Turning Food Bank Staples Into a 3-Course Gourmet Feast (without a kitchen)

Welcome back to The Allergic Gourmet! Tonight, we are combining high-level kitchen chemistry with budget survival. I turned a boring food bank can of pasta sauce and an old lamb bone into a complex stovetop stew, paired with scratch-made, air-fried cayenne oregano biscuits and foraged mulberry bubble tea. No nuts, no cash, no problem! 🥣 THE LAMB & RADISH STEW: Leftover lamb leg bone & leftover meat (for a rich gelatin base) Most of a can of pasta sauce Frozen mixed vegetables (onion, carrot, celery, red pepper) Black radish & Daikon radish (sliced into potato-like chunks) The Spice Matrix: Salt, smoked paprika, thyme, dried sage, white wine (to deglaze after searing the water out of the frozen vegetables), Worcestershire sauce, liquid smoke, and sriracha. The Finish: Cubed mozzarella melted right in the bowl. 🥖 AIR FRYER CAJUN BISCUITS: 1/2 cup sorghum flour 1/4 cup corn (and/or) potato starch 1/2 tsp baking powder A pinch of both salt and xanthan gum. Seasoning: A pinch of cayenne pepper, oregano, thyme, onion powder and garlic salt liquids: 2TBSP fat (margarine, butter or tallow) Enough milk to make it into a thick slightly sticky dough Air fry on aluminum foil at 360° for 10 minutes, then flip and fry for 3 more 🧋 FORAGED MULBERRY BUBBLE TEA: Tapioca starch and water to make a dough. Roll into thin logs and cut and roll pieces into pearls then boil in water Wild-foraged mulberries (or any other berry or fruit on hand) Lemon juice (about 3 lemons worth) 1/2-1 tsp citric acid 1 cup sugar 2 litres of water Please consider subscribing to follow my weekly budget shopping trips, allergy friendly substitution suggestions and ideas for using whatever the food bank is kind enough to throw my way. Now that's gourmet! #GlutenFreeRecipes #BudgetCooking #AllergySafe #NoOven #FoodBankFeasts