I think that it's especially hard to be gluten free when you're a vegetarian, particularly a vegan. I, personally, am a borderline vegetarian, but it is difficult to eat when the only option for you is a gluten-loaded Boca Burger (please, don't tell me, I know- they're good).
So, what else can you do? Where do you get your nutrients when you're tired of eating beans every day? (BTW: I highly recommend Beano for gas prevention with beans and fresh veggies- shocking how well it works).
I think that rice of all types is a great source of carbs, so you don't need to worry there. My favorite meal of most days: rice with teriyaki, soba, yakitori sauce or rice soup. (those are other posts!). So, carbs= check.
Proteins are much harder. I've had Ensure and RiceDream- they're ok- reminds me of drinking the barium for the intestinal follow-through, though. Chalky- BLECH@! I've got an artist friend (mr chaos) has turned me on to BoltHouseFarms (bolthouse.com), which have 100% organic, protein-packed drinks. I personally like the vanilla chai: http://bolthouse.com/html/cs_nutrition_ppn.html
And you'll notice that these goodies are 100% gluten free!!!! (hey, they're from where I was born- I feel proud, for some reason). The Naked drinks have wheat grass as an ingredient for their protein drinks, so don't drink those!
Ok, carbs= check, proteins= check, fats= (well, do you really need to know where to get these? eat an avocado)= check, vegetables=
he he, ok, here's the best vegetarian dish I've EVER had (and I hate eggplant). If you're ever in Eden Prairie, MN, I highly, HIGHLY recommend the Garden Room for catering. They make this dish and you could JUST DIE!
Eggplant Biriyani
1 15.5oz can coconut milk (asian grocery)
1 1/4C uncooked rice (basmati works GREAT here and is cheap at Costco)
3dry Aleppo or Sanaam red chilies (you can use the Ancho ones you find in the Ethnic section)
1 can chopped ortega chilis (green)
1 to 1/2 medium-sized, sweet red onion, chopped
1 tsp ground coriander
1 1/4 tsp garam masala (this is a spice mix you can find at any Indian spice house)
1/2 tsp ground turmeric
2 to 3Tbsp ginger garlic paste**
3 Tbsp peanut oil (or olive)
3 whole chinese egg plants, sliced into 1/2" cross-sections (through)
2 whole baby zucchini, sliced into 1/2" cross sections
1 32oz can chopped tomatoes
1/2 C fresh cilantro leaves, finely chopped (about 1 1/2" bundle)
2 Tbsp fresh basil or spearmint
1-2tsp salt
2-3 Tbsp lemon juice
1. Wash the rice and soak in 1 3/4C water for 30 minutes at room temperature.
2. In a large chef's pan, place the red chilis and roast, without oil until golden, stirring constantly.
3. Remove from heat and blend/food process the red and green chilis together, along with the chopped onion.
4. Mix in ginger-garlic paste and dry spices and process until smooth and throughly mixed.
5. In the large chef's pan, heat the peanut oil and saute the eggplants and zucchini until they are golden.
6. Reduce heat to medium, add 1/2 C of the coconut milk and cover. Cook until the veggies are soft. And remove from the pan.
7. Using the now empty pan, add the remaining oil, tomatoes, cilantro, and mint and cook over medium heat for 2-3 minutes (sweating the leaves here).
8. Add the pre-soaked rice and water, salt and remaining coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is almost done (roughly 10-15minutes).
9. Add the pre-cooked veggies and drizzle with the lemon juice, cover, and continuing to cook until the rice is done (about another 5-10 minutes).
**You can make your own ginger-garlic paste with ginger, garlic, and olive oil or buy it from your local Asian grocery:
http://store.indianfoodsco.com/grocery/ProdDesc.cfm?itemid=IFDP84&Description=Ginger-Garlic%20Paste&countryid=&countryname=&countryorderid=
Happy Eating, Mr Lincoln!
The Irish Lass
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