Photo by Peter N .
STORY BEHIND THE RECIPE
On vacation , you expect amazing food with a good view , but when on a gluten-free , plant-based diet , what on earth does one eat in an unfamiliar country ?
This past summer , we traveled with three other couples to Mallorca and stayed in a rustic villa overlooking the Mediterranean . As someone on a rather restrictive diet , I was not looking forward to separately preparing my food every day … on vacation . A plant-based diet means little-to-no animal products and focuses on obtaining the four major nutrition groups — carbohydrates , protein , healthy fats , and vitamins — entirely from plants . No gluten means avoiding the “ gluten protein ” commonly found in wheat , barley , rye , and malt . So , what do I eat then ? Mostly Asian and Mexican cuisine , and one can substitute staples such as pasta and bread for a corn or rice-based substitute . What happens if I accidentally eat gluten ? Well , let ’ s just say it ’ s not fun , and please let there be a bathroom nearby !
So , not surprisingly , I was petrified when one person laid claim to cooking for the week in Mallorca . When you have a dietary restriction , please let people know well in advance of your dietary needs ! You should always offer support or prep your own meals , which was what I expected to do . But to my surprise , our chef of the week , Max , said he “ had me covered ,” as he was a sun-loving , exercise guru who promoted muscle building from plant-based diets . Max was a master of turning bland vegan food into colorful culinary explosions of taste . As a vegan himself , he was used to preparing foods in an almost kosher style , that is , keeping different foods separated from each other , so he was confident he could keep me from a “ gluten attack .”
The first evening , I was worried . I snuck into the kitchen three times to observe the cooking and to offer my help . With each of my desperate attempts to overtake the chef role , he shoved me out of the kitchen and finally locked the door . That night we sat down on the terrace overlooking the sunset and Max brought out the main course , grilled veggies and marinated tofu . He then brought out the side dish in a large bowl , the Tuscan-style tomato and bread salad , which looked amazing — but alas , I knew it was not for me . He then came back out from the kitchen with a small bowl and set it in front of me . “ Oh yes !” I exclaimed . It was a gluten-free version of the same salad ! The crunch of toasted bread , the juice from the fresh tomatoes , and the seasoning ! It was like I ’ d died and gone to flavor heaven .
Every meal Max prepared , he made me a small dish in a glutenfree version , and I am happy to announce that I did not have a gluten attack once . Thank you , Max !
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