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

Manicotti

Ingredients

• 12 oven-ready manicotti noodles* [use gluten-free, 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 non-dairy mozzarella shreds

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 or non-dairy mozzarella shreds. 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 Food Editor Simon Clarke

First published in Allergic Living magazine.
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** Disclaimer ** for any and all recipes associated with Food Allergy Awareness Day on TasteSpotting: “Please note that this recipe has not been reviewed by FAI or medical experts. Avoidance is the only accepted course of treatment for food allergy. Always verify ingredients or food products by checking with the manufacturer and/or your physician to ensure that any foods are safe for your unique allergy issues.”

More Pasta Recipes:

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

© Copyright AGW Publishing Inc.

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

Serves 6

Free of: All top allergens, except optional fish

Ingredients

• 1 cup (250 mL) onion, diced
• 2 cloves garlic, finely diced
• 1 cup (250 mL) black olives, pitted, halved
• 1⁄4 cup (60 mL) capers, rinsed
• 1⁄4 cup (60 mL) anchovies, diced [optional]
• 1⁄4 cup (60 mL) olive oil
• 1 tbsp (15 mL) chili flakes
• 1 cup (250 mL) fresh basil
• Salt and pepper

Method

1. Heat olive oil in a large sauté pan over medium heat. Add onions and garlic and sauté 5-8 minutes, until onions are translucent.
2. Add all remaining ingredients. Cook until just warmed through and fragrant.
3. Toss sauce with cooked spaghetti and serve

Recipe by Simon Clarke
Photography by Chris Gonzaga

First published in Allergic Living magazine.

To subscribe, click here.
To look at past issues, click here.

More Pasta Recipes:

• Nut-free Pesto Sauce
• Bolognese Sauce
• Vegetarian Manicotti