Category Archives: gluten free

Eating (vegan and gluten free) in Austin, Texas

Case De Luz

This place is special. You walk in through a magical garden of lights to a room filled with smiles. If you’ve lived on a kibbutz or in an ashram, it has that kind of feel. The menu is set and consists of a soup, salad, steamed veggies, greens, a grain and bean. There’s usually some type of pesto, tahini or nut-based sauce that comes with the veggies. Your meal comes with cold drinks (I had hibiscus) and hot tea (kukicha). They also have a-la-carte desserts. I only had the pecan pie (twice), but once I find something good I tend to stick with it! The whole place is vegan and gluten-free, so no need to worry about cross contamination. And, the price tag is quite impressive – just $12. The staff is kind and if you go alone, you’re more than likely to make some friends.

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Counter Culture

I have a special place in my heart for Counter Culture because they were my refuge when my Airbnb turned out to be a disaster and I needed a place to chill, eat and charge my phone while I figured sh*t out. Their walnut and beet burger is fantastic. I had it with a collard wrap, but they also have a gluten free bun. Their chickpea “tuna” is also fantastic. They have tons of raw (vegan/gf) desserts to choose from as well.

Curcuma

The best Aryuvedic food truck you could ask for. Right in the center of East Austin, the ladies at Curcuma are so warm and welcoming. The sweet potatoes toasts are delicious, my favorite was the “ricotta”.

Bouldin Creek

OMG, the sweet potato pecan tamales… I only ate here once, but those tamales will be on my mind for a while! Definitely go for 3 instead of 2. The staff encouraged me to order the pecan pesto (top right), which was good, but the tamales definitely didn’t need it. My server also allowed me to try the regular and refried beans 🙂 I liked the refried best. There’s a huge selection of vegan food, less selection for vegan and gluten free, but you won’t feel like you’re missing out on anything eating these tamales, that’s for sure. There’s also plenty of indoor and outdoor seating.

True Food Kitchen

Wow. We had the vegan butternut squash, smoked onion and almond ricotta pizza on the gluten free crust. One of my favorite meals, for sure. The crust was out of this world, not like some of the gf crusts that are super thick or dense. Apparently its made with tapioca and rice flour. All I know is that I would go back for this pizza any day. We also had the mezze salad bowl (warm) and the flourless chocolate cake (gluten free and vegan if you leave off the caramel sauce). The staff was sooo informative and friendly.

Snap Kitchen

There are at least 3 Snap Kitchen locations in Austin. They are 100% gluten free and have many paleo and vegan options (that are clearly labeled). Lots of selection, lots of great dishes like this kale, hummus, brown rice and sweet potato bowl. I also really liked their black bean sliders. Only downside is everything comes in plastic (BPA free) and the only way to heat the food is in the microwaves they provide. I just ate my food cold or took it with me to go and ate it room temperature. Not the end of the world, but a bit of a downside. Definitely great options for bringing to the airport!

Thai Fresh

I went for the ice cream. You got me. Cashew and coconut milk based ice cream in 10+ flavors. I tried the horchata, gluten free cookie dough, mint chocolate chip and a few others. They had a cookie batter flavor, turmeric, and a handful of other super unique and delicious ice creams. They also have a ton of gluten free and vegan baked goods. I was eyeing the lemon bar, but it just couldn’t happen that day. Next time, I’m definitely getting it.

Blenders and Bowls

I saw at least 2 of these during my stay. I’m not really into smoothies or smoothie bowls, but sometimes it was just super hot, and I was craving something cold. I got the green smoothie bowls both times I was there, it has the least fruit and sweetener of any of their stuff, but it’s still pretty sweet. I also got one of their pre-made veggie wraps which was really good and perfect to take with me on a hike.

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There were also a number of places that had gluten free, vegan and vegetarian options that just required some modification. I had delicious Tacos at Torchy’s (an Austin staple), Veracruz (check them out on Food Network) and Whole Foods (their taco bar piles free steamed kale on any taco!)

Veracruz chips, guac, amazing salsa and migas.

Raw Corn Salad – Recipe

Raw Corn Salad

Corn is one of those vegetables that almost everyone loves. It’s bright and sweet, and just screams summer. While corn is quite popular, a lot of people don’t realize you can eat it raw! Yup, you heard me. RAW!

I remember the first time I had raw corn. I was driving back to NY from working at a retreat site in Maine. When we got to New Hampshire, one of my friends saw someone selling corn on the side of the road and demanded we stop. He bought a few ears and proceeded to eat the corn as it was, no cooking, no salt, no butter… nothing. I’d be lying if I said I wasn’t reluctant, but I was surprised at how sweet and delicious it was right off the cob.

Give it a shot and let me know what you think!

Ingredients:
4 ears of corn
2 tomato, chopped
1 red onion, chopped
2 carrots, grated
1/4 cup apple cider vinegar
2 tbs olive oil
1 cup cilantro, chopped
salt and pepper, to taste

Directions:
Remove the corn kernels from the the cob by running a knife along each side.

Mix together all ingredients and enjoy!

Pro tip: Get all the delicious juices from the cob by running the back of your knife along each side of the corn. No toothpicks or floss required!

Pro tip #2: If you’re anything like me, you hate to waste. Instead of throwing away the cobs, you can make a delicious and sweet corn stock by simmering them for 45 minutes with some onions and herbs (optional). Corn soup is awesome!

Till next time!

Samantha

Recipe: Chickpea Soup

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Chickpeas were always a staple in my family. The first thing I learned how to cook on my own was roasted chickpeas with cumin, salt and olive oil. I guess I did inherit some of the habits and tastes from the Moroccan side of my family!

In the last year, my dad found a chickpea soup that he just loves. It seems like he’s made it almost every time I go to visit. It’s very basic, just chickpeas, onion, rosemary and lemon. I decided to add my own flare to it with more veggies and greens.

For those of you who follow my posts, you know I’m not that into recipes. I like to work with what I have, what looks good in the market, and I tend to measure by eye. That said, someone on Instagram (hi Yogacheeks!) asked that I post a recipe for the soup after posting this photo. So here it goes!

*Note* This recipe uses dried chickpeas. It makes the soup really rich and creamy because you’re basically making stalk while cooking the beans. However, this takes a longgggggggggggg time, so feel free to sub in canned chickpeas and start at step 7.

Chickpea Soup with Spinach, Cauliflower, Tomatoes and Herbs

Ingredients

4 cups dried chickpeas
1 onion, grated
1 teaspoon rosemary
1 tablespoon lemon juice
1 tablespoon baking soda
1 tablespoon
1 carrot, grated or cut into small pieces
1 tomato (fresh if in season, canned if not)
1 small head cauliflower (about 2 cups)
1 bunch spinach
Salt and Pepper to taste

Preparation

Soak the chickpeas overnight.
Drain them the following morning, add the baking soda and leave for 1 hour.
Rub the chickpeas in your hands or with a towel to remove the skins.
Rinse the chickpeas very well 4 or 5 times.
Put chickpeas in a pot and add just enough water to cover the chickpeas.
Bring to the boil, removing the froth at the top with a wooden spoon just before they come to the boil. Boil for 15 minutes.
Drain the chickpeas and then put them back in the pot with more water (cover them by about 2 inches). If you are using canned chickpeas, this is where you start.
Bring to a boil, add grated onion, carrots and rosemary and simmer for about 1½ hours (30 minutes if canned) or until they are really tender – don’t let them get dry and add water if necessary.
Add cauliflower and tomatoes when the chickpeas are soft, cook for 5 minutes, then add the spinach.
Whisk the olive oil with the lemon juice together and add to the chickpeas.
Simmer for about another 5 minutes and then serve.
Add salt and pepper to taste and add any fresh herbs you have on hand (cilantro, parsley, basil or chives would be amazing).

Enjoy!

Dinner for Breakfast

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Say it 5 times fast and see what happens! ha, just kidding.

A couple of years ago I spent a week in San Diego in the middle of February. One of the best parts about being on vacation was having time in the morning to relax. Add the inspiration of the beautiful and bountiful produce, and you end up with on of my favorites, dinner for breakfast!

Over the week, we made use of whatever was fresh and local. By the way, did you know that California grows over 28 varieties of avocado? What a great reason to eat guacamole!

Here are some of the dinner-like breakfasts we enjoyed:

Sauteed red cabbage with fresh peas from the farmers market
Garlicky asparagus and avocado
Heirloom tomato and avocado salad
Sauteed kale with shallots

Everything was prepared simply, we just sauteed the veggies with a tad of coconut oil, salt, and garlic or shallots when they were around. For our protein, we had paleo bread (it’s a type of gluten free bread made with coconut flour and eggs) with almond butter.

It may seem strange at first, but there are a lot of cultures around the world that eat more typical lunch and dinner items for breakfast. In fact, they might look at our sugary pancakes, cereals, donuts and bagels as strange! Want some visuals? Check out these breakfast photos from around the world.

Breakfast in Turkey, Courtesy of NYT Magazine

Besides it tasting good, why eat dinner for breakfast? So many of the foods we eat for breakfast in the US are heavy and filled with refined carbohydrates and simple sugars. If you’re used to it, you may not notice how these foods make you feel. But, if you start observing your energy levels, you’ll likely see that it’s a surefire way to end up crashing. After the initial energy boost from the sugar, these foods often leave us feeling tired, bloated, and unsatisfied. It’s a perfect setup for the chocolate in the office, or the candy bar across the street. I know you know what I’m talking about. You know, I always wondered why my former boss kept chocolate for all of us in her office, but it made perfect sense. And more chocolate, candy bars, coffee and muffins means more spikes and drops in our blood sugar, leaving us tired and worn out.

But there are other ways to keep your energy up throughout the day without depending on these pick-me-ups. One way is by starting your day with dinner foods for breakfast. You don’t even have to cook! It’s a perfect way to eat your leftovers 🙂

Here are some ideas for wintery breakfast foods, I am back in NY, after all. These recipes include things like whole grains, protein and veggies. The whole grains and veggies are rich in fiber, which keep you feeling fuller longer and keep your digestive system running smoothly. They also will regulate your blood sugar level. The protein will also give you the energy you need to hold you to your next meal without crashing. Remember, you can use whatever seasonings you like to fit these recipes to your taste. You can also substitute the types of grains, beans, and veggies used. The possibilities are endless!

Dinner for Breakfast recipe ideas (just click on the links for the recipes):

Brown rice with chickpeas and some steamed or sauteed greens (kale, spinach, collards, swiss chard etc).
Savory Steel Cut Oats with Miso and Walnuts: I leave out the sweetener in this one, it’s super delicious and rich.
Root Vegetable Stews: One of my favorite flavor combos is adding peanut or almond butter to soups and stews, especially with sweet potatoes. It adds a lovely creaminess, and a bonus of extra protein. The links above include recipes for Sweet Potato and Peanut soups and stews.
Quinoa and Black Bean Salad with a cumin lime dressing.
Miso Soup with loads of veggies, a boiled (or poached) egg and some rice or soba noodles. If you are gluten-free, make sure you read the ingredients on the soba noodles, they often are made with a percentage of wheat flour.
Tofu Scramble or a Veggie Omelette

What are some of your favorite breakfasts?