My boyfriend suffers from seriously heinous food allergies. On top of that, he's vegan. No yeast, no wheat, no corn, no blueberries, no cheese, no eggs, no poultry, no meat, no oranges or citric acid for that matter, and the list goes on and on. I, on the other hand, am utterly in love with food. I love the sensation of different flavors dancing on my tongue from all over the foodie spectrum. Balsalmic vinegar strawberry gelato? Yes please! Roquefort cheese? Mmm, of course. Brazillian garlic steak? Yes! Yes! Orgasm in my mouth! For a moment he thought he was allergic to garlic, which would have just
ended our relationship right then and there, but we managed to check
that one off the list without injury.
I wondered how we'd be able to get along, considering I've got a stomach made of steel and his trembles at the sight of rye bread. The compromise of dinner has actually become a fun part of the new routines we've been establishing as a couple. We take trips together to our local natural food store and dissect every ingredient on every box, veering away from the bakery and deli. Instead of being a thorn in my side, I find his particularities more and more endearing every day, each allergy presenting itself with another challenge.
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Being that this relationship is still relatively new, I'm eager to surprise him with a delicious new meal. Maybe it seems a bit antiquated to express my affection for him in such a domestic way. Lord knows his idea of cooking is rice a roni with fried tofu with Braggs Aminos; just thinking of him eating the same dish night after night just curdles my tongue… hurts my soul… makes me sad. The only way I'll be happy is if he eats my cooking and likes it.
The first dinner I ever cooked for him was one that I'll never forget. I'd asked him to send me the list of things he couldn't eat, and then brought the list with me to the grocery store. I delicately picked out my ingredients, triple checked my list, went to two different stores and when I got home, put on some Sade and got down to business. I was so nervous and excited to introduce him to my kitchen, my culinary world.
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That night, I made Stuffed Portobello Mushrooms. I broiled the 'shrooms, but you can also grill them and they'd be delectable for a stomach as sensitive as my man's.
- 4 portobello mushrooms, stems removed
- 1 cup chopped FRESH herbs of your choice (I prefer rosemary, oregano&thyme)
- 1 cup uncooked wild rice
- olive oil
- 2 cloves garlic, chopped
- 1 small onion, chopped
- salt&pepper to taste