Anyone who's vegetarian or vegan and gluten free? What are your staples/favorite foods/your "go to" meals, etc.? Do you feel deprived ever? Really, what interests me most are what your favorite foods are. . . Any tips or favorite recipes, etc.?
I still eat like I used to, but that's because my mom makes me bread products from scratch using quinoa flour and the like. I kinda wish she wouldn't, I have a bread problem, but it's her way of repaying me for making sure she has rides to her doctors appointments and stuff, so... yeah. I can't tell her no without feeling like a tool.<br><br>
if you like pasta, tinkyada makes a good brown rice pasta and ancient harvest makes a quinoa pasta that isn't bad.<br><br>
really, the only thing that's changed is I make the majority of my food from scratch instead of buying packaged stuff, but I do still occasionally cheat and grab a small amount of whatever I made my boyfriend - he likes the italian flavors of hamburger helper, so I'll make those with soy crumbles or beans sometimes and grab half a cup or whatever. I pay for it, but I'm a glutton for punishment, and sometimes I like to pretend that I can still eat whatever I want.<br><br>
it's not that I feel deprived, because I don't - I eat a lot more variety than most people I know (and much fresher food, since I don't often eat from boxes) - I just dislike things being off limits. the only thing I've ever ACTUALLY left alone and not pushed my limits on were antibiotic allergies.<br><br>
my go to meals are usually stirfries or soups, and I make enough for leftovers so I can freeze stuff. favorites would still be baked ziti, chilis, and parmigiana (mushroom, by the way, is a million times better than eggplant.) I don't really use recipes - I'm more of a 'this is what I have, and this is what I'm doing' type person, but if I think of any over the course of the day I'll email it/them to you.<br><br>
only tip I have, really, is that if you make stuff from scratch, just pick a flour that isn't on the gluten list, and go nuts experimenting. I use mostly almond or coconut flour for baking (because I learned from experience that they help keep stuff moist somehow), and quinoa or rice flour for cooking, since usually I just need to use it to thicken broths or to coat stuff before browning it.
I'm not gluten-free, but I really like quinoa pasta. I don't eat it much because it's really hard to get here, though. Some of my favorite foods that happen to be GF (at least the way I make them) are: salads, bean soups, and veggie stir fries.<br><br>
Here's a recipe from a friend that I love: saute garlic and onions in some olive oil, then add cumin, some coconut milk and water, and spices (whatever you want - she uses a spice blend from Trinidad called Maggie). Then put in lentils, and a little while before it's done toss in some frozen pumpkin or squash chunks. Joy and happiness. <img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:">
I am just starting on this journey--been vegan for years and first eliminated wheat for spelt, but now trying to go gluten free. Have had really good success with making low fat black bean brownies (will be posting on my blog tomorrow) and an awesome pizza crust/flatbread. I think the trick is mixing your own flours--too much of one flour can be overpowering and I hate rice flour--too gritty. I like buckwheat, quinoa and chickpea flour but I hope to find some teff as it is so nutritious and use tapioca as my starch. I like these flours as they are very nutritious and lower GI. The ratio that seems best for me is 2 parts grain flour to 1 part starch--so 1 cup regular flour would be replaced by 1/3 cup buckwheat, 1/3 quinoa, 1/3 cup tapioca. Plus either 1/2 tsp xantham gum or 2 TB flax meal. My pizza crust/flatbread uses both.<br><br>
We never were big bread eaters except the occasional ciabatta. As for food I use lots of beans and lentils and veg and if i need a grain with it I use brown basmati, quinoa or millet. If I need to thicken a sauce I like arrowroot.<br><br>
Because i can still tolerate some lower gluten stuff we occasionally have spelt pasta or barley couscous as they sit well with me, but I've eliminated gluten flour. if I could find tinkyada pasta I'll go with that--but haven't found any yet.<br><br>
Thank you People! So many good ideas of different flours and such to use. I need to experiment.<br><br>
Rachel, I like to pretend like I can eat what I want, too. I don't feel deprived but just telling myself that something is off limits doesn't jibe well with me either.<br><br>
Clarita, I love your recipe; it's right up my alley.<br><br>
My favorite food is thai food, but that gets a thumbs down because of the soy. Ah well... maybe a little bit. I like to know that others cheat sometimes and then just pay for it. I do with stomach issues and... ahem... awful gas. <img alt="" class="inlineimg" src="/images/smilies/sad.gif" style="border:0px solid;" title="">
Not entirely on-topic, but my best friend is gluten-intolerant and veggie, and she is always pissed when people tells her how difficult she's made it for herself. Being a vegetarian is her choice, however, being a coeliac never was!
<div class="quote-block">Originally Posted by <strong>Jonas</strong> <a href="/forum/post/2938271"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Not entirely on-topic, but my best friend is gluten-intolerant and veggie, and she is always pissed when people tells her how difficult she's made it for herself. Being a vegetarian is her choice, however, being a coeliac never was!</div>
I'm a vegetarian who's allergic to soy, and I get that all the time. "But why would you DO that yourself?!" etc.<br><br>
I don't have any gluten-free tips, but I'm a champion label reader and I totally sympathize with how hard having allergies as a veggie can be. Great thread <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title="">
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