Vegan Cooking with Beverly Lynn Bennett

Beverly Lynn Bennett is a vegan chef who recently completed her first electronic vegan cookbook, Eat Your Veggies. She's been working in the restaurant industry since she was 12. Please visit VeganChef.com to get some great vegan recipes and to learn more about her.

Question:

Because I am allergic to wheat and corn I have trouble finding things to eat. Can you offer any suggestions. Most of all the meat alternatives are made with wheat gluten. I tend to eat a lot of stir-fry and peanut butter sandwiches on spelt flour, because I can't think of anything else.

Answer:

I am encountering more and more people with food allergies and I sympathize with your situation. Have you tried substituting other grains or types of flour in recipes, such as rye, oats, chickpea, soy, kamut, spelt, barley, or amaranth? Health food stores and many grocery stores offer a wide selection of other types of grain and flours (check the baking aisle). In theory, tofu and tempeh should be gluten and corn-free, check the labels. I checked the Mori-Nu tofu that I have in the house and it was gluten-free. Also, why not try making burgers or patties out of mixed grains or rice, and add veggies or beans for flavor and texture. I know that on my website, I am trying to vary the ingredients in my recipes to accommodate more special diets. Check your local library or bookstore for food allergy cookbooks. Feel free to substitute any of the above mentioned grains or flours for wheat / corn in recipes. Experimentation often results in some of the most awesome recipes.

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