Posted Friday, April 6, 2012 at 1:13 PM
I am also a gluten-free vegan. I have celiac disease, and over time, I learned that I have a corn intolerance so I don't eat corn as well.
I certainly agree that certain digestive related concerns get "trendy" and before I learned that I have celiac disease, I was diagnosed with acid reflux/GERD and irritable bowel. If it had taken a few more years, maybe they would have added Crohn's to the list. I don't think there is any need for the general population to cut out gluten, but I trust everyone to work out their own diagnoses with their doctor to find a solution that helps their medical conditions.
It can be challenge at first to learn how to structure meals, but just like with any other change, you get used to it over time.
My biggest tip is to embrace eating in a new way and not just try to find gluten-free versions of the same foods you ate in the past. Part of that is because you may find them unsatisfying until your palate adjusts and part is because you want to open up to new food ideas.
Typical breakfasts for me:
-Silk Soy Yogurt
-Bob's Red Mill GF oats with raisins
-millet with tomato slices
Typical lunches for me:
-Chickpea salad with parsley and lemon juice
-Fresh fruit (in addition to any of these other items)
-Rice crackers or cut up veggies and hummus
-Steamed frozen veggies and beans topped with spices like zatar or a Mediterranean spice mix with basil or oregano
-Reheated leftovers from dinners
Typical dinners for me:
-Quinoa or brown rice/beans with veggies roasted in balsamic
-Peas and brown rice cooked with lots of garlic and cumin
-Baked tofu with a massaged kale salad
-Orange marinated tofu with brown rice and steamed broccoli
-Brown rice and beans with salsa and steamed veggies
-Quinoa with peas, peppers, rosemary, and walnuts
-Watercress salad with brown rice
I love brown basmati rice, red rice, black rice, wild rice, and short grain brown rice. I use a rainbow mix of quinoa that includes the beige, red, and black seeds. I don't cook with much oil, but I do like to sprinkle a few sesame seeds or nuts into some dishes.
I'm happy to send you some recipes for these dishes if any of them interest you. I find it easiest to start with recipes that are inherently gluten-free before trying to modify other recipes.
Eventually, you may want to add GF vegan convenience foods like frozen waffles or frozen pizza, but I advise to start with simple, nutrient rich meals to adjust your palate and help your body heal.