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.
To subscribe, click here.

** 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.

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.

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.

Serves 4-6

Free of: Gluten and top allergens, except dairy (alternative suggested); soy is optional.

Ingredients

• 3 bunches fresh asparagus
• 2 tbsp (30 mL) butter or alternative (e.g. Earth Blend)
• 1 tsp (5 mL) fresh ginger, grated
• 1 clove garlic, minced
• 1 tsp (5 mL) wheat-free Tamari sauce [optional]
• Fresh ground black pepper to taste

Method

1. Wash and trim asparagus.
2. In a medium sauté pan, melt butter or alternative. Add ginger, garlic and sauté for 2-3 minutes, stirring frequently. Add Tamari sauce and pepper and keep warm on very low heat.
3. In a large skillet, heat 4 cups (1 L) water to a boil. Cook asparagus until tender, about 4-5 minutes.
4. Drain well, transfer to platter, drizzle with ginger mixture. Serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.