Dinner with friends: Cathy Cleary from West End Bakery cooks up allergy-friendly vegetarian fare - New Recipes - Brief Article

New Life Journal, April-May, 2002 by Cathy Cleary

It never ceases to amaze me how good healthy food can not only improve the way you feel but can also act as a bridge to bring people together. Cooking for friends and family can be a relaxing and fulfilling way to express your creativity while showing your appreciation and love. However, things can get complicated, because at any given dinner party these days, there is a good chance that at least one person will have some special dietary need or food allergy.

As the number of toxins (such as pesticides and environmental pollutants) in our world grows, so do the numbers of people who have become allergic or sensitive to certain substances. Wholistic allergists think there is a direct correlation between toxicity levels and allergic reactions. Many people are beginning to develop a reaction to wheat. How can you live without wheat? It's in everything from pasta to pizza to crackers and cereal--not to mention bread. Luckily, however, there are many alternative grains that most wheat--sensitive folks can tolerate. Spelt is one such grain. It is very similar to wheat in texture and flavor, which makes it easy to use as a substitute in recipes that call for wheat flour.

Dairy is another common allergen. Luckily there are many delicious alternatives to dairy. Soy milk and soy cheese are just the tip of the iceberg. There are also products made with rice and oats as well as other various nuts and grains. Many of these products can be substituted for milk in recipes with wonderful results.

An allergy that is becoming more and more common is gluten allergy or Celiac Disease. Gluten is an elastic protein that is found in wheat and many other grains as well as most processed foods. Folks with this unpleasant disease often have a very hard time finding things they can eat. Spelt bread is not an option, because spelt contains gluten. Fortunately, rice flour and potato flour do not contain gluten, and although they are hard to make bread with, these flours can be used to make delicious gluten-free treats.

Following are some recipes that take into consideration food allergies and dietary needs. So the next time you have a dinner party, cook up something special for those friends who have special needs--they'll love you for it!

Dairy-free Banana Walnut Spell Muffins

3/4 c. maple syrup
1/2 c. vegetable oil
3-4 bananas
1 c. soy milk
1 c.chopped walnuts
3 1/2 c. spelt flour
1 T. baking powder
lt. baking soda
1/2t. salt

Mash bananas and mix in maple, soy milk, oil and walnuts.
In a separate bowl, sift together dry ingredients. Mix wet
and dry ingredients together, then spoon into greased muffin
cups. Makes 8 jumbo muffins or 15 regular sized muffins.
Bake at 350 for 15-20 minutes.

Variation: This batter can also be used to make banana
bread; it makes 2 medium sized loaves.

Gluten-free Pumpkin Spice Muffins

3/4 c. sugar
1/3 c. oil
1 c. milk
15oz can pumpkin
2 1/2 c. rice flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 t. cinnamon
1t. nutmeg
1t. ginger
1 c. chopped walnuts (optional)
cinnamon sugar for topping

Mix sugar oil, milk, pumpkin. In a separate bowl, sift
together dry ingredients. Mix wet and dry ingredients
together and spoon into greased muffin tins. Sprinkle tops
of muffins with cinnamon sugar. Makes 12 regular sized
muffins. Bake at 350 15-20 minutes.

Variation: Substitute soy or rice milk for milk in this
recipe for a dairy free and gluten free treat.

Sesame Green Bean Tempeh Salad

1-8 oz package tempeh
1 pound green beans
1c. quinoa
2c. water
1/4c. toasted sesame seeds
1/2c. sesame tahini
3T. tamari
1/2 c. sesame oil
2 T. rice vinegar or cider vinegar
3 cloves crushed garlic
3 sliced green onions (optional)

Cut tempeh into 1/2 inch squares. Trim ends of green beans
and cut into one inch pieces. Steam green beans and tempeh
together in a pot for about ten minutes or until beans
turn bright green. Rinse quinoa in a sieve thoroughly, then
combine with 2 c. water. Bring quinoa to a boil and cook on
low for 15 minutes. Whisk together tahini, tamari, sesame
oil, and vinegar. Whisk in garlic and sesame seeds. Combine
green beans, tempeh, quinoa and dressing in a bowl. Mix
together gently and serve with green onions as garnish.

Cathy Cleary is the co-owner of West End Bakery and Caf. The bakery is located at 757 Haywood Rd. in west Asheville, NC and serves a variety of freshly baked breads treats and desserts made with 100% organic flour. They also create made-from-scratch soups, salads, and sandwiches daily. Cathy has been baking and creating recipes since she was seven years old. She can be contacted at 828-252-9378.