After finishing chemo for cancer in 09 I went on a vegan diet (read the China Study for animal protein/cancer connection if you're interested). My CA-125 level stayed in single digits (that's good. Normal is 33, my high was 660). In June I added dairy and meat occasionally, and in November the cancer was back. Coincidence? I think NOT. So ... I had surgery on 12/15, chemo started 1/3, and I'm back on vegan. The problem is ... and the reason I stopped in June ... I'm bored. I can't find things that feel "substantial" and fill me up. I don't like (but obviously am eating) vegetables.

Do you have any good vegan recipes you'd care to share with me? I appreciate it sooooo much. Thanks!!!

Sharon

what does your Dr. say about being on a vegan diet?

He said it can't hurt as long as I get enough protein from vegetable sources. He was really interested and wondered as I did whether there was a connection. Fact is ... when I did vegan, the cancer stayed away. When I added animal protein, it came back, with a vengeance, acdtually. I'll never be 100% sure, but I am sure that I don't want to have to wonder if I get it a THIRD time without sticking to the vegan diet.

Substituting brown basmatti rice for white is more filling, the same with whole wheat noodles for white flour noodles. Also, try eating less at each meal, but increasing to 5 smaller meals a day. It helps me feel full, but I don't eat as much over all as I did with 3 large meals :D:D:D

ok, thanks for letting me know, you take care of yourself

Sharon,
First, may I say how very sorry I am that you are having to deal with this again! I imagine it is very scary to have the cancer return.

But on a happier note, I am on a vegan diet for weight loss, and love it! The Mediteranian Diet ( a large book with recipes and lots of information) is a great reference. There is also a cookbook that goes along with it.

I frequently eat Kashi vegan frozen meals - very easy and tasty. Just follow directions for microwave heating on the box. They do fill me up! If you don't need to worry about eating too many calories, there are lots of frozen "lunches" in our grocery stores here (SW Florida) that I think are wonderful.

I'll try to put together a few specific recipes that I like to send you later today - or at least yet this week. But I really do recommend Kashi frozen meals as an easy, tasty start. Hope your grocer stocks that brand. If not, they may be willing to order some.

Blessings on you - I'll add my prayers for recovery to yours.

Sally
PS Former President Clinton is now on a "plant based" diet and has returned to health through it according to info on the web. I've found I can google Clinton and diet and can find out more about what he eats.

My local library had a magazine on vegan cooking. You might check that out. That is a way to get new dishes on a more regular basis.

I like "Christina Cooks". You can search for her books on Amazon. She used to have a show on PBS.

I too understand what she means by not feeling full. I have recently been diagnosed with diabetes. I am finding it hard to prepare foods that I can eat. My hangup used to be things like pasta, pizza, nachos. I do like vegetables, but am not quite sure how to season them to keep them from tasting bland.

I have a great tofu stew I make. It is really easy. I always freeze my tofu first (it is supposed to give it a spongier texture?)

Mediterranean Stew

Large Onion
Garlic
Tofu
Stewed tomatoes
Garbanzo beans
Favorite Barbecue sauce
~ 1/2 tsp. Cinnamon
salt to taste

Saute onion and garlic in olive oil. Add drained, cubed tofu and half a bottle of barbecue sauce. Stir well and then add the rest of the ingredients. Cook for 20 - 30 minutes and it is ready to eat.


I can my own tomatoes from my garden and I freeze my own chick peas, garbanzo beans. I cook a large pot of dried ones and freeze into smaller portions. You will be able to control what goes in them.

Good luck with treatments!

Try my sister's blog: http://cindyloocolleen.blogspot.com/

Sorry to hear of your health problems. Prayers for you and your family.

Saw this today so I made this today (with a few changes) and it smells and taste DeLICIOUS :)
It's a start and so quick and easy.

Black Bean and Tortilla Bake Recipe
Ingredients:
1 garlic clove, minced
1/2 cup chopped onion
1 can Fire Roasted Tomatoes
1 cup chopped green onion
1/2 teaspoon chili powder
2 teaspoons cumin powder
1 (8 ounce) can tomato sauce
2 (16 ounce) cans black beans, rinsed and drained
¼ cup chopped cilantro
salt and pepper
8-12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons
1 can Corn (Optional)

Directions:
Prep Time: 5 minutes
Total Time: 35 minutes
Preheat oven to 350* F.
Spray a large skillet with cooking spray.
Add garlic, onions, tomato, green onion, cumin, and chili powder.
Cook on medium heat until onion is tender.
Add tomato sauce and cook 5 minutes more.
Stir in beans, corn (optional) cilantro, salt and pepper.
Spray a 9 inch square baking dish with cooking spray.
Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
Top with reserved 2 tablespoons of cheese.
Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.

Lemon and lime juice - fresh are great. Also try whole grain mustard -- The Barefoot Contessa has a recepie for red potates with olive oil, onion, salt, corse pepper. whole mustard that is roasted in the oven - yumm

have you tried to google Vegan Recipes? Or go to Foodnetwork.com or cookingchanneltv.com for recipes there after typing in Vegan Recipes ? Allrecipes.com? About.com has some good Vegan Recipes or used to.

Oven-Roasted Root Vegetables:
Wash and dry all vegetables thoroughly using a scrub brush.
Cut vegetables into small chunks:
Fresh Beets
Butternut Squash
Brussels Sprouts
Onion
Carrots
Parsnips
Place vegetables into a large bowl and add/toss together with:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Pinch of rosemary
Pinch of oregano
Pinch of onion powder
Pinch of garlic powder
Course ground black pepper to taste
Directions:
Place vegetables in fridge for about an hour and then spoon them out onto a baking sheet in a preheated oven at 425 degrees.
Stir vegetables every 10 minutes and remove from the oven after 25 minutes.
Serve over whole wheat bowtie pasta or brown rice.
Spaghetti Squash:
Instructions:
Fill a casserole dish with 1-inch of water and place halved spaghetti squashes face down in water and microwave for 20 minutes. Remove and let cool for 10 minutes.
Using a fork, scrape out squash into a glass baking dish.
Drain any excess water and add:
1 can of petite diced tomatoes
Chives (use scissors to cut into small pieces)
Add and mix in:
4 tablespoons of Parmesan cheese
Directions:
Bake in a 350 degree oven for 15 minutes.

my SIL and son are vegans.For a quick dinner maybe you would like to try indivisual pizza. We took the gluten free grain or wheat torillas type flat breads ( if you can have gluten any torillas, flatbreads, or english muffins will work.) and put some tomatoe sauce on them (Can add little garlic to sauce if you want ) add what ever veggies you want then some cheese of your choice and bake at about 400 until cheese is melted. also we make cheese enchillads. put tomato sauce in a saucepan add some chilli powder, salt and heat then put some in a casserole container put a layer of corn torrillas over the sauce add shredded cheese, more sauce then torillas and cheese then slices of olives, bake till all is melted and browned a little. Also black beans and rice with salsa. We also like lentils made with vegan bouillon salt and papper to taste. Beans soups are great especcially in this cold weather. I also like their vegan bacon that is just heated and served. Great for BLTs. Have you also tried their vegan chicken patties that are in the frozen section by the bacon, There is no meat in any of it. The best brand ismorning star. I lsoi like there black bean patties to put in a torilla with mild salsa and cheese heat in the micro wave. Also chilli is good to make just leave out the meat. Ravonda Just be creative, I am also a diabetic and have watch what I eat and amounts. Good lucl to you and hope you get better. Ravonda

Take a look at this site. http://www.worthingtonfoods.com/
Loma Linda products have been around forever and even though the meat substitute products really don't taste like meat, they can taste good if you don't look at them as a "meat".
The site has all kinds of recipes you can use with their products. You will get all the protien you need from these products.

also in the fridge section by the cheeses usually they have vegan hot dogs. We like kraut dogs vegan chilli dogs or just hot dogs had some friends who had a hard time with the kids eating introduced the dogs and they love them. sweet potato fries out of the oven are great for a side.

Sharon,

Sorry, not able to help you. As far as I'm concerned it there is no meat at a meal there was no meal !! I don't even do cereal for breakfast unless I have meat to go with it.

Sharon,

I recommend you spend some time with a registered dietician. Ask your doctor or check with the local or the cancer hospital where you were treated for a recommendation.

And if you haven't discovered soy-based products (soy yogurt, cheese, etc. as well as TVP and tofu) look for them at your supermarket.

You can get enough protein on a vegan diet by combining any beans (navy, red kidney, black, garbanzo, soy etc.) or peanuts or lentils with any whole grain (like whole wheat, oats, barley, corn, rice [brown],) etc. Armed with that knowledge, you can create all kinds of tasty treats just by mixing different beans or spices wiht varying grains! One way I reduce boredom with recipes is to change the spices and herbs I add.

Heat, eat and enjoy!
Sally

Sweet Potato Chili with Vegetable Protein and Black Beans

• Bocca or Morningstar Farms brand ground textured vegetable protein (TVP) from the frozen food section equivalent to 2 pounds of ground meat
• 4 tablespoons olive oil
• 2 medium onions, chopped
• 4 cups of sweet potato, peeled and cubed into 1/2-inch dice
• 2 teaspoons garlic powder
• 4 tablespoons medium chili powder
• 1/2 teaspoon hot chili powder or cayenne pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 2 teaspoons salt
• 32-ounce water mixed with low-sodium vegetable broth mix
• 5 chipotle chilies from can of chipotles in adobo sauce, chopped
• 2 cans, (15 1/2 ounce each) black beans, drained and rinsed
• 2 cups of water (if needed)

In a large pot over medium heat, add olive oil and onions and saute for 3-5 minutes. Add sweet potatoes, and TVP, stir and continue to cook another 5 minutes.

In a small bowl combine garlic powder, both chili powders, cloves, cinnamon, cumin, black pepper and salt. Sprinkle mixture over onion/sweet potato/TVP mix in the pan. Cook for another minute while stirring to get everything covered with spice mix.

Saute for 5 minutes over medium heat to bring out spice flavors. Stir frequently so spices don’t burn.

Mixture should take on an orange glow.

Add broth, chipotle chilies and black beans to pan. Stir to combine. Bring pan to a boil, then reduce heat, cover and simmer for 20 minutes. If chili gets too thick add a bit of water.

Weekend chili
• 6 ounces bacon-flavored TVP (breakfast strips from Bocca or Morningstar Farms) , cut into matchsticks
• Oil with a high smoke point and neutral flavor
• TVP ‘burgers’ equivalent amount to 3 pounds beef chuck cut into 2-inch chunks
• 3 jalapeno peppers or to taste, roughly chopped
• 1 large onion, roughly chopped
• 1/4 cup cilantro stems, chopped, leaves reserved for garnish
• 5 tablespoons chili powder (use a variety of dried chiles to balance heat and fruitiness and to provide a greater depth of flavor)
• 2 tablespoons tomato paste
• 2 chipotle peppers in adobo sauce, roughly chopped with 1 tablespoons sauce reserved
• 6 garlic cloves, minced
• 1 bottle of medium-bodied ale, room temperature
• 4-6 cups vegetable stock
• 6 6-inch corn tortillas
• 28-ounce chopped tomatoes with juices
• 1/2 cup cilantro leaves, chopped
• Salt to taste

Although chili powder can be made in advance, the making of the chili itself will still take about 5 hours. OR you may use canned chili powder. A heavy, enameled dutch oven is the perfect chili pot, but whatever vessel you use be sure it holds at least 6 quarts and can go from stove top to oven.

Preheat the oven to 325 degrees.

Heat 1 tablespoon of oil in dutch oven on stop top. Fry ‘bacon’ until brown and remove; set aside.

Add broken-up or cut ‘burgers’ to same pot and brown in several batches. Set aside with bacon.

Add onions to empty pot and stir. As they release moisture, scrap up brown bits on bottom of pan. Add jalapenos and cilantro stems. Stir periodically to prevent burning. Add small amounts of stock if more moisture is needed.


 
Meanwhile, tear tortillas into 2-inch bits, add to 1 cup stock and microwave until soft (about 2 minutes). Blend into smooth paste. This helps thicken the chili.

When onions become soft and caramelized, clear a spot in middle of pan and add a small amount of oil. Cook spices in the oil until their fragrance is released, then quickly mix them in with the onions to prevent burning. Repeat with tomato paste, chipotles with sauce and garlic. Add beer to deglaze.

Add 2 cups stock and the chopped tomatoes with juices. When mixture is hot again, slowly stir in tortilla paste. Stir to prevent lumps.

Return ‘burgers’ and ‘bacon’ to pot. Stir and add enough stock to cover ‘meat’. Cover and let simmer in the oven about 3 hours.
Before serving, add salt to taste and stir in cilantro leaves. Spritz each serving with fresh limes.

Vegetarian Chili (I’ve modified all of these recipes to be vegan. This one came that way!)

This recipe takes about half an hour to prepare and half an hour to cook. Serves 6 to 8.

• 2 tablespoons canola oil
• 1 1/2 cups chopped yellow onions
• 1 cup chopped red bell peppers
• 2 tablespoons minced garlic
• 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
• 1 medium zucchini, stem ends trimmed and cut into small dice
• 2 cups fresh corn kernels (about 3 ears)
• 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne
• 4 large tomatoes, peeled, seeded and chopped
• 3 cups cooked black beans, or canned beans, rinsed and drained
• 1 (15-ounce) can tomato sauce
• 1 cup vegetable stock, or water
• 1/4 cup chopped fresh cilantro leaves
• Cooked brown rice, accompaniment

In a large, heavy pot, heat oil over medium-high heat. Add onions, bell peppers, garlic and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add zucchini, corn and mushrooms, and cook, stirring, until vegetables give off their liquid, soften and start to brown around edges, about 6 minutes.

Add chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and stir well. Add beans, tomato sauce and vegetable stock, stir well, and bring to boil.

Reduce heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from heat and stir in cilantro. Adjust seasoning to taste.

To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice.

Top with a favorite garnish — such as chopped scallions.

am so sorryabout what you are going through, I am not fully au fait with total veganism but I do make a winter veg casserole-------
chop roughly into squares---parsnips/carrots/leeks/swedes/turnips/potatoes[perhaps sl bigger]celery and any other root type veg you want , fry these until sl browned then put into casserole and coat with plain flour, add 2 thyme sprigs then cover with veg stock---but don't drown asthe veg will produce liquid of their own,season and add a good squeezeof lemon juice and cook moderate oven for about 2 hours or done--not mushy.

when done I serve with grated cheese---p'haps you have alternative? and eat with brown bread, very filling and comforting ------------enjoy!!


PS Ialso make mushroom stroganoff, maybe you could adapt this?????

P.P.S

There are many soups that you can make that are filling too---roasted tomato/ pumpkin or butternut squash/leek and potato/ celery and apple/ carrot and apple/winter/dump and cook lentil soup and THE BEST kidney bean mediteranean soup.

could you adapt minestrone?

if you want any recipes PM me

After reading "The China Study" by Dr. T. Collin Campbell and "Prevent and Reverse Heart Disease" by Dr. Esselstyn, we are now on a plant based diet. Because we wish all our friends and loved ones and the whole world would do the same, we post our recipes at www.cindyloocolleen.blogspot.com. I was an avid meat and dairy eater until October, and if I can do this anyone can!
Someday we might even open a restaurant since there aren't any that offer vegan, non-fat choices.
As for quilting, I would love to make a nice spring lap quilt soon, what are you up to?
Cindy

Allrecipes.com and bhg.com have terrific recipes and as long as you vegan in your search you find lots and they are free to print. Their newsletters come daily and there is always something different.
SS to hear that your cancer came back. I had rectal cancer in '06 and an ostomy, so my diet is very limited, also. I'm not a veggie eater cannot eat tomatoes (seeds) and hate onion pieces, so I know how boring some diets can be. I did find some wonderful seasoning at the Food Coop and if you have one, it is an excellent place to find new recipes and menu ideas.
Good luck and know you will do just fine....
xoxoxo,

Not sure what you can eat, but smoked turkey makes a great seasoning for beans,veggies etc.
Another veggie dish for any meal is to saute veggies you like,mushrooms,onion, peppers & spinach....then use that as a base for scrambled eggs or a frittata.It also makes a good side dish on it's own.
A baked potato can be a filling meal, adding the same sauteed veggies.A baked sweet potato is wonderful & doesn't need sweet toppings.

Sharon, google "vegan recipes for a family" for some cook books info etc.

Sharon, A lot of Seventh Day Adventist are vegans, and they have cooking classes from time to time, you might want to check with them. Or google the Hope Chanel it is an Adventist Chanel. Sorry to hear what you must be going through, but you are smart to be taking care of it.

just looking at the recipes section, never have before . . . hope things have gotten better for you. for something different once in a while, have you ever tried BOCA products before. they make a vegan burger and vegan crumbles. i use the crumbles in chili or taco-type dishes. "animal eaters" can not tell the difference - truly!!! also a company called GARDEIN makes vegan "chicken" products. they're not too bad. my favorite is not totally vegan but it is called QUORN. it is a protein made from a type of mushroom rather than the processed tofu. the quorn nuggets are really yummy with mashed potatoes and gravy! i'm not sure exactly how much dairy is in there, so don't know if you'd want to try them. the mainstream grocery stores sell them here now. otherwise you can get them at a specialty health food store. i don't know if you've been looking since you first posted, but the stores really have ALOT of choices now, at least here they do, surprisingly. even ice cream! i do make most all my own foods from scratch, but don't really use recipes, just make adjustments. like, use applesauce or any homemade fruit sauce in place of eggs, olive oil instead of butter, there are a variety of flours out there. soy flour makes baked goods more moist so i use some of that along with the whole wheat flour. my cakes and cookies are, um, kind of heavy but we like them!! i hope all is well with you, and i will keep positive thoughts sent your way. saw the movie FORKS OVER KNIVES, and i say that should be required viewing for everyone. peace, barb

I have to second the Morningstar Farms Chik Patties, just had one for lunch, mmmmm...
We eat a lot of veggie burgers, our local supermarket chain makes their own brand which is cheaper than the national brands.

Good for you for eating healthy and best wishes for continuing cancer-free.

I like eggplant stuff and if paired up right can take on a meat flavor. Raw Foods have a recipe for it among others. Glad to see your cancer free again.

Hi there, I also am a cancer survivor! :thumbup:
Since you already read the best book ever THE CHINA STUDY (besides the Bible) the only other book I can highly recommend is Eat To Live. After reading the China Study my DH and I are steady eddy in the Nutritarian way of eating since June 26 this year. We DO NOT eat ANY ANIMAL PRODUCTS period. My husband used to HUNT and Fish but no eating of meat, no wild salmon,no organic chicken (we gave it all away)no organic eggs, na da zip zero zilch! We feel great and I have lost 35 pounds since June 26th and DH has lost 30 pounds. My cholesterol went from 225 to 144. Everything is excellent! We went to a health getaway and had a test run on our corrotid artery (non invasive) and it showed my corrotid a tiny bit of blockage and my DH had almost complete blockage. He is exercising and now he is drinking my green smoothies. He just started so I make his with just a bit if kale, mine has lots of kale!
Get back to the China Study, and save your life! PLEASE please do this. Also Dr Fuhrman has a great web site for you to check out.
God bless you as you take care,
Tootsie