I once had a waiter at a chain restaurant named Tom. I asked Tom if the dressing for the salad had dairy in it. He looked up from his notepad, half smiled and snarkily replied, “Well all of our salads, including the dressings, are gluten free. It says so on the menu.”
I took a deep breath, smiled, and sweetly replied, “Yes, that’s wonderful. However, gluten free means no gluten, like wheat. Vegan means no animal products, like dairy. That steak you just brought out is gluten free.”
With that realization, he released his locked shoulders, turned beet red and throroughly apologized. Needless to say, he was super pleasant afterwards and even comped a portion of our meal.
This encounter happened circa 2013 but I still remember it like it was yesterday. Most likely because I am constantly asking, “Is this dairy free?” to this day. And as of the past few years, also asking, “Is this vegan and gluten free?”
Suffice it to say, there are some foods I have come to love that are both vegan and gluten free. While I shop at many grocery stores to fulfill my dietary needs, Trader Joe’s has some key products that have a special place in my heart. And on my palate. With that said, here are my favorite vegan and gluten free items from Trader Joe’s:
I live in an omnivore household. So when my my meat-and-potato-“what-is-a-vegan?”- “your’re-just-a-new-age-hippie” husband made this for me, I humbly thanked him for the sandwich – gluten and all! And you know what? It tastes darn good! Recipe below!
2 tbsp. olive oil
1 large portabella mushroom (rinsed well, sliced thin)
4 – 5 slices of vegan cheese (e.g Daiya Mozzarella and Follow Your Heart Smoked Gouda)
1 or 2 hoagie (sub) rolls
In a large skillet, heat 1 tbsp of olive oil. Your heat should be medium high.
Add all mushrooms and sautee for about 3 – 4 minutes.
And in your sliced green pepper and onion, sautee for about 5 minutes.
Add in your Worcestershire sauce along with salt and peppr to taste and continue to sautee until veggies are tender (oinions should be translucent). Turn off burner once cooked, top with cheese and place lid on pan (so the cheese can melt).
If you like your bread toasted, you may do so in the oven under the broiler or (like my husband did it) on the stove on our square griddle pan.
Put your roll (toasted or untoasted) on a plate and carefully spread open, leaving of roll bottom intact. Using a spatula scoop your mushroom cheeze stayke into your roll. Top with ketchup if desired and enjoy!
Recipe veganized from oh my veggies and lord byron’s kitchen
Using the right type of salt will save your recipe from being too bland or too salty. Some of the more popular types of salt used today are table salt, kosher salt, fine sea salt and pink Himalayan salt.
Here are some quick conversions to help you out in the kitchen: Continue reading “Don’t Be Salty”→