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Vegetarian/Vegan – Page 22 – surviving the food allergy apocalypse (archive)

surviving the food allergy apocalypse (archive)

Tag: Vegetarian/Vegan

Recipes contain no animal products or by-products. Consider the sourcing of your ingredients if purity is important to you.

  • Garlic & Ginger Bok Choi

    Garlic & Ginger Bok Choi

    Bok choi is a vegetable which is high in Vitamin A, Vitamin C, and calcium, and often used in Asian cooking.  For those of us who are dairy-free, vegetables high in calcium are a good thing.  A relative of the turnip, bok choy has a light sweet flavor, and it’s low in calories.  I developed this recipe trying to replicate a dish that my favorite local Vietnamese restaurant serves. The flavors are wonderful and I think it takes all of ten minutes to cook once your prep work is done.  This is a great side dish to go with other Asian dishes, and my husband and I find it also complements a steak very well.

    Garlic and Ginger Baby Bok Choi

    Gather and prep the following ingredients:

    • 1 ½ lbs of washed baby bok choi (try to get the size that’s about the length of your finger)
    • 3 tablespoons of Earth Balance soy free vegan margarine.
    • 3 cloves of garlic, very thinly sliced
    • 1 ½ tablespoons of peeled and very thinly sliced fresh ginger
    • 1 small onion, diced finely

    Using a large deep frying pan with a tightly-fitted lid, melt margarine in frying pan over medium high heat.

    Add onion, garlic and ginger, stirring occasionally until onion just becomes translucent.

    Add bok choi to pan and mix well. Put lid on bok choi to steam for a minute or two. Stir contents, and replace lid for another minute or two. The bok choi is cooked when leaves are limp and top of stem connected to leaf begins to soften.

    What are some of your favorite restaurant foods that you’d like to see us try to make allergy-free?  Let us know.   Also, if you try this recipe, please let us know how it worked for you.

  • Welcome and the Basics

    Welcome and the Basics

    Denise and Mary Kate put safety first.
    Denise and Mary Kate put safety first.

    Q: Who is this blog for?
    A: Anyone who has a food allergy, or anyone who has a friend or family member with food allergies who wants to cook for them. WARNING: Recipes are free of allergens the authors share in common (dairy, egg and hazelnuts), but recipes may contain one or more of the top eight most common allergens (dairy, egg, wheat, soy, peanuts, tree nuts, fish and shellfish.) READ THE INGREDIENTS of the recipe before you start, and CHECK THE CONTENTS of your ingredients to make sure it doesn’t contain your allergen.

    Q: Who’s writing this thing anyway?
    A: Denise and Mary Kate, your post-apocalyptic guides.

    Q: What is this blog about?
    A: Finding tasty adult food for people with food allergies. We’ll post recipes we’ve been working on, reviews of allergy-free products, and anything else we might find helpful in coping with food allergies developed as adults.

    Q: When will you post?
    A: Denise and Mary Kate will be taking turns posting. There will be a new post every week on Monday.

    Q: How do the recipes work?
    A: The recipes are categorized under Breakfast, Desserts, Drinks, Sauces, Soups, Small Plates and Large Plates. For Small Plates, think appetizers, side dishes, tapas, light lunches, etc. For Large Plates, think dinner and entrees. The recipes will also have a warning tag if it has an ingredient that falls into one of the eight most common allergies.

    Q: Why are you doing this?
    A: Because Denise and Mary Kate miss eating really excellent food and we can’t be the only ones. For a longer explanation, see our page What Apocalypse?.

    Q: What’s coming up?
    A: You can see on our banner some of the recipes that will be posted soon: Fried Cheez Nuggets, Rum Caramel Sauce, Garlic & Ginger Baby Bok Choi, Apple Cranberry Crisp, and Hominy Salad.