Southwestern - The Vegetarian Resource Group

Level 1 Diet — Puréed FoodsFoods in Level 1 should be puréed or run througha food mill until a smooth texture, similar to thatof mashed potatoes, is attained. As mentioned,the puréed foods can be shaped by adding athickening agent.If you are puréeing protein foods, such asseitan, tempeh, vegan meatballs, or bean loaves,use approximately 1 /4 cup hot vegetable or mushroombroth for each cup of protein to help createa smoother texture.Some foods do not purée well. These mayrequire a bit more work or need some additionalingredients. For example, vegetables with seeds,such as summer squash or tomatoes, have tohave the seeds strained out if they do not purée.Puréed rice is very thin and tasteless, so you cantry to purée rice with very little water or combineit with starchy vegetables, such as winter squash,and spices. Spinach, which has a high water content,is very, very thin when puréed, but collardsand kale purée to a pleasant texture. Combinethe spinach with these other greens to attainan acceptable consistency. Cooked mushroomspurée well, but a bowl of gray food may not bevery appealing. Mix puréed mushrooms withtomato sauce for a more appetizing appearance.Here are some ideas for a Level 1 Diet:• Puréed tofu salad (like chicken-less salad),served with puréed peaches and apricots• Puréed scrambled tofu and vegan cheese,served with thickened apricot nectar• Thinned cooked cereals (no lumps), servedwith a soymilk-silken tofu-coffee smoothie• Puréed pancakes, served with a maple-soymilksilkentofu smoothie• Mashed sweet potatoes, served with spinachhummus• Puréed potatoes au gratin (sliced potatoesbaked in a creamy soy cheese sauce), servedwith a thickened vegetable juice cocktail• Puréed noodles with vegan sour cream,served with puréed vegan fruit yogurt• Puréed minestrone soup, served with puréedbaked applesSample Menu, Level 1Breakfast• Orange juice smoothie• Cream of Wheat, thinned• Scrambled tofu with vegan soy cheese• Decaffeinated green tea• Almond or soy milkLunch• Pineapple juice• Puréed black beans with mushroomvegansour cream gravy• Mashed potatoes• Puréed fresh broccoli and cauliflower• Cinnamon applesauceDinner• Puréed barley-vegetable soup• Puréed teriyaki tempeh• Puréed udon noodles• Puréed spinach and kale• Frozen soymilk ice cream with puréedapricotsVEGETARIAN JOURNAL Issue Two 2009 23