Kim Lutz - Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes

DELICIOUS ALLERGEN-
& GLUTEN-FREE
VEGAN RECIPES KIM LUTZ
with MEGAN HART, MS, RD An Imprint of Sterling Publishing
387 Park Avenue South
New York, NY 10016 STERLING and the distinctive Sterling logo are registered trademarks of
Sterling Publishing Co., Inc. 2011 by Kim Lutz and Megan Hart All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission from the publisher. ISBN 9781402771859 (hardcover)
ISBN 9781402788994 (ebook) A Buoy Point Media Production
Interior Design: Fabia Wargin For information about custom editions, special sales, and premium
and corporate purchases, please contact Sterling Special Sales
at 8008055489 or specialsales@sterlingpublishing.com. 2 4 6 8 10 9 7 5 3 1 www.sterlingpublishing.com
DEDICATION
For my boys,
Casey, Evan, and Steve
ACKNOWLEDGMENTS
This has been a long labor of love. I have been working on this book for close to five years.

Lucky for me, Ive had great support every step of the way. Three women have stood by my side to make this book a reality. Megan Hart has written with me, listened to me, answered endless e-mails, and provided essential guidance. This book is immeasurably better because of her contributions. My agent, Gina Panettieri, not only believed in my project, but provided great feedback so that it could have a chance to find a publishing home. Once we found that home at Sterling, Jennifer Williams taught me how to turn recipes into a cookbook.

She helped me to find my voice in the midst of teaspoons and mixing bowls. A huge thank you goes to Fabia Wargin for creating such a fabulous design for my book; and to Lary Rosenblatt and Laurie Lieb at Buoy Point Media Production for pulling it all together. I owe a huge debt of gratitude to my loving family and friends. My sons, Casey and Evan, provided the inspiration to take on this challenge; they are the best assistants any mom could have. My husband, Steve, was my rock during this process. He put up with a lot of mess, a lot of single-minded focus, and a lot of calories.

I am so glad to have him in my corner. My parents (all of them) gave me the belief that I could do anything, especially my mom, who taught me how to cook. My sister, Laura, has stood side by side with me through every adventure Ive taken, including this one. The sister of my heart, Dana Kissinger, cheered me along the way, and Mark Collantes has been a true friend. I have had an awesome crew of taste-testers. Rob and Matthew Sagami and Paige Miller have tasted the vast majority of these recipes, whether they were hungry or not! I started on this project because Joelle Gary gave me the idea and Rob Sagami helped bring it to life.

In addition to old friends, I am grateful to the support that Ive received from new friends in the gluten-free and allergen-free communities. CONTENTS Eight years ago, I gave birth to a beautiful baby boy. Within a couple of months, he was covered in bloody scabs and had developed breathing problems. Over the next few months, we learned that he had many food allergies (cows milk, eggs, and tree nuts). Because I was breast-feeding, I had to eliminate these foods from my diet. Going to the grocery store after learning about Caseys food restrictions was devastating.

I stood in the aisles and cried because it seemed as though there was nothing I could buy. Even though Casey was just a baby, my husband and I considered what a life without birthday cake and Halloween treats would be like. That just wasnt an option for us, so I set out to learn how to cook for my baby. Along the way, we realized that many people around us were also living with food restrictions. We wanted our home to be a welcoming place, where everyone could sit around the table together and enjoy great meals. The results of the recipes in this book are delicious dishes that can be enjoyed by everyone, whether you have food restrictions or not.

Now, from birthday parties and play dates to holiday dinners and game-day buffets, you can serve delicious food that satisfies every guest. I hope these recipes transform your home into a welcoming kitchen. These days, creating a welcoming kitchena place where friends and family come together to enjoy each others company and great foodcan be a challenge in light of increasing rates of food allergies, sensitivities, and restrictions. This book will help you bring the joy back into your cooking by providing you with tasty recipes that are free of eight of the most common food allergenspeanuts, tree nuts, eggs, dairy, soy, wheat, fish, and shellfish. You will not find any sesame a potentially life-threatening allergenin the recipes, either, and all recipes are vegan and gluten-free. In the welcoming kitchen, everyone can sit down and eat together; no one needs to feel left out.

By using varied ingredients, Welcoming Kitchen recipes bring diversity to a diet without restrictions. For example, many vegans over-rely on the ease of using soy and wheat in meal preparation. Since these recipes dont include either, they can provide a way to deliciously incorporate other grains and protein sources without a struggle. My philosophy can best be described as lowest-common-denominator cooking in the sense that it is safe for just about everyone. Every recipe in this book fits the allergy-free, gluten-free, and vegan model. Even better, each has been tested by a wide variety of eaters, from carnivores and bread lovers to processed-food junkies and health-food fans, and every recipe has passed the most important testthe taste test.

With the recipes in this book you can substitute ingredients that are safe for the crowd youre feeding and theyll still come out just right every time. For example, if youre making blueberry muffins and dont need them to be gluten-free, you can substitute all-purpose flour or regular oat flour. If soy is not an issue, you can use soy milk instead of rice milk. This welcoming approach to cooking can find a place in every cooks repertoire. Need a delicious salad to bring to a potluck dinner or a safe snack for kids on a play date? No problem. Youve got it covered.

With the recipes in this book you can cook delicious meals for any occasion that are appropriate for a variety of diets and guests, whether theyre vegans, lactose-intolerant, or allergic to nuts, and everyone will have a great time. This book can help you transform your kitchen into a welcoming kitchen only if you can easily prepare the dishes. With that in mind, Ive tried to keep things as uncomplicated as possible. Sometimes this means using canned or frozen produce (you can always substitute fresh ingredients) or eliminating extra steps. Ive also tried to keep the ingredients accessible. I know that not everyone lives in an area where there are lots of high-end grocery stores, so Ive tried to keep to basic ingredients whenever possible.