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Yes I was sort of segregating the groups and the most tolerated were first. I am still brain dead from being on vacation!
I don't really puree at all and sometimes my veggies aren't cooked that long. I do just fine with IF for the most part. Broccoli doesn't seem to bother me. I can eat about a cup with rice or something and I am fine. I cut it out at first and then upped the amount to about a cup now. I eat huge qunatities of carrots and potatoes. Last night I had garden potatoes and carrots cooked with zucchini and cauliflower for dinner with 2 bites salmon. It was great. But everyone is different with tolerances, for me fat is the main problem.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Interesting notes re: iceburg lettuce and cabbage. I love iceburg, but I bloat intensely after it, sometimes! It's like walking around with a tummy full of water! I don't have a problem with spring mix or endives/chicories, leaf lettuce, boston lettuce, baby spinach, and most of the time romaine.
I find I can tolerate baby bok choy without a problem, as long as it's cooked until tender. Ditto for nappa. Red or green cabbage, though...HURTS!
I like your comment re: veggies being considered "forbidden foods!" Often I believe that there is a veggie paranoia on the board. They can be prepared/consumed quite safely on stable/good days! Lol! I can just imagine you nibbling in your garden!
Kate. 
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Yeah...
#215032 - 09/21/05 03:38 PM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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I can tolerate more than a small amount of chilis. Heh. But even a bite of bell pepper, raw or cooked to death, will stay with me for days. 
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 veggies (very well tolerated)...
roots of all kinds (potatoes, sweet potatoes, beets, carrots, parsnips, turnips etc.)
zucchini and other squashes
mushrooms
spinach and most other greens (chard, collard, kale) but ONLY if cooked and, most of the time, pureed too
peas
 veggies (pretty well tolerated)...
green beans
chili peppers
garlic
asparagus
pickles
if I'm really stable I'm usually ok with broccoli, cauliflower, cabbage etc., but sometimes not
(there's definitely more to go on this list, i.e. everything else! I just can't think of any more veggies right now...lol!)
 veggies (don't eat)...
onions
bell peppers
tomatoes
corn
ANYTHING RAW!
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I think you'd love pureed cauliflower, a.k.a. "faux-tatoes." Pureed broccoli is really really good too (if you're stable, of course!). Shhhh...don't tell anyone! It's too easy to make "brocco-burgers" or cauliflower-patties with a few clever twists and turns! (I know you're moving toward veganism)
Kate.
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Oh I've been meaning to try those for so long now but my grocery store has been having only really yucky looking cauliflower for the past few weeks They shoud really good. I loooove making potato patty type things with mashed potatoes so I bet those would be good too! Thanks Kate!
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I got the biggest head of cauliflower ever! I have been eating it for several days and there is still some left. I am sure it was over a foot across. 
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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It's easier than meat-burgers! My grandmother makes cauliflower patties all the time. It's just mushed cauliflower as the main ingredient. She'll use egg-whites as a binder. Try cream of wheat or rice or bread crumbs or mashed potatoe to give it enough 'glue.' heck, even oats would work--that's what's in garden burgers. a few carrot slivers for colour? She puts peas in them, but uh...I pick them out as they offend me. lol! My store has these HUGE cauliflowers that look like they're on steroids and they are just so white...they look like big shampooed skulls! Hmmm...you could actually use soy in them as an adhesive...some herbs/spices to taste & a hint of vinegar and it would have a quasi-ricotta taste/texture. definite high protein casserole material! ooooohhhh...delightful with a side of popeye pesto or mock-tomatoe (carrot/beet) sauce! totally conducive to some chili sauce! a little dijon in the 'cauliflower bugers' would give it a nice mild bite.
Warped as usual,
Kate.
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I don't think I'll ever look at fresh cauliflower the same way again.
Heh.
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Kate, you're making my mouth water Will *definitely* try these soon - I'm going shopping this weekend so I will do a little hunting for some edible looking "shampooed skulls" (ROTFL!!!! I second Casey in that that will change forever the way I look at cauliflower... lol!)
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