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

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 and gluten-free.

Note: This batter works equally well with zucchini or mushrooms. Excellent choice for guests who eat gluten-free.

Ingredients

• 3 baby eggplants or 1 large regular eggplant, cut into 1⁄8-inch rounds
• 1 1⁄2 cups (375 mL) hot water
• 1 1⁄4 cups (310 mL) chickpea flour
• 1⁄2 cup (125 mL) rice flour
• 1 tsp (5 mL) turmeric
• 1 tsp (5 mL) cayenne pepper
• 1 tsp (5 mL) salt
• 1 tbsp (15 mL) garlic, minced
• 2 tbsp (30 mL) vegetable oil
• Vegetable oil for frying

Method

1. Place eggplant slices in a large bowl and cover with salted water. Let stand for 10 minutes, drain and pat dry.
2. In a separate bowl, whisk together the hot water, flours and spices until a smooth batter forms.
3. Pour 2 inches of oil into a large, deep frying pan. Heat oil to 375° F (use a thermometer to check temperature).
4. When oil is hot, dip the eggplant slices into the batter and then deep-fry, taking care not to crowd the pan. Fry until golden brown on both sides, about 3 to 4 minutes.
5. Place cooked fritters on paper towel to drain off excess oil. Plate and serve.

Recipe by Simon Clarke

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

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