He can take yoghurt, but try to get non-fat ones (as cancer likes fats and sugars). Also try to avoid salt if you can. Here's a recipe for a soup which I'm taking. 3-4 stalks celery 1 med parsley root garlic as desired 2 small leeks 1 1/2 lb tomatoes 2 med onions 1 lb potatoes a little parsley For 1 person use a 4-quart pot, no aluminium ones allowed. Buy organic produce, wash & scrub well, don't peel the veg, cut them corsely, cover with distilled water, simmer slowly (very small flame) for 2 hours, & put thru food mill in smaller portions. Discard any coarse fibre as it's difficult to digest. If too thick, vary the amt of water used for cooking. Keep well covered in fridge no longer than 2 days, warm up as much as needed each time. From a fellow cancer sufferer.

Thanks MarieND, ElsMaMa, I somehow seem to have given the impression that my Dad wont follow a diet. Actually, he is very good about trying to stick to a low fat, low carb, etc diet, and has his diabetes well under control at this point. The problem is that he gets tired of his extremely limited diet, and who can blame him. I'm just trying to help him find some other things he can eat. Since he is 70, and male, he just isn't willing to learn how to cook complicated dishes. He makes stir fry, and simple soup and stew dishes, for example. I just thought that maybe there were some microwaveable dinners that would fit his diet. Given the large number of older folks with these problems, you'd think some bright boy would be marketing to them. Thanks again! Le Jane

It's entirely possible. For anything that calls for soybeans you can easily substitute other beans (white beans are probably the blandest and would change the flavor of the recipe the least but there's no reason not to use whatever bean you like). You can substitute things like rice milk, water, fruit juices for soy milk, as long as the flavor difference will work with the recipe. You'll be skipping tofu and tempeh and I don't know of good subs for them, but just leave them out or be creative. There's always seitan but personally it just tastes like soggy bread to me. I have many vegetarian cookbooks that have tons of recipes without soy (unfortunately, all are in storage 2500 miles away right now). Take some time at a bookstore or used bookstore and peruse all the veggie cookbooks there -- you should find plenty that fit your bill. There are tons of veg*n websites, too. I'm sure you can find good recipes there and also support for your changes. If you're worried about protein, see the website below, or google something like "protein myth" or "protein needs." It seems to be one of the least understood nutritional components, partly thanks to the pseudo-science of things like the Adkins diet. Here's an additional link: http://exercise.about.com/cs/nutrition/a/protein_2.htm I cook lots of things without soy -- in fact, we only eat it every few weeks at most and then only as tofu or tempeh -- there are so many great veggies, grains, beans, fruits, and a whole world of delicious eating without meat, and if you want, without soy! Have fun! Here is a link that might be useful: veggie protein

There are a lot of good vegetable based soups around that are nutritious and low fat. They are usually easy to make and can vary from split pea to chili. Risotto (a rice dish) is quick and easy to make and veggies used in it can be varied to what your tastes are as well as to what is in season (most recipes call for Arborio rice, but I have also used Basmati). When thinking about having a salad for dinner, make a fruit salad instead. We do that a lot and it's a nice change of pace from a regular green salad. Along with what was mentioned above, use those kidney beans in a green salad. They are a good source of protein and add a good flavor. Use peas the same way. If you want more info. than you know what to do with, do a web search on one of the search engines (hotbot.com for instance) for vegetable recipes. There's a wealth of info. out there just for the clicking. Here is a recipe that we like a lot and it uses a lot of veggies that can be varied per your taste and what's available to you: Garden Harvest Chili 2 Tbs. cooking oil 2 garlic cloves, minced 1 medium green pepper, chopped 1 1/2 cups sliced fresh mushrooms 1/2 cup chopped onion or leek 1 can (28 oz) tomatoes, cut up, undrained 1 can tomato paste 2 cups water, more as needed to get desired consistency 2 Tbs. chili powder 1 tsp. ground cumin 1 can (16 oz) kidney beans, rinsed and drained 2 cups sliced zucchini 1 package frozen sweet corn 1 1/2 cups shredded cheddar, optional In a skillet, heat oil over med.-high heat. Saute garlic, peppers, mushrooms and onion until tender. Add tomatoes with juices, tomato paste, 2 cups water, chili powder, cumin. Heat to boiling. Reduce heat to low, add beans, zucchini and corn (add more water if needed). Simmer, uncovered, about 10 minutes or until zucchini is tender. Serve. *I sometimes omit the zucchini and add green beans, spinach, peas, whatever I have on hand at the time. I also cut the corn by about half of what the recipe calls for, but that's personal preference.