Book Review: The Complete Allergy-Free Comfort Foods Cookbook

I have really enjoyed Elizabeth Gordon’s cookbooks, as I explore more possibilities for cooking gluten-free/vegan/allergy-friendly. Her 2012 cookbook, The Complete Allergy-Free Comfort Foods Cookbook: Every Recipe Is Free of Gluten, Dairy, Soy, Nuts, and Eggs, is a great read, especially if you have anyone in your household with severe food allergies. The wide range of types of recipes will inspire you to think a bit differently, even if you don’t need to be careful with your ingredients.

After going through the book, I ended up coming back to a simple dish of rice and beans. I loved the warmth of the beans and the brightness of the rice. Try it rolled up in fresh corn tortillas! Which leads me to something: I always hated corn tortillas. Dry, bland and crumbly. Then I had raw ones that you cook quickly in a hot pan. The difference is amazing. I am hooked. There is no comparison! I had fresh tortillas like 3 times in the past 2 days…that good!

Black Beans and Yellow Rice (as adapted from page 121)

Ingredients:

• 1 Tbsp olive or grapeseed oil
• 1 small yellow onion, diced
• 1 clove garlic, minced
• 1 cup long grain white rice
• 2 cups vegetable broth
• ½ tsp turmeric
• 1 15-ounce can black beans, rinsed and drained
• ¾ tsp ground cumin
• ¼ tsp ground cayenne pepper
• 1 tsp (or more ) fresh lime juice
• fresh cilantro leaves, minced

Directions:

Heat a medium saucepan over medium-high. Add oil, onion and garlic, sauté until they have softened, about 3 to 5 minutes.

Add rice, broth and turmeric and bring to a boil. Reduce heat to medium-low, cover tightly and let cook for 20 minutes.

Meanwhile, combine beans, cumin and cayenne pepper in a small saucepan, heat over low heat until just heated through. Stir in lime juice (I used a Tablespoon juice).

Fluff the rice, serve topped with beans, and a pinch of cilantro.

Notes:

The recipe called for ½ tsp salt added to the rice. My broth had around 500 mg sodium per cup. I didn’t feel it needed any extra salt, so left it out. Your taste may vary of course!

We topped the rice and beans with sautéed vegetables (not pictured), a green and a red bell pepper and a large sweet onion.