Eating Vegan with Crohn's Disease

• Pain 2/10
• Bloating 1/5
• BM 5/7
• Fatigue 5/10

Toast, coffee, rice + lentils, oatmeal, whole wheat pasta, dates and coconut chips, walnuts

Symptoms

• Pain 5/10
• Bloating 1/5
• BM 5/7
• Fatigue 7/10

Slept most of the day with sinus headache or maybe a migraine.

Toast, coffee, lentils + rice, oatmeal, whole wheat pasta, dates

• Pain 0/10
• Bloating 1/5
• BM 5/7
• Fatigue 5/10

Uh okay so I was unsuccessful in resisting the popcorn last night. Will try again today.

Coffee, toast, bread/mayo/lettuce/tofurkey sandwich, quinoa + mung beans + veg, oatmeal.

Don’t eat mung beans. Bleck.

Roast an eggplant. Pop it in the oven 420′ for an hour, or until it deflates and gets all wrinkly. You want the inside to be goopy and stringy, like an egg. Seriously people say they hate eggplant but y’all don’t cook it right.

After it’s cool to the touch, skin the eggplant and tear or cut it into strips. I think I got about 9 strips from a med-large eggplant. Dredge the strips in cornmeal + salt, all up in all the gooey cracks and crevices.

Pan fry the eggplant in olive oil so the crust gets crispy.

Assemble sandwich.

Mediterranean style: bolillo roll, toasted, hummos, fresh basil and tomato.

Or fishboat style: toasted bolillo roll, mayo, lettuce onion tomato, tartar sauce.

Or bahn mi style: bolillo roll toasted, mayo, cilantro, shredded carrot, and a vegan nut paté.

Roast the sweet taters, 420′ for 90 mins. Put them in the fridge to cool overnight. Left over potatoes are full of resistant starch to make ur guts happy. I usually roast a bunch of potatoes at once and use the leftovers throughout the week.

Peel sweet tater and slice into cutlet circles, about 3/4 in thick.

Dredge sweet tater cutlets in: flour, then a flax egg, then panko bread crumbs seasoned with salt and whatever spices. I used salt, pepper, nutritional yeast, oregano, garlic and onion powder, and chili powder.

After you’ve breaded each cutlet once, bread each cutlet a second time.

Pan fry in olive oil over high heat until the breading is golden brown. You’ll turn the heat down to medium as you work thru the cutlets and the pan heats up.

I served mine with Dirty Rice and black eyed peas. Throw some wilted kale in there for a square meal.

It’s a quesadilla without cheese. Use leftover rice and beans. Only use one tortilla and fold it over so the beans and rice don’t spill everywhere. That would be embarrassing. Put guac on top. Same crispy flour tortillas without the fermented cow hormones.

• 1 cup cornmeal
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1 Tablespoon salt
• 1/4 cup sugar
• 2 Tablespoons flax seed
• 1 cup warm water
• 1/3 cup oil

Mix the flax and water, stir and let sit a couple minutes. Mix all the dry ingredients. Pour all the wet ingredients into the dry ingredients and stir until mixed and consistent.

Pour batter into an oiled and floured glass baking dish, or an oiled cast iron pan. Bake 25 mins at 350°F.

I served mine with Navy beans and greens. And lots of vegan butter. It’s a little crumbly right out of the oven, but will set up if you let it cool for 10-15 minutes.