Getting Around Food Allergies

As a foodie, what I really want is what I have yet to try a new flavor, an unknown spice, an exotic cuisine. This is both an obsession and an obstacle course for me due to an allergic condition. I am allergic to salicylates. The stuff aspirin and NSAIDS are made of. This means no vinegar. Also verboten for me are dark leafy vegetables like spinach (which I love) and vegetables like tomatoes (which I adore) as well carrots, yams, berries and non tropical fruits. What happens if I eat these? I itch like hell for days. A real nightmare, I know but I am creative. I can eat cabbages and legumes as well as meats, seafood and more. Being a creative cook, the challenge is to work my way around these obstacles. One example is how I manage to make Spaghetti sauce.

Red Spaghetti Sauce without tomatoes

16 oz of roasted red bell peppers — not in vinegar

5 artichoke hearts — the canned variety

small eggplant roasted peeled, and chopped

2 tbsp fresh lemon juice

3 cloves minced garlic

a pinch of sugar

a dash of salt

1 large onion, diced

fresh oregano and fresh basil

a pinch of red pepper.

Place roasted peppers, artichoke hearts (quartered), lemon juice, garlic, sugar and salt in a blender and puree. Saute onions, in olive oil, add herbs, a splash of dry white wine or good Vermouth is welcome. Add eggplant and puree. Bring to a boil and turn down low. Let simmer for at least 3 hours. Italian sausage may be added as well.