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Nutrient Info

Vegan Tofu Naan Wrap

Vegan Tofu Naan Wrap

Cracked Wheat Porridge

Cracked Wheat Porridge

This dish is a low-potassium alternative

Kofta Kebabs

Kofta Kebabs

Chickpeas Curry

Chickpeas Curry

This dish is high in protein This dish is high in potassium

Kofta Kebabs

Instructions

1. Mash garlic with the flat side of your knife on a cutting board.

 

2. Mix garlic in lamb meat, ginger, cayenne pepper, allspice, cinnamon, cumin, coriander, parsley, and onion in a bowl, evenly.

 

3. Make 28 balls form the mixture and wrap each one around the tip of a skewer.

Flatten each ball into a 2-inch oval.

 

4. Put kebabs on a baking sheet cover this sheet, and put it in the fridge for 30 minutes to 12 hours.

 

5. Cook skewers on a heated grill or pan and flip every 6 minutes or to your desired level of doneness. Enjoy!

This recipe makes 28 skewers.​

5 skewers per person.

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Nutrition per Serving:

Calories: 235

Protein: 19g

Phosphorus: 125mg

Potassium: 290mg

Sodium: 55mg​​​​​

Fat: 17g

  • % Daily Value for Sodium Recommendation: 2.75%

  • % Daily Value for Phosphorus Recommendation: 12.5%

  • % Daily Value for Potassium Recommendation: 14.5%

The daily % value for sodium, potassium, and phosphorus was based on the Recommended Daily Allowance for kidney/dialysis patients:

  • Sodium: 2,000 mg

  • Potassium: 2,000 mg

  • Phosphorus: 1000 mg

 

*For individualized nutrient requirements – please consult your registered dietitian/nutritionist

​

  • 4 cloves garlic, minced

  • 1 pound lamb, minced

  • 3 tablespoons onion, grated

  • 3 tablespoons parsley, chopped

  • 1 tablespoon ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground allspice

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground black pepper

  • 28 bamboo skewers (soaked for 30 minutes in water)

Ingredients

This dish makes 2 servings.​

1 portion per person.

​

Nutrition per Serving:

Calories: 205

Protein: 7.4g

Phosphorus: 125mg

Potassium: 455mg

Sodium: 55mg​​​​​

Fat: 7.3g​

  • % Daily Value for Sodium Recommendation:: 2.75%

  • % Daily Value for Phosphorus Recommendation:   12.5%

  • % Daily Value for Potassium Recommendation: 22.75%​

​

*This dish is high in protein

*This dish is high in potassium

​

The daily % value for sodium, potassium, and phosphorus was based on the Recommended Daily Allowance for kidney/dialysis patients:

  • Sodium: 2,000 mg

  • Potassium: 2,000 mg

  • Phosphorus: 1000 mg

 

*For individualized nutrient requirements – please consult your registered dietitian/nutritionist

Chickpeas Curry

Instructions

1. Slowly fry the curry paste, onion, ginger, and garlic in the oil for 2 to 3 minutes.

 

2. Add water and tomatoes in this blend and cook for one minute.

 

3. Mix in the chickpeas and coriander (more than half).

 

 

4. Gently cook for 10 minutes to reduce.

 

5. Sprinkle chickpeas mixture with remaining coriander. Serve with naan, rice, or chapati/roti. Enjoy!

  • 2 teaspoons olive oil

  • 2 cloves garlic, crushed

  • 1-inch piece of fresh ginger

  • 1 teaspoon ground ginger or powder

  • 1 tablespoon of low sodium curry paste

  • 1 small tomato, chopped

  • 6 tablespoons water

  • 1 medium onion, peeled and chopped

  • 15 oz cooked chickpeas

  • handful of coriander leaves, chopped

Ingredients

Vegan Tofu Naan Wrap

Instructions

1. Gather all ingredients. Chop 1/2 medium onion into shredded pieces, 1/4 cup of cucumber into thin slices & 1/4 cup of green cabbage into shred-
ded pieces. Set aside.

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2. Cut 4 oz of tofu into small square pieces.


3. Heat pan with 1 tbsp vegetable oil to medium-high heat. Cook tofu each side for 3-4 minutes or until golden brown. Add your desired amount of
garlic powder, garlic powder & chili flakes (optional). Take out of pan & transfer to a plate.


4. Stir fry chopped onion. Stir & cook for a few minutes until nicely brown. Transfer to the same plate with the cooked tofu.


5. Using the same pan, heat up 1 mini naan . Once it's are heated or nicely brown, transfer to
a separate plate.


6. To assemble the wrap, simply add all
the ingredients in or the amount you desire to your naan.


7. Serve with 1 tsp hot sauce or 1 tbsp of unsweetened vegan yogurt. Enjoy!

This recipe makes one serving.

​

Nutrition per Serving:

With 1 mini naan bread, vegan yogurt & hot sauce:

Calories: 351

Protein: 12g

Phosphorus: 128mg

Potassium: 357mg

Sodium: 542mg

  • % Daily Value for Sodium Recommendation: 27.1%

  • % Daily Value for Phosphorus Recommendation: 12.8%

  • % Daily Value for Potassium Recommendation: 17.85%

​

With 1 mini naan, no vegan yogurt & hot sauce:

Calories: 333

Protein: 12g

Phosphorus: 126mg

Potassium: 326mg

Sodium: 403mg

  • % Daily Value for Sodium Recommendation: 20.15%

  • % Daily Value for Phosphorus Recommendation: 12.6%

  • % Daily Value for Potassium Recommendation: 16.3%​

​

Calculation of nutrition facts are based on the following brands:
*Mini-naan (Brand = Stonefire)
*Unsweetened vegan yogurt (Brand = Kite Hill)

​

The daily % value for sodium, potassium, and phosphorus was based on the Recommended Daily Allowance for kidney/dialysis patients:

  • Sodium: 2,000 mg

  • Potassium: 2,000 mg

  • Phosphorus: 1000 mg

 

*For individualized nutrient requirements – please consult your registered dietitian/nutritionist

​

​

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  • 4 oz tofu

  • 1/4 cup cucumber, thinly sliced

  • 1/4 cup cabbage, shredded

  • 1 tablespoon vegetable oil

  • Garlic powder (to taste)

  • Paprika (to taste)

  • Black pepper (to taste)

  • Mini naan

  • 1 tablespoon unsweetened vegan yogurt (optional)

  • Chili flakes or 1 teaspoon hot sauce (to taste & optional)

Ingredients

This dish makes one serving.

​

Nutrition per Serving:

With berries:

Calories: 127

Protein: 4g

Phosphorus: 91mg

Potassium: 197mg

Sodium: 162mg

Fat: 3g

  • % Daily Value for Sodium Recommendation: 8.1%

  • % Daily Value for Phosphorus Recommendation: 9.1%

  • % Daily Value for Potassium Recommendation: 9.85%

​

With peach slices:

Calories: 122

Protein: 4g

Phosphorus: 91mg

Potassium: 282mg

Sodium: 161mg

Fat: 3g

  • % Daily Value for Sodium Recommendation: 8.05%

  • % Daily Value for Phosphorus Recommendation: 1.7% 9.1%

  • % Daily Value for Potassium Recommendation: 14.1%

​

*This dish is a low-potassium alternative. 

​

The daily % value for sodium, potassium, and phosphorus was based on the Recommended Daily Allowance for kidney/dialysis patients:

  • Sodium: 2,000 mg

  • Potassium: 2,000 mg

  • Phosphorus: 1000 mg

 

*For individualized nutrient requirements – please consult your registered dietitian/nutritionist

​

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Vegan Cracked Wheat Porridge

Instructions

1. In a small saucepan, combine the cracked wheat,  unsweetened almond milk, cardamom, and saffron.

 

2. Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.

​

3. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes, or until the cracked wheat is tender and has absorbed most of the liquid. Stir occasionally to ensure even cooking and prevent sticking.

​

4. Once cooked, remove from heat and let it sit for a minute or two. Pour the porridge into a bowl and top with your choice of fresh berries or peach slices. Enjoy!

​

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  • 1/4 cup dry cracked wheat

  • 1 cup unsweetened almond milk

  • 1/2 cup fresh berries (such as blueberries, raspberries, or sliced strawberries) or 1/2 cup peach slices

  • A few strands of saffron

  • A pinch of cardamom 

Ingredients

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