled and de-seeded orange
2 fresh carrots sliced in 2 inch sections
1.5 scoops protein powder
1.5 tsp cinnamon powder
1.5 cups water

Dump all ingredients in blender and blend until smooth.  

This is 3 servings of 189 calories each.

The omnivore did mention that my hands seemed yellow the other day ... besides the fact that my skin is fairly yellow, I wonder if I can blame my new orange obsession???

Some of my favorite recipes ... searching for cheese!

I guess I've been following a Vegan diet for about a year now. It's difficult only when going to restaurants and grocery shopping. I don't have much trouble "denying" myself (let's not talk about the chocolate), and I don't miss much from my previous dietary life. I don't even miss cheese itself. Sure, the smell of a block of Swiss or Colby or Mozzarella on the counter can make my mouth water, but I don't usually miss cheese. (I don't miss smelly French cheeses at all, I never handled strong cheeses well. That just means I left plenty for the person who does!)

I've been on the hunt for a couple of good faux cheeses. Macaroni and Cheese was a childhood staple. I think Mom gave up trying to make us eat healthy all the time, and a box of Mac and cheese was the thing we loved as kids (with hot dogs cut up and swirled around in the cheesy goop left behind). I've tried a couple of recipes, and they are usually edible. But only one gets two thumbs up.

Faux Mac N Cheese - Allison Rivers Samson's Mac 'n' Cheese is a VegNews favorite and I can see why ... I've made it twice, and even the omnivore in the family enjoyed it. I cut down the sea salt and margarine (in half I think) as it was too fatty and way too salty the first time around. I love how much zing this has in it.




The one thing I've have missed more than anything with my Vegan adventure is cheesy nachos ... chips, chili, and melted cheese. I could do the chips and chili, but there wasn't any cheesy goodness to add on top. And the faux cheeses at the grocery store just didn't do it for me (there used to be a Monterrey Jack that was fairly edible, haven't seen it in years though). However, this mustard dip is a good replacement. The hubby said, "Kinda bland" when he tried it. To which I replied, "Good, that means I'll get to eat it all." (Um, I'm married to a metabolic menace, and I cannot tell you how many times I've gone to the fridge to get something, and the MM has already polished off the item in question. It is nice to make something for me, knowing that it will be there the next time I check ... root beer, melon, soy yogurt, and now vegveeta are on this list.)

Faux Cheese Dip - Dreena Burton's Vegveeta is a Kira favorite.

Obviously, it is not going to taste like cheese, but it tricks my taste buds enough that I thoroughly enjoy my nachos now. :) It also keeps pretty well in the fridge for several days. I've made it three times and it usually lasts me four or so days.