I run and bed and breakfast and have spark people come for week long stays where I cook all their meals. I have had 2 guests (several stays) who can't eat garlic, onion or peppers. It really threw me off as those seem to be staples in most of the meals I make... however we had many delicious meals without them. They also could not eat soy sauce, worchester sauce, most bottled BBQ sauces or dressings, sugar or maple syrup and in fact a whole binder of foods that we poured over...anything with dairy, gluten, corn or celery or yeast or nitrates/sulfates (vinigars and wines). In fact your foods are pretty easy! Imagine my worry when I had a vegan who did not eat gluten, nuts or oils! So breath and delight in what you can eat. You'll be amazed at how narrow our food likes are and how many wonderful alternate subtle flavours are out there to enjoy.
Alternate flavourings included lemon or lime with or without butter, sesame oil (espicially in stir fries), toasted nuts or pine nuts, ginger, fresh basil, oregano, cumin, cinnamon, cocoa, coconut....
In a stew try anise chopped up which gives a licorice flavour. Chef Meg has a cocoa/cinnamon pork tenderloin grilled. I do salmon with maple syrup and lemons and also a blackberry chicken with balsamic vinigar for fancy meals. You can still enjoy sharp cheese I assume. That with fall crisp and sour apples.... Humus can be made with masala spices. Guacamole is never quite the same but sliced avocodo with lemon is still lovely in a wrap or on salad.
Most of our cooking has changed from cassaroles to grilled or roasted meat and vegetables and lots of salads because of the gluten/dairy intolerences. If you can still eat gluten and dairy then I agree with the person earlier, just leave out the onions and peppers and garlic.
Edited by: JUSTYNA7 at: 9/9/2013 (09:49)
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