In Allergy-Free and Easy Cooking, author Cybele Pascal provides enticing recipes that steer clear of the top allergens: dairy, eggs, wheat, soy, peanuts, tree nuts, fish, shellfish and sesame. In the following excerpt, find a vegan take on traditional ratatouille that’s safe for those with the most common food allergies. You can purchase this book from the Mother Earth Living store: Allergy-Free and Easy Cooking.
I started my kitchen career back when I was a teenager and a vegetarian. In those days, vegetarian food was pretty dependent on cheese. And lots of butter. And also, often, eggs. Vegetarian cuisine has come a very long way in the past twenty years or so; for one thing, it has moved away from all that fat. Going allergy-free has inspired me to think about vegan meals, not just vegetarian, what with one son having a dairy allergy and the other being allergic to eggs. Incidentally, my husband also has a dairy allergy that was finally diagnosed a few years ago, so cutting out dairy was truly a blessing in disguise for all of us.
I’m crazy about vegan food. If it were just me I was feeding, I’d probably go totally veg. I adore high-protein grains like quinoa and millet and am a bean fanatic, as is my son Monte, whom I often call my little chickpea. If you can’t eat legumes, try these vegan recipes for stuffed acorn squash, easy ratatouille, and vegetable lo mein.
Reprinted with permission from Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame by Cybele Pascal, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Buy this book from our store: Allergy-Free and Easy Cooking.
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