Cooking for Food Allergies Everyday & Gourmet

By Libby Avery

Cooking for Food Allergies Everyday & Gourmet is an egg and dairy-free cookbook with numerous vegan recipes. This cookbook is designed to walk you through each step of cooking for egg and dairy food allergies. It offers over 200 recipes a grocery, pantry and kitchen supply list as well as Libby's favorite substitutions and much more.

• Language: English
• Publisher: Libby Avery
• Release date: Dec 6, 2009
• ISBN: 9781102468943

Libby Avery

For over 30 years Libby Avery has been cooking for egg and dairy food allergies. Her daughter was diagnosed with severe food allergies at birth and Libby wanted to solve her dietary needs. Libby spent many years experimenting in the kitchen with substitutions and ingredients until each recipe tasted like the real thing. She did not want her daughter to miss out on all the amazing tastes and sensations that come from eating great food. Libby says, ''I wanted my daughter to be able to eat all of the things her classmates and family were eating. It took a lot of tries, but after tweaking family recipes and recipes I found in cookbooks by experimenting with substitutions, she was finally able to experience the joy of eating.''Libby's daughter continues to enjoy these recipes and is excited that her mom is sharing them with other people living with food allergies. ''Even with the recent rise of vegan options in grocery stores and restaurants, I still have not been able to find recipes that compare to my mom's, and it's not just because she's my mom' it's simply because they are better,'' says Nicolle, Libby's daughter.

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Cooking for Food Allergies Everyday & Gourmet

An Egg & Dairy-Free Cookbook

By Libby Avery

Smashwords Edition

Copyright 2009 Libby Avery

This eBook is licensed for your personal enjoyment only. This eBook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each person you share it with. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then you should return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

Cataloging-in-Publication data is on file at the Library of Congress.

ISBN 10: 0-9720979-0-2 ISBN 13: 978-0-9720979-0-1

This book is available in print at www.FamilyAllergyCooking.com by Family Friendly Publishing, LLC. PO Box 941958, Maitland, Florida 32794

Connect with Me Online:

Twitter: http://twitter.com/AllergyCooking

YouTube: http://www.youtube.com/user/FamilyAllergyCooking

My blog: http://familyallergycooking.blogspot.com/

CONTENTS

Foreword

Reading Labels

Libby’s Kitchen Notes

Libby’s Ingredient Substitution List

Libby’s Pantry & Grocery List

Appetizers

Soups, Chowders & Sandwiches

Salads & Salad Dressings

Vegetables

Rice

Potatoes

Pasta

Chicken

Meat

Seafood

Savory Sauces & Seasonings

Breads & Breakfast

Desserts

Dessert Frosting

Dessert Crusts

Dessert Sauces

Cookies

FOREWORD

I have been severely allergic to egg and dairy since I was born. However, at birth I was allergic to nearly every food imaginable. The doctor told my parents to feed me applesauce and tea. My mom, being very passionate about food and cooking, thought this was unacceptable for her daughter. It broke her heart to know I was limited to the taste of tea and the taste of applesauce, not to mention that this diet is unhealthy. I was diagnosed as an anorexic with 0% body fat. The doctors and nutritionists were at a loss as to how to help me. Since my mom grew up believing that meals were served in courses and flavors should range from subtle and delicate to explosive and unforgettable, she was determined to give me a life full of flavor and filled with the pleasure of eating great food.

My mom began to experiment with ingredients; trying to recreate cakes, cookies and main dishes that tasted like the real thing. And wow did my mom open up a new world for me! As time went on I grew out of a lot of different food allergies, but I have remained allergic to egg and dairy. Over the last thirty years my mom has given me the chance to enjoy the delights of Chinese, Indian, Spanish, Russian, Irish, Creole and American cuisine. There was not one birthday, Christmas, graduation, Thanksgiving or dinner party when I did not get to place my fork into an amazing piece of beef Wellington, a side of mashed potatoes, a plate of lasagna, meat loaf, Cornish hen, paella, you name it. And desserts, oh my goodness the desserts! She made double fudge chocolate cake, spice cake, doughnuts, mousse, cheesecake, strawberry shortcake, cherry and blueberry pie (my favorite) and this is just to name a few.

Every recipe is handcrafted by my mom, Libby. The dishes are so good my friends and family can’t even taste the difference.

In a world where life pretty much revolves around three meals a day, food allergies can be very difficult to live with. Most social engagements and meaningful moments all take place around food. And food is a beautiful thing in life. It is something to be enjoyed while alone or with family and friends. It nourishes your mind, feeds your senses and can graciously compliment any moment. I know that living with food allergies and severe food allergies can be scary. I have been afraid of restaurants, social engagements, airplanes, and vacations in unknown cities, but it shouldn’t have to be like that. Anyone with food allergies should at least feel comfortable cooking in their own kitchen.

This cookbook is so amazing because my mom took the time to teach people how to cook each recipe by carefully walking the reader through each step. She wanted someone with very little experience in the kitchen to be able to understand and follow the recipes very easily (someone like me). I can honestly say that I have learned how to cook by using this cookbook.

The recipes in my mom’s cookbook should help you to find the joy in cooking with food allergies. These recipes have brought so much joy to my life and I hope they do for you as well. I’m so excited that I can share the love my mom gave to me with you.

I hope you enjoy the great memories and thoughts I share with you under my favorite recipes in the cookbook.

Enjoy! Have fun! Eat well always!

Nicolle Avery

READING LABELS

Read every label and list of ingredients on every product you buy, every time you buy it.

This is the most important thing you can do to ensure you will not have an allergic reaction to food. Companies will change their list of ingredients throughout the life of a product. There have been quite a few products that Nicolle has read at least 200 times and sure enough the day she thought she didn’t have to read the label, she had an allergic reaction. Nicolle would immediately read every ingredient list of everything she just ate and would realize one company had added dairy or eggs to the product she has been able to eat for years.

It is imperative for your safety and well being to read every word on every label even if the product says it is dairy-free or egg-free. You might find they are using a milk protein or an egg protein in the product. You may even find that the product is made in a facility that uses egg and dairy. These are things you need to know to make an informed decision on whether or not you buy the product.

Within this cookbook we have suggested that you use certain products for substitutions, always read the label before you use the suggested products and check for the presence of egg and dairy.

Below are words that mean egg or dairy are present in a product. If you have been diagnosed with egg and dairy food allergies avoid products that contain the following words.

Egg

Albumen

Ovalbumin

Globulin

Ovomucin

Ovomucoid

Powdered or dried egg Silicoalbuminate

Vitellin

Ovovitellin

Yolk

Livetin

Conalbumin

Lipoprotein

Apovitellenin I

Apovitellenin VI

Egg white

Egg yolk

Milk

Lactose

Caseinate

Potassium caseinate

Casein

Lactalbumin

lactoglobulin

Curds

Wheys

Milk solids

Bovine serum albumin (protein)

LIBBY’S KITCHEN NOTES

Cooking times can vary because of oven or cook-top temperature variations. Cooking times may also vary due to different size pans or dishes being used. Outside weather and humidity levels can make changes in a recipe as well.

Always begin checking for doneness 5 or even 10 minutes before time stated in recipe and use a thermometer when called for.

Before beginning a recipe read through it completely. It is easier to have all ingredients out and pre-measured before starting a recipe. Have a pan or dish prepared.

When using soft or firm tofu in the recipes within this book, don’t forget to drain and pat dry before proceeding if the tofu comes in water.

I prefer to use dairy-free cream cheese and sour cream substitutes instead of firm and soft tofu. My favorite dairy-free cream cheese and sour cream substitutes are made by Tofutti.

I use parsley in a lot of my recipes and my favorite to cook with is Italian Parsley.

My whole family is either sensitive or allergic to garlic, so I never use it in my cooking. If you are a garlic lover, feel free to add it to any recipe you think it would enhance.

I use a Professional 620 Kitchen Aide Mixer, so if you own a different mixer, you will have to adjust times and speeds according to your manufacturers‟ directions.

When using seafood stock, clam juice or fish stock, be sure to read the label and check for white wine on the ingredient list. White wine can be clarified with egg whites.

LIBBY’S INGREDIENT SUBSTITUTION LIST

Note: Ingredients within all products change. Even though a product may say it is vegan, egg-free or dairy-free, it may also list that it contains traces of egg or dairy. Read every product, every time you purchase it. Make sure it does not contain egg or dairy.

Note: Egg-free and dairy-free products are called for in many of the following recipes. Listed below are suggestions for ingredients needed. Remember to read every label, every time.

Milk Substitutions:

Silk Soymilk Plain

All Natural So Delicious Original Coconut Milk Beverage Original Organic Valley Family of Farms Soy Original Rice Dream Rice Drink Original

Butter Substitutions:

Earth Balance Vegan Buttery Sticks

Spectrum Naturals Spread made with canola oil

Whipping Cream Substitution:

Soyatoo! Soy Whip (lists that it may contain traces of milk)

Ice Cream/Frozen Dessert Substitutions: It’s Soy Delicious

Soy Dream

Luna & Larry’s Coconut Bliss

Cheese Substitutions:

Follow Your Heart Vegan Gourmet Cheese Alternative: Monterey Jack, Cheddar, Mozzarella…

Vegan Rella Natural Cheese Alternative: Cheddar, Mozzarella…

Rice Brand: Cheddar, American, Pepper Jack Flavors…

Sheese: Strong Cheddar Style, Blue Style, Smoked Cheddar Style, Mozzarella Style, Medium Cheddar Style…

The Vegetarian Express A Vegan Food Line: Parma Zaan Sprinkles (Parmesan cheese substitution)

Cream Cheese Substitutions: Tofutti Better than Cream Cheese

Sour Cream Substitutions: Tofutti Better than Sour Cream

Egg Replacer:

Ener-G Egg Replacer

Egg-free and Dairy- free Breadcrumbs: Ener-G Breadcrumbs

Mayonnaise Substitutions:

Spectrum Eggless Vegan Light Canola Mayo

All Natural Nasoya/Original Vegi-based Sandwich Spread Follow Your Heart Original Vegenaise Dressing & Sandwich Spread

Dijon Mustard (vegan):

Tree of Life Dijon Mustard

*some Dijon mustard is made with white wine. White wine can be clarified with egg whites. Make sure you buy a product without white wine.

Egg-free Lasagne Pasta:

Orgran Rice & Corn Lasagne Mini Sheets Tinkyada Pasta Joy Ready (brown rice pasta) DeBoles Gluten Free Rice Lasagne

Egg-free Fettuccine Pasta:

DeBoles Gluten Free Rice Fettuccine

DeBoles All Natural Fettuccine/Jerusalem Artichoke Flour

Egg-free Spagetti Style Pasta:

DeBoles Gluten Free Rice Spaghetti Style Pasta DeBoles Gluten Free Corn Spaghetti Style Pasta

Egg-free Spiral/Fusilli Pasta: DeBoles Gluten Free Rice Spirals

Dairy-free Spaghetti Sauce:

Seeds of Change Tuscan Tomato & Garlic

Walnut Acres Organic Tomato & Basil Pasta Sauce Walnut Acres Organic Sweet Pepper & Onion Pasta Sauce

LIBBY’S PANTRY & GROCERY LIST

These are suggested grocery, pantry and general kitchen items to have on hand while using this cookbook.

Baking:

Ener G Egg Replacer

All purpose flour, whole wheat flour, cornmeal, cake flour Egg-free baking powder

Baking soda

Cornstarch

Egg-free and dairy-free pudding mix

Egg-free and dairy-free cake mix

Dairy-free chocolate chips

Spices & Dried Herbs:

Table salt, kosher salt, variety of coarse sea salts

Black peppercorns, mixed peppercorns, red pepper flakes

Avery’s Southwest and Creole Seasonings kept in tightly sealed jars in my refrigerator (my recipes)

Thyme, basil, oregano, marjoram, crushed rosemary, sage, poultry seasoning, bay leaves, sage, savory, cumin, chili powder, ancho chili powder, chipotle chili powder, paprika, cayenne pepper, white pepper, dried mustard, cinnamon, ginger, cloves, whole nutmeg, allspice, bay leaves

Fresh Herbs:

Rosemary, parsley, thyme, oregano, basil, chives (most fresh herbs used frequently can be found in the grocery store)

Sugars & Syrups:

Granulated sugar, brown sugar, confectioners‟ sugar, turbanado sugar, light corn syrup, Lyles Golden Syrup, molasses, real maple syrup, honey

Vinegars:

Red wine, white, cider

Balsamic Vinegars:

Cranberry, Chinese rice wine, champagne (vegan), white wine (vegan)

Oils:

Canola, vegetable, several different olive oils (light olive oil, extra virgin olive oil, first press olive oil, olive oils mixed with herbs, spices and peppers)

Vegetable oil spray and vegetable oil baking spray

*I don’t use peanut oil because Nicolle is allergic to it, but it’s good for high temperature cooking

Canned Products:

Canned tomatoes, canned diced tomatoes, tomato paste and tomato puree Diced green chilies

Black beans

Rice & Pastas: Wild rice

Rice

Egg-free pastas

Condiments:

Ketchup

Mustards (Dijon, coarse grain, yellow) Chili sauce

Hot sauces (Tabasco or Tiger Sauce) Worcestershire Sauce

Crackers & Cookies:

Ritz, saltines, wheat, soda

Egg-free and dairy-free cookies

Dairy-free and egg-free wheat bread, white bread, panko crumbs

Refrigerated Items:

Silk Milk (soy, plain)

Dairy-free margarine (Earth Balance)

Shortening

Dairy-free sour cream substitute (Tofutti or Follow Your Heart)

Dairy-free cream cheese substitute (Tofutti or Follow Your Heart)

Dairy-free cheeses (cheddar, Monterey Jack and mozzarella)

Vegetables (red and green bell peppers, potatoes, onions, shallots, mushrooms, corn, tomatoes…)

Fruit

Crabmeat (pasteurized)

Freezer Items:

Tofutti Frozen Dessert in several flavors

Dairy-free frozen whipped topping

Frozen fruits

Frozen vegetables

Chicken, fish, ground beef, beef tenderloins, strip steaks, pork chops, pork tenderloin, veal,

Pots, Pans and other Equipment:

Dutch oven (6- to 8-quarts)

4 Skillets (2 small 6- or 8-inch and 2 large 10- or 12-inch)

1 Nonstick skillet (10- or 12-inch)

3 Saucepans with tops (2-quart, 3-quart and 4-quart)

Deep fat fryer (not essential, but nice to have on hand)

Pasta pot (can use for steaming or boiling seafood or boiling large amount of potatoes) Roasting pan (as for a turkey or roast)

Baking Dishes and Pans:

2 cookie sheets (at least) with 1-inch rims Multiple casserole/baking dishes (I use glass or ceramic and have several small ones, the Multiple casserole/baking dishes (I use glass or ceramic and have several small ones, the quart dish)

4 (8-inch round) baking pans

2 to 4 (9-inch round) baking pans

2 (8-inch square) baking pans

2 (13 by 9 by 2-inch) baking pans

1 (9-inch) springform pan

Pie Plates: (I use glass, ceramic and metal)

2 (9-inch) pie plates

1 (9-inch) tart pan with removable bottom

Loaf Pans:

2 (9 by 5 by 3-inch) loaf pans

2 (4 by 5 by 3-inch) loaf pans

Miscellaneous Kitchen Wares:

2 Wire cooling racks (at least)

1 set of dry measuring cups

Measuring spoons

Glass liquid measuring cups (2, 4 and 8 cup) Instant read thermometer

Candy thermometer

Oven thermometer

Kitchen timer

Whisks, several in different sizes

Rubber spatula (1 large and1 small)

Wooden spoons (bamboo is great)

Spatulas

Cake frosting spatula

Off-set spatula

Standing mixer

Hand held mixer

Set of mixing bowls

Small bowls for holding measured ingredients Tongs

Set of good knives and a knife sharpener Kitchen shears

Kitchen string

Cutting boards

Grater, for nutmeg and cheese

Rolling pin

Vegetable peeler

Colander, strainers in various sizes

Parchment paper

Nonstick foil

Heavy duty foil

Waxed paper

Plastic wrap

Food processor Blender

Microwave

Small oven

Toaster

APPETIZERS

Chicken, Cheese & Heat Tortilla Chip Bites

40 Chips

40 tortilla chips

1 cup chopped cooked chicken

1 cup dairy-free cheddar cheese substitute

1 (4-ounce) can green chile peppers, drained

2 tablespoons minced red onion

½ teaspoon minced jalapeno chile

½ teaspoon ground chili powder

½ to 1 teaspoon adobo sauce

1 tablespoon minced cilantro

Salsa for garnish

1. Preheat the broiler and line 2 baking sheets with nonstick foil.

2. Place the tortilla chips in a single layer on the prepared baking sheets.

3. In a medium size mixing bowl combine all of the ingredients except the salsa. Mix them together until they are well combined.

4. Place a spoonful of the mixture onto each tortilla chip, mounding slightly. Place one baking sheet 3 inches from the broiler and broil until the cheese is melted and bubbly. Repeat with the remaining baking sheet.

5. After you have removed them from the broiler top each tortilla chip with a small spoonful of salsa and serve.

The crunch, the flavor, the taste of cheese, please, can I have just one more. Thank you.

Southwest Dip

3 Cups

½ cup dairy-free cream cheese substitute, room temperature or ½ cup firm tofu, room temperature

1½ cup dairy-free sour cream substitute or 1½ soft tofu mashed and combined with 2½ teaspoons lemon juice

1 cup chunky style salsa

2 teaspoons lime juice

1 teaspoon chili powder

½ teaspoon ancho chili powder

2 teaspoons seeded, minced jalapeno, or to taste

1½ tablespoons minced fresh cilantro

1. In a medium size bowl combine the cream cheese substitute or the firm tofu and the sour cream substitute or the soft tofu and lemon juice until well blended and smooth.

2. Add the remaining ingredients and stir until well combined.

3. Spoon into a serving dish and serve with tortilla chips.

Chinatown Dip

1 Cup

½ cup dairy-free cream cheese substitute, softened, room temperature or ½ cup semifirm tofu, room temperature

½ cup dairy-free sour cream substitute or ½ cup soft tofu combined with 2 teaspoons of lemon juice

2 tablespoons soy sauce

1 teaspoon sesame oil (Chinese dark sesame)

1 tablespoon rice wine vinegar

1 teaspoon minced gingerroot

1 tablespoon minced green onion

¼ teaspoon Chinese chili sauce, or to taste

Serve with vegetables

1. In a food processor with a metal blade attached process the cream cheese substitute and sour cream substitute or the tofu and lemon juice until it becomes smooth.

2. Add the remaining ingredients and process for 1 more minute to combine them.

3. Spoon the mixture into a serving dish. Serve with vegetables. This dip is great with carrots, cucumbers, celery and snow peas.

Absolutely delicious!

Shrimp Pate

1½ to 2 Cups

½ cup cooked shrimp, chopped

3 tablespoons dairy-free margarine

8 ounces dairy-free cream cheese substitute, room temperature or 8 ounces firm tofu, room temperature

2 tablespoons sliced green onion

1 tablespoon dry white wine (vegan)

2 teaspoons lemon juice

2 to 3 drops hot sauce, or to taste

¼ teaspoon salt

Pinch of white pepper

Garnish with lemon, sliced into thin rounds and sprigs of parsley

1. In a food processor with a metal blade attached process the cream cheese or tofu, margarine and shrimp until the mixture becomes smooth. Scrape down the sides of the bowl with a spatula. Add the sliced green onion, wine, lemon juice, hot sauce, salt and pepper and process until smooth, about 1 minute or longer.

2. Spoon into a serving dish, cover and refrigerate for 2 hours to meld flavors.

3. Remove from the refrigerator and garnish with lemon slices and a sprig of parsley. Serve with vegetables or crackers.

Mexican Drop Biscuit

24 to 36 Biscuits

2 cups all purpose flour

2½ teaspoons egg-free baking powder

1 teaspoon Avery’s Southwest Seasoning (see seasoning recipe on page 171) ¼ teaspoon salt

⅓ cup shortening

½ cup milk substitute

¼ cup cold seltzer water

1 pound unseasoned pork sausage patties

1 cup shredded dairy-free cheddar cheese substitute

1 cup shredded dairy-free Monterey Jack cheese substitute

1 tablespoon minced jalapeno chile, or to taste

¼ cup diced red bell pepper, cut into ¼-inch dice

¼ cup minced onion

Serve with salsa if desired

1. Heat the oven to 450 degrees. Line 2 baking sheets with nonstick foil or parchment paper.

2. In a large mixing bowl combine the flour, baking powder, southwest seasoning and salt. Add the shortening and with a pastry cutter or 2 knives cut in the shortening until you have created coarse crumbs, then set this aside.

3. In a 9-inch skillet over medium heat cook the sausage, breaking it into small pieces as it cooks. Remove the sausage from the skillet and drain on paper towels. Pat the pieces dry with extra paper towels.

4. Add the milk substitute and seltzer water to the reserved flour mixture, mixing lightly. Add in the sausage, both cheese substitutes, jalapeno chile, bell pepper and onion; gently fold in with a rubber spatula.

5. Drop by spoonfuls onto the prepared baking sheet, 1½-inches apart. Place the baking sheet in the preheated oven for 10 minutes until they become lightly browned and baked through.

6. Remove them from the oven and place on a serving plate.

7. Serve with salsa if desired.

Note: The Mexican Drop Biscuits can be made any size you prefer; adjust the baking time accordingly.

Southwest Layered Dip

10 Servings

8 ounces dairy-free cream cheese substitute, room temperature or 8 ounces firm tofu, room temperature

½ cup dairy-free sour cream substitute or ½ cup soft tofu, mashed and combined with 1 teaspoon lemon juice

1 teaspoon Avery’s Southwest Seasoning (see seasoning recipe on page 171)

1 (4-ounce) can chopped green chiles, drained

2 teaspoons minced jalapeno, seeds removed, or to taste

1 (16-ounce) can refried beans

¼ cup thinly sliced green onion

¼ cup finely chopped red onion

1½ cups bottled salsa; mild, medium or hot

1 cup shredded dairy-free cheddar cheese substitute

1 cup shredded dairy-free Monterey Jack cheese substitute

Tortilla chips

1. Preheat the oven to 350 degrees. You will need 1 (9-inch) baking dish with deep sides.

2. In a mixing bowl combine the cream cheese substitute or tofu with the sour cream substitute or tofu and 1 teaspoon lemon juice and beat until smooth. Stir in the southwest