Allergy recipes guaranteed to please your whole household! My mission is to have America embrace dairy-free, egg-free, nut-free and yes, some gluten-free cuisine for a healthier lifestyle; and for parents, with allergy kids, to be able to take their family out to a restaurant and not have to worry about their child's safety.
Fried Longhots!!
5-8 Longhot Peppers
Extra Virgin Olive Oil for frying
Sea Salt to taste
Oregano
In a heavy frying pan, heat the oil until it’s hot.
Add the Longhots and fry about 3 minutes on each side; or until they become soft.
Season them with sea salt and oregano.
Serve hot, cold or room temp.
I hope you enjoy them as much as I do!!
Zucchini Fritters
4-5 zucchinis; shredded
3-4 scallions; diced
2/3 cup flour
1/4 cup water
Salt and Pepper to taste
Canola oil for frying
In a large frying pan, heat enough oil so that the fritters bath in an inch of oil.
Mix together the remaining ingredients. Form into small patties about 2 inches wide.
Fry in the hot oil till brown. About 2-3 minutes on each side.
Enjoy!!!
Greek Easter Vegan Tsoureki!!
1 c warm water
1/3 c white sugar
1 package yeast
1/4 c butter flavored crisco oil (or vegetable oil)
3 c flour
1t salt
Zest of one orange
1/2 t ground anise
1/2 t ground masticha (opt.)
Place all the ingredients, in order, in the bread machine and set to basic 2 lbs loaf.
OR;
Set the bread machine to dough so it can rise.
Once it’s done rising, divide the dough into three sections and on a floured surface form a braid.
Place dough onto cooking sheet and bake at 375 degrees for 30 minutes.
ENJOY!!
FYI: The best part is that you can eat this all through lent!!
Greek String Beans in Red Sauce (Fasolakia Kokinista)
1 lb fresh string beans
1 onion, diced
1 28 oz can diced tomatoes
1 8 oz can tomato sauce
2 bay leaves
5-8 whole allspice balls
1 t oregano
1/2 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1 cup extra virgin olive oil, plus extra if necessary
4 red potatoes.
Salt and Pepper to taste
Sugar (opt.)
Sauté the onions in oil till translucent.
Add the string beans and sauté for 5-10 minutes.
Add the rest of the ingredients. Be sure to completely empty the can of tomato sauce by adding water.
Stir well and cover the pot. There should be enough liquid in the pot to almost cover the potatoes.
Simmer for about 20-30 minutes, or until potatoes are cooked.
Uncover the pot and allow to simmer until the liquid is reduced to a desired consistency.
Season with salt and pepper. If the tomatoes are too bitter, add 1 or 2 teaspoons of sugar to the sauce.
NOTE: this is supposed to be an oily dish, so don’t be shy with the olive oil.
Dairy-Free and Egg-Free Coleslaw
1 red cabbage, shredded
1 green cabbage, shredded
4 large carrots, shredded
1 celery stalk, shredded
1 T lemon juice
1 T brown or Dijon mustard
2/3 cup egg free mayonnaise (I use either Vegenaise or Hellmann’s makes an egg-free dressing / sandwich spread.
1/3 cup sugar
Salt and Pepper to taste
Mix all the ingredients in a large bowl.
You may need to adjust the amounts to your liking.
ENJOY!
Greek Artichokes Lemonato
5-6 artichokes
1 small onion, diced
2/3 cup fresh dill, chopped
1/2 cup extra virgin olive oil
2 lemons
Salt and Pepper to taste
To prepare the artichokes, cut off stems and remove the hard outer leaves. Cut in quarters and scoop out the hairy, insides. Cut the top off to remove the upper thorn. Soak in a bowl of water with the juice of one lemon.
Meanwhile, sauté the onions in the olive oil until translucent.
Add the artichokes with about a 2/3 – 1 cup of the lemon water and cover. Simmer for about 5 minutes.
Add the dill, and simmer, uncovered, until most of the water evaporated.
Add the remaining lemon juice.
Season with salt and pepper.
Enjoy!!
Raspberry / Butternut Squash Salad
Salad:
1 bag mixed green salad (I used a half a head of ice burg lettuce, a head of romain lettuce and a handful of baby spinach)
1/2 red onion; thinly sliced
2 large carrots; shredded
1 butternut squash; peeled, seeded and diced into 1/2 inch pieces
1 small container raspberries
Olive oil
Salt and Pepper
Dressing:
3 T white vinegar
1 T Dijon mustard
1/2 cup olive oil
Salt and Pepper to taste
1 t fresh chives (opt.)
Preheat oven to 450 degrees F.
In a bowl, mix the diced butternut squash in olive oil, and season it with salt and pepper.
Spread, evenly, onto a baking sheet and roast in the oven at 450 degrees for 8-10 minutes; until squash is tender and becomes golden brown.
Remove from oven and allow to cool completely.
To make the dressing, whisk together all the ingredients.
To assemble the salad, add all the fruits and vegetables in a large bowl and toss. Drizzle with the salad dressing.
ENJOY!!
Pineapple Coconut Ice Cream
2c Pineapple
1c Coconut Milk
1T Sugar
Place all the ingredients in a blender and blend until smooth.
Pour the mixture into an ice cube tray and and freeze in a freezer. Once frozen, place the pineapple/coconut cubes into a frozen dessert maker.
If you do not have a frozen fruit dessert maker, you can freeze the mixture using an ice cream machine according to the manufacturer’s instructions.
Enjoy!!!
Avocado Breakfast Toast
1 ripe Avocado
1 Tomato
4-6 slices of Hearty Multi-Grain Bread
Fresh Ground Pepper
Balsamic Vinegar
Remove the skin and slice the meat in thin pieces.
Clean and slice the tomato.
Toast the bread.
Place a layer of avocado and a layer of tomato slices on the toast.
Drizzle with balsamic vinegar and crack fresh ground pepper over it.
Enjoy!!
Roasted Vegetable Soup
6 plum tomatoes
1 red bell pepper
2 carrots
1 small onion
3 cloves of garlic
1 T tomato paste
3 bay leaves
5-6 sprigs of fresh thyme
Handful of fresh basil
1/2 cup olive oil
Salt
Pepper
Water or vegetable stock (as needed).
Slice all the vegetables and place in a roasting pan.
Add all the herbs. Drizzle with olive oil and season with salt and pepper.
Roast in 400 degree oven for about 30 minutes. Check periodically to ensure even roasting.
Once Roasted, blend the veggies in a food processor till smooth.
Transfer to a pot. On a high heat, simmer and add water or stock.
Add liquid until you reach your desired consistency.
Enjoy!!