Allergic Living » nut-free http://allergicliving.com The magazine for those living with food allergies, celiac disease, asthma and pollen allergies. Tue, 18 Jun 2013 15:09:19 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 Carrots with Maple Thyme Glaze http://allergicliving.com/index.php/2010/07/02/vegetarian-carrots-with-maple-thyme-glaze/ http://allergicliving.com/index.php/2010/07/02/vegetarian-carrots-with-maple-thyme-glaze/#comments Fri, 02 Jul 2010 21:08:25 +0000 Allergic Living http://allergicliving.ds566.alentus.com/?p=632 Serves 4-6
Free of: All top allergens and gluten-free.

Ingredients

  • 2 bunches small carrots, peeled, trimmed (keep small tops)
  • 2 tbsp (30 mL) maple syrup
  • 1 tbsp (15 mL) fresh thyme, chopped
  • Salt to taste

Method

  1. Heat salted water in a medium sauce pan. Cook carrots until just tender.
  2. Drain well, place in bowl and toss with maple syrup, thyme and salt.
  3. Serve immediately.

Recipe by Simon Clarke

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

© Copyright AGW Publishing Inc.

]]> http://allergicliving.com/index.php/2010/07/02/vegetarian-carrots-with-maple-thyme-glaze/feed/ 0 Braised Red Cabbage http://allergicliving.com/index.php/2010/07/02/vegetarian-braised-red-cabbage/ http://allergicliving.com/index.php/2010/07/02/vegetarian-braised-red-cabbage/#comments Fri, 02 Jul 2010 21:07:19 +0000 Allergic Living http://allergicliving.ds566.alentus.com/?p=629 Free of: All top allergens except sulphites (red wine vinegar) and gluten-free.

Ingredients

  • 1 red cabbage, quartered, cored and thinly sliced
  • 4 slices bacon, diced
  • 2 green apples, peeled, cored and diced
  • 6 tbsp (90 mL) onion, finely chopped
  • 6 tbsp (90 mL) red wine vinegar (Substitution: rice vinegar)
  • 4 tbsp (60 mL) honey
  • 1 tsp (5 mL) caraway seeds (Optional)

Method

  1. In a large skillet or dutch oven, sautée bacon over medium-high heat.
  2. Add onion and cook for 2 to 4 minutes.
  3. Stir in cabbage and all other ingredients.
  4. Cover pan and reduce heat to medium. Cook for one hour, or until cabbage is soft.
  5. Serve at once.

Recipe by Simon Clarke

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

© Copyright AGW Publishing Inc.

]]> http://allergicliving.com/index.php/2010/07/02/vegetarian-braised-red-cabbage/feed/ 0