Hi All:

Thanks for all the feedback and requests on recipes for the new book. It's really helpful. And to the vegan who thinks I'm a sellout for eating meat, you too will be accounted for, even though you're a little HARSH!

Here are my feelings about meat: I haven't eaten meat in 5 weeks. I don't always love it either, and believe me, if you read my column on Lime.com, you'll know I have major issues with meat farmings impact on the environment and our health. I go through phases. But for somebody on a completely hypoallergenic diet, it is very hard to get enough protein if you don't eat meat (especially for a breast-feeding mother!!) If you already can't eat dairy, eggs, soy (which means no tofu, tempeh, or texturized veg protein), wheat (that means no seitan!), tree nuts, peanuts, fish and shellfish, where do you turn? Many people on avoidance diets are also told to eliminate or limit seeds and legumes as well. So what is left? I've racked my brain for alternatives, but came up empty. You just can't eat enough quinoa and broccoli to make up the difference. Truly, give me a high protein source other than meat, and these above mentioned allergenic foods and I will be in your debt forever.

Anyway, speaking of Vegan, for those who CAN eat SOY, try the following yummy recipe, by "Veggie Annie" from Lime. Most tasty tofu recipes are deep fried, so it was wonderful to find a low-fat one like the following. It's dairy-free, wheat-free, gluten-free, egg-free, nut-free. For some strange reason, they don't give proportions, so I adapted it. See my suggestions/ instructions below.

Cut and paste this into your browser to link to this short informative video.

http://www.lime.com/food/video/5477/get_it_while_its_hot_savory_baked_tofu

Serves 2
I used 1 package of extra firm tofu, 1 Tbsp. olive oil, 1 1/2 Tbsp. reduced-sodium tamari (tamari is wheat-free, try San-J), 1 medium yellow onion, 5 cloves garlic. I baked it at 375 degrees for 2 hours (instead of the recommended 1 1/2). I also tossed it gently with a spoon every 1/2 hour, to brown on all sides. I served it over quinoa instead of couscous, because quinoa is gluten-free and higher in protein. To make quinoa, combine 1 cup quinoa with 2 cups water, bring to a boil, reduce heat to low, cover and simmer about 10 minutes until water is absorbed and outer ring of grain is visible (you'll know what I mean when you make it). Divide quinoa between 2 plates, top with baked tofu, and then with halved cherry tomatoes (about 1 cup). Sprinkle with fresh herbs of choice. Serve with a green salad. YUM.