Pre-op diet-vegetarian style

[skeptictrash1 43]

My surgery date is March 6th and I am trying to prepare myself for the pre-op diet. I just tried to have vegetable broth and I hated it! What are my options as far as a meal plan?

[BeagleLover 1,020]

I suggest adding 1 or 2 Tb. white miso to the Soup to see if that makes the veggie broth more appealing. Also, I would incorporate a lot of tofu into my diet, for example, Mapo Tofu has great flavor!

[skeptictrash1 43]

I emailed my NUT and she told me that I can have Tomato based broths. I have a juicer, can I just make a ton of juice from vegetables and fruits?

[JerseyCityGal 231]

Right after surgery I lived on Amy's Soups (strained) with Water added. No-chicken Noodle and Tomato Bisque. The Imagine Organic boxed Soups (squash type) watered down are really good too. Pacific and Swanson vegetable broths are both good if you add a dash of A-1 sauce to them.

[skeptictrash1 43]

Right after surgery I lived on Amy's Soups (strained) with Water added. No-Chicken Noodle and Tomato Bisque. The Imagine Organic boxed soups (squash type) watered down are really good too. Pacific and Swanson vegetable broths are both good if you add a dash of A-1 sauce to them.

I love Amy's! I just tried Trader Joe's vegetable stock and it was the worst thing I have ever tasted

[Alora VSG Begonia 53]

Homemade stock only takes about an hour (even less if you have a pressure cooker) and can be frozen for a long long time. I recommend measuring out portions in quart size or smaller freezer bags and then a gallon of stock will go a long way for you! Lightly caramelizing your veggies, using mushrooms, and using tomatoes or miso will make it taste a lot better. Here's a little list of tips though. http://thestonesoup.com/blog/2010/05/7-tips-for-full-flavoured-vegetable-stock/

Edited February 12, 2015 by Debranua

[skeptictrash1 43]

Homemade stock only takes about an hour (even less if you have a pressure cooker) and can be frozen for a long long time. I recommend measuring out portions in quart size or smaller freezer bags and then a gallon of stock will go a long way for you! Lightly cartelizing your veggies, using mushrooms, and using tomatoes or miso will make it taste a lot better. Here's a little list of tips though. http://thestonesoup.com/blog/2010/05/7-tips-for-full-flavoured-vegetable-stock/

Thank you so much for this! I didn't know stock was so easy to make!

[Alora VSG Begonia 53]

Yeah I think the food companies like to make us all think boiling some veggies is a lot harder than it actually is. The truth is, home made stock tastes a LOT better than canned and I say this as a person who really likes velveeta mac and cheese so I'm not like, that guy who gives you a brownie with kale and flaxseed in it and says it tastes better. lololol

Edited February 12, 2015 by Debranua