Basically, he should not have gluten, soy, peanuts, dairy and chicken eggs. In solidarity with my son, I have decided to give up gluten, peanuts, and reduce my intake of processed soy products. As a pescatarian that doesn't eat a lot of fish, soy products have been my go-to protein. I am now trying to use healthy vegetarian protein choices, such as beans, lentils, and quinoa more often. Luckily, my son eats meat, which for a growing 13 year old is very beneficial to him getting enough protein. He is just happy that I can't tell him that he has to eat his tofu!
Over the last two weeks, I have been immersing myself in recipes that we CAN eat. We have re-started our CSA box after a spring hiatus as the doctor said we all should be eating more fruits and veggies. I thought we were doing pretty well, but apparently not quite enough.
One yummy meal we made the other night was based around Vietnamese rice paper wraps, which is perfect for a warm summer evening. We filled them with rice noodles, carrots, cabbage, spinach, basil, cilantro, protein (chicken for the kids and shrimp for the adults), and the following yummy sauces. We used to love Thai influenced peanut sauce, but given that we are not eating peanuts, I modified the sauce using roasted almond butter and it turned out amazing! I also created a delicious coconut ginger curry sauce to drizzle inside the wraps or as a dip.
We all loved this! It will definitely be repeated.
Thai Almond Sauce
(To be used in place of peanut sauce—no peanuts)
2 teaspoons sesame oil
2 cloves minced garlic
2 tablespoons minced fresh ginger
1 cup water
2 tablespoons soy sauce (opt) or 1 teaspoon coconut amino (opt)
1 teaspoon ground coriander
2/3 cup roasted almond butter (no or low salt)
2 tablespoons maple syrup
3 tablespoons rice vinegar
1 tablespoon cooking sherry
2 teaspoons Asian chile sauce (opt)
In a small saucepan, sauté the garlic and ginger in sesame oil over low-medium heat. Add the water, soy sauce or coconut amino (if using either), and coriander and bring to a boil. Add the almond butter and turn the heat to low. Whisk well until the ingredients are smooth and combined. Mix in the maple syrup, vinegar, sherry and chile sauce (if using). Remove from heat and let cool to room temperature.
Makes about 2 cups
Coconut Curry Sauce
1 14 oz can light coconut milk
2 tablespoons red curry paste
1 tablespoon tamarind paste
1 tablespoon fresh minced ginger
In a medium saucepan over low heat, whisk coconut milk and red curry paste until well combined. Whisk in the tamarind paste until combined. Add the minced ginger. Stir occasionally and continue to cook over low heat until reduced by about 1/3. Serve warm or at room temperature.
Makes about 1 ½ cups
Wonderful over rice or rice noodles & veggies
