Day 6 | Recipes for Plaque Psoriasis Diet

psoriasis friendly vegetables

First of all, in the immortal words of Arrested Development, I made a huge mistake.  That mistake was the delicious, but sadly not-great-for-my-psoriasis, peanut soba noodle dish.  I didn’t fare well after eating it, the psoriasis definitely felt hot and painful, so that’s back off the menu, boys.

I did make some things which seem much more friendly for me, and I thought people might be interested in seeing them.  First up I made baked tofu, following this marinade recipe.

marinated tofu for psoriasis diet
24 hour marinated tofu ready for baking!
psoriasis diet baked tofu
Marinated tofu after 30 mins in the oven at 400 degrees f

Then I made a veggie stir-fry with carrots, broccoli, onion and mushrooms.  I did put a small (1tsp) amount of canola oil in the pan to keep from sticking, then just added chopped up bits.  After sauteing for a few minutes I added some of the leftover marinade from the tofu.

psoriasis friendly vegetables
The veggies I put in the stir-fry

Served over brown rice, added some delicious crunchy bean sprouts, and voila, a psoriasis friendly meal, I could eat all week:

baked tofu and vegetable stir fry over brown rice
Bringing it all together

Then last night, I decided to make psoriasis friendly savory crepes, which are a favorite of mine.  I can’t believe how delicious they taste, considering they only have a couple ingredients: soaked mung beans (I used green, but yellow are just as good if not better), water, ginger, garlic, and salt.  Buzz that up in a blender (I had a little jalapeno pepper left over from something else, so I tossed half of that in as well.  I’m avoiding most nightshades, but I’m not as concerned about that as I am oils and animal proteins, I’ve got bigger problems than half a raw jalapeno):

24 hour soaked green mung beans
Have to soak the dried green mung beans for 10 hours
mung bean crepe recipe in blender
Just put all the ingredients in the blender and away we go!

In the meantime I cooked some rice noodles (which for whatever reason don’t seem to bother me as much as wheat-based noodles).  I wanted a pretty good filling and rice noodles fit the bill.  Check out how delicious this crepe looks (believe me, tastes even better):

mung bean crepe cooked in a cast iron skillet
Well seasoned cast iron is a great way to go, no oil required!

I put it all together, noodles in the crepe as well as some of the veggie stir fry from the previous day, it was VERY GOOD.

Mung bean crepe with veggie stir fry, noodles and bean sprouts
Rice noodles, stir fry, and bean sprouts made the filling. I ate this like a giant taco

Tonight I ended up meeting up with a friend for a drink and went off diet a bit.  First, I had a beer, which isn’t great, but whatever.  Next I had vegan nachos and vegan buffalo cauliflower tacos that were AMAZING, but fried and on a white flour tortilla.  Things I’m trying to avoid.  I’m not that worried about it though, for me the toughest part is making this diet normal for me.  If I can manage that, and eat this way most of the time, I’m going to be making incremental progress.  This has got to be a long term thing for me.  In the past it took about a month or so before I really started to see results, and I’m assuming it will be no different this time.

Filed under: Diet, Recipes

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