The inspiration for this came from a deep desire to create more vegan recipes. It breaks my heart sometimes because there’s a lot of social debate about the word, and lifestyle, vegan. However, it means a lot of different things to a lot different people. For example, there are some people who make the honest choice to be a vegan to save animals. Others have a medical condition, and have to eat a vegan diet. Then there are those that happen to benefit from the word vegan: those with food allergies. If you have an egg and dairy allergy (and no others), you can eat vegan by default. This can make it very clear when ordering from a restaurant, or trying something new in the grocery store.
I personally see the GIANT Venn Diagram that is the food allergy/special diet/lifestyle/dietary differences. There’s so many overlaps, but depending on why you’re on a path, you may not realize there are many others that can join you. I like to tell people it’s a language disconnect. Since people are approaching it from a different perspective, and they go with what they know. It’s why I try so hard to break down those walls, and say hey, you can all enjoy this meal together. So, let’s get cooking, and get to enjoying.
A Good Paleo Read:
For those of you who may be Paleo and wondering why this meal isn’t classified as such, here’s a link to a great read. There’s a lot of conflicting information floating on the internet about quinoa and it’s Paleo status. As someone who cannot follow any particular diet type given my condition, here’s my personal bottom line: do what’s right for you.
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Citrus, Cruciferous, Legume, Lupin, Mushroom, Mustard, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Squash & Gourd, Strawberry, Sweet Potato & Yam, Tomato, Yeast
Friendly To: Diabetic, EOE, FPIES, Low Histamine, Vegan