Free of: Gluten and all top allergens

Ingredients

Burgers

• 1 can chickpeas, drained
• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 1/2 cup parsley, chopped
• 1/2 cup carrots, grated
• 1 tsp salt and pepper

Tabbouleh

• 2 cups cooked buckwheat*
• 1/2 cup green onion, chopped
• 1 cup cucumber, diced
• 1 cup tomatoes, diced
• 2 cups fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• 1 clove garlic, minced
• 1/2 cup lemon juice
• 1/2 cup olive oil
• salt and pepper

Method

1. For burgers, use a food processor to pulse onion and garlic until smooth. Add chickpeas and parsley and pulse until chickpeas are coarse and mixture is coming together. Remove to bowl. Stir in carrots, salt and pepper.
2. Combine all tabbouleh salad ingredients and set aside.
3. Over medium heat, add 2 tablespoons oil to a large sauté pan. Using your hands, form 4 patties from chickpea mixture.
4. Add burgers to pan, cook 4-6 minutes on each side until golden.
5. Serve with your favorite burger trimmings and the tabbouleh.

Recipe by Simon Clarke

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

© Copyright AGW Publishing Inc.

Free of: All top allergens and gluten-free.

Ingredients

• 8 vine-ripened tomatoes
• 1 cup (250 mL) fresh black olives, pitted
• 1 bunch fresh basil
• 1/4 cup (60 mL) extra virgin olive oil
• 1/2 tsp (2.5 mL) freshly ground pepper

Method

1. Slice tomatoes and arrange on serving plate or platter.
2. In a blender, combine olives and oil. Purée just until combined (do not over-blend).
3. Spoon olive mixture over tomatoes, season with freshly ground pepper.
4. Garnish with basil and serve.

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

Serves 4-6

Free of: All top allergens except mustard and gluten-free.
Packed with: Soluble fibre, protein, iron, B vitamins, folate and more.

Ingredients

• 4 cups (950 mL) cooked brown rice
• 1 can each, Borlotti, pinto and Cannellini beans*, drained and rinsed OR 1 ½ cups (375 mL) cooked dry beans (Pre-soak according to package directions.)
• 1 cup (250 mL) shiitake mushrooms, sliced
• 1 red pepper, diced
• 1 cup (250 mL) celery, diced
• 1 clove garlic, minced
• 1 cup (250 mL) cucumber, diced
• 1 apple, diced

Dressing

• 1 cup (250 mL) olive oil
• ½ cup (125 mL) white wine vinegar
• 1 tbsp (15 mL) brown sugar
• 1 tsp (5 mL) Dijon mustard [Look for allergen-free brands]
• 2 medium tomatoes, seeds and skin removed
• 1 jalepeño pepper, halved, seeds removed
• 1 tbsp (15 mL) fresh oregano
• 2 green onions, roughly chopped
• 2 garlic cloves
• 1 tsp (5 mL) each, salt and pepper

Method

1.  Combine all salad ingredients.
2.  For dressing, place all ingredients into a blender. Blend on high for 30-40 seconds.
3.  Pour dressing over salad, toss. (This salad can be made up to an hour in advance.)

*Note: It’s fine to substitute other beans of your liking. Beans come in a wide variety of healthy choices.

Recipe by Simon Clarke

First published in Allergic Living’s Spring 2009 magazine.
To subscribe, click here.

Free of: All top allergens and gluten-free.

Ingredients

• 4 skinless chicken breasts cooked and diced
• 1 bunch blanched asparagus tips*
• 2 cups blanched sugar snaps*
• 1 cup celery coarsely chopped
• 1 cup carrots coarsely chopped
• 1 cup raisins
• 1 cup dried apricots
• 1 cup chopped radishes
• 1 cup cherry tomatoes halved
• 1 cup fresh herb vinaigrette

Method

1. Preheat oven to 400 F.
2. Cook chicken breasts in roasting pan for 15 – 18 minutes until juices run clear. Remove to cooling rack, let stand to cool.
3. Blanche asparagus tips and sugar snaps (*see Technique below).
4. In a bowl, soak apricots and raisins in boiling water for 10 minutes. Drain and air cool.
5. In a large bowl, combine asparagus, sugar snaps, celery, carrots, tomatoes, radishes.
6. Halve cooled apricots, then add apricots and raisins to other ingredients.
7. Dice chicken and add to other ingredients.
8. Toss salad with Herb Vinaigrette and serve over fresh salad greens.

*Technique:
Blanching (or par boiling) – In this instance, blanching means the complete cooking of the asparagus and sugar snaps. To do so, add the vegetables to boiling water and cook until just tender. Remove to a bowl of iced water (this stops the cooking and retains the vibrant colours). Once cooled, drain and continue with recipe.

By Food Editor Simon Clarke

First published in Allergic Living magazine. All rights reserved.
To subscribe or order a back issue, click here.

Serves 4-6
Free of: Gluten and all top allergens

Ingredients

• 3 peppers (any color), seeded, diced
• 2 medium zucchini (green or yellow), diced
• 2 medium carrots, peeled and sliced
• 2 ripe tomatoes, diced
• 1 cup (250 mL) sugar snaps, blanched and cooled
• 1 red onion, diced
• 1 cup (250 mL) fresh mint, chopped
• 1 cup (250 mL) fresh parsley, chopped
• 1⁄4 cup (60 mL) seasoned rice wine vinegar
• 1⁄4 cup (60 mL) olive oil
• 1 tsp (5 mL) fresh ground pepper
• Pinch salt

Method

1. Place all vegetables and herbs in a large bowl.

2. Add oil, vinegar, salt and pepper. Toss.

Recipe by Simon Clarke

First published in Allergic Living magazine, Summer 2009.
To subscribe or order a back issue, click here.

© Copyright AGW Publishing Inc.