Getting Around Food Allergies
May 26, 2013 | 11:19 am
As a foodie, what I really want is what I have yet to try a new flavor, an unknown spice, an exotic cuisine. This is both an obsession and an obstacle course for me due to an allergic condition. I am allergic to salicylates. The stuff aspirin and NSAIDS are made of. This means no vinegar. Also verboten for me are dark leafy vegetables like spinach (which I love) and vegetables like tomatoes (which I adore) as well carrots, yams, berries and non tropical fruits. What happens if I eat these? I itch like hell for days. A real nightmare, I know but I am creative. I can eat cabbages and legumes as well as meats, seafood and more. Being a creative cook, the challenge is to work my way around these obstacles. One example is how I manage to make Spaghetti sauce.
Red Spaghetti Sauce without tomatoes
16 oz of roasted red bell peppers -- not in vinegar
5 artichoke hearts -- the canned variety
small eggplant roasted peeled, and chopped
2 tbsp fresh lemon juice
3 cloves minced garlic
a pinch of sugar
a dash of salt
1 large onion, diced
fresh oregano and fresh basil
a pinch of red pepper.
Place roasted peppers, artichoke hearts (quartered), lemon juice, garlic, sugar and salt in a blender and puree. Saute onions, in olive oil, add herbs, a splash of dry white wine or good Vermouth is welcome. Add eggplant and puree. Bring to a boil and turn down low. Let simmer for at least 3 hours. Italian sausage may be added as well.