Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
May 8, 2007 04:59 PM

Cooking for a sometime vegetarian with a heart condition...ideas?

Hi all! Next week, I'm going to be living in a rental near the beach with family who I don't see often. Two are vegetarian and primarily get their protein from tofu, tempeh, and beans. One of these vegs. also has a heart condition and so needs low sodium in addition to the no animal fat. (He actually sneaks meat, or eats it when she's not around, but that's a whole other subject and not my immediate concern.) Another family member is in his eighties and eats low sodium, though not because of his heart. My brother is thankfully an omnivore who eats an amazing variety of food, as long as its tasty.

So, my most pressing question is this--how do I make tofu and tempeh and beans tasty without shoyu, salt, barbecue sauce, etc? Most of the ways I know to prepare them involve sodium, especially where the tofu is concerned. Please, any ideas and/or recipes would be appreciated.

Oh, and I should also say that I'm entirely fine with making vegetarian side dishes with pastas, grains, and fruits and veggies. I have several in my repertoire, and use a lot of herbs and spices to make those tasty. I just haven't figured out how to make the aforementioned protein/starch foods palatable without some sodium.

  1. Click to Upload a photo (10 MB limit)
  1. For starters, try smoked tofu, which already has far more flavour than the regular.

    There are also a lot of low-sodium marinades out there - you could buy some before you head out, since the local beach store probably doesn't carry that stuff. Pesto could work if you reduce the parmesan. If you're in a pinch, go spicy - salsa, coconut milk curries and peanut sauce all work if you make them yourself.

    Oh, and grill them. Adds tons of flavour and no sodium.

    3 Replies
    1. re: piccola

      go easy on the coconut for anyone with a heart condition.. coconut oil is considered a no-no (or a rare treat, at best) for anyone with cardiac ish-hews.

      1. re: purple goddess

        I meant the light coconut milk - would that still be a problem?

        1. re: piccola

          Mr Goddess had a heart attack 2 years ago, aged 42... we were told that coconut milk/oil/creme is a no-no.

          The alternative we were told is a can of evaporated milk with some coconut essence.


          We just save up his naughty quotient and have a proper curry with coconut creme once a month.

    2. Acids usually add a lot of flavor without much need for salt. Try a marinade of rice wine vinegar and lime and orange juice with some diced jalapeno and chile paste. Or red wine vinegar with garlic, pepper, honey and lemon peel.

      To brighten up beans and lentils without salt, squeeze a little fresh lime juice over the top just before serving.

      1. Is the non-meat-sneaking vegetarian herbivorous for philosophical reasons? If not, you can add a lot of flavor to beans, etc., with a miniscule amount of meat. Even just a bone from a smoke ham can add a ton of flavor to beans or greens. without adding any fat. Or no-sodium-added chicken broth.

        If meat is out for reasons other than nutrition, I've use chipotle peppers to flavor vegetarian beans. I've also made vegan lentils using homemade curry powder using a recipe from Mark Bittman's "Best Recipes in the World." No salt and lots of flavor, especially when using low-sodium vegetable stock.

        1. Hummus / bean dips made without salt and with lots of herbs blended in are a flavorful spread for sandwiches, base for "pizza," and dip for veggies or chips.

          If your family likes Indian food, there are a lot of great options there. (My faves: uthappam, dosai, vada, aloo gobi, baigan bartha)

          1. My family loves Indian food! In fact, my stepmom was born in India, and they lived there until she was 9. I made aloo gobi one night for dinner the last time we were there, but it was rather difficult to get any browning (hence flavor) because the only pan big enough to hold everything was nonstick. (Beach rental kitchens and their inadequate equipment are such a misery!) I don't think there is a griddle or a fryer, but is there a way to make dosa or vada without those? I could likely manage sambhar if I brought along the spices.

            I have asked Dad to pack a grill, haven't heard from him about whether he can, but that will open up a lot of everyone's suggestions. It hadn't occured to me to grill tofu--what a great idea! I think coconut milk curries are likely to be off limits because of the saturated fat, but perhaps not? I will ask.

            I don't think I could add ham or smoked meat to veggie dishes, even for flavor. My stepmom is vegetarian for a number of reasons, philosophical/ethical among them. With my food sensitivites and their preferences, cooking becomes a real challenge. Thanks everyone for the ideas, keep them coming!

            1 Reply
            1. re: amyzan

              You can make dosa in any large pan and vada in any frying pan. I know there are a lot of mixes out there if you don't want to lug all the ingredients. (The only potentially hard to find ingredient is urad dal -- it's just red lentils with the skin stripped off so that they look white.)

              If you can do moderate amounts of cheese, one of my favorite vegetarian meals are arepas, the really easy kind where you take masa, mix in hot water and whatever seasonings or salt you want. I sometimes mix in queso blanco at this stage, but you could also just top the arepas, once they're fried up in the pan, with cheese and other toppings. If you pan fry it in olive oil, it shouldn't be too unhealthy. I've topped it with just about everything under the sun, including basil, chives, tomato, grilled fish, grilled asparagus, salsa, cilantro, olive oil marinated tuna, scrambled eggs, pesto (can be made without parmesan), roasted peppers. I've never tried grilled tofu, but I'm sure that would work, too.

              I should also mention tabouleh, marinated three-bean salad, baked falafel (yogurt garlic sauce moistens it and adds lots of flavor), and chickpea salad (i.e.

              I'd have moderate amounts of unsalted almonds or pistachios and fruit sitting around for snacking, and maybe soy yogurt in the fridge, too. Stonybrook Farms makes some wicked good ones.

              [BTW, it's cool and thoughtful of you to take on such a difficult project!]