Free of: All top allergens, except egg (in optional garlic mayo), and gluten-free

Ingredients

• 4 sweet potatoes, peeled
• 2 tbsp (30 mL) olive oil
• 1 tsp (5 mL) each salt and pepper
• 4 egg yolks
• 1 clove garlic, minced
• 1 tbsp (15 mL) Dijon-style mustard  [*Look for allergen-free brands; for mustard allergy, can omit]
• 1 1 ⁄2 cups (375 mL) vegetable oil

Method

1. Pre-heat oven to 400º F.
2. Slice potatoes into ¼-inch wedges and toss with olive oil, salt and pepper. Line a large, rimmed cookie sheet with parchment paper. Spread spread wedges on it in a single layer.
3. Roast in oven 30-40 minutes, turning once, until evenly browned and cooked through.
4. To make mayo, place egg yolks in food processor. With it running, add garlic, mustard, salt and pepper until combined.
5. Slowly add oil until mayonnaise comes together. Place in a dipping bowl and serve with fries.

Note: For egg allergy – skip the mayo and serve with salt or another favorite condiment.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

Free of: gluten and all top allergens

Ingredients

• 1 eggplant, halved lengthwise
• 1 14 oz (398 mL) can white beans, rinsed
• 4 cloves garlic, roasted
• ½ cup (60 mL) parsley, chopped
• ¼ cup (60 mL) lemon juice
• 2 tbsp (30 mL) olive oil
• salt and pepper

Method

1. Heat oven to 400° F.
2. Place eggplant halves onto a baking sheet, cut side up. Roast for 22-24 minutes until cooked through. Cool.
3. Scoop eggplant flesh into a food processor and discard skin.
4. Add all remaining ingredients. Pulse until smooth and combined well.
5. Place hummus in dipping bowl, and serve with gluten-free garlic toasts or vegetable sticks.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

© Copyright AGW Publishing Inc.

Note: Our mayo is free of soy; to avoid eggs, substitute Vegenaise or other egg-free brand and proceed with recipe.

Ingredients

• 6 egg yolks
• 1 tsp (5 mL) Dijon mustard or similar gluten-free mustard
• 1 lemon, juiced
• pinch each salt and pepper
• 2 cups (475 mL) vegetable oil

Method

1. In a food processor, combine egg yolks, mustard, lemon juice, salt and pepper.
   Blend until well combined.
2. With the processor running, slowly drizzle in vegetable oil. Once oil is added, the mixture will have thickened to form the mayonnaise. Stop blending immediately. Transfer to a container.
3. For Tarragon Mayo: Add 1/4 cup (60 mL) chopped fresh tarragon.
   For Horseradish Mayo: Add 1 tbsp (15 mL) freshly grated horseradish.
   Other great mayo flavors: either 1 tbsp (15 mL) curry paste, or 1 ⁄ 4 cup (60 mL) fresh basil or cilantro.

Suggestion: Use breads of your choice; for those avoiding gluten, we recommend any of Glutino’s products.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To subscribe, click here.

© Copyright AGW Publishing Inc.