Chickpea Burgerswith Tabbouleh Salad

AllergicLiving

Free of Gluten and Top AllergensRECIPES BY CHEF SIMON CLARKE

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SERVES 4-6

Free of: gluten and all top allergens

Chef’s Note: This easy, Mediterranean-style chicken dishtransports well for a picnic lunch or patio dinner at afriend’s place.

Ingredients

1 whole chicken, cut into 8 pieces zest and juice of 2 lemons2 cloves garlic, minced1 cup (250 mL) black olives, pitted1 tbsp (15 mL) paprika1 tsp (5 mL) cumin2 tbsp (30 mL) olive oilsalt and pepper

Method

1.Heat oven to 375° F. 2. In a large bowl, combine chicken with all other ingredi-ents. Mix well.3. Place mixture into a baking dish. Roast 20-25 minutes oruntil chicken is cooked.4. Serve hot – or allow to cool and serve at room temperature. Pairs perfectly with a mixed greens salad.

SERVES: 4

Free of: gluten and all top allergens

Ingredients

BURGERS1 19 oz (540 mL) can chickpeas, drained½ cup (120 mL) onion, chopped1 clove garlic, minced½ cup (120 mL) parsley, chopped½ cup (120 mL) carrots, grated1 tsp (5 mL) salt and pepper

TABBOULEH2 cups (475 mL) cooked buckwheat*½ cup (120 mL) green onion, chopped1 cup (250 mL) cucumber, diced1 cup (250 mL) tomatoes, diced2 cups (475 mL) fresh parsley, chopped½ cup (120 mL) fresh mint, chopped1 clove garlic, minced½ cup (120 mL) lemon juice½ cup (120 mL) olive oilsalt and pepper

Method1. For burgers, use a food processor to pulse onion and garlicuntil smooth. Add chickpeas and parsley and pulse just untilchickpeas are coarse and mixture is coming together. Remove to bowl. Stir in carrots, salt and pepper. 2. Combine all tabbouleh salad ingredients and set aside.3. Over medium heat, add 2 tablespoons oil to a large sauté pan.Using your hands, form 4 patties from chickpea mixture. 4. Add burgers to pan, cook 4-6 minutes on each side until golden. 5. Serve with your favorite gluten-free/allergy-safe bun, burgertrimmings and the tabbouleh.

*Note: Buckwheat is not in the wheat family and is gluten-free.But do check for gluten-free brands, in case of cross-contact.

Chickpea Burgers withTabbouleh Salad

Lemon Chicken With Olives

SERVES 4-6

Free of: gluten and all top allergens

Ingredients

2 lbs (900 g) boneless, skinless chicken breast1 tbsp (15 mL) curry powder1 tbsp (15 mL) honey1 tbsp (15 mL) chili powder2 cloves garlic, finely chopped1⁄4 cup (60 mL) fresh basil, chopped1⁄4 cup (60 mL) vegetable oil1 package (250 g) gluten-free rice vermicelli noodles1 bunch green onions, finely sliced1 cup (250 mL) coriander leaves, packed1⁄2 cup (125 mL) mint leaves1 red pepper, seeded, thinly slicedsalt and pepper to taste

DRESSINGIngredients

2 tbsp (30 mL) seasoned rice wine vinegar2 tbsp (30 mL) umeboshi vinegar* [Substitution: same amount of rice wine vinegar]1 tbsp (15 mL) sugar2 tbsp (30 mL) chili sauce (medium thickness)1⁄2 cup (125 mL) vegetable oil

*Vinegar derived from a Japanese plum; available in health-food stores and online.

Method

1. Stir together curry powder, honey, chili powder, garlic, basiland vegetable oil in a large bowl. Add chicken and toss to coat.Cover and marinate in fridge for 45 minutes. 2. Place rice noodles in a large bowl and cover with boilingwater. Soak for 8-10 minutes until soft. Drain well and set aside.3. Pre-heat barbecue on high. Grill marinated chicken, turning

SERVES 4-6Free of: gluten and all top allergens

LAMB MARINADE 1 boneless leg of lamb (about 4 pounds), trimmed and cut into 11⁄2- to 2-inch cubes2 cups (475 mL) fresh orange juicezest of two oranges1⁄2 cup (125 mL) olive oil2 tbsp (30 mL) garlic, minced1 tbsp (15 mL) canned chipotle chilies, finely chopped [Look for allergen-free brands]1 tbsp (15 mL) ground cumin2 tbsp (30 mL) fresh oregano, chopped1 tsp (5 mL) fresh ground pepper1 tsp (5 mL) salt

For Skewers

8-10 medium metal skewers1 red onion, cut into 1-inch chunks1 each, red and yellow pepper, sliced into 1-inch chunks12 button mushrooms

Method

1. Place lamb in a large bowl. 2. To make marinade, in a small bowl, whisk together allremaining ingredients. Add marinade to lamb. Refrigerate 4-6 hours or overnight.3. Pre-heat barbecue to medium-high. Meanwhile, remove lambfrom marinade, and thread onto skewers, alternating withonion, pepper and mushrooms.4. Grill skewers for 8-10 minutes, turning frequently. Remove skewers and allow to rest for 5 minutes. Serve.

Curry BBQ Chicken & Glass Noodle Salad

Zesty Orange Lamb Kebabs

once, 8-10 minutes or until cooked through. Remove to a plateand tent with foil. Let rest 10 minutes.4. Place all dressing ingredients in a small bowl and whiskthoroughly.5. Cut chicken into 1⁄2-inch cubes. Add chicken (and any juices),onion and red pepper to noodles. Toss with dressing and season with salt and pepper. 6. Place finished salad in serving bowl, garnish with mint andcoriander and serve.

SERVES 6-8

Free of: gluten and all top allergens

Ingredients1 large flank steak1⁄4 cup (60 mL) lime juicepinch salt pinch pepper1 large sweet onion, sliced 2 red peppers, seeded and cut into thin strips2 cloves garlic, sliced1 tsp (5 mL) chili powder2 tbsp (30 mL) olive oil10 flour tortillas [look for brands free of gluten, allergens]

Method1. In a small bowl, combine lime juice, salt and pepper. Set flanksteak into a container and pour seasoned lime juice over top. Let rest for 10 minutes, turning once.2.Over high heat, grill steak for 5-6 minutes each side. Remove fromheat and allow to rest about 10 minutes.3. Meantime, heat olive oil in a heavy-bottomed skillet and sauté theonion, peppers and garlic 2-4 minutes.4.Add chili powder and mix well. Keep warm.5. Slice the flank steak into thin strips, cover and set aside.6. Toast tortillas on the grill or warm through.7. Place enough steak and vegetables to fill the center of each toastedtortilla.8. Spoon on a generous dollop of guacamole and salsa (below), wrap and eat.

GUACAMOLEIngredients4 ripe avocados1⁄2 cup (125 mL) fresh cilantro (coriander), chopped1⁄4 cup (60 mL) white onion, minced2 cloves garlic, minced

SERVES 4-6

Free of: gluten and all top allergens

Ingredients

3 peppers (any color), seeded, diced2 medium zucchini (green or yellow), diced2 medium carrots, peeled and sliced2 ripe tomatoes, diced1 cup (250 mL) sugar snaps, blanched and cooled1 red onion, diced1 cup (250 mL) fresh mint, chopped1 cup (250 mL) fresh parsley, chopped1⁄4 cup (60 mL) seasoned rice wine vinegar 1⁄4 cup (60 mL) olive oil1 tsp (5 mL) fresh ground pepperPinch salt

Method

1. Place all vegetables and herbs in a large bowl.2. Add oil, vinegar, salt and pepper. Toss.

Flank Steak Fajitas with Salsa and Guacamole

Crunchy Garden Salad

1 jalapeño, seeded and minced1⁄4 cup (60 mL) freshly squeezed lime juice 1 tsp (5 mL) ground cuminpinch salt

Method1. Peel and core avocados. Mash lightly in a medium bowl.2. Add remaining ingredients and mix well.

FRESH TOMATO SALSAIngredients3 cups (700 mL) ripe, diced tomatoes1⁄2 cup (125 mL) red onion, diced1 clove garlic, minced1⁄4 cup (60 mL) fresh cilantro (coriander), chopped 1⁄4 cup (60 mL) lime juice, freshly squeezed1 jalapeño, seeded and minced1 tbsp (15 mL) olive oilpinch salt

Method1. Combine all ingredients in a medium bowl. Allow to rest 30 minutes for flavors to combine.

SERVES 4-6

Free of: gluten and all top allergensPacked with: antioxidants, vitamins C, A and E, magnesium. One of the Allergic Living editors’ all-time favorite desserts.

Ingredients

2 cups (475 mL) fresh blueberries, washed2 tbsp (30 mL) water1⁄4 cup (60 mL) crème de cassis [Optional. Substitute: water]2 tbsp (30 mL) brown sugar1 tbsp (15 mL) fresh lemon juice1 tsp (5 mL) lemon zestfresh mint leaves

Method

1. In a medium saucepan, combine water, crème de cassis (if using) and sugar over medium heat. Bring to a boil and reduceby about half.2. Reduce to a simmer, adding blueberries, lemon juice and zest. 3. Cook, stirring occasionally, for 8-10 minutes.4. Set aside and cool. 5. Serve over no-fat, plain yogurt or dairy-free soy yogurt. Garnishwith mint leaves.

Note: This compote can be made up to two days in advance and stored in the fridge.

SERVES: 6-8

Free of: gluten and all top allergens; see note re coconut

Ingredients3 cups (710 mL) rhubarb, washed, trimmed and sliced into ¼-inch sliceszest and juice of 1 orange1 cup (250 mL) cane sugar2 cups (475 mL) strawberries, trimmed and quartered½ cup (120 mL) crystallized ginger, diced

Topping1 cup (250 mL) all-purpose gluten-free flour1 cup (250 mL) gluten-free oats1 cup (250 mL) shredded organic coconut*½ cup (120 mL) cane sugar½ cup (120 mL) melted coconut oil*

Method 1. Preheat oven to 375° F.2. Place rhubarb, orange juice and zest and sugar in a largesaucepan over medium-high heat. 3. Cook 10-15 minutes, adding strawberries halfway throughthe cooking time. Fold in ginger. Cook until rhubarb is tender, stirring often.4.Meanwhile, place all of the dry topping ingredients into amedium-sized bowl and combine well. Add coconut oil andmix thoroughly.5.When rhubarb mixture is ready, divide into 10-12 individualramekins or one 9-inch greased pie pan. Spoon on the topping.6. Bake 10-15 minutes until the topping is nicely browned.Allow to cool slightly before serving.

*Note: Coconut is the fruit of the palm tree and not technicallya tree nut. But if you or your child are tree-nut allergic, do askyour doctor whether it’s OK to eat. If OK, still watch out forpackage “may contain” warnings.

Blueberry Compote Rhubarb and Ginger Crisp

SERVES 8-10 (makes two tarts)

Free of: gluten and all top allergensRequires: Two 7-inch tart pans

PASTRY

Ingredients

11⁄3 cup (320 mL) all-purpose gluten-free flour1⁄3 cup (80 mL) fine cane sugarPinch of salt1 tsp (5 mL) xanthum gum*1⁄3 cup (80 mL) vegetable oil1⁄3 cup (80 mL) cold water

*Available at natural-food stores.

Method

1. Place all dry ingredients in a large bowl and combine thoroughly. Drizzle oil slowly into bowl, stirring continuouslywith a fork, until mixture comes together in pea-sized pieces. 2. Add cold water one tablespoon at a time until dough formsa ball. Divide into two halves, form into two disks and wrapwith plastic wrap. Refrigerate for one hour.3. Pre-heat oven to 350° F. 4. Remove dough from fridge. Place each disk between two sheetsof parchment paper and roll each out to roughly an 8-inch circle.5. Peel off parchment paper and gently place dough into eachtart pan, pressing gently into bottom and sides of pan, thentrim excess dough. Pierce bottom of crusts with a fork multipletimes.6. Bake tart crusts for 12-15 minutes until golden. Removefrom oven and let cool.

FILLINGIngredients1⁄4 cup (60 mL) tapioca flour1⁄4 cup (60 mL) cornstarch1⁄2 cup (125 mL) sugar2 cups (475 mL) rice milk1 tsp (5 mL) vanilla extractzest of one lemon2 tbsp (30 mL) allergy-safe raspberry jam3 pints fresh raspberries

Method

1. In a medium saucepan, combine tapioca flour, cornstarchand sugar. Add half of the rice milk and cook over mediumheat until dry ingredients have dissolved.2. Add remaining milk, vanilla and lemon zest. Bring to a boil, reduce heat and simmer until thickened, about5-8 minutes. Set aside and let cool.3. Spread 1 tbsp of raspberry jam over bottom of each prepared tart shell.4. Add filling on top of the jam and spread evenly.5. Top filling with fresh raspberries and dust lightly withpowdered sugar if desired. Serve immediately or refrigerateuntil just before serving.

Luscious Raspberry Tarts

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Photography: Chris Gonzaga