Free of: All top allergens and gluten-free.

Ingredients

• 2.2 lbs (1 kg) stewing beef
• 1 ⁄ 4 cup (60 mL) vegetable oil
• 2  medium white onions, diced
• 12 cloves garlic, whole and peeled
• 4 carrots, peeled, diced
• 4 celery stalks, diced
• 12 button mushrooms
• 1 ⁄ 4 cup (60 mL) tomato paste
• 4 bay leaves
• 8 thyme sprigs
• 6 cups (1.5 L) beef broth [Look for allergen-free, gluten-free brand]
• 2 cups (475 mL) red wine [Substitute: use 2 more cups of stock instead]
• 12-14 baby potatoes

Method

1. Heat oven to 350° F. In a Dutch oven or large pot, heat oil over high heat. In 2-3 batches, brown meat and transfer to platter.
2. Add onion, garlic cloves, carrots, celery and mushrooms to pot. Sauté 4-6 minutes on medium heat.
3. Stir in tomato paste; cook 2-3 minutes.
4. Add the herbs, stock and wine to the pot. Bring to boil, return beef to pot, cover with an oven-proof lid or foil. Place pot in oven and cook for 1 hour.
5. Meanwhile, boil potatoes until lightly cooked. Drain, set aside.
6. Add potatoes to stew. Cook a further 1½ hours in oven.
7. Ladle into soup bowls; serve and enjoy.

Free of: All top allergens and gluten-free.

Ingredients

• 8 cups (2 L) vegetable stock [Look for allergen-free, gluten-free brand]
• 4 tbsp (60 mL) vegetable oil
• 4 cups (1 L) baking pumpkin, peeled and diced
• 1 cup (250 mL) onion, diced
• 1 cup (250 mL) carrots, diced
• 1 cup (250 mL) celery, diced
• 1 tbsp (15 mL) fresh thyme, chopped
• 1 bay leaf
• Salt and pepper to taste

Method

1. In a large pot, heat oil over high heat. Add pumpkin, carrots, celery and onion. Cook for 5 minutes, then add
   stock, bay leaf and thyme.
2. Reduce heat to medium-low and simmer for 20 minutes or until vegetables are tender.
3. Purée soup in a food processor and season with salt and pepper.

Serving suggestion: Accentuate the soup’s smooth flavor with a dash of ground cinnamon.

Recipe by Simon Clarke

First published in Allergic Living magazine.

To subscribe or order a back issue, click here.

Ingredients

• 1 cup (250 mL) rice flour
• 1/2 cup (125 mL) carob powder
• 2 tsp (10 mL) baking powder
• 1 cup (250 mL) chocolate chips*
• 1 cup (250 mL) vegetable oil
• 1 cup (250 mL) brown sugar
• 4 eggs or 4 tbsp (60 mL) egg replacer
• 1 tbsp (15 mL) vanilla extract
• Pinch of salt

* See note on “Safe Chocolate”

Method

1. Pre-heat oven to 350°F. In a large bowl, sift together flour, carob, baking powder and salt. Add chocolate chips and stir well.
2. In a separate bowl, use a whisk to cream together oil and sugar. Add the eggs (or egg replacer) and vanilla and stir.
3. Pour wet mixture into flour mixture and combine.
4. Grease an 8-inch square (or 8×11-inch) baking pan. Pour batter into pan and spread evenly.
5. Bake 20–22 minutes. Cool, cut into 12 squares and serve.

• Enjoy Life Semi-Sweet Chocolate Chips – free of all top allergens, plus gluten and casein.
  www.enjoylifefoods.com

• Nonuttin’ 70% Dark Chocolate Chunks and Semi-Sweet Chocolate Chips – free of all top allergens except soy.
  www.nonuttin.com

• Vermont Nut Free Chocolates Chocolate Chips, Unsweetened Baking Chocolate, Candy Melts and Cocoa Powder – free of peanut and tree nut.
  www.vermontnutfree.com

• President’s Choice Decadent Chocolate Chips – free of peanut and tree nut. Processed on a dairy-free line, but not in a dairy-free plant.
  www.presidentschoice.ca

Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine, Winter 2009.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Ingredients

• 1 cup (250 mL) vegetable shortening or milk-free margarine
• 2 cups (475 mL) molasses
• 1⁄2 cup (125 mL) warm water
• 7 cups (1645 mL) all-purpose flour
• 1⁄3 cup (80 mL) brown sugar
• 1 tbsp (15 mL) baking powder
• 1 tbsp (15 mL) ground ginger
• 1 tsp (5 mL) baking soda
• 1 tsp (5 mL) salt

Method

1. Melt the shortening or margarine in a small saucepan or microwave. Let cool.
2. In a large bowl, mix the cooled shortening or margarine with the molasses and water.
3. Add the dry ingredients, stirring well until a dough is formed. Wrap the dough in plastic and chill in the refrigerator for 20 to 30 minutes.
4. Preheat oven to 350°F. Remove dough from fridge and roll out on a floured surface to 1⁄4-inch thick. Use cookie cutters to cut into desired shapes.
5. Place gingerbread on a non-stick cookie sheet 2 inches apart. Bake for 12 to 14 minutes.
6. Remove, let cool and decorate with homemade icing and allergy-free candies

Recipe by Simon Clarke
First published in Allergic Living magazine.

To subscribe or order a back issue of Allergic Living magazine, click here.