CALLING ALL COOKS! Join me for a pot luck-tell me what you will bring?

Question

BUT, THERE IS A CATCH! I am allergic to wheat, eggs, soy and peanuts, and I dont eat meat. But I do eat seafood of all kinds. You must be sure your seasonings dont contain my allergens, which are very hard to avoid! Soy is in most salad dressing, so I need your utmost creativity I DO hope you will come!

( I am really hoping for some great recipes, because my diet is so restrictive.)

Answer 1

Brownies

Makes about 5 dozen mini brownies

Note: This recipe is free of wheat, gluten, dairy, casein, and eggs.
1/2 cup canola oil, plus more for pans

3/4 cup plus 2 tablespoons garbanzo and fava bean flour

1/4 cup potato starch

2 tablespoons arrowroot

1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar

2 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon xanthan gum

1 teaspoon salt

1/2 cup unsweetened cocoa powder

1/2 cup store-bought unsweetened applesauce

2 tablespoons pure vanilla extract

1/2 cup brewed coffee or hot water

2 cups vegan gluten-free chocolate chips, such as Tropical Source

1. Preheat oven to 325°. Brush 3 dozen mini-muffin pans with oil; set aside.

2. In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.

3. Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding.



Note: Recipe from Babycakes NYC

Answer 2

Not exactly a major problem.
This is not a pot- luck item because it won't travel well but it is good.
I have been doing this for so long that I rarely if ever use recipes.
Try this:
Baked striped bass Greek style
brush /rub a thin layer of olive oil over the bass
Thinly slice tomatoes and red onions
arrange in an attractive manner over the length of the bass
place capers and pitted kalamata olives over the bass so it all looks nice
bake
when done squeeze fresh lemon juice
and a lightly sprinkle Greek Oregano over the piece of bass in question
serve

Answer 3

I'm pretty sure this recipe doesn't contain anything you've listed that you're allergic to! It's one of my personal favorites.

Swiss Vegetable Medley

1 (16-oz.) package frozen mixed vegetables, thawed
1 (10.75-oz.) can condensed cream of mushroom soup
1 cup shredded Swiss cheese
1 cup sour cream
1 (6-oz.) can French-fried onions
Ground pepper to taste

Preheat oven to 350°F (175°C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.

In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2-quart casserole dish.

Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

Answer 4

You have a problem: certain seafoods contain allergens that are very close to what you say you're sensitive to. If you refuse to eat meat - and you really have no good health reason not to - you're going to continue to have a dreadful time cooking up a well-balanced, nutritious diet.

Answer 5

Guacamole with Green Chili Peppers

4 avocadoes, mashed or pureed
1/2 cup finely chopped canned green chili peppers
1/4 cup minced onion
1 tsp. salt
1/2 cup lemon juice

Combine ingredients. Cover and chill. Makes 3 cups (pg. 7).

From my Best Recipes: From the backs of Boxes, Bottles, Cans, and Jars by Ceil Dyer cookbook.

The author says you can serve this with tortilla chips but that is restricted for you. Fortunately she also suggests serving it with tomatoes and Boston lettuce. Hope this helps:)

Answer 6

Boiled Shrimp with fresh lemon wedges/Tabasco. You don't have to use shrimp/crab boil (Zatarain's). Just use 3 quarts water, 4 Tbs. salt, squeezed lemon and throw in the lemon, too, and a whole onion (peeled), cayenne to taste (optional). Bring water to a boil, add shrimp, boil 4 minutes, let sit in water 5 minutes, drain. Oh, add a cap of vinegar so shells won't stick to shrimp.
I'll bring this salad, too. Butter lettuce, sliced cucumber (soak in ice water for crispness), Greek olives, and this salad dressing:
2 caps vinegar
1/2 cup olive oil
oregano
garlic
Italian Season
little salt
no pepper
See you later, lol.

Answer 7

a great salad is a spinach one, with either dried cherries or craisens... and toasted almonds with sesame seeds, vinager and oil, homemade style.. with some pepper, sugar, and greek seonsonings added in , mix to your own prefernce, i swear i could eat this everyday for the rest of my life...

Answer 8

You're really un-healthy. I would bring baked wild salmon with lemon curls and white onion.