Creating dishes around food allergies..prep for tomorrow's menu

The base for the Tuscan bean soup

Just making a few dishes for client's who have different food allergies, means developing flavors while avoiding some food groups..
1 client is gluten/nightshade free
1 client cannot eat beans nor greens
1 client cannot eat raw food/cheese/low salt
I am lactose intolerant

so when a client dishes that originally contained these ingredients I have to adapt the recipes:


The adapted menu:
A creamy cauliflower soup..made with lactose free milk and coconut milk, in place of flour to thicken I used a potato

Tuscan bean soup without any nightshade vegetables ( No bell peppers, eggplants, tomatoes, potatoes)..a base of carrots,garlic, corn,  parsnips and celery with with white wine and  rosemary, and canneli beans

The Entrees: come with slices of sour dough "Tunisian style" Anise Bread ( to be toasted at client's home), or for the Gluten free...steamed brown rice.

Corn polenta  with mushrooms in a basil, spinach, mushroom red wine sauce with pine nuts ( sort of a warm pesto sauce with mushrooms).
in place of cheese I added cooked kernel corn to the polenta

A celery, mushroom & artichoke  "Hot Pot"..butternut squash, artichokes, mushrooms, celery, bell peppers, leeks,white wine,  topped with part-cooked potatoes, sour cream and coconut milk..baked at client's home.

Also own grown bean sprouts 

the prep so far:

The own made Tunisian anise breads..I under baked them so they crisp up ( yet the center is chewy) in a toaster

The vegetables for the "hot pot"

The cauliflower soup Simmering

The mushrooms in red wine for the cooked "pesto"

adding the fresh pine nuts to the cooked spinach and mushroom "pesto"

The corn polenta with  corn kernels..to be cut into triangles and dusted with yellow cornmeal to fry at client's home