Posted Monday, September 5, 2011 at 10:58 AM
Definitely you can adjust recipes to suit whatever your needs - whether that's limiting the acidity or choosing gluten free foods or whatever. Often, things like onion, garlic, tomato, vinegar are used to perk up the flavors. And, too, nutrient absorption in dark greens (like kale and spinach) is enhanced by pairing with acidity (tomato sauce, lemon juice, vinegar, etc). Look over the "yes" foods on your list - instead of what you "can't have" - and aim to use the basic ideas (greens, grains, legumes, fruits) adjusted for your needs. For instance, pasta with marinara and veggies can be pasta with veggies and tossed with a sorta-alfredo sauce made with plant milk, nut butter, etc (the past couple kickstart forums have the recipe for "not-cheese sauce" - if it is left white without the roasted peppers it works as a great alfredo!) It has a wee bit more fat than marinara(it uses nut butter after all, but not a lot for the whole recipe), it's vegan, it's tasty, it's got tons of veggies (well, whatever you put into it at least).
If there's a particular recipe that looks really good but you don't know how to adapt it, post it. There are lots of folks here (the moderators, long time vegans, etc) who can probably point you to a way to adapt things.
You can do this!