Last week, I wrote about some of the pitfalls associated with gluten-free travel and dining in restaurants.
And I wanted to address the flip side – which is the exhilaration one feels when you discover a restaurant that fully understands & caters to the gluten-free diet.
About a year ago, I found one such place in my own backyard, although, it took a ferry ride to get there.
Our destination was a restaurant in the small town of Vashon – on Vashon Island – with a most unusual name: The Hardware Store.
At the time, I knew that the Gluten-Free Girl and her husband had a close connection to this restaurant – as he happened to be the chef.
That’s how I knew that dining there would be a very positive experience!
Plus, I love going to a restaurant and having my very own, gluten-free menu – it’s so much easier than having to navigate and play detective.
Sometimes I still need to do that, but at least I know everything will be gluten-free, which instantly removes a certain level of anxiety.
On this particular outing, I ordered Fish and Chips for my lunch.
Later, I was mystified by my choice.
Not only do I rarely eat fried foods – they just don’t appeal to me – but Fish and Chips is not a favorite either, never has been.
So what possessed me?
Well, I was in the mood for something different.
Plus the Fish and Chips came with fries – a tempting offer, since restaurant French Fries are usually a forbidden item due to cross-contamination from the frying oil.
Bottom line, on that particular day, in that particular moment, tuned in to my inner child perhaps – it simply sounded good.
So, if you happen to be in the Seattle area, or – more specifically – Vashon Island, be sure to check out The Hardware Store (formerly an actual hardware store, hence the name).
It’s such a positive experience when the wait staff completely understands your special diet.
On that note, what kind of foods do I normally eat?
My food of choice is usually fresh, light and nourishing.
And this time of year, my favorite go-to recipe for a summertime meal, potluck or vacation is Tabbouli – a Middle Eastern salad that is bursting with flavor and nutrition.
Unfortunately, Tabbouli is traditionally made with bulgur, which is completely off-limits on a gluten-free diet.
However, you can easily substitute Quinoa for the gluten-filled grain.
Here is my own gluten-free version of Tabbouli. It’s easy to prepare and keeps for several days in the fridge.
In fact, I think it tastes even better once the flavors have had a chance to marinate.
Enjoy!
BEST EVER TABBOULI SALAD
2 cups cooked quinoa (1 cup quinoa cooked in 1 3/4 cups water, according to pkg directions)
1 cup cucumber, peeled, seeded and chopped
¼ cup green pepper, seeded and chopped
1 ¼ cup diced tomato
1 cup chopped parsley
¼ cup chopped mint
Dressing
4 – 6 tbsp lemon juice
2 tbsp olive oil
1 tsp sea salt, or to taste
Mix salad ingredients together in large bowl. Combine ingredients for the dressing, and add to bowl. Mix thoroughly.
The salad may be made ahead of time and refrigerated.
Note: For anyone not familiar with Quinoa, it is an ancient Peruvian grain found in most grocery stores. It is an excellent substitute for those on a wheat free or gluten free diet.
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