Until recently, I never fully connected the dots that macarons, made with almond flour, still contain nuts. (I know...duh.) And going one dot further, this means that our fellow foodies with nut allergies have never had the pleasure of eating a macaron (*gasp!*). Here to fix this problem with a surprise ingredient is Stella from BraveTart.
Q: I am the parent whose job it is to purchase, prepare and sometimes bake or make snacks for (and with) the children of our neighborhood cooperative school. This year, we have two vegan students, one student with a coconut allergy and another with a sesame allergy.
Does the readership have any suggestions or recipes for healthy, low sugar/agave muffins, bars or breads within these parameters?
This soup is based on a favorite autumn dish where roasted acorn squash halves are filled with a white bean mixture and drizzled with an herby sauce. It's a delicious and satisfying dish that just happens to be vegan. It also translates well into this soup, a delectable combination of sweet vegetables (roasted squash, leeks) and creamy beans, punctuated with a dollop of fresh, zingy, garlicky, herby pistou.
I have a confession: Pasta Week is killing me. For medical reasons, I am not eating wheat for 30 days, and unfortunately this is only the third week of the new diet, so mac and cheese, fall vegetable orzo, and — my favorite — pappardelle topped with a rich, meaty tomato sauce are all off-limits. But that doesn't mean I can't enjoy the same long-simmered sauces I would normally eat over noodles.
Food allergies can make eating at a potluck party or buffet a frustrating and potentially dangerous experience. But what if you had a device that could sense the presence of potential allergens like nuts, eggs or soy? Swedish design student Erik Borg has come up with the concept for a food allergen detector that can do just that. Check out the commercial after the jump.
When spring allergy season struck, a friend advised me to buy some local honey from the farmers market. Eating a spoonful a day would build up my body's immunities to the local allergens and alleviate my symptoms — or so the thinking goes.
Q: My husband is allergic to dairy and coconut. We both love spicy curry-like foods, but I miss the extra zing a dollop of yogurt or coconut milk adds to curries. While I could certainly just add those to my own dishes, I want my husband to be able to experience that extra flavor as well.
Is there a good substitution for yogurt or coconut milk in this context?
Some of the biggest cooking challenges some of you face at home involve working around allergies (it may be the reason you started cooking your own meals in the first place). We're curious what allergies are common in our Kitchn community.