View Full Version : Vegetarian friend having surgery...need ideas
01-04-2007, 06:41 PM
My friend is having surgery and I'd like to put together for her a nice basket of freezable foods for her recuperation. As she is vegetarian, I'm not quite sure what would be best. I looked at some other threads and got some ideas.
So far this is what I have planned:
Stuffed shells or a vegetable lasagne
possibly granola (might be too difficult to digest post-surgery?)
I really need help with the soup as almost all of my "regulars" take chicken stock. I guess I could just sub a vegetable stock, but I'd appreciate guidance on someone who knows about such things. Again, I'd like to be able to freeze things so she can just heat them up when she's ready. She has a non-veg DH, so things that might appeal to both would be helpful. I thought about a veggie chili, but would that be too spicy for post surgery and is it too tomato-ish seeing as the casserole I'm planning is tomato-based?
Finally, if anyone has ideas on other items such as magazines or movies to help with recovery, that would be appreciated too!
01-04-2007, 06:48 PM
Macaroni and cheese...freezable, vegetarian, and the ultimate comfort food!
01-04-2007, 07:00 PM
You might want to find out if your friend will be on a special diet for a while after the surgery. Might help what you end up preparing easier to decide on.
01-04-2007, 07:08 PM
I wouldn't worry about soup recipes calling for chicken broth; if the soup is good and flavorful you can indeed just sub vegetable broth (I'll put a great recipe below) or Imagine brand's Un-Chicken broth. If you have a good recipe for a roasted tomato-basil soup, I think that would be a nice one post-surgery and can be paired with lots of other stuff to make it more substantial.
From The City Gardener's Cookbook
As with any recipe, the final results will be only as good as ingredients used. Start your broth with fresh vegetables that are at peak flavor. Cleaning out the refrigerator, as is often suggested for making stocks, is best done with the compost pile in mind. Any strong or off flavor will only intensify as the broth concentrates. Each batch can differ according to the intended soup or the season of harvest. Use any member of the onion family and root crops such as carrots and turnips, but avoid strongly flavored vegetables such as cabbage or asparagus. Potatoes will cloud the broth and are best used later to thicken the soup. Here is a suggested starting point. Vary it as you like and add your favorite herbs.
4 cups chopped onion
2 cups chopped leeks, whites and greens
3 cloves garlic, whole
5 cups chopped carrots
4 cups chopped celery, stalks and leaves
2 bay leaves
6 herb sprigs, such as oregano, thyme, or savory
1 teaspoon whole peppercorns
4 quarts water
Salt to taste
In a large kettle, combine the vegetables, herbs, peppercorns, and water. Bring to a boil and skim off any foam that forms. Reduce the heat and simmer for about 4 hours. Let cool slightly. Line a large bowl with several layers of cheesecloth and strain the mixture. Gather the pulp in the cheesecloth, squeeze lightly, then discard. Rinse the kettle and return the liquid for further cooking. Reduce the stock to about 2 quarts by simmering another 1 - 1-1/2 hours.
Season with salt and cool as quickly as possible, uncovered, in the refrigerator. After it is cold, cover with a tight-fitting lid and use within 5 days. (Bacteria can grow in broth left at room temperature for too long, and a tightly covered warm broth in the refrigerator can sour or ferment.)
Makes 2 quarts.
01-04-2007, 07:48 PM
I'd suggest steering clear of pasta dishes based on my experience. I'm a pescetarian (eat fish but no other meat), and after I had my son, everyone brought pasta because they knew it was "safe". I was soooo sick of pasta way before it was all gone.
Depending on any dietary considerations, I'd suggest:
Soups, stews or chili
Thai tofu and squash curry
fritatta or quiche (if he or she eats eggs and dairy)
roasted vegetable enchiladas (or D. Madison's Goat Cheese enchiladas which are my absolute fave, recipe is posted on the board if you search)
What a nice friend you are! :)
01-04-2007, 09:05 PM
How about VictoriaL's Roasted Red Pepper Lasagna? I've got a thread going right now on this one, with some great hints about freezing it, making ahead, etc. straight from The Lady Herself, VictoriaL. This recipe is fantastic; my DH even loved it and he's a real meat-and-potatoes guy. You could make it in small pans and freeze the pans for her use when needed.
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