for addingmore calories to a vegan renal diet:Make shakes with soymilk, tofu, rice milk, andnon-dairy frozen dessert. Some patients, especiallythose with very limited kidney function, may needto use unfortified soymilk or rice milk and unfortifiedsoy yogurt.Use more oils, such as olive oil in cooking. Drizzleflaxseed oil on food after it is cooked, or mix withsalad dressing and serve over lettuce.Provide frequent small meals if patients feel fullvery quickly.Even though sugar is not the best selection in adiet, for a renal patient who needs extra calories,sorbet, vegan hard candy, and jellies may be added.Additional Ideas When PlanningVegan Renal MenusAvoid using salt or salt substitutes. Use herb mixtures,such as Mrs. Dash, or mixtures you createyourself with fresh or dried herbs.If you need to use canned broths, purchase thelowest-sodium version possible.Use fresh or frozen (without salt) fruits or vegetableswhen possible.Lower potassium fruits and veggies include waxbeans, green beans, kiwi, watermelon, onions,head lettuce and Romaine lettuce, bell peppers,pears, and raspberries.Lower phosphorus foods include sorbet, unsaltedpopcorn, white bread and white rice, hot and coldrice cereals, pasta, cold corn-based cereal (such asCorn Flakes and Corn Chex), Cream of Wheathot cereal, and grits.Sample Menu to Get You StartedBreakfastCream of Wheat or cream of rice cerealwith a small serving of fresh or thawedfrozen peaches and cinnamonWhite toast with a choice of two fruit jelliesPear cocktailMid-Morning SnackPopcorn tossed with a very small amountof nutritional yeastSparkling water with lemon and limeRaspberry popsicleLunchAngel hair pasta topped with chopped mushrooms,broccoli, and nutritional yeastTossed green salad with chopped bell peppers(red, yellow, and green for color) and silkentofu salad dressingGarlic bread made with fresh chopped garlicand olive oilSorbet served with cookiesMid-Afternoon Snack1 small tofu taco on flour tortillaSparkling water with a kiwi sliceDinnerStir-fried seitan or tempeh tossed with onionsand cauliflower, served on a bed of herbed riceOnion dinner roll served with nonhydrogenatedvegan margarineChilled watermelon slicesEvening SnackSmall soymilk shakeIcy Smoothie(Serves 4)2 cups soft silken tofu3 cups ice2 Tablespoons coffee powder or green teapowder2 teaspoons vanilla extract2 Tablespoons rice syrupPlace all ingredients in a blenderand process until smooth andthick. Serve immediately.Total calories per serving: 109Fat: 3 gramsCarbohydrates: 13 gramsProtein: 6 gramsSodium: 24 milligramsFiber: <1 gramPotassium: 255 milligramsPhosphorus: 75 mgHot Spiced Cereal(Makes approximately 1 quart orfour 1-cup servings)4 cups water2 cups cream of rice or other hot ricecereal, grits, or Cream of Wheat1 teaspoon vanilla extract14 cup maple syrup1 teaspoon powdered gingerBring water to a boil in a mediumpot. Whisk in cereal and lowerheat. Continue to stir until mixtureis smooth. Reduce to a simmer.Stir in remaining ingredients. Allow to cook, stirring, untildesired texture is attained.Total calories per serving: 376Fat: <1 gramCarbohydrates: 85 gramsProtein: 5 gramsSodium: 7 milligramsFiber: <1 gramPotassium: 166 milligramsPhosphorus: 108 mgLemon Hummus(Makes approximately 1 pint)This spread is higher in phosphorusand potassium than other spreads,but it is a good source of protein.2 cups cooked garbanzo beans1/3 cup tahini14 cup lemon juice2 minced garlic cloves1 Tablespoon olive oil12 teaspoon paprika1 teaspoon parsley flakesPlace garbanzo beans, tahini,lemon juice, and garlic in ablender or food processor. Blenduntil smooth. Transfer mixture toa serving bowl. Drizzle olive oilover the mixture. Sprinkle withpaprika and parsley. Serve withpita triangles or unsalted crackers.Total calories per serving: