Free of: Gluten and top allergens

Ingredients

• 6-8 medium red beets, peeled
• 8 cups (2 L) vegetable or sunflower oil [look for allergy-friendly brand]
• 1⁄2 cup (120 mL) cornstarch or tapioca flour
• 1⁄4 cup (60 mL) sea salt
• 1 tbsp (15 mL) chipotle peppers (canned), minced
• 1 cup (250 mL) mayonnaise [For egg-free, use Vegenaise; for soy allergy, look for soy-free brand]

Method

1. In a large heavy saucepan, heat oil to 350° F. (A candy thermometer is ideal for this.)
2. Meanwhile, using a mandolin slicer, slice beets into wafer-thin rounds.
3. In a large bowl, toss beet slices with cornstarch.
4. Fry the beets in the oil in batches, being careful not to overcrowd the pan.
5. Cook 3-4 minutes, transfer cooked chips to a cookie sheet lined with paper towels.
6. Sprinkle with sea salt.
7. For the aioli, combine chipotle peppers with mayo. Place into dipping bowl and serve with beet chips.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To get the magazine delivered to your door, click here.

© Copyright AGW Publishing Inc.

Free of: Gluten and top allergens

Ingredients

• 3 large parsnips, peeled, thinly sliced
• 4 large carrots, peeled, thinly sliced
• 2 tbsp (30 mL) olive oil
• 1 ⁄4 cup (60 mL) maple syrup
• 1 tbsp (15 mL) fresh thyme
• Pinch salt and pepper

Method

1. Heat oven to 350˚ F.
2. 2. In a large bowl, combine all ingredients. Toss together thoroughly.
3. Lay vegetables in a single layer on a parchment-lined baking sheet. Cook in oven for 25-30 minutes, turning at least once.
4. Serve with braised chicken breasts.

Recipe by Simon Clarke

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

© Copyright AGW Publishing Inc.

See: Braised Chicken in Apple Cider

Free of: All top allergens and gluten-free

Chef’s Note: Super light, refreshing and easy to make. Serve as a soup or as a glass of tonic between courses.

Ingredients

• 1 medium, seedless watermelon, peeled with a large knife and cubed
• 1/2 cup (125 mL) fresh mint, torn
• 1/4 cup (60 mL) fresh lemon juice
• 2 tbsp (30 mL) fresh ginger, minced
• 2 tbsp (30 mL) sugar
• 2 cups (475 mL) apple juice
• Pinch salt and pepper

Method

1. In a large bowl, stir all ingredients together.
2. Pour into a blender in batches, pulsing mixture until smooth.
3. Strain soup through a fine sieve. Chill for at least one hour in fridge.
4. Serve soup in chilled soup bowls or glasses.

If you like this recipe, try the Avocado & Cucumber Soup (pictured).

Recipe by Simon Clarke

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

© Copyright AGW Publishing Inc.

Free of: All top allergens and gluten-free

Chef’s Note: Here’s a savoury twist on the granita, which is usually a sweet, iced dish. For kids, you can make granita popsicles. Pair it with the Tomato and Fennel Salad (pictured).

Ingredients

• 1 ½ lbs (750 g) ripe tomatoes, seeded and chopped
• 1 tbsp (15 mL) sugar
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) cracked pepper
• 1 tbsp (15 mL) rice wine vinegar
• ¼ cup (60 mL) basil leaves, finely sliced

Method

1. Place a cookie sheet in freezer to chill.
2. In a large bowl, combine all ingredients except basil. In a blender, in batches, pulse until smooth. Pass through fine sieve, discard solids.
3. Add basil to the strained mixture and stir.
4. Remove cookie sheet from freezer and line with plastic wrap.
5. Pour tomato mixture onto plastic wrap. Place back into freezer. As the mixture freezes stir often with a fork to break into small pieces until texture resembles slushy snow. (For small freezer, pour mixture into ice cube trays; no stirring.)
6. Serve granita in small desser bowls or chilled glasses. Garnish with a basil leaf.

Recipe by Simon Clarke

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

Free of: Gluten and all top allergens; optional sulphites.

Ingredients

• 2 zucchini
• 2 eggplant
• 1 each red, yellow and orange pepper
• 1 bunch carrots
• 4 portobello mushrooms
• 2 bunches green onions
• 2 tbsp (30 mL) rosemary
• 2 tbsp (30 mL) thyme
• 4 cloves garlic, minced
• 1 ⁄4 cup (60 mL) balsamic vinegar [for sulphites sensitivity, substitute rice wine vinegar]
• 1 ⁄2 cup (125 mL) olive oil
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) pepper

Method

1. Slice zucchini and eggplant on the bias in thick slices.
2. Seed and quarter peppers. Halve carrots lengthwise.
3. Trim green onions and portobello mushrooms.
4. In a large bowl combine all remaining ingredients and toss over vegetables.
5. Grill vegetables 2-4 minutes on each side; halve mushroom.
6. Arrange on a platter and serve.

Recipe by Simon Clarke

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

Free of: All top allergens and gluten-free

Ingredients

• 1 tbsp (15 mL) olive oil
• 2 slices bacon, diced
• 2 cups (475 mL) sweet onion, diced
• 2 cloves garlic, finely diced
• 4-6 large tomatoes, seeded and diced
• 3 cups (725 mL) fresh corn kernels
• 2 cups (475 mL) fresh lima beans (or other fresh beans)
• 1 cup (250 mL) fresh peas
• 1 cup (250 mL) fresh basil, chopped
• 1 tsp (5 mL) fresh ground pepper
• 1 tsp (5 mL) salt

Method

1. In a large skillet, heat oil over medium-high heat. Add bacon and cook 2-4 minutes.
2. Add onion, cook another 2 minutes. Add garlic, then rest of ingredients.
3. Turn heat down to medium-low. Cover and simmer for 16-20 minutes, stirring often.
4. Season with salt and pepper to taste, add basil and toss to combine. Serve warm.

Pairs nicely as a side to the Grilled Chicken with BBQ Sauce.

Recipe by Simon Clarke

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

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.

Serves 4-6
Free of: All top allergens and gluten-free

Ingredients

• 8 large ripe fresh tomatoes, tops and seeds removed
• 1/4 cup (60 mL) + 1 tbsp olive oil
• 1 cup (250 mL) shallots, finely diced
• 2 cloves garlic, minced
• 2 cups (475 mL) gluten-free bread crumbs [For non-GF: regular bread crumbs are fine]
• 1/2 cup (60 mL) fresh basil, chopped
• 1/2 cup (60 mL) fresh parsley, chopped
• Salt and pepper

Method

1. Heat 1/4 cup of olive oil on medium in a large sauté 4-6 minutes.
2. Add garlic, bread crumbs, basil and parsley. Cook a further 2-4 minutes.
   Season with salt and pepper.
3. Pre-heat oven to 400°F. Fill open tomatoes with crumb mixture.
4. Drizzle remaining tablespoon of olive oil into bottom of an 8×12-inch baking dish. Place filled tomatoes in dish, drizzle with a little oil. Bake 10-12 minutes.

Free of: Gluten and all top allergens, except dairy in optional cheese

Ingredients

• 4 cups (1 litre) vegetable stock, halved into two 2-cup portions [Look for allergen-free, GF brands]
• 1 tsp (5 mL) salt
• 1 cup (250 mL) cornmeal
• 1 ⁄2 cup (125 mL) parmesan [optional], grated, plus extra for garnish vegetable oil for oiling dish
• 2 tbsp (30 mL) olive oil
• 2 large red peppers
• 1/4 cup (60 mL) basil leaves, sliced

Method

1. Bring 2 cups of stock and salt to a boil, over medium heat.
2. In a medium bowl, combine cornmeal and other 2 cups stock. Add mixture to the boiling stock, reducing heat to medium. Cook, stirring often, 15-18 minutes until polenta is cooked. In the last few minutes, mix in the grated parmesan (if using).
3. Brush an 8 x 11-inch Pyrex baking dish with vegetable oil. Spread polenta into dish, cover with plastic wrap and cool at least one hour. (Mix keeps in fridge up to one day.)
4. Pre-heat oven to 350° F. Coat whole peppers with olive oil, place on baking sheet and roast 20-25 minutes. Remove from oven to cool, then remove skin and seeds. Slice thinly.
5. Mix pepper slices and basil. Set aside.
6. Cut polenta into triangles, roughly 2½-inches long. Brush with olive oil, and grill for 1-2 minutes on both sides. (Use a grill or griddle pan.)
7. Top each grilled triangle with 1 tbsp of pepper mixture, garnish with shaved parmesan (if using) and serve.

Recipe by Simon Clarke

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

More Festive Appetizers:
- Wild Mushroom Risotto Cakes (pictured)
- Prosciutto Wrapped Figs
- Spicy Eggplant Fritters