Frosty
New Member
Bypassers Menu Part one for Veggies
Its mainly aimed for bypassers / banders as a healthy diet when they are able to eat solids about 6-8weeks post op
If and meal has skin on may it be chicken or veg remove it after cooking or leave on plate while eating.
I hope this brings some healthy eating back into our life.
I will start off with a few veggie meals which are very healthy for new to solids they hold a very large amount of protein
which is something we need to keep on top of. This includes veteran bypasses.
Make sure you cut down the Ingredients to suit your needs
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Smoked Tofu Kedgeree
cook 115g / 4oz rice (will bee good for a few meal/snacks)
Sauté an onion until soft with a pinch of turmeric, add 2tbsp chopped parsley and a block of smoked tofu cut into small pieces, add the rice and heat over a low flame stirring constantly. If you eat eggs, hardboil free-range eggs, chop them up and add just before serving
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Paneer or Tofu & Vegetable Moghlai
Serves 4 Cut down Ingredients for less people
Ingredients
2.5cm/1" piece fresh root ginger, grated
4 cloves garlic, peeled and crushed
50g/2oz ground almonds
90-120ml/6-8tbsp water
30ml/2tbsp groundnut oil
225g/8oz paneer or plain tofu* cut into 2.5cm/1" pieces
10 whole cardomon pods
2.5cm/1" stick cinnamon
6 whole cloves
15ml/1tbsp whole coriander seeds
10ml/2tsp whole cumin seeds
1 onion, peeled and finely chopped
1 green chilli, finely chopped
to taste salt
300ml/½ pint single cream or soya cream*
100g/4oz green beans, sliced into 2.5cm/1" pieces
1 courgette, sliced
50g/2oz sultanas
To garnish:
25g/1oz flaked almonds, toasted
Method
1. Blend the ginger, crushed garlic, ground almonds and water together to make a paste.
2. Heat the oil in a frying pan and gently cook the paneer or tofu until golden on both sides. Drain on kitchen towel and set aside.
3. Put the whole spices into the same oil and cook for 2 minutes. Add the onion and chilli and cook until golden. Add the paste, beans and courgette and cook for a further two minutes.
4. Stir in the cream and paneer or tofu* and soya cream* and simmer for 10 - 15 minutes until the vegetables are cooked. Stir in the sultanas.
5. Serve with mushroom pilau rice, shredded cabbage fried with onions and cumin seeds and garnished with toasted, flaked almonds
If your have probelsm with nuts leave them off some bypassers do
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Midwinter Roast
Ingredients
1 x 285g pkt Cauldron original tofu
6oz/175g onion, very finely chopped
1oz/25g butter
3 vegetable stock cubes
3oz/75g pine kernels
9oz/250g cashew nuts, finely ground
2 free-range eggs, beaten
½tsp white pepper
1tsp dried thyme
Sauce:
3oz/75g each of onion, carrot and leek, chopped
1oz/25g butter
½pt/300ml water
½pt/300ml tomato juice
4tbsp/60ml red wine
1 bay leaf and a pinch of thyme
1tbsp/15ml brown rice miso
freshly ground black pepper
Method
1. Drain tofu on kitchen paper and grate coarsely line a 1½ pint loaf tin with baking parchment.
2. Cook onion gently in butter until soft. Crumble in stock cubes, little by little. Mix well.
3. Fold onions, grated tofu and all other ingredients together. Transfer to prepared tin.
4. Bake at 170°C/325°F/Gas Mark 3 for approx 1¼ hours. Test with a skewer which should come out clean. Turn out and slice carefully, using a sharp, serrated knife.
5. Cook all the vegetables for the sauce in butter until soft and browned.
Add water, tomato juice, red wine and herbs. Simmer uncovered, for 30 minutes, then liquidise. Season with pepper and miso
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JAMBALAYA
This is a Créole dish similar to a Spanish paella. It is traditionally quite hot and spicy but this recipe has been modified. An excellent way of making use of loose vegetables.
45ml/3tbsp olive oil
1 onion, chopped
2 bay leaves
100g/4oz short grain rice
5ml/1tsp salt
5ml/1tsp turmeric
10ml/2tsp tomato purée
500ml/17fl oz hot water
4 mushrooms, chopped
1 sweet potato, cubed
1 carrot, chopped
75g/3oz tin sweetcorn
100g/4oz boiled black beans
Method
1. sauté the tofu in a pan, set aside.
2. Heat the olive oil in a large frying pan.
3. Add the chopped onions and bay leaves and sauté.
4. Add the rice and mix together.
5. Add the salt, turmeric and tomato purée.
6. Add the water and allow to come to the boil.
7. Add all the vegetables, beans and tofu, cover and cook on a low heat until the rice is cooked.
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AUBERGINE AND TOFU SATAY
Vegan - Serves 4
For the green curry paste*:
1 shallot, finely chopped
1 stalk lemon grass, chopped
2 small red chillies, chopped
2 cloves garlic, crushed
2.5cm/1 inch piece fresh root ginger, peeled and grated
1 lime zest only
15g/1tbsp fresh coriander leaves and stalks, chopped
For the skewers:
1 packet firm, regular tofu, drained and pressed
1 aubergine
30ml/2tbsp groundnut oil
12 short wooden skewers
For the satay sauce*:
30ml/2tbsp groundnut oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 large red chillies, deseeded and chopped
5ml/1tsp ground cumin
5ml/1tsp ground coriander
75g/3 oz crunchy peanut butter
200g/7 fl oz coconut milk
1 lime, juice only
to taste salt
1. To make the green curry paste: grind all the ingredients together in a pestle and mortar until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.
2. For the skewers: Mix 45ml/3tbsp green curry paste together with 15ml/1tbsp groundnut oil. Cut the tofu and aubergine into 1.25cm/1/2 inch cubes and thread onto 12 short wooden skewers. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the aubergine and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.
3. Brush the vegetables with a the remaining oil and grill under a medium heat until golden.
4. Make the satay sauce: Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender. Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk. Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.
5. Serve the skewers on individual plates with a small bowl of satay sauce.
* If preferred you can buy ready made Thai Green Curry Paste and Satay Sauce.
Do check that the ingredients are suitable however, as many brands of paste contain fish sauce
Its mainly aimed for bypassers / banders as a healthy diet when they are able to eat solids about 6-8weeks post op
If and meal has skin on may it be chicken or veg remove it after cooking or leave on plate while eating.
I hope this brings some healthy eating back into our life.
I will start off with a few veggie meals which are very healthy for new to solids they hold a very large amount of protein
which is something we need to keep on top of. This includes veteran bypasses.
Make sure you cut down the Ingredients to suit your needs
-------------------------------------------------------------------------------------------------------
Smoked Tofu Kedgeree
cook 115g / 4oz rice (will bee good for a few meal/snacks)
Sauté an onion until soft with a pinch of turmeric, add 2tbsp chopped parsley and a block of smoked tofu cut into small pieces, add the rice and heat over a low flame stirring constantly. If you eat eggs, hardboil free-range eggs, chop them up and add just before serving
---------------------------------------------------------------------------------------------
Paneer or Tofu & Vegetable Moghlai
Serves 4 Cut down Ingredients for less people
Ingredients
2.5cm/1" piece fresh root ginger, grated
4 cloves garlic, peeled and crushed
50g/2oz ground almonds
90-120ml/6-8tbsp water
30ml/2tbsp groundnut oil
225g/8oz paneer or plain tofu* cut into 2.5cm/1" pieces
10 whole cardomon pods
2.5cm/1" stick cinnamon
6 whole cloves
15ml/1tbsp whole coriander seeds
10ml/2tsp whole cumin seeds
1 onion, peeled and finely chopped
1 green chilli, finely chopped
to taste salt
300ml/½ pint single cream or soya cream*
100g/4oz green beans, sliced into 2.5cm/1" pieces
1 courgette, sliced
50g/2oz sultanas
To garnish:
25g/1oz flaked almonds, toasted
Method
1. Blend the ginger, crushed garlic, ground almonds and water together to make a paste.
2. Heat the oil in a frying pan and gently cook the paneer or tofu until golden on both sides. Drain on kitchen towel and set aside.
3. Put the whole spices into the same oil and cook for 2 minutes. Add the onion and chilli and cook until golden. Add the paste, beans and courgette and cook for a further two minutes.
4. Stir in the cream and paneer or tofu* and soya cream* and simmer for 10 - 15 minutes until the vegetables are cooked. Stir in the sultanas.
5. Serve with mushroom pilau rice, shredded cabbage fried with onions and cumin seeds and garnished with toasted, flaked almonds
If your have probelsm with nuts leave them off some bypassers do
------------------------------------------------------------------------------------------
Midwinter Roast
Ingredients
1 x 285g pkt Cauldron original tofu
6oz/175g onion, very finely chopped
1oz/25g butter
3 vegetable stock cubes
3oz/75g pine kernels
9oz/250g cashew nuts, finely ground
2 free-range eggs, beaten
½tsp white pepper
1tsp dried thyme
Sauce:
3oz/75g each of onion, carrot and leek, chopped
1oz/25g butter
½pt/300ml water
½pt/300ml tomato juice
4tbsp/60ml red wine
1 bay leaf and a pinch of thyme
1tbsp/15ml brown rice miso
freshly ground black pepper
Method
1. Drain tofu on kitchen paper and grate coarsely line a 1½ pint loaf tin with baking parchment.
2. Cook onion gently in butter until soft. Crumble in stock cubes, little by little. Mix well.
3. Fold onions, grated tofu and all other ingredients together. Transfer to prepared tin.
4. Bake at 170°C/325°F/Gas Mark 3 for approx 1¼ hours. Test with a skewer which should come out clean. Turn out and slice carefully, using a sharp, serrated knife.
5. Cook all the vegetables for the sauce in butter until soft and browned.
Add water, tomato juice, red wine and herbs. Simmer uncovered, for 30 minutes, then liquidise. Season with pepper and miso
--------------------------------------------------------------------------------------------------------------------------------
JAMBALAYA
This is a Créole dish similar to a Spanish paella. It is traditionally quite hot and spicy but this recipe has been modified. An excellent way of making use of loose vegetables.
Ingredients
100g/4oz tofu45ml/3tbsp olive oil
1 onion, chopped
2 bay leaves
100g/4oz short grain rice
5ml/1tsp salt
5ml/1tsp turmeric
10ml/2tsp tomato purée
500ml/17fl oz hot water
4 mushrooms, chopped
1 sweet potato, cubed
1 carrot, chopped
75g/3oz tin sweetcorn
100g/4oz boiled black beans
Method
1. sauté the tofu in a pan, set aside.
2. Heat the olive oil in a large frying pan.
3. Add the chopped onions and bay leaves and sauté.
4. Add the rice and mix together.
5. Add the salt, turmeric and tomato purée.
6. Add the water and allow to come to the boil.
7. Add all the vegetables, beans and tofu, cover and cook on a low heat until the rice is cooked.
-------------------------------------------------------------------------------------------
AUBERGINE AND TOFU SATAY
Vegan - Serves 4
For the green curry paste*:
1 shallot, finely chopped
1 stalk lemon grass, chopped
2 small red chillies, chopped
2 cloves garlic, crushed
2.5cm/1 inch piece fresh root ginger, peeled and grated
1 lime zest only
15g/1tbsp fresh coriander leaves and stalks, chopped
For the skewers:
1 packet firm, regular tofu, drained and pressed
1 aubergine
30ml/2tbsp groundnut oil
12 short wooden skewers
For the satay sauce*:
30ml/2tbsp groundnut oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 large red chillies, deseeded and chopped
5ml/1tsp ground cumin
5ml/1tsp ground coriander
75g/3 oz crunchy peanut butter
200g/7 fl oz coconut milk
1 lime, juice only
to taste salt
1. To make the green curry paste: grind all the ingredients together in a pestle and mortar until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.
2. For the skewers: Mix 45ml/3tbsp green curry paste together with 15ml/1tbsp groundnut oil. Cut the tofu and aubergine into 1.25cm/1/2 inch cubes and thread onto 12 short wooden skewers. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the aubergine and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.
3. Brush the vegetables with a the remaining oil and grill under a medium heat until golden.
4. Make the satay sauce: Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender. Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk. Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.
5. Serve the skewers on individual plates with a small bowl of satay sauce.
* If preferred you can buy ready made Thai Green Curry Paste and Satay Sauce.
Do check that the ingredients are suitable however, as many brands of paste contain fish sauce