Today I am throwing a dinner party, as my younger sister is in town. She’d normally just invite folks she wants to catch up with out to dinner, but, following some allergy testing, she’s in an elimination diet that prohibits yeast and chocolate. Yeast is in a lot of things*.
Our dinner party is a perfect reflection of Hilly Quirky City. We have a meal planned that is vegetarian, as well as dairy, yeast, chocolate, and gluten free. It accommodates all of the allergies and sensitivities our crew exhibits, while still looking like food for the two people who have no actual restrictions.
The menu is: salsa, guac, and chips for nibbles**. Meat and veggie chilis, with corn tortillas or home-baked sourdough on the side and a green salad. Apple pie (gluten free crust) with ice cream or coconut bliss “ice cream” on the side. Everyone will eat essentially the same thing, with some easy swaps for those who can’t eat one or the other option. Pea made the chili (one giant vat of veggie, with browned ground beef on the side to add to half upon reheating) and I made the apple pie last night, so today we just have to reheat, make salad, and enjoy.
Also, I dropped the pie on its head right before it went in the oven last night. Top crust was a write-off, but it protected the rest of the pie from floor crud. I fashioned a geometric and patchy top from the trimmings of the crusts when sealing, and it seems to have served well when baking. Still, not my finest hour.
* yeast IS everywhere, mostly if you are being very strict, which she needs to be right now. So no citric acid in canned or processed foods, no cheese, no yogurt, no breads, alcohol, vinegars, or soy. Taken together, vinegars, citric acid, and soy turn this into a ‘nothing but whole foods’ dietary requirement. We’re hoping she can add back some of these minor sources once she figures out what her non-allergic baseline health looks like.
** store-bought salsa and guac, but different from our usual brands to avoid vinegars.