Vegetarian Recipes for Those with Ulcerative Colitis
Many sufferers of ulcerative colitis prefer to go vegetarian rather than suffer the effects of meat on their stomachs and gastrointestinal system. Although diet isn’t the only factor that contributes to ulcerative colitis, and despite the fact that changes to your diet won’t prevent recurrences of the disease, a vegetarian diet can make you more comfortable.
When crafting vegetarian recipes and planning your meals, it is vital that you consider the nutrients you’ll lose not only from abstaining from meat, but also from the disease itself. During flare-ups, the increased number of bowel movements makes you a prime candidate for dehydration and nutrient loss. Planning your recipes accordingly will help to compensate for those losses.
For example, although I do eat meat once or twice a week, my vegetarian recipes usually are full of protein, carbohydrates, B-vitamins and water.
Since many breakfast foods, including whole-grain cereals and oatmeal, are hard on the digestive system and full of fiber, it is a good idea for ulcerative colitis sufferers to stay away from them. Instead, vegetarian recipes with white breads, cheeses and certain fruits.
One of my favorite vegetarian breakfast recipes is potato cakes, which I make differently from most ‘normal’ people. First, grate four baking potatos in a medium-sized mixing bowl, and press them with your hands or with a spatula to make sure they are as dry as possible. Then, add about a cup of finely-grated mozzarella cheese and mix thoroughly with the potatoes. Most people add diced onions to the mix, but this can set off your stomach.
Once the cheese and potatoes are mixed, add an egg and 1/8-cup flour to the mixture, and stir thoroughly. Shape the “dough” into thin cakes, and fry the potato cakes in vegetable oil for about three minutes on each side. If you need extra taste, soy sour cream is easy on ulcerative colitis sufferers, and won’t irritate the stomach.
As mentioned above, whole-grain wheat is never good for people with ulcerative colitis because the high fiber count will increase the number of bowel movements you take during the day. Plus, if you’re going with vegetarian recipes, ham sandwiches aren’t on the menu.
Squash casserole is one of my favorite vegetarian recipes, especially when I’m in the middle of an ulcerative colitis flare-up. You can reduce the cheese content if dairy products upset your stomach, and you can eat it on white bread if you need a variation.
I usually make a large dish that I keep reheating for about a week, which takes about two pounds of yellow squash, which you should cube into ½-inch squares. Mix the squash squares with one cup of chopped onions and about a teaspoon of salt, and cook it on medium heat in a saucepan until the squash softens. I usually need to add about a cup of water to the mixture.
Once the squash is cooked, drain the excess water, then add about four tablespoons of butter and any seasonings you like. On painful days, I don’t add much flavoring as all, and it doesn’t taste bad when it’s bland. As ulcerative colitis recipes go, this is quite tasty on its own.
Pour the mixture into a greased baking dish (1.5-2 quarts is sufficient) over a layer of crumbled saltine crackers. Once it’s spread evenly throughout the dish, add half a cup of milk and about a cup of shredded cheddar cheese. Bake it in the oven at 350 degrees for about twenty-five minutes, or until the cheese begins to bubble.
When you’re looking for ulcerative colitis recipes, you can conduct a simple Google search for low-fiber recipes, or you can modify your favorite recipes to suit your dietary needs. Substituting hot cereal with plain cold cereal; dried fruits and oranges with banana and grapes; broccoli and spinach with eggplant and squash can make a huge differ
