Serves 4-6

Free of: Gluten and top allergens, except dairy (alternative suggested); soy is optional.

Ingredients

• 3 bunches fresh asparagus
• 2 tbsp (30 mL) butter or alternative (e.g. Earth Blend)
• 1 tsp (5 mL) fresh ginger, grated
• 1 clove garlic, minced
• 1 tsp (5 mL) wheat-free Tamari sauce [optional]
• Fresh ground black pepper to taste

Method

1. Wash and trim asparagus.
2. In a medium sauté pan, melt butter or alternative. Add ginger, garlic and sauté for 2-3 minutes, stirring frequently. Add Tamari sauce and pepper and keep warm on very low heat.
3. In a large skillet, heat 4 cups (1 L) water to a boil. Cook asparagus until tender, about 4-5 minutes.
4. Drain well, transfer to platter, drizzle with ginger mixture. Serve.

Recipe by Simon Clarke

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

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

Manicotti

Ingredients

• 12 oven-ready manicotti noodles [use gluten-free or egg-free]
• 2 cups (475 mL) zucchini, diced
• 1 cup (250 mL) eggplant, diced
• 1 cup (250 mL) leeks, thinly sliced
• 1 cup (250 mL) tomato, seeded, diced
• 4 tbsp (60 mL) fresh basil, chopped
• 2 tbsp (30 mL) olive oil
• Salt and pepper to taste
• Grated parmesan cheese or cheese alternative shreds (e.g. Daiya Foods mozzarella)

Method

1. Preheat oven to 350° F.
2. Heat oil in a large skillet over medium-high heat. Add zucchini, eggplant, leek and tomato and sauté until vegetables are just tender, about 10 minutes.
3. Toss vegetables with fresh basil, salt and pepper.
4. Using a small spoon, fill manicotti shells with vegetables, and arrange in one layer in a lightly oiled baking dish.
5. Pour tomato sauce (recipe below) over (gluten-free) manicotti and bake for 40 minutes,or until pasta is cooked through.
6. Sprinkle with grated parmesan cheese (if using). Serve.

Tomato Sauce

Ingredients

• 2 (540 mL) cans diced tomato
• 1 sweet onion, diced
• 2 tbsp (60 mL) tomato paste
• 2 cloves garlic, minced
• 2 tbsp (30 mL) olive oil
• 2 tbsp (30 mL) fresh basil, chopped
• Salt and pepper to taste

Method

1. Heat oil in a large sauce pan over medium heat. Add onion and sauté until soft.
2. Add tomatoes, tomato paste, basil, salt and pepper and cook for a further 10 mins.
3. Remove from heat and, in a food processor, purée until smooth.
4. Pour over manicotti and bake as noted.

Recipe by Simon Clarke

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

More Pasta Recipes:

• Nut-free Pesto Sauce
• Bolognese Sauce
• Sauce alla Puttanesca

© Copyright AGW Publishing Inc.

Free of:

Ingredients

• 1 boneless centre-cut pork loin (3 – 4 lbs)
• 2 tbsp (30 mL) olive oil
• 4 garlic cloves, minced
• 1 tbsp (15 mL) dried rosemary
• 1 tbsp (15 mL) dried sage
• 1 tbsp (15 mL) dried oregano
• 1 tbsp (15 mL) salt
• 1 tsp (5 mL) ground pepper

Method

1. Combine spices, olive oil, garlic, salt and pepper and rub onto pork loin.
2. Let stand for 30 minutes at room temperature.
3. Preheat oven to 450°F.
4. Heat oil in an oven-proof pan over medium-high heat. Sear pork on all sides until golden brown.
5. Move pork to oven and roast for 10 minutes.
6. Reduce temperature to 250°F and continue cooking for 1 hour or until a meat thermometer in the centre of the roast reads 150°F.
7. Place roast on a cutting board. Tent with foil and let stand for 10 minutes before carving.
8. Serve at once with Pommes Anna and Braised Red Cabbage.

Suggested Side (pictured): Braised Red Cabbage

Recipe by Simon Clarke

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

© Copyright AGW Publishing Inc.

These tasty rolls are perfect as hors d’oeuvres or as an appetizer. They can be made up to four hours ahead and refrigerated.

Free of: Gluten and top allergens.

Ingredients

• 10 6-inch rice paper rounds
• 1 package (250 g) cellophane (thin rice) noodles
• 1 cup (250 mL) mixed lettuce leaves
• 1/4 cup (125 mL) carrot, thinly sliced
• 1/4 cup (125 mL) cucumber, thinly sliced
• 1/4 cup each of fresh basil, mint and coriander, chopped
• 2 green onions, thinly sliced
• 4 tbsp (60 mL) rice wine vinegar [check label for GF / allergen-free]
• Salt and pepper to taste

Method

1. Place noodles in a bowl and cover with hot water. Soak for 20 minutes, then strain.
2. Toss noodles with vinegar, salt and pepper to taste and set aside.
3. In a shallow container, soak rice paper rounds in hot water for one minute until pliable. Remove gently and lay on a clean dry kitchen towel.
4. Trim curved edges off rounds so that you have a square. Cut square in half, to make two 2.5-inch long strips.
5. Cover strips with lettuce leaves and spread about 1 tbsp worth of noodles over bottom third.
6. Top with a pinch of carrot, cucumber and green onion. Sprinkle with fresh herbs.
7. Roll the bottom edge of wrapper over to enclose the filling, and continue rolling until spring roll is formed.
8. Cover rolls with damp paper towel and refrigerate up to four hours, until needed.

Wasabi Mayo Dip

• 1 cup (250 mL) mayonnaise [suggested dairy-free, egg-free alternative: Veganaise; Earth Balance MindfulMayo is also soy-free]
• 2 tbsp (30 mL) fresh lemon juice
• 2 tbsp (30 mL) wasabi powder

Combine dip ingredients in a small bowl. Refrigerate until ready to serve.

Recipe by Simon Clarke

Free of: All top allergens except wheat and sulphites (wine vinegar); optional dairy.

Ingredients

• 2 large eggplants
• 2 cups (475 mL) cooked orecchiette (or macaroni)
• 2 tbsp (30 mL) vegetable oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1/2 cup (125 mL) frozen sweet corn
• 1/2 cup (125 mL) frozen peas
• 200 grams of spinach cooked and diced
• 5 cups (940 mL) tomatoes, diced (may substitute canned)
• 2 tbsp (30 mL) fresh basil, chopped
• 2 eggs, beaten or equivalent egg replacer, stirred till frothy
• 1/2 cup (125 mL) cheddar cheese, grated [Optional]
• Salt and pepper to taste

Sauce Ingredients

• 8 tbsp (125 mL) olive oil
• 4 tbsp (60 mL) white wine vinegar
• 4 garlic cloves, minced
• 6 tbsp (90 mL) fresh basil, chopped
• 2 tbsp (30 mL) sugar

Method

1. Preheat oven to 350° F. Cut eggplant lengthwise into thin strips using a mandoline or a potato peeler. Place strips in a bowl of salted water and let stand for 4 minutes. Remove and pat dry.
2. Lightly oil six 4-inch ramekins and line with 6 to 8 overlapping slices of eggplant, leaving ends draped over the sides.
3. In a large, high-sided pan, heat oil and sautée onion and garlic for 2 to 3 minutes.
4. Add sweet corn and peas and sauté an additional 2 minutes.
5. Remove pan from heat and stir in cooked pasta, spinach, eggs or replacer, tomato, basil and cheese (if using).
6. Season with salt and pepper.
7. Fill each eggplant-lined ramekin with mixture and fold draped ends up to cover the filling.
8. Place ramekins in a bain-marie* (see Technique) and cook for 25 minutes or until firm to the touch. Meanwhile, combine sauce ingredients in a small pan and heat.
9. Turn timbales out onto individual serving plates. Spoon sauce over top and serve.

*Technique: A bain-marie (or water bath) is a gentle method of cooking evenly. Place ramekins in a roasting pan, and carefully pour boiling water around the ramekins (not over top) until water reaches halfway up their sides. Bake as instructed in recipe.

Recipe by Food Editor Simon Clarke

Photography Chris Gonzaga

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