Also, barley and rye, which are commonly found in coffee replacement drinks like Pero, are related to wheat. Barley and rye are usually not permitted in anti-candida diets. If you can find straight-up chicory, it’s totally fine to use this as a coffee replacement. There are some yerba mate teas that are roasted and somewhat resemble coffee in their flavour. Rooibos teas are also a good caffiene-free anti-candida-friendly alternative that can be used in tea and faux coffee lattes. Be careful of dandelion tea – it’s a strong diuretic, meaning it’ll help purge water from your body and have a stong “cleansing” effect on the liver that you might not be prepared to deal with at the moment.

Braggs is a good alternative to traditional soy sauce, but it is very high in salt, just like soy sauce and tamari. Many tamaris are wheat-free, and if soy is something you have decided is okay for you to eat on your plan, it might be an idea to look into a few brands that might fit in with your diet.

While mushrooms are a good idea to avoid on an anti-candida diet, there is a lot of research that has been done on shiitake mushrooms and their antifungal properties. (Take a look at scientific articles using the Google Scholar search.) They’re well-known for their healing properties, so they might be something else you could consider including in your diet.

Since quinoa and amaranth are technically seeds, I decided to include these two items in my anti-candida plan and they worked just fine for me.

I also wanted to mention that in following an anti-candida diet I figured out, by accident mostly, that it’s not candida causing digestive problems for me. Rather, it’s weak stomach acid that allowed the candida to flourish. I started taking a plant-based digestive enzyme and it works really well for me, so this might also be something that could help your husband. Good vegan probiotics will go a long way too.

Good luck!

Bragg’s Liquid Aminos sauce tastes a lot like soy sauce but is unfermented so may be OK for candida. http://www.bragg.com/products/la.html

Something to consider: tofu and tempeh are also fermented, and seitan and TVP are made from wheat. With mushrooms also off the list, most common meat analogs are out the window. You still have the excellent option of eggplant and squash slices though, which are easily flavored and grilled, roasted, or baked.

The list of acceptable food above is still wide enough to allow an enormous range of possibilities. Combining ginger, lemon, garlic, veggies, and soy yogurt makes me think immediately of Indian food. Check out some Indian cookbooks. A good place to start is A Vegan Taste Of India http://www.amazon.com/Vegan-Taste-India-Cookbooks/dp/1897766750 Those ingredients minus the yogurt, but plus the coconut, make me think of Thai food. Most vegan versions of Thai food replace the usual fish stock with soy sauce, so just use Braggs instead of the soy. And of course use almonds or cashews instead of the peanuts!

Replacing coffee is like going vegan and replacing cheese. There isn’t anything that tastes identical; you just enjoy similar things for their own qualities. One that I have in the house is a freeze-dried drink called Pero. It’s made from malted barley, chicory, and rye. (“Malting” is simply wetting a fresh grain, allowing it to sprout, then roasting it). If for some reason that can’t be on the list, try dandelion tea. That’s really earthy and roasty tasting, and about as close to a coffee substitute as I’ve found in tea.

Another article on the vegan police: http://www.nocompromise.org/issues/05vpolice.html