The Lactose Intolerance Clearinghouse Has Moved.

My old website can be found at www.stevecarper.com/li I am no longer updating the site, so there will be dead links. The static information provided by me is still sound.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on Smashwords.com or Amazon.com or BarnesandNoble.com or a whole lot of other places that Smashwords is suppose to distribute the book to. Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

I suffer the universal malady of spam and adbots, so I moderate comments here. That may mean you'll see a long lag before I remember to check the site and approve them. Despite the gap, you'll always get your say. I read every single one, and every legitimate one gets posted.


Monday, December 04, 2006

Vegetarian Holiday Meals

If you're sufficiently recovered from Thanksgiving to think about the next round of family holidays, then you need to think again about those special meals for relatives/friends/family/random strangers who might be lactose intolerant, dairy allergic, vegan, gluten intolerant, or anti-nog.

Vesanto Melina on commonground.ca discusses viable recipes in Vegetarian Holiday Meals.

She suggests:

A large squash stuffed with seasoned cooked grains, then baked, makes a spectacular centrepiece. The stuffing can include basmati rice, quinoa, onion, parsley, walnuts or pecans, sun-dried tomatoes and seasonings, such as basil and oregano. You can create your own stuffing combination, or use the recipe for sensational stuffed squash and good gravy in Raising Vegetarian Children (Stepaniak and Melina, McGraw-Hill, 2003).


Raising Vegetarian Children is available in my Milk-Free Bookstore on the Kids and Parenting page.

Desserts are always a special problem. She suggests one from another vegetarian book:
German chocolate cake with coconut squash icing may well become everyone’s favourite chocolate dessert. Ask your guests to guess which vegetable is part of the icing; likely, no one will guess correctly. (See recipes for these in Becoming Vegetarian by Melina and Davis, (Wiley Canada, 2003).


The New Becoming Vegetarian, 2nd ed., is available in my Milk-Free Bookstore on the Vegan Cookbooks page.


Gluten-free diners may go for the following:
squash stuffed with grains is a welcome offering and may be served with one of several excellent gluten-free gravies. Another popular choice, and my favourite in the world of gluten-free baking, is pumpkin spice bread. Ultra-fudge brownies and heavenly date squares are good too. All are made without a scrap of eggs, dairy or wheat. (See recipes in the Food Allergy Survival Guide. Melina, Stepaniak and Aronson, Healthy Living Publications, 2004)


The Food Allergy Survival Guide is available in my Milk-Free Bookstore on the Multiple Allergy Cookbooks page.

Melina also gives an unsourced recipe for kale and red pepper holly ring, but I'm going to assume that it comes from one of her cookbooks that she's plugging.

Kale and Red Pepper Holly Ring

Deep green kale tossed with bright red bell peppers resembles a holly wreath when presented in a circle on a plate. As this way of serving greens is likely to have broad appeal, you may wish to double or triple the recipe for larger groups.

6 cups thinly sliced kale greens
¼ cup diced sweet red pepper
2 tbsp flaxseed oil or olive oil
1 tbsp balsamic vinegar
1 tbsp tamari or soy sauce

Fold kale leaves in half lengthwise and remove the rib. Then slice thinly. Place kale in steamer, sprinkle with red pepper. Cover and steam over medium-high heat until the peppers are tender-crisp. Drain. Combine oil, vinegar and tamari in a bowl large enough to hold kale. Toss kale and peppers into vinegar mixture and place on warm platter. Create a wreath shape by pushing the seasoned kale toward edges of platter, leaving an open space in centre. If desired, heap steamed rice or place a rounded nut loaf in the centre of the ring.

Makes about four servings.

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2 comments:

robin said...

I love these vegetarian recipes. Sometimes when I don't feel like baking I order from www.Divvies.com. Besides being really delicious, people with serious food allergies to nuts and dairy can safely eat Divvies, too. I find that people with food allergies often have trouble with "vegan" dishes because they contain nuts. Check out Divvies -- their press page is impressive.

Recipes said...

"Oh she is a Beauty", my friend said as my Bird walked past. " Look at that sexy wiggle she does as she walks", I could not help but smile, yes she really did make me proud. "I'm going to give her a really good Stuffing" I told my friend. "Well" he replied "she does look like she is gagging for it if you ask me. I really don't know how you manage to get such Beautiful Birds ". I would just like to say to all of you reading this, Make sure you give your Bird a good Stuffing, after all on Christmas day no Turkey should be without it. ( Hehe) Merry Christmas to you fromRecipes