The Original Recipe
Here you go! Allergy Free versions of her recipe. I give you 3 sauce options to accommodate various allergies and taste buds.
Options to make this Free of:
CF, DF, EF, FF, GF, GaF, KF, LF,
NSF, OF, PF, POF, RF, F, SEF, SHF,
SWF, TNF, WF, V, Veg, SeedF, CerealF, FungusF
Take:
1) Cauliflower, Cabbage Family Allergy? (There is no vegetable that will produce the lovely design Martha Stewart had with her Cauliflower.)
Your Choice of...
Zucchini (Courgette), sliced thin lengthwise (Seeded and washed if need Seed Free)
Summer Squash, sliced thin lengthwise (Seeded and washed if need Seed Free)
Portobello Mushrooms, cleaned with brush, stem removed, sliced thinly (Seed Free)
Bell Peppers (Nightshade), seeded, sliced into rounds (and washed well, if need Seed Free)
Fry In:
2) Olive Oil Allergy?
2 TB of either...
Coconut Oil (Tree Nut)
Canola Oil (Mustard Family)
Any oil you use, especially if Seed free.
(May ask if Seed free can use Butter. Must use low temperature of Butter will burn.)
Add:
3) Allium Allergy? (Onion, Garlic, Chives, Lily Family and so on)
Choose one or both:
1 Fennel Bulb, sliced or diced, cooked for at least five minutes in the Oil
Ginger, to taste (Seed Free root)
Directions:
Cook until the vegetables are of desired tenderness, in a saute pan. You may keep the done strips warm in an oven by placing them on a baking pan, and covering with aluminium foil.
Note: You may want to start the Fennel first, and then after two minutes, add in the vegetables!
Alternatively:
If you want a "grilled" look, use a pan that has the grill markings, or fry without oil
right on top of the gas stove without using a pan, until the vegetables are blackened to your
desired taste. I prefer using a pan myself, as its less messy and does not pose
as much of a fire hazard. You can then fry in the pan until cooked to desired tenderness.
A broiler can also be used, but smoking can be a problem. You will have to turn it very often. The smoke alarm is also likely to go off, which is why I'd only do this outside on a outdoor grill. Doesn't aggravate Asthma as much. You can then fry in the pan until cooked to desired tenderness.
Sauce 1:
My favorite gravy, modified to be Soy/Allergy Free for most!
Puree together: (Seed Free)
1 Cup Portobello Mushrooms, finely chopped
1 Cup Steak Mushrooms, finely chopped
2 Cup Allergy Free or Seed Free milk you use or Water
(Top 8 free? Rice Milk or Potato Milk works.)
Mix in...
1 Cup Portobello Mushrooms, chopped to desired size (Seed Free)
1 Cup Steak Mushrooms, chopped to desired size (Seed Free)
Kosher Sea Salt, to taste (Not a Seed, but ask if allowed on Allergic Person's diet)
Tellicherry Black Pepper, to taste (Seed!
- Seed free? Skip the Black Pepper and substitute Ginger and allowed Green Herbs of your choice).
1 TB Sweet Basil (if allowed - I know one person allergic.)
2 tsp Cilantro
1 tsp Rosemary Leaves
2 TB Arrowroot mixed in 2 TB Water (if allowed. Ask for Seed free, as I'm not sure.)
Directions:
Bring to a boil, then simmer. Cook on stove until reaches desired thickness.
Sauce 2:
Fungus free? And Soy Free? Not Seed Free!
Make a sauce out of...
2 Cups Your Allergy Free Milk
1/2 tsp Cloves (Seed)
1/2 tsp Cardamom (Seed)
1 tsp Allspice (Seed?)
2 TB Sweet Basil, or Marjoram (Herbs)
1 tsp Ginger (Root)
1 tsp Coriander (Seed)
1/2 tsp Cumin (Seed)
1 Cup Puree Cooked White Rice (Cereal Family)
(or 1 Cup Potato Flakes, a Nightshade)
2 TB Arrowroot mixed in 2 TB Water
Directions:
Bring to a boil, then simmer. Cook on stove until reaches desired thickness.
Note:
May add more or less of the above ingredients to suite your taste. I created this at the coffee shop, so I can not try out the Fungus and Soy Free sauce. Sorry! The pureed Rice or Potato Flakes are meant to make this creamier and not taste like a Indian Milk drink.
Serve with Gluten Free:
Tinkyada@reg; Rice Noodles of your choice.
(If can't have Rice, substitute Corn Noodles, or Quinoa).
(Seed Free, Cereal Free and Rice Free? I am not sure what is acceptable, so I would make a noodle out of allowed vegetables by slicing them to your desired texture and shape. Spaghetti Squash works very well, and just needs to be cooked and then scraped out into strings, if I remember correctly.)
Most noodles:
Cook in a large pan of boiling water for 14 - 16 minutes, until desired tenderness.
To get a Couscous substitute, use their angel hair noodles, and break up into smaller pieces before putting in the boiling water. Angel Hair may not take as long to cook, so read the package instructions.
Nightshade Free Salad: Vinegar Free too!
A substitute that is more like her sauce:
1 TB Apple Cider
1 Sprig Fresh Chopped Italian Parsley
1 - 2 Cups Beets, diced (May use 15 oz can Beets instead)
1 TB Oil (of your choice) or Olive Oil
If not Nightshade free, you may use Roma Tomatoes or Cherry Tomatoes (original).
Directions:
Heat the Beets in a pan with a little water until tender.
Drain the extra juice (or reserve this for the pasta).
Transfer to a bowl and place bowl in an ice bath to cool quickly.
(Put a stopper in the sink, and add Ice and cold water to make a ice bath).
Add the Oil, Apple Cider and Italian Parsley.
Mix well.
