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Delicious and Nutritious: 5 Kidney Disease-Friendly Recipes


Whether you're seeking a quick meal or a savory snack, the National Kidney Foundation has you covered with five new chronic kidney disease (CKD) recipes you will want to try.

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Everyone has different nutritional needs. Speak with a kidney dietitian or a healthcare provider about which recipes are right for you.

1. Blueberry Mandarin Broccoli Salad

Full of juicy mandarin oranges, tart blueberries, and sweet cranberries, this vibrant salad will brighten your day.

Serving size: 1 ½ cups

Salad Ingredients

  • 4 cups of broccoli chopped into bite-size pieces

  •  ½ cup of fresh blueberries

  • ¼ cup of dried cranberries

  • ¼ cup of sliced almonds

  • ¼ cup of chopped red onion

  • 1 cup of mandarin oranges, fresh or canned

Blueberry Balsamic Vinaigrette Ingredients

  • 1 cup of fresh blueberries

  • ½ cup of olive oil

  • ⅓ cup of balsamic vinegar

  • 2 tbsp of Dijon mustard

  • 2 tbsp of maple syrup

Directions

  1. Combine all salad ingredients, except the mandarins, in a large bowl. 

  2. Blend all of the dressing ingredients until smooth. 

  3. Pour the desired amount of dressing over the salad and toss. 

  4. Add mandarin oranges to the salad.


2. Quick Tofu Veggie Curry



Looking for a quick, filling, and tasty dinner? Try this creamy one-pot vegetarian curry that comes together in thirty minutes.

Serving size: 1 ½ cups

Ingredients

  • 2 tbsp canola oil

  • 1 large onion, sliced

  • 6 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 1 tbsp curry powder

  • 1 tsp turmeric powder

  • ¾ tsp salt

  • 1 cup unsalted vegetable or chicken broth

  • 2 (13.5oz) cans lite coconut milk

  • 2 small red potatoes

  • 1 (14oz) block extra firm tofu

  • 12 oz frozen carrot coins

  • 12 oz frozen cauliflower florets

  • 8 oz fresh sugar snap peas

  • Fresh lime wedges, for garnish

  • Fresh cilantro, for garnish

  • Cooked white rice, for serving

Directions

  1. Heat oil in a large pot. Add onion and cook until softened (about 5 minutes).

  2. Add garlic, ginger, curry powder, turmeric and salt. Cook for 1 minute, or until fragrant.

  3. Add broth and scrape the bottom of the pot to get up any browned bits. Add coconut milk, potatoes, and tofu. Cook for about 15 minutes, until potatoes are beginning to soften.

  4. Add carrots, cauliflower, and sugar snap peas. Increase heat to high and bring to a boil (about 10 minutes). Continue to cook until the desired vegetable texture is reached.

  5. Serve with fresh lime wedges and cilantro over rice.


3. Peruvian-style Plant based Quinoa Chaufa


While this tasty dish is traditionally made with rice, our version uses quinoa for an added boost of protein that won’t sacrifice flavor. 

Serving size: 1 cup

Ingredients

  • 1 cup white quinoa (other options red, black or tricolor quinoa)

  • 2 cups low sodium vegetable broth or stock (1 cup contains 125 mg sodium), or you could also use water but add 1/ 4 teaspoon of salt

  • ½ cup small diced red bell pepper

  • ½ cup small diced carrots

  • ½ block (200 grams) extra firm tofu (pressed to have remove water and better texture)

  • ½ cup red onions (alternative: yellow onions)

  • 1 tbsp minced garlic

  • 1 tbsp of minced ginger

  • 1 tsp turmeric

  • ½ tsp cumin

  • 1 tbsp of coconut amino 1 tbsp 270 mg sodium (or low sodium soy sauce or tamari)

  • 1 tsp Peruvian yellow pepper paste (aji amarillo)

  • ½ cup green onions

  • 1 tbsp sesame oil

  • 1 tsp sesame seeds 

  • ½ lemon juice 

  • 1 cilantro leaf 

Directions

  1. Rinse quinoa before cooking, in a strainer and hold under cold water until water runs clear.

  2. Combine 1 cup quinoa with 2 cups of water or vegetable broth in a pot. Bring to a boil, then reduce heat, cover with a lid and simmer for about 15 minutes.

  3. In a hot wok or pan, add sesame oil, and cook red onion until translucent.

  4. Add garlic and ginger until aromatic without burning. Then add cumin until aromatic.

  5. Crumble tofu and add turmeric and Peruvian spicy yellow pepper/Aji Amarillo optional until it looks like scrambled eggs, then add the rest of the veggies (red bell peppers and carrots) and the cooked quinoa.

  6. Add the green onions and coconut aminos. Garnished with cilantro, sesame seeds, and lemon juice.


4. Tofu Picadillo


Searching for a hearty vegetarian lunch or dinner? Look no further. This delicious and versatile stew can be enjoyed on its own, over rice, or stuffed into tacos. 

Serving size: 2/3 cup

Ingredients

  • 1 tbsp olive oil

  • ¼ cup yellow onion, diced

  • ¼ cup red bell pepper, diced

  • 1 tbsp tomato paste

  • 2 tbsp sofrito

  • 4 cloves garlic, minced

  • 1 tsp dried parsley

  • ½ tsp smoked paprika

  • 2 tsp dried cumin

  • 2 tsp dried oregano

  • ½ cup water

  • ⅛ tsp salt

  • 4 green olives, chopped

  • 8 ounces firm or extra firm tofu, mashed with a fork

  • Cilantro, fresh (optional)

Directions

  1. Preheat a large skillet on the stove over low heat.

  2. Add oil, onions, and peppers. Sauté for 8 minutes.

  3. Add the remaining ingredients. Cook for 5-8 minutes.

  4. Serve hot and garnish with fresh cilantro if desired. You can serve it over rice or pasta. Also, you can use it to make tacos or burritos.


5. Arepas Stuffed with Chickpea Salad


These crispy flatbreads can be enjoyed plain or filled with your favorite ingredients. Our recipe features a flavorful filling of vegan mayo, chickpeas, and spices that you’ll come back to again and again. 

 Serving size: 1 arepa

 

Ingredients

 

  • ¼ aquafaba (chickpeas cooking/canned liquid)

  • 1 cup of avocado oil

  • 1 tsp of Dijon or regular mustard

  • 1 tbsp red wine vinegar

  • 1 tsp of lemon juice

  • 2 cups precooked cornmeal flour (white corn or yellow corn)

  • 2 cups of water (warm)

  • 3 oz cooked chicken breast (optional, omit if you want 100% plant-based)

  • 1 can of chickpeas

  • 3 tbsp of homemade mayonnaise

  • 1 tsp of yellow pepper or Aji Amarillo Paste (optional)

  • 1 tsp of cumin

  • ½ cup of small chopped red onion

  • ¼ cup of chopped parsley



Directions 

  1. Start making the vegan mayonnaise. Mix aquafaba, red wine vinegar, salt, Dijon mustard, and lemon juice in a tall wide-mouthed jar. Then using an immersion blender, start mixing on high, adding avocado oil slowly and moving the blender up and down until you get a creamy smooth mayonnaise. Place in a small airtight container, labeled and dated. Refrigerate for up to 2 weeks.

  2. Then, let’s make the Arepa filling. In a food processor, add the vegan mayonnaise, chicken breast, chickpeas, aji Amarillo paste (optional), cumin and salt, and process until everything is mixed. In a bowl add that mixture and add the chopped red onion and parsley.  

  3. Then, make your arepas. In a bowl combine the corn flour, water, and salt until combined in a uniform soft dough. Let it rest for 5 minutes. Then, divide the dough and form 4 disks. Heat a lightly buttered skillet over medium heat. Cook until crispy and golden brown for 7-8 minutes on each side.

  4. Fill each arepa with the chicken/chickpea filling and ready to eat.

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