The Christmas party season is upon us and I’m starting to get anxious. This is my first holiday season being completely wheat free and I’ve quickly realized that I’m the worst dinner guest ever.
From wine and cheese parties brimming with spongy baguettes to cocktail parties filled with passed phyllo this and mini slider that to dinner parties with sweet holiday desserts, my stomach is churning just thinking about it all. I’ve been wheat free long enough and cheated enough times to know that I just can’t eat that sh&!. It literally takes me 24-48 hours to recover from a single cracker (I know how pathetic!). So that said, for this party season my plan is to pre-eat or bring my own wheat free grub with me on the party circuit.
If you’re hosting your own party and want to consider preparing a few allergen free dishes here are few courtesy of Zero8 , a restaurant in Montreal committed to being allergen free, well at least the top 8 allergens. They include wheat and other gluten containing grains, fish and shellfish, peanuts, tree nuts, milk, eggs, soy and sesame seeds.
Oriental Style Quinoa Tabouli
- 1 cup cooked quinoa
- 1 tomato
- 3 green onions, diced
- handful of fresh coriander, chopped
- a few sprigs of mint, chopped
- lemon juice (about half a lemon)
- 5 tsp olive oil
- pinch each of salt and pepper
- Chill quinoa
- While quinoa is chilling dice tomatos, green onions and chop mint and coriander.
- Add herbs, tomatos and green onions to quino along with juice from 1/2 a lemon, olive oil and salt and pepper.
- Cover and let stand until ready to serve.
Coconut Milk and Mango Puree Panna Cotta
- 1 can coconut milk, certified allergen-free
- 1 7g packet of gelatin, certified allergen-free
- ¼ cup plus 4 tsp white sugar
- 4 tsp brown sugar
- 1 mango, very ripe
- juice from one lime
- 1 capful rum, pure (unspiced and unflavoured)
- Puree mango using a blender, add white sugar, brown sugar, lime juice and blend until sugar has dissolved.
- Pour mango puree into dessert glasses and set in fridge.
- In a pot heat coconut milk with 4 tsps of white sugar and rum, bring to a boil and set aside.
- Dissolve gelatin in a small amount of cold water.
- Mix geltin into hot coconut milk mixture and stir well.
- Let cool.
- Pour gelled coconut milk mixture over mango puree and place dessert glasses back in the fridge for at least 2 hours.