Crohn's Patient Guide to Vegetarian Recipes

My doctor once told me there is no book of Crohn's recipes. One reason is that Crohn's patients are like snowflakes: different Crohn's recipes affect each patient differently. Another reason is that there is some disagreement about what ingredients in Crohn's recipes might cause problems: for example, some experts say a high fiber diet is best, while others point out that high fiber could trigger a Crohn's flare.

Crohn's vegetarian recipes should be a part of the diet of every person with Crohn's Disease, whether she or he chooses a vegetarian lifestyle or not. Vegetarian recipes, especially Crohn's vegetarian recipes, contain less fat than meat does, and fat can irritate the digestive tract. Meat can take up to three days to digest, which is neither a comfortable thought nor a comfortable feeling for Crohn's or Ulcerative Colitis (both Inflammatory Bowel Diseases, or IBD) patients. Vegetarian recipes, including those specifically for Crohn's patients, usually contain slightly less protein than non-vegetarian recipes, which is actually a good thing, since the majority of Americans eat too much protein. A good Crohn's vegetarian recipe should, according to my doctor, contain lower protein and higher fiber than most general recipes. These Crohn's vegetarian recipes also contain more vitamins than the typical American diet, along with a heart-healthy level of fiber. Since Crohn's patients are not always able to use all the vitamins in the food they eat, a vitamin and mineral supplement should be added to their diet.

People with Crohn's should be aware that tomatoes, included in some of the following Crohn's vegetarian recipes, are reported to cause gastro-intestinal irritation for some people. Dairy products are also reported to cause irritation to some Crohn's patients, and some of the following Crohn's vegetarian recipes do contain cheese, yogurt, or buttermilk. I've never had trouble with dairy, so I haven't tried non-dairy substitutions such as soy products, but if you know that dairy in general, or one type of dairy product such as cheese, may cause a flare for you, either try a substitute or don't use the recipe.

All of the following Crohn's vegetarian recipes are suitable for anyone, not just IBD patients, and some actually even appeal to children! You don't have to be a vegetarian to enjoy a vegetarian meal, and you don't need to be a Crohn's patient to use a Crohn's vegetarian recipe. But Crohn's patients should consider avoiding vegetarian recipes that contain raw vegetables if they are in the midst of a flare. The following Crohn's vegetarian recipes include ideas for breakfast, brunch, soup, salad, and main courses. I hope you'll find something you might enjoy, whether you suffer with Crohn's or not.

Berry Breakfast Bake (A Crohn's Vegetarian Recipe)
[note: Wheat berries, included in this recipe, can come from spring wheat (usually an Italian import, called farro) or from winter wheat. These "berries" are whole unprocessed wheat, and quite tasty. Spring wheat berries should be soaked for about half an hour before use in this recipe; those from winter wheat need to be soaked at least 12 hours. Note also that this recipe is time-consuming; it can be made the night before, covered and refrigerated, and re-heated in the morning.]

1 cup wheat berries, appropriately pre-soaked
1/2 cups chopped dried apricots
1/2 cups chopped dried cherries
1/2 cups chopped dried apples
1/4 cup sugar or Splenda ^TM
4 cups skim milk or soy milk
1 cinnamon stick
1/2 teaspoon salt (sea salt contains lower sodium, and makes a healthier food)
1 egg
2 egg whites
1 teaspoon pure vanilla extract
2 cups fresh or frozen blueberries
1 tsp lemon zest, fresh or purchased
Drain the wheat berries, then put them in a large saucepan and add water just to cover. Bring it to a boil, then cover and simmer on low for about 30 minutes. Drain again and return the berries to the pan. In a separate pan, pour boiling water over the dried fruit just to cover it, then cover that pan and set aside. Add the milk, sugar, cinnamon stick, and salt to the wheat berries. Cook on medium, stirring from time to time, until it starts to thicken, or about 35 minutes. Remover from heat and take out the cinnamon stick. At this point, preheat the oven to 325 degrees. In a medium bowl, whip the egg, egg whites, and vanilla with a wire whisk. Mix 1/4 cup of the wheat berry mixture into the eggs, and combine thoroughly. Then slowly, and stirring or whisking constantly, add the egg mixture slowly into the rest of the wheat berry mixture. Stir in the blueberries and lemon zest. Drain the dried fruit, and add it to the mixture, then pour in all into a 2 quart casserole dish and bake for 20 minutes or until set. Serve warm. (If you premade it the night before, reheat the casserole, uncovered, at 300 degrees for 30 minutes; be careful not to over cook.) This should serve 8, and tastes even better the second day, after the flavors have time to mix.

Norwegian Frittata (A Crohn's Vegetarian recipe for breakfast or brunch)
(I call this "Norwegian" because it is essentially white, a common feature of Norwegian foods made by my grandmother!)
6 large egg whites
1 cup sliced potatoes
1/4 cup sliced sweet onion
1 cup thinly sliced carrots
1 cup angle-sliced green beans
1/2 cup other vegetable of your choice, either lightly steamed or sauteed (spinach makes a good choice)
1 clove fresh garlic, peeled and finely chopped
(1 tablespoon sun-dried tomatoes, if tolerated)
1 tablespoon minced chives or green onions (optional)
Begin by sauteing the potatoes, onion, and carrots in olive oil, until the onions are clear to slightly golden. Steam the green beans over boiling water until just fork tender. Cook your choice of additional vegetable either by steaming with the green beans or sauteing with the carrots. Next, preheat the oven to 350 degrees, and lightly grease a large glass pie pan either with a cooking spray or by wiping it lightly with olive oil. In a large bowl, us a wire whisk to beat the egg whites, with salt and pepper to taste (optional), until they are foamy, or about 1 minute. Add the vegetables and garlic. and the sun-dried tomatoes if you're using them, and gently fold them in. Pour the resulting mix into the pie pan and bake until the egg whites are set, about 15 minutes. Remove from oven and cool for about 1 minute, then loosen the edges with a spatula, cut into wedges, and serve. Sprinkle each serving with a bit of chives or green onions if desired. This goes well with a chopped seasonal fruit blend..

Cold Greek Cucumber Salad (A Crohn's Vegetarian Recipe for a Light Lunch or a Side Dish)
1 1/2 cups non-fat plain yogurt
2 large cucumbers
1 clove fresh garlic, peeled and minced
1 tablespoon white vinegar
2 tablespoons olive oil
salt and pepper to taste
1/2 cup pine nuts (raw or salted)
3 cups cooked Orzo pasta, cooled
2 teaspoons fresh mint, rinsed and minced

Peel, seed, and coarsely grate the cucumbers, and drain well. Add the garlic, vinegar, olive oil, and salt and pepper. Either mix well by hand, or put in food processor an pulse just to blend thoroughly, not to puree. Put the cucumber mixture into a large bowl. Add yogurt, pine nuts, and ouzo, and mix well. Sprinkle the top with fresh mint, and serve. Pita wedges make a good accompaniment. Try brushing the wedges lightly with olive oil, and putting them under the broiler until just toasted.

Pumpkin Patties (A Crohn's Vegetarian Recipe for an Appetizer or Snack)
2 1/2 cups grated pumpkin pulp, strained
1/4 cup chopped sweet onion
4 eggs
1 or 2 fresh garlic cloves, peeled and minced
2 tablespoons minced fresh parsley
1 teaspoon ground cumin
2 cups dry breadcrumbs
2 cups flour
Olive oil for frying
Lightly beat the eggs, in a large bowl, with a fork or whisk. Add the rest of the ingredients (except the flour and olive oil) and blend well. Shape into patties, about two inches in diameter, and roll them in flour. Heat a small amount of olive oil in a frying pan; when hot, put in patties 2 or 3 at a time. Cook for about a minute, then turn over to cook the other side. They are done when they look sort of crispy; it shouldn't be much more than a minute per side. You may have to add more oil as you go. Remove patties when done, and place on paper towel to drain. Serve warm. (This is a nice accompaniment to the Cold Greek Salad, or can be served with hummus or tahini dip as an appetizer.)

Cardamom-Pumpkin Soup (A Crohn's Vegetarian Recipe)
1 fresh whole pumpkin, about 3.5 pounds, peeled, seeded, and diced (Reserve the Seeds!!!)
Cooking spray or one teaspoon canola oil
1 teaspoon olive oil (or canola oil)
1 medium onion, finely chopped
3 1/2 cups water or vegetable broth (see Hearty Fresh Vegetable Stew recipe for the recipe for vegetable broth; non-vegetarians can use unsalted chicken broth if desired)
3/4 cup low-fat buttermilk
1/2 teaspoon cardamom
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
1/4 cup dry sherry (for a better flavor, don't use "cooking sherry" but a sherry that someone would actually drink)
Preheat oven to 400 degrees. Spread the pumpkin seeds on a cookie sheet and drizzle them with oil or spray with cooking spray, and mix well so that all seeds get some oil on them. Toast for 12 minutes or until golden. Heat 1 teaspoon olive oil in a large Dutch oven or stockpot. Add the onion and saute for about 4 to 5 minutes, or until the onion is soft and clear to golden. Add the pumpkin and water or vegetable broth,bring to a boil, then reduce heat, cover, and simmer for 40 to 45 minutes, or until pumpkin is soft. Pour the mixture into a food processor or blender and puree. Return it to the Dutch oven and whisk in the buttermilk, sherry, spices, and pepper. Heat for about 5 more minutes or until the soup is heated through. Serve topped with toasted pumpkin seeds.
This recipe is great for a fall lunch, or a first course of a special dinner. Although it's better with buttermilk, you can substitute soy milk if you tolerate it better. Also, avoid the seeds if you are in a flare.

Mexican Lasagna (a Crohn's Vegetarian recipe for a Main Dish)
1 1/2 to 2 cups crumbled plain corn tortilla chips (NOT FLAVORED ONES!)
1 can (10.75 oz) cream of celery soup
1 can (12 to 16 oz.) Ro-Tel brand chopped tomatoes and green chilis (if you cannot tolerate green chilis, just use a can of plain chopped tomatoes)
1/8 teaspoon chili powder
1/8 teaspoon cumin
1 1/2 to 2 cups reduced fat cheddar cheese (don't use non-fat; it won't melt properly -- if you prefer whole fat cheese, go for it)
Spray a 2 quart casserole dish with cooking spray, and pre-heat oven to 350 degrees. In a medium sauce pan, over medium heat, combine soup and tomatoes; stir until blended and warm; reserve. Place a layer of tortilla chips (about 1/3 of the total) over the bottom of the casserole dish, top with about half the soup mixture, then top that with about 1/3 of the cheese. Repeat these steps, then top with the remaining crumbs and cheese (if you wish, reserve a small amount of the soup mixture and drizzle it over the top too). Bake for 25 to 30 minutes, or until cheese is melted and the edges are looking browned. Serve hot. This is actually best the second day, if you don't eat it all at once, when the flavors have had longer to blend. Non-vegetarians can replace the celery soup with cream of chicken. Even picky children will often eat and enjoy this casserole; it's been a favorite in my family for years!

Spring Time Vegetable Pasta (A Crohn's Vegetarian Recipe for a Main Dish)
1 cup non-fat plain plain yogurt
1 cup filtered water or vegetable broth (see Hearty Vegetable Stew for recipe)
1/4 teaspoon ground nutmeg (fresh if possible)
1/8 teaspoon ground black pepper
1 1/2 cup frozen peas, thawed and drained (if you can get fresh peas, even better)
1/4 cup minced fresh basil
1 1/2 cup fresh sugar snap peas
2 cups fresh asparagus tips (make sure it is young asparagus, not asparagus with thick fibrous stalks)
8 ounces cooked spinach pasta or whole wheat fettuccine
1/4 cup minced fresh parsley
In a medium saucepan, combine the yogurt, water or broth, nutmeg, and pepper. Stirring constantly, cook over low heat, until warm. Stir in the peas and basil. Keep this warm over low heat.
Bring a medium-sized pot of water to boil. Put in the sugar snap peas and blanch until tender, about 1 minute. Remove and drain well. Put in asparagus tips and boil til tender, or about 2 minutes. Remove and drain.
Place the fettuccine, sugar snaps, and asparagus in a large serving bowl and toss well. Add in the yogurt mixture, and mix well. Garnish the mixture with parsley and serve. With fresh vegetables, this is a great spring meal, and not too heavy. (Non-vegetarians can replace the water or vegetable broth with chicken broth - be sure it contains no gluten and is low or no salt)

Hearty Fresh Vegetable Stew (A Crohn's Main Dish Vegetarian Recipe)
Begin early in the day, or the day before, by making a vegetable broth. You will need:
2 quarts water
Olive oil
1 green bell pepper, cut into strips, washed, and with all seeds removed. Peel if you can.
4 cloves of fresh garlic, peeled and minced
1 sweet yellow onion, peeled and sliced thin
1 fresh or dry bay leaf
Put all the vegetables (except bay leaf) on a broiler pan and brush lightly with olive oil. Put under broiler at medium for about 2 minutes -- watch carefully and don't over cook; you want to toast, not char. Remove and turn the vegetables over; brush the new side with olive oil and return to broiler for 1 to 2 minutes. Remove from over and put the broiled vegetables and the bay leaf into a medium to large pan with the water. Add pepper and sea salt to taste. Bring to a boil, then cover and reduce heat, and simmer over low heat for 3 to 4 hours. Remove from heat, allow to cool, then remove the vegetables. Reserve the vegetable broth. (Feel free to add other vegetables, such as tomatoes or celery, to the broiler and broth if you want)
On to the stew:
2 quarts vegetable broth
1 large lemon, thinly sliced
1 cup water
2 tablespoons sugar or Splenda ^TM
4 cloves garlic, peeled, roasted, and mashed
1 tablespoon olive oil
(1 teaspoon fresh ground pepper -- optional)
8 fresh red new potatoes, about 1.5 inches in diameter, scrubbed clean and quartered
the white part of 4 small leeks, washed, trimmed, and split
2 cups fresh carrots, peeled and cut into 2 in. pieces (about 8 small carrots)
1 pound fresh sugar snap peas, washed and drained
2 cups fresh spinach, washed and dried, then slivered, stems removed
about 1/4 cup finely chopped dill, chervil, or parsley for garnish
In a small pan, put the lemon slices, sugar, and cup of water; simmer about 10 to 15 minutes, or until lemon is tender. Remove the lemon and reserve the liquid. When the lemon slices have cooled, chop them coarsely and combine with garlic and oil in a blender or food processor and blend until smooth. Season with pepper if desired, and reserve. In a large Dutch oven or stockpot, bring the vegetable broth to a simmer over medium heat, and add the potatoes and carrots; simmer for 10 minutes. Add the green beans and leeks and simmer until the green beans are fork-tender. Add the sugar snaps and simmer for one more minute. Remove the vegetables with a slotted spoon and place them in a large bowl. Bring the broth to a boil then lower the heat and simmer, uncovered, for about 15 minutes or until it has reduced by half. Remove from heat and whisk in the lemon mixture (not the liquid, the blended part). Divide the spinach into four equal portions and line the outer edge of four serving dishes with it (make the spinach look like a wreath around the empty center of each bowl). Divide the cooked vegetables among the four bowls, putting them in the middle of the spinach rings. Strain the remaining broth through a sieve or cheesecloth, and season in to taste with pepper; add the reserved lemon liquid. Gently ladle the broth over the vegetables in each bowl, and garnish it with the minced herb of your choice.

Awesome Veggie Pie (A Crohn's Vegetarian Recipe for a main dish; lunch or supper!)
2 pie crusts (either make your own, or buy something like "ready crusts;' one will be a top crust, so they can't both be in a tin already)
1 cup green beans, trimmed and cut into 1/2 inch pieces, and blanched for 4 minutes
2 cups chopped broccoli, blanched for 2 minutes
4 cups peeled and diced zucchini (about 1/2 inch pieces)
2 cups finely chopped fresh spinach, washed, dried, and with stems reserved
1/4 cup finely chopped green onions
1/8 cup finely chopped fresh parsley
1/8 cup finely chopped fresh mint
1/8 cup finely chopped fresh dill
2 eggs
4 egg whites
1/2 pound crumbled feta cheese or grated kefalotiri (a Greek goat cheese)
1/4 teaspoon grated nutmeg (fresh if possible)
(salt and pepper to taste)
1 egg white, beaten with fork
Preheat oven to 400 degrees. Spray a 9 inch pie pan with cooking spray, or lightly wipe with olive oil. In a large bowl, toss the vegetables and herbs. In a smaller bowl, whip the eggs and egg whites with a wire whisk until doubled. Stir in the cheese and nutmeg. Add the egg mixture to the vegetables, and season with salt and pepper if desired. Place one of the pie crusts in the pie pan, and press it into place, making sure it comes up all the sides and goes just past the edges. Prick the bottom in four or five places with the tines of a fork. Pour the egg and vegetable mixture into the crust. Top with the other pie crust. Brush the edges of both crusts with the egg white, and crimp the edges of the top and bottom crust together. Brush the remains of the last egg white over the top crust. Cut about 4, 1/2 inch, slits in the top crust to vent. Put the pie into the preheated oven on the center rack. Bake for 30 to 40 minutes, or until the top crust is all golden brown. Remove from the oven and allow to cool for about 10 minutes, then slice into wedges and serve. This recipe is also great for a brunch, served with fresh seasonal fruit.

Baby Squash with Pesto and Pine Nuts (A Crohn's Vegetarian Recipe for a side dish)
4 cups baby zucchini and yellow squash ("fingerlings"); rinse and remove the ends
1/4 cup of your favorite pesto, warmed
1/4 cup pine nuts
Steam the baby squash over boiling water until fork tender, or about 5 minutes. In a large serving bowl, toss the warm squash with the pesto and pine nuts. If you want, you can sprinkle with grated Parmesan or crumbled feta cheese. Serve while still warm. This is a great recipe for anyone growing zucchini; it gives you a chance to thin your crop before it gets too big!

I hope you'll enjoy some or all of these Crohn's vegetarian recipes. Note that they are not just for Crohn's patients, or just for vegetarians. They are suitable for diabetics and people concerned about reducing their fat intake, and they are tasty enough for all but the pickiest palate.