• 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: 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

• 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: 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.

This healthy soup is a complete meal in a bowl. Keep it vegetarian or add cooked chicken or beef for more protein.

Free of: gluten and top allergens; soy, as tofu, is optional.

Ingredients

• 1 cup (8 oz) gluten-free Japanese broad flat rice noodles
• 8 cups (1.8 L) low-sodium chicken or vegetable stock [Look for allergen-free, GF brands]
• 2 cups (475 mL) packed baby spinach
• 1/2 cup (4 oz) firm tofu, cut into 1/4-inch pieces [optional; can substitute cooked chicken]
• 1 lemongrass stalk
• 2 tbsp (30 mL) garlic, minced
• 2 tbsp (30 mL) fresh ginger, minced
• 4 green onions, thinly sliced
• 1 tsp (5 mL) dried chili flakes or 1 whole chili, seeded, minced
• 2 tbsp (30 mL) vegetable oil
• 1/2 cup (125 mL) packed Thai basil, finely chopped

Method

1. Remove both ends and outer leaves of lemongrass and halve lengthwise.
2. Combine stock and lemongrass in a large pot and bring to a boil. Add noodles and cook according to instructions.
3. Meanwhile, heat oil in a skillet over medium-high heat and sauté garlic and ginger for 2 minutes.
   Add tofu (if using) and spinach and cook an additional 4 minutes.
4. Remove lemongrass from stock and transfer spinach and tofu mixture to soup.
   Add chili and stir.
5. Divide evenly between serving bowls and garnish with Thai basil.

Recipe by Simon Clarke

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

Free of: All top allergens except mustard and gluten-free

Ingredients

• 1 russet potato, peeled and diced
• 2 cups (475mL) red cabbage, sliced
• 4 small beets, peeled and diced
• 2 tbsp (30 mL) olive oil
• 1 tbsp (15 mL) mustard seeds
• 1 sweet onion, diced
• 1 Granny Smith apple, peeled and grated
• 2 large plum tomatoes, diced
• 8 cups (2 L) vegetable stock [Look for allergen-free brands]
• 1 bay leaf
• 2 cloves garlic, minced
• Sour cream for garnish [If dairy-free, omit or use Tofutti’s Sour Supreme]
• Fresh sprigs of dill and parsley
• Salt and pepper to taste

Method

1. In a large heavy bottomed saucepan, heat 2 tbsp olive oil. Add mustard seeds and stir for 1 minute. Add potato, cabbage and onion, sautéeing 4-6 minutes.

2. Add beets, apple and tomatoes. Stir and add stock. Bring soup to a boil, reduce heat and simmer for 25-30 minutes, until vegetables are tender.

3. Season soup with salt and pepper. Ladle into bowls and garnish with a dollop of (dairy-free) sour cream, parsley and dill.

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.

Free of:

Ingredients

• 2 small butternut squash, halved lengthwise and seeded
• 2  tbsp (30 mL) olive oil
• 1 leek, halved lengthwise, washed, diced
• 1  sweet onion, diced
• 2 cloves garlic, diced
• 1½ to 2 tbsp (20 to 30 mL) curry paste [Look for allergen-free, g-f brand]
• 5 cups (1.2 L) chicken or vegetable stock [Allergen-free, g-f brand]
• 1½ cups (350 mL) apple juice
• Pinch salt and pepper
• 20 leaves of fresh sage

Method

1. Heat oven to 375° F. Lay squash halves onto a baking sheet, cut side down. Cook for 40 minutes or until cooked through.
2. In a large soup pot, heat olive oil over medium-high heat. Add leek, onion and garlic. Sauté 3-4 minutes, stirring.
3. Add curry paste and cook a further 2 minutes.
4. Scoop out squash flesh, add to soup pot, along with stock and apple juice. Add salt and pepper. Bring to a boil, then simmer 20-25 minutes.
5. In batches, purée soup in a blender until smooth. Adjust seasonings if needed.
6. Serve with briefly fried sage leaves and toasted fresh bread.

Recipe by Simon Clarke

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

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.

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

Ingredients

• 1 medium beet
• 3 large carrots
• 1 small celeriac bulb, peeled
• 1 kohlrabi bulb, peeled
• 1 tbsp (15 mL) caraway seeds
• 2 tbsp (30 mL) olive oil
• 1 tbsp (15 mL) rice wine vinegar
• salt and pepper, to taste

Method

1. Cut all vegetables to matchstick size and place in a large bowl.
2. Add caraway, oil, vinegar, salt and pepper. Toss together. Serve as an appetizer or side dish.

Recipe by Simon Clarke

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

© Copyright AGW Publishing Inc.