Hi! My name is Nancy and I am the mother of a child who has food allergies -wheat, soy, dairy, chicken and beef. When I found out I did what any parent would do -I stocked up on cookbooks dedicated to those with allergies and then cleaned out the kitchen of all the offending foods. Afterall, we weren't going to eat lasagna in front of our son while he snacks on a rice cake.
Now nearly a year into this I've figured out how to alter recipes, seperate ingredients and give my family food that they all love (and can eat) without me having to make multiple meals.
This recipe is: gluten free, wheat free, dairy free, vegetarian, soy free
Contains: nuts, eggs
3/4 cup lentils, rinsed and picked over
3/4 cup walnuts
1/3 cup GF breadcrumbs
3 garlic cloves, coarsely chopped
2 tsp ground cumin
2 tsp ground coriander
coarse salt and pepper, freshly ground
4 tbsp olive oil
1 large egg
GF hamburger buns
1-2 sweet potatoes, cut into fries
Preheat oven to 350. Place lentils in a small saucepan and cover with water by 1 inch. Bring to boil; reduce to a simmer, cover and cook until the lentils are tender but still holding shape, 15 to 20 minutes. Meanwhile, toast walnuts on a baking sheet, 10 minutes. Let cool.
In a food processor combine walnuts, breadcrumbs, garlic, cumin and coriander, 1 1/2 tsp salt and 1/4 tsp pepper. Process until finely chopped. Add lentils and 1 tbsp olive oil. Pulse until coarsely chopped.
Turn the oven up to 450. Toss the sweet potatoes with a little olive oil, salt and pepper. Lay flat on a baking sheet and cook until tender, 15-20 minutes.
In a large bowl wish egg. Add lentil mixture; mix well. Divide into 4 equal size parts and roll into balls, flatten with palms of your hands into 3/4 inch thick patties. If you have a young child eating divide one of the balls in half and flatten into 2 smaller, flatter patties.
Heat the remaining oil in a large nonstick skillet. Add burgers; cook over medium-low with a thin edged spatula, 8 to 10 minutes per side (less time if you're cooking the child size patties). Transfer to plate lined with a paper towel.
Serve on GF hamburger buns.
We coat the buns with mayonnaise and top the burgers with sliced avocado, tomato and red onion.
This recipe is: Gluten free, Wheat free, Dairy free, Soy free, Egg free, Nut Free,Vegan
1 cup arborio rice
1 32oz container of Gluten Free Vegetable Broth
1 zucchini -sliced and cut into half moons
1/2 onion -finely chopped
1 leek -sliced thin and cut into half moons
1/2 package button mushrooms - stems removed and sliced
1/2 cup peas
2 tbsp olive oil
1/2 cup dry white wine (plus a glass for yourself)
In a medium sauce pan heat the broth over low heat. In a large heavy bottomed pot heat olive oil. Add onion, cook on medium low for a few minutes until translucent. Add leeks and mushrooms cook another 2-3 minutes. Add the rice and stir until it turns clear. Add the wine and cook until it is absorbed. Then add a ladle of broth. Stir occasionally. When absorbed add another ladle. Repeat. When you've used half of the broth add the zucchini and peas. Mix together. Add more broth and repeat as before until finished.
**The best thing about risotto is that you can add just about any vegetables that you want. It's a delicious way to make use of left over veggies.