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Cooking without Alliums

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Cooking without Alliums

Val Ann C | Oct 18, 2004 12:17 AM

I need help from all you creative cooks. I've developed an intolerance to alliums (onions, garlic, leeks, scallions, shallots). Even a tiny bit of chopped onion or hint of garlic powder bothers me. Any hints on adapting my favorite standby dishes?

How do I make flavorful chicken stock without onions and garlic? (Next time I simmer a chicken, I'm going use water I saved from cooking rutabagas. I figure I'll add carrots, celery, peppercorns, and parsley.)

I love to make a simple caulifower curry cream soup. But without onions?!?! What to do?

What about black bean chili? In the past I always added onions and garlic. Chili powder is out because it contains garlic powder. Any suggestions on flavoring?

How do you make a lentil or chickpea dish without onions or garlic? Is there such a thing as garlic-free hummus?

Some pleasant surprises:
- I've rediscovered the deliciousness of plain steamed vegetables.
- Chopped olives make a nice substitute for scallions in tuna salad.

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