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Vegetarian Celiac

stargazer

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stargazer Rookie
stargazer
Posted

I became a vegetarian several years ago because I had so much trouble with my stomach. Whenever I ate meat, I always felt sick. Meat was just too "heavy" for my stomach. I had terrible acid reflux, barrett's esophagus, gastritis, colitis, and high cholesterol. The vegetarian diet seemed to be the way to go for me. I started feeling better with some of the problems, but began having different symptoms. I now know that my new symptoms were a result of eating more vegetarian products that were loaded with gluten (the meat is replaced with a grain filler, usually wheat). I now feel much better being gluten free, but I find that my diet sometimes seems to be too restricted. Not only can I not have gluten, but I don't have the meat and dairy to rely on to complete meals. I know that you don't have to have meat to complete the meal, but I get bored a lot with just vegetables. Eating out is almost a nightmare. Is there anyone else dealing with the same problem? Any tips on making vegetables less blah?

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Luisa2552 Apprentice
Luisa2552
Posted
I became a vegetarian several years ago because I had so much trouble with my stomach. Whenever I ate meat, I always felt sick. Meat was just too "heavy" for my stomach. I had terrible acid reflux, barrett's esophagus, gastritis, colitis, and high cholesterol. The vegetarian diet seemed to be the way to go for me. I started feeling better with some of the problems, but began having different symptoms. I now know that my new symptoms were a result of eating more vegetarian products that were loaded with gluten (the meat is replaced with a grain filler, usually wheat). I now feel much better being gluten free, but I find that my diet sometimes seems to be too restricted. Not only can I not have gluten, but I don't have the meat and dairy to rely on to complete meals. I know that you don't have to have meat to complete the meal, but I get bored a lot with just vegetables. Eating out is almost a nightmare. Is there anyone else dealing with the same problem? Any tips on making vegetables less blah?

I'm going to be following this thread. I am going to have both my kids antibody tested and one of them is vegetarian (by choice, not allergies or anything) While she is mostly symptom free my youngest is not and if she is + the whole house will be gluten-free. Not only am I worried about her getting board, but I worry about getting her enough protein.

Kelleigh Newbie
Kelleigh
Posted

Me too. I'm a veggie and have had to add fish back in to my diet. I feel like I crave protein a lot, but I also know my body is still adjusting to the gluten-dairy (and soy, unfortunately for me) free life style. I've been trying to read up on a lot of recipes to keep thing interesting, but having to cook all the time and drag around 40 containers a day (so it seems like) to work is a bit of a pain. Food used to be fun, but now I struggle with it. I'm sure it'll pass, but knowing what other folks are doing would be helpful.

irish daveyboy Community Regular
irish daveyboy
Posted
****I now feel much better being gluten free, but I find that my diet sometimes seems to be too restricted. Not only can I not have gluten, but I don't have the meat and dairy to rely on to complete meals. I know that you don't have to have meat to complete the meal, but I get bored a lot with just vegetables. Eating out is almost a nightmare. Is there anyone else dealing with the same problem? Any tips on making vegetables less blah?

Hi Stargazer,

He's a recipe for Gluten Free Savoury vegetable rice (suitable for vegetarians) I posted on the Irish Site.

.

Here's the link:

.

Open Original Shared Link

.

It's not much but it's a start, hopefully you'll get lots of really tasty recipes

suitable for a vegetarian lifestyle.

.

Best Regards,

David

.

codetalker Contributor
codetalker
Posted
Any tips on making vegetables less blah?

A bit extreme but I've started using horseradish on vegetables.

In addition to Celiac Disease and reflux, I now have lectin-intolerances. Food choices are very limited and overwhelmingly bland. Horseradish brings back some eating pleasure.

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I am a vegan Celiac and find helpful tips and resources at Open Original Shared Link. It is easy and fun to be a veggie and a Celiac- lots of meat subsitutes, too. You just have to be clever and try new things. Good luck, StarGazer!

Teacher1958 Apprentice
Teacher1958
Posted

I'm bored, too. I have been a vegetarian since 1977 and have never felt deprived until I had to give up wheat, barley, oats, rye, and dairy. I will reintroduce the dairy very gradually in October when it will have been six months since I gave up both gluten and dairy products. I want my body to heal for now, and most sources say to give up the dairy for six months.

Like you, I really miss the meat substitutes. I loved the Tofurkey, imitation chicken, veggie burgers, corndogs, etc. There is so much more to eat in 2007 than what vegetarians had to eat 30 years ago, not just at the store but also in restaurants. We do still eat out. I have been successful with getting a fruit salad at my favorite Middle Eastern restaurant. I have also had good luck at Thai restaurants, as I don't think they tend to use wheat very much. I am still careful, though, to never order anything deep fried, because that's a quick way to get "glutened."

I just scrolled down and found that there are some more optimistic posts on this topic, so I will check them more thoroughly.

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ItchyMeredith Contributor
ItchyMeredith
Posted

Hi!

I have been a vegetarian for 16 years and gluten free for almost 4 weeks. I bought the book The Gluten Free Vegetarian Kitchen by Donna Klein and I love it. I found the book on Amazon. I have made 3 recipes and really liked each one. My favorite so far is the polenta chili. For lunches I often have the gluten free Amy's entrees and soups or Organic Sunshine Burgers that I bought at Whole Foods. They are really good with cheese on a grilled corn tortilla. Dinners I try to make from the cookbook or I use Mrs. Leepers or Tinkyada pasta to substitute for my old Italian favorites. I feel very fortunate to live 2 blocks away from a Whole Foods and 6 blocks away from a Trader Joes. As for eating out???? I have only gone out once. My husband and I went to El Toritos and I was perfectly happy with chips, guacamole, and a margarita. I hate the anxiety going out causes me now so I try to avoid it.

* I struggle with the restrictions every day. I was just told that I have an allergy to soy as well but I am choosing to ignore that. The skin test showed a marginal reaction so I am going to play dumb and see if I can trick my body. :P I have thought of adding chicken or something but I just can

cmom Contributor
cmom
Posted

Just be careful of the chips. I, too, thought they were something I could eat safely at a Mexican restaurant. UNTIL, I was told by a waitress that the chips are fried in the same oil as the breaded items!!! Be sure to ask before eating them again! :)

stargazer Rookie
stargazer
Posted
  • Author
Hi!

I have been a vegetarian for 16 years and gluten free for almost 4 weeks. I bought the book The Gluten Free Vegetarian Kitchen by Donna Klein and I love it. I found the book on Amazon. I have made 3 recipes and really liked each one. My favorite so far is the polenta chili. For lunches I often have the gluten free Amy's entrees and soups or Organic Sunshine Burgers that I bought at Whole Foods. They are really good with cheese on a grilled corn tortilla. Dinners I try to make from the cookbook or I use Mrs. Leepers or Tinkyada pasta to substitute for my old Italian favorites. I feel very fortunate to live 2 blocks away from a Whole Foods and 6 blocks away from a Trader Joes. As for eating out???? I have only gone out once. My husband and I went to El Toritos and I was perfectly happy with chips, guacamole, and a margarita. I hate the anxiety going out causes me now so I try to avoid it.

* I struggle with the restrictions every day. I was just told that I have an allergy to soy as well but I am choosing to ignore that. The skin test showed a marginal reaction so I am going to play dumb and see if I can trick my body. :P I have thought of adding chicken or something but I just can

stargazer Rookie
stargazer
Posted
  • Author
Hi Stargazer,

He's a recipe for Gluten Free Savoury vegetable rice (suitable for vegetarians) I posted on the Irish Site.

.

Here's the link:

.

Open Original Shared Link

.

It's not much but it's a start, hopefully you'll get lots of really tasty recipes

suitable for a vegetarian lifestyle.

.

Best Regards,

David

.

Thanks for the rice recipe, it sounds good.

Lauren M Explorer
Lauren M
Posted

I've been a vegetarian since I was 4 (I'm now 25), and was diagnosed with Celiac disease a few months before my 22nd b-day. I could never go back to eating meat, and honestly the thought never crossed my mind. I LOVE the flavor of vegetables, fresh or steamed, so I don't really feel the challenge to make them more appealing or appetizing. However, sometimes it's nice to spice them up with crushed red pepper, or garlic. One of my favorites (because I adore tomato sauce) is to pour canned spaghetti sauce over broccoli and spinach, and then mix in some spices. Spaghetti squash is also great, especially in the summer season. Also, Mrs. Dash seasonings are gluten-free, so I sometimes use them to give some flavor to veggie soups and such.

There are also a lot of really great variations on salads that you can do to make them more exciting. I like to experiment throwing in whatever I feel like at the moment. I also enjoy salsa and hummus, both of which I dip into with fresh veggies, tortilla chips, or soy crisps.

Good luck. I would also like to check out that new gluten-free/veg. cookbook. I've been meaning to buy it!

- Lauren

Janessa Rookie
Janessa
Posted

I have been vegetarian for 13 years (I'm 29) and have been gluten free only about 2 months. I also have the Gluten Free Vegetarian cookbook and it has so many delicious looking recipes. Some things that have helped me transition are Pamela's bread mix, rice pasta, Amy's foods, and Trader Joe's has tons of great stuff like a tofu burger that is gluten-free (I think the brand is Wildwood). I have just been going through my favorite things to eat one by one and finding a gluten-free solution for them, that has been helping a lot so I don't feel like I am missing anything.

hathor Contributor
hathor
Posted

If you search, you should find that this very topic has come up repeatedly.

I'm vegetarian and have to avoid gluten, casein, egg, & soy (and I'm told yeast, too) and I really don't have a problem finding things to eat. There is no way I can conceivably go through all the recipes I have ... and I keep getting more.

A few suggestions:

The Gluten-Free Kitchen book was mentioned. There also is a book called the Food Allergy Survival Guide that has many recipes that avoid all the common allergens and are also vegetarian. It also has information about nutrition and menu planning.

Fatfreevegan.com has an entire section for gluten-free. But actually, if you search for vegetarian recipes, online or in cookbooks, many will be gluten-free or can be adjusted to be (use gluten-free pasta, an alternate grain, etc.)

There is a Yahoo group for vegan & gluten-free recipes.

Open Original Shared Link

You can search their files. Also it seems like there are many new recipes every day.

My typical meal will have some starch as its base (rice, wild rice, buckwheat, quinoa, millet, amaranth, corn (including polenta), beans, lentils, peas, split peas, potatoes, sweet potatoes, pasta containing one of the foregoing, etc.) and veggies.

I usually start out figuring what starch I want & I search out recipes for that or make something up. After awhile making stuff up isn't that hard. For instance, last night I cooked up some rice (a collection of different kinds) and quinoa, adding Indian spice to the cooking water & a handful of shredded carrots. When the rice finished cooking, I added some chopped walnuts & dried cranberries. I also served sauteed (in water) Vidalia onion added to some microwaved frozen brussels sprouts. My husband complimented me on the meal & it was just me making something out of what I had in the house. Tonight was leftover night, so my guys had pasta (I had added some tomatoes, salsa, black beans, & spinach when I made it -- again, what was around the house). I put some of the leftover rice/quinoa on baby spinach & drizzled some balsamic vinegar on top. Fresh cherries for dessert.

I think a common misperception is that we need more protein than we really do & so think that vegetarians need meat substitutes, tofu, or the like. But if you eat regular plant foods, you will get all the protein you need. I would be more concerned about getting too much protein by eating meat or its subs. Open Original Shared Link

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