“If you have a good allergy…”
My oldest went to a restaurant where the menu said, “If you have a good allergy, let your server know.” She texted the picture of this typo to me, and when I responded, she said that it got worse. The rest of the blurb: “We have a glue tin free menu.”
Now, I am willing to believe the owners/managers of the restaurant didn’t catch the mistakes when they were ready to print the menus and afterwards decided that the costs of reprinting were prohibitive, but this serves as a good illustration of why folks with food allergies sometimes feel like people don’t care about their feelings.
After all, what is a good allergy? If we have the bad ones, we can’t let our server know? And it’s great that their food is free of glue and tin but what about those of us who can’t eat gluten? It’s easy for the restaurant owners/managers to wave off the typos, but for folks who live with the reality of life-threatening allergies, their dismissal can feel marginalizing.
Having had four too many anaphylactic episodes in the past several years (for most, it was how I learned I had these new food allergies!), I tend to be rather careful about food other people prepare. It meant a lot to me when my brother called to ask what he’d need to do to make the mashed potatoes dairy free for me to eat. It showed that he was taking my allergy seriously and that he wanted me to be able to partake of all the offerings and not be limited.
For most of us with food allergies, we’re not asking that people always accommodate us. We know it’s not easy and convenient to do at all times. We do ask, though, that folks at least be sensitive to the fact that we have allergies and that it’s not always easy for us either.
I always make sure to make and bring food which I can eat so that it’s not a hardship on the folks hosting, and this Thanksgiving was no exception. I ended up making those mashed potatoes for my brother, simply because I had all the ingredients and he didn’t, but I was glad he asked. And I contributed a green bean dish and homemade cranberry sauce, made without sugar, since I don’t encourage anyone to eat sugar.
There was enough of the cranberry sauce left for me to ponder a use for it, and this past week I made a gluten, dairy free cranberry cheesecake for a brunch I hosted. It came out so creamy, and the tang of the cranberries was a wonderful complement to the cheesecake. I used only one half a cup of agave to sweeten the entire cake. It was so good! I’m going to include the recipe below. For folks who need tips on making cheesecake, see Cheesecake Tips
3 8 oz containers of tofu cream cheese, at room temperature
1/2 cup agave
1 tsp vanilla
3 eggs, at room temperature
1 cup tofu sour cream, at room temperature
1 cup leftover cranberry sauce (I made a homemade version which was just fresh cranberries with water and two tablespoons of agave)
1/4 cup unsweetened orange juice
- Preheat the oven to 325 degrees. Cover the bottom of a cheesecake springform pan with aluminum foil so it’s completely covered. You may need two or three layers to make it waterproof. I used an 8 inch pan for this cake to make it thicker but you can use a 9 inch pan for a thinner cheesecake. You’ll just need to adjust the cooking time. Grease the pan with your favorite method. I just used vegan butter.
- In a mixer, blend the tofu cream cheese until smooth.
- Slowly pour in the agave, mixing the entire time on low. Scrape down as needed.
- Add the vanilla.
- Add the eggs, one at a time, blending well after each addition.
- Pour the cream cheese mixture into your prepare pan.
- If you want the chunkiness of the cranberries, then just dollop the leftover cranberries on top of the cheesecake and swirl through. If you want it smooth like I made it (because my autistic children have a thing about chunks!), put the leftover cranberry sauce in a blender or food processor with the orange juice and puree. Then dollop onto the cheesecake and swirl.
- Put the cheesecake pan into a larger pan and fill the larger pan with hot water, halfway up the cheesecake pan.
- Bake in the preheated over until the cheesecake is firm around the edges (a knife inserted will come out clean) but still a bit jiggly in the center. If you used the 8 inch pan, it may take 75 to 80 minutes or so. If you used the 9 inch pan, it may be slightly less. Don’t stress if you “overcook” by a little bit of time. It’ll just give you a firmer cheesecake, which some people actually prefer.
- When the cheesecake is done, turn off the oven and leave the door open and let the cheesecake cool in the oven before putting it into the fridge to chill.
- When you’re ready to serve it, you can drip some melted allergy-friendly chocolate as I did to make it festive or just serve as is or serve with an allergy friendly whipped cream.
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