Free of: Gluten and all top allergens

Ingredients

Burgers

• 1 can chickpeas, drained
• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 1/2 cup parsley, chopped
• 1/2 cup carrots, grated
• 1 tsp salt and pepper

Tabbouleh

• 2 cups cooked buckwheat*
• 1/2 cup green onion, chopped
• 1 cup cucumber, diced
• 1 cup tomatoes, diced
• 2 cups fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• 1 clove garlic, minced
• 1/2 cup lemon juice
• 1/2 cup olive oil
• salt and pepper

Method

1. For burgers, use a food processor to pulse onion and garlic until smooth. Add chickpeas and parsley and pulse until chickpeas are coarse and mixture is coming together. Remove to bowl. Stir in carrots, salt and pepper.
2. Combine all tabbouleh salad ingredients and set aside.
3. Over medium heat, add 2 tablespoons oil to a large sauté pan. Using your hands, form 4 patties from chickpea mixture.
4. Add burgers to pan, cook 4-6 minutes on each side until golden.
5. Serve with your favorite burger trimmings and the tabbouleh.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To subscribe or order an issue, click here.

© Copyright AGW Publishing Inc.

For a light, gluten-free wrap, use the whole leaves of iceberg lettuce in place of bread. Here are two tasty fillings.

Portabello Mushroom Omelette

Fills 2 sandwiches
Free of: All top allergens except egg and gluten-free.

Ingredients

• 1 portabello mushroom, sliced
• 2 tbsp (30 mL) diced green zucchini
• 1 tbsp (15 mL) olive oil
• 2 eggs, beaten
• pinch each salt and pepper

Method

1. To prepare omelette, sauté portabello mushroom and zucchini in olive oil for 3-5 minutes. Add eggs, salt and pepper. Cook until set. Remove from pan and cool.
2. Cut omelette in two. Lay half in a lettuce leaf, roll up and serve.

Roast Turkey

Fills 3-4 sandwiches
Free of: All top allergens.

Ingredients

• 6-8 slices roast turkey
• 1 cup (250 mL) alfafa sprouts
• 1 ripe avocado, sliced

Method

1. Lay sliced roast turkey, alfalfa sprouts and avocado slices in one half of the lettuce leaf.
2. Tuck in one end and wrap and roll cigar style.

Recipes by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Ingredients

• 2 skinless, boneless chicken breasts, cooked and sliced
• 1⁄4 cup (60 mL) fresh sage leaves
• 1⁄4 cup (60 mL) parsley
• 3⁄4 cup (180 mL) + 1 tbsp (15 mL) olive oil
• pinch salt and pepper
• 1 Granny Smith apple, cored and thinly sliced

Method

1. In a food processor combine sage, parsley, 3⁄ 4 cup olive oil, salt and pepper. Blend until smooth. Remove to a small bowl.
2. In a small skillet, heat remaining olive oil over medium heat, add apple slices and sauté until golden brown, remove and allow to cool.
3. Spread sage purée on your chosen bread. Fill sandwich with sliced chicken and apple.

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

Great served as a platter with Grilled Vegetables & Tarragon Mayo sandwich recipe.

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Ingredients

• 1 green zucchini, sliced lengthwise
• 1 yellow zucchini, sliced lengthwise
• 1 red pepper, halved and seeded
• 1 small red onion, sliced
• 1 clove garlic, minced
• 2 tbsp (30 mL) olive oil
• salt and pepper

Method

1. Preheat oven broiler. In a large bowl, toss vegetables with olive oil, garlic, salt and pepper.
2. Grill vegetables under the broiler 4-6 minutes on each side until cooked. Remove and cool. Peel peppers and slice.
3. Meantime, prepare Tarragon Mayo. Spread mayo on favourite bread, fill with grilled vegetables, and serve.

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

Great served as a platter with Chicken, Sage & Apple sandwich recipe.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Ingredients

• 1 turkey breast
• 1 medium tomato, sliced
• 2-3 slices bacon, cooked
• lettuce leaves
• cheddar cheese, sliced (optional)
• mayonnaise [Substitution: See our recipe for soy-free, preservative-free mayo. For egg-free, use Vegenaise.]

Method

1. Preheat oven to 350°F. Place turkey breast on parchment-lined baking sheet. Brush with vegetable oil. Season with salt and pepper and roast 16-20 minutes or until cooked through. Let cool, then slice.
2. Toast three slices of your favorite bread per sandwich and layer remaining ingredients according to preference. (Hint: Make without the middle slice in a sandwich press or panini maker.)

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

Free of: All top allergens except egg (alternative suggested), when using gluten-free bread.

Ingredients

• 1 baguette or 4 buns
• 1 tbsp (15 mL) olive oil
• 1 lb (454 g) lean ground beef
• 1 ⁄ 4 cup (60 mL) onion, finely diced
• 1 clove garlic, minced
• 1 ⁄ 4 cup (60 mL) rice cereal
• 1 egg or equivalent egg replacer
• pinch each salt and pepper

Sauce

• 1 small onion, diced
• 2 cloves garlic, minced
• 1 10 oz (284 g) can puréed tomatoes
• 1 ⁄ 4 cup (60 mL) fresh basil, chopped
• pinch each salt and pepper

Method

1. For meatballs, combine beef, onion, garlic, rice cereal, egg, salt and pepper in large bowl. Mix well and form balls using about 2 tbsp of mixture each. Set aside.
2. For sauce, sauté onion and garlic in a large skillet for 4-6 minutes until soft.
3. Add the tomato, basil, salt and pepper. Simmer 8-10 minutes. Set aside.
4. In another large skillet, heat olive oil over medium heat. Add the meatballs. Sauté until brown.
5. Add tomato sauce and simmer 6-8 minutes or until meatballs are cooked.
6. Transport meatballs and sauce in a Thermos. Pour over a sliced baguette or bun for a lunch that a teen will find “awesome”.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.