Recipes For Allergies

ARUGULA PESTO-BASIL PESTO (nut free)

Pair allergy-friendly sauce and one of the better brands of gluten-free noodles.

Serves 6

Free of: All top allergens, except dairy

1 bunch fresh arugula, washed

2 cups (475 ml) fresh basil leaves, washed

½ cup (125 ml) freshly grated Parmesan cheese

1 cup (250 ml) olive oil

1 package of gluten-free noodles

Salt and pepper to taste

Directions

Combine all ingredients in a blender or food processor until smooth.

Toss pesto with cooked linguine or rice noodles (for gluten-free) and enjoy.

GLUTEN FREE OATMEAL COOKIES

Makes 12-16

Free of: All top allergens, optional egg.

1½ cups (360 ml) brown sugar

1/4 cup (60 ml) vegetable shortening

1/2 cup (125 ml) vegetable oil

2 eggs or 4 tbsp (60 ml) egg replacer [e.g. Bob’s Red Mill or homemade]

1½ cups (360 ml) rice flour

1 tsp (5 ml) pure vanilla extract

1 tsp (5 ml) cinnamon

1 tsp (5 ml) baking soda

2 cups (475 ml) rolled oats [For gluten-free, use pure, uncontaminated oats, e.g. Bob's Red Mill, OnlyOats or Cream Hill Estates brands]

2 cups (475 ml) raisins [look for sulphite-free brands]

Directions

Pre-heat oven to 350°F. In a stand mixer, beat together the first four ingredients. Add flour, vanilla, cinnamon and baking soda, stirring until smooth. Mix in oats and raisins until just combined.

Spoon large tablespoons of dough onto a parchment paper-lined cookie sheet, spaced 2-3 inches apart.

Bake 10-12 minutes. Cool on a wire rack and serve. Will keep in an airtight container for up to 10 days.

VIETNAMESE SPRING ROLLS

These tasty rolls are perfect as hors d’oeuvres or as an appetizer. They can be made up to four hours ahead and refrigerated.

Makes 16 to 20 rolls

Salad Rolls free of: All top allergens.

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

Salt and pepper to taste

Directions

Place noodles in a bowl and cover with hot water. Soak for 20 minutes, then strain.

Toss noodles with vinegar, salt and pepper to taste and set aside.

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.

Trim curved edges off rounds so that you have a square. Cut square in half, to make two 2.5-inch long strips.

Cover strips with lettuce leaves and spread about 1 tbsp worth of noodles over bottom third.

Top with a pinch of carrot, cucumber and green onion. Sprinkle with fresh herbs.

Roll the bottom edge of wrapper over to enclose the filling, and continue rolling until spring roll is formed.

Cover rolls with damp paper towel and refrigerate up to four hours, until needed.

Wasabi Mayo Dip

1 cup (250 mL) mayonnaise [Possible substitution: Veganaise]

2 tbsp (30 mL) fresh lemon juice

2 tbsp (30 mL) wasabi powder

Directions

Combine dip ingredients in a small bowl. Refrigerate until ready to serve.

BEAN AND SHITAKE SALAD

Serves 4-6

Free of: All top allergens except mustard

Packed with: Soluble fiber, protein, iron, B vitamins, folate and more.

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 jalapeño 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

Directions

Combine all salad ingredients.

For dressing, place all ingredients into a blender. Blend on high for 30-40 seconds.

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.