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

• 6-inch long piece of beef tenderloin, cut into thin strips
• 1 tbsp (15 mL) honey
• 1 tbsp (15 mL) olive oil
• 1 tsp (5 mL) fresh rosemary, minced
• 1 tsp (5 mL) hot chili sauce [Look for allergen-free, gluten-free brand]
• Salt and pepper
• Several green onions, cut into 1-inch lengths
• Bamboo skewers
• 2 tbsp (30 mL) vegetable oil

Method

1. In a medium bowl, combine beef strips with honey, olive oil, rosemary, chili sauce, salt and pepper. Cover and marinate for 30 minutes.
2. Thread one strip of beef onto a 5-inch to 6-inch skewer, then a piece of green onion, then one more strip of beef. Continue until all beef is used up. Season skewers with salt and pepper.
3. In a large sauté pan, heat vegetable oil over medium heat. Add beef skewers to pan, making sure not to crowd.
4. Sauté on each side for about 1 minute, until cooked. Serve immediately.

Recipe by Simon Clarke

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

• Wild Mushroom & Chive Risotto Cakes

• Carrot Soup Shooters

• Vietnamese Salad Rolls

• Seared Lamb on Fritters with Red Currant Relish

• Beef and Green Onion Skewers

• Glazed Duck Quesadillas

• Beef-Water Chestnut Cakes with Chili Dip

• Polenta Trianges with Roasted Red Peppers

• Spicy Eggplant Fritters

• Prosciutto-Wrapped Figs

• Eggplant Hummus

• Potato, Parsnip & Pear Latkes

Free of: All top allergens and gluten-free

Ingredients

• 4 cups (950 mL) fresh spinach, lightly steamed
• 2 cups (475 mL) fresh arugula
• 1 English cucumber, halved lengthwise, de-seeded and sliced
• 4 green onions, chopped
• 1 ⁄2 cup (125 mL) fresh parsley
• 2 cloves garlic, chopped
• 3 cups (725 mL) vegetable stock [Look for allergy- and gluten-free brands.]
• Juice of 1 lemon
• 1 tsp (5 mL) cayenne pepper
• 1 tsp (5 mL) fresh ground pepper
• 1 tsp (5 mL) salt

Method

1. Set aside 1 ⁄2 cup (125 mL) of the sliced cucumber.
2. In an large mixing bowl, combine all other ingredients. Purée in a blender (in batches) until smooth.
3. Transfer to a glass bowl and chill in the fridge for at least 2 hours.
4. Remove from fridge, adjust seasoning if required. Serve in chilled bowls.
5. Garnish with reserved cucumber. Also attractive garnish: edible flowers.

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.

Ingredients

• 1 boneless lamb loin (ask your butcher to tie)
• 3 medium Yukon gold potatoes, peeled and grated
• 1 small onion, peeled and grated
• 1 egg or egg replacer
• Salt and pepper
• 1 tbsp (15 mL) olive oil
• ¼ cup vegetable oil
• 1 jar good quality relish or chutney (See Red Currant Relish in Winter 2012 edition of Allergic Living magazine)

Method

1. Rub lamb loin with olive oil, and season with salt and pepper.
2. Heat a medium sauté pan over medium heat. Sear lamb for 4-6 minutes, turning often, until cooked medium rare. Remove lamb to plate to rest.
3. For the fritters: in a large bowl, combine the potatoes, onion, egg or replacer, salt and pepper.
4. Using the same pan (don’t want to lose the lamb flavor!), heat vegetable oil over medium heat.
5. Place 2 tbsp mounds of fritter mixture into pan. Flatten into disks, using the back of a spoon. Cook for 3-4 minutes on each side, until golden brown.
6. Place cooked fritters on paper towel. Gently pat off excess oil. Make rest of the fritters.
7. Remove string from lamb loin. With a sharp knife, slice lamb into ¼-inch thick slices.
8. Place two slices onto each fritter, and top with a dollop of your favorite relish or chutney.

Reprinted from the Winter 2012 edition of Allergic Living magazine.

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: All top allergens, and gluten-free

Ingredients

• 4 shallots, finely diced
• 2 tbsp (30 mL) olive oil + 2 tbsp
• 2 cups (475 mL) arborio rice
• ¼ cup (60 mL) chives
• 4 cups (1 L) chicken or vegetable stock [Look for allergen-free, gluten-free brands]
• Salt and pepper
• 2 cups assorted mushrooms, such as shitake, portobello, oyster, cremini, sliced.

Method

1. In a large heavy bottomed sauté pan, heat 2 tbsp olive oil over medium-high heat. Add shallots and cook 2-3 minutes.
2. Add rice and stir together for 2 minutes. Stir in half of the chicken stock and reduce heat to medium. Cook 5-6 minutes stirring often. Gradually add remaining stock and continue to cook about 15 more minutes. Stir in chives, and refrigerate risotto until cool.
3. Meanwhile, heat remaining 2 tbsp olive oil in a large sauté pan. Add mushrooms and add salt and pepper. Sauté 4-5 minutes, remove from heat and cool.
4. Form risotto into 3-inch patties. In a large pan over medium heat, sautéd cakes 2-3 minutes on each side until golden brown.
5. Top with 1 tbsp mushroom mixture, and serve.

Recipe by Simon Clarke

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

More Festive Appetizers:
- Polenta Triangles with Roasted Red Peppers (pictured)
- Prosciutto Wrapped Figs
- Spicy Eggplant Fritters

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

Ingredients

• 1 large Yukon gold potato, peeled
• 2 medium parsnips, peeled
• 1  large pear, peeled
• 2 eggs or equivalent egg replacer
• 2 tbsp (30 mL) all-purpose g-f flour (or wheat flour)
• Few pinches salt and pepper
• 1 ⁄ 2 cup (125 mL) vegetable oil [check for allergy-safe brand]

Method

1. Coarsely grate potato, parsnips and pear. Transfer to bowl after squeezing out and discarding excess juice.
2. Add egg (or egg replacer), flour and a pinch of salt and pepper. Mix thoroughly.
3. In a sauté pan, heat oil over medium heat. Using a large soup spoon, place one helping of latke mixture into oil, flattening gently with back of spoon.
4. Cook 3-4 minutes on each side, until golden and crispy. Remove to paper towel to drain oil. Season with salt and pepper.
5. Repeat process, making about 12-15 latkes. Serve with apple sauce and vegan (dairy-free) sour cream.