Shavuot is the time of year that Jews worldwide commemorate one of the most significant events in Jewish history when the Torah was given to the Jewish nation on Mount Sinai. Shavuot is traditionally celebrated with cheesecakes and dairy food!
This holiday can be very problematic for people who have a food allergy to milk and dairy products. People with food allergies often feel isolated and excluded from events and holidays because of their food restrictions. And for people with a dairy allergy, Shavuot is all the more difficult.
This year it's all going to change! This year, you and your families will be able to participate in the holiday. For example, there are many dairy substitutes: soy milk, almond milk, tofu, margarine, non-dairy yogurts, and more! For you to enjoy the holidays and its food, here are some delicious dairy-free recipes that you can make!
But this year, Shavuot will be different because you and your family will be able to eat the same food. With the recipes we will share with you, it will look/feel like you are eating dairy, but you won't be.
Dairy-free creamy pasta
8 oz cubed pumpkin or butternut (cubed into 1/2 " pieces)
olive oil spray
1/2 tsp cinnamon mixed with 1 Tbsp brown sugar
1 lb thinly sliced turkey/chicken Schnitzel
2 Tbsp chicken bouillon
1 chicken bouillon cube dissolved in 2 1/2 cups boiling water
1 - 15 oz can mushrooms
1 heaped Tbsp cornstarch
1 1/2 cups soy milk
salt and pepper
14 oz fettuccine pasta
salted pecan nuts, lightly crushed. (Toast in the oven to crisp them up)
Preheat the oven to 350 degrees F. Place the pumpkin or squash in a roasting pan, spray with a little olive oil, and sprinkle with cinnamon and brown sugar. Place in the oven and bake for 30 minutes until golden brown. Slice the turkey/chicken into thin, bite-size strips. Lightly sprinkle with chicken bouillon and fry it in small batches in a lightly oiled pan. Fry the meat until golden on both sides. Remove from the pan and set aside. Repeat this process until all the meat has been cooked. Remove the pan from the heat and add the chicken stock. Drain the liquid off the canned mushrooms and dissolve the cornstarch in this liquid. Add the soy milk to the cornstarch mixture and mix well. Add to the chicken stock mixture and return to the heat. Bring to the boil, stirring continuously with a whisk.
When it starts to thicken, add the turkey/chicken and mushrooms. Please give it a good stir, remove it from the heat and set it aside. Add salt and pepper to taste. By now, the pumpkin should be ready. Please remove it from the oven and set it aside. When you are ready to serve the meal, cook the pasta according to the instructions on the packet.
Heat the turkey and mushroom sauce, stirring as you do so. Lastly, add the pumpkin, mixing it carefully so as not to mash it up too much. As soon as the pasta is ready, pour the turkey/chicken, mushroom, and pumpkin mixture over the pasta and sprinkle with toasted pecan nuts.
2 Fresh English cucumbers, chopped into bite-size pieces
12 oz. baby tomatoes
10 black olives
10 green olives
1 green pepper, roughly chopped
9 oz plain/smoked tofu, cubed into small pieces (As a dairy dish, this can be substituted with Feta cheese)
1 white onion, cut in half, and sliced into thin rings
1 cup couscous, baked in a hot oven at 375 Deg. F until golden brown (cooked or uncooked - if it's previously cooked, it may need a little longer in the oven to make it crispy/crunchy)
2/3 cup oil
1/4 cup red wine vinegar
1 Tbsp sugar
1/2 tsp dried origanum or oregano
1/2 tsp ground black pepper
1/2 tsp salt
1/2 tsp crushed fresh garlic
Place the salad ingredients (except the couscous) into a bowl.
Pour dressing over the salad, and just before serving, sprinkle with baked couscous.
For the dressing - Place all the ingredients for the sauce in a small jar and shake well. Chill before serving.
Another delicious option is to add 1/2 cup mayonnaise, 1/2 cup water, and 2 heaped Tbsp hummus to dressing.
Many websites are dedicated to non-dairy food that you can enjoy with the rest of your family on Shavout! We hope all those with food allergies realize that they do not need to be excluded from vents and holidays and that there alternatives!
During our recent visit to Israel, we really struggled to find food for our son who has anaphylactic level allergies to egg and sesame. We approached both restaurants and hotels and were told they were unable or unwilling to take responsibility for preparing his food.
After learning about Dr. Eliana on-line, we contacted her in the hopes that she could provide a ‘normal’ restaurant experience for our family.
Both she and Shani were meticulous in their preparations with the restaurants to ensure that our son had a wonderful and safe experience.
We truly appreciate their efforts to take care of our son, and to provide us with a lovely vacation experience.
T.M., Chicago, USA
We want to thank you from the bottom of our hearts for the amazing gift you have given us over this Pesach- the gift of having you with us!!!!
We have NEVER felt more comfortable, calm, and at ease than we did these past 10 days. Your warmth, professionalism, kindness, and care shown through in all that you did.
My children are so grateful that they were able to be with you this Pesach. You made sure that they were so well looked after and they felt so at ease and comfortable with you! You were so amazing and approachable to them! And they LOVED all the food you so amazingly prepared (supervised allergy-free food preparation, managed menus) for them!
It’s very difficult for us to trust people when it comes to our kids and allergies. You magically were able to take away ALL of our anxieties, and nervousness (and we don’t give that away so easily!!)
We can never fully thank you enough. We truly feel that you instantly became part of our family and we look forward to G-d willing being able to be with you and plan amazing trips with you many many many more times!!!!
Thank you and may Hashem bless you for the work you do. My son Jacob said your allergy card has been very helpful. I am so grateful- beyond words.
L.R., NY, NY
Thank you for delivering our allergy free baked goods to our hotel. We just tasted the focaccia and it was delicious!
All the best,
S.C., New Jersey
We can't thank you enough for assembling this top-notch team of specialists to work with our daughter while she is in Israel.
T.G., Philadelphia, PA
"Food Allergy Concierge assisted us with a very helpful, detailed customized allergy card in Hebrew. The Allergy card was extremely helpful for multiple allergies and allowed us to eat safely in several eateries and hotels. Highly recommended.”
G.A. Illinois USA
My family ordered a week's worth of food from Food Allergy Concierge during the most recent lockdown. Having the food on hand, and knowing that it was safe for everyone in the family to eat, helped turn the lockdown into a stay-cation! We were still able to take a break from cooking and worrying, and we look forward to using FAC's services again in the future.