Snack and lunch suggestions for soy-, dairy-, yeast- and corn-allergic vegetarian

[loraxc]

I was recently diagnosed with allergies to dairy, soy, yeast, and corn, along with a few other easier ones like broccoli, almonds, and hazelnuts. I also have been an ovolacto vegetarian for 20 years, though it's looking like I may to change this. For now, I am trying to cut out the really obvious sources of these allergens...not worrying about trace amounts. I find breakfast and dinner manageable, but am really stuck on what to eat for quick lunches and snacks. Any suggestions? Eggs and nuts, fruits and veggies, and "safe" crackers and nuts is about all I have come up with.

[kjbrown92]

hummus on safe crackers or vegetables
peanut butter on rice cakes
potato chips (some brands - not sure where you live, but Cape Cod and Utz both are safe in the regular flavor for us)
crackers with guacamole or bruschetta
french fries (homemade)
egg salad on safe bread or crackers (you might find a mayo that's safe for you; I make my own)
curried chickpeas (my DS eats this all the time; just olive oil, a can of chickpeas, and some curry powder and sea salt; saute, ready in 10 minutes)

allergies or intolerances? I ask because with allergies, sometimes people with soy allergies can tolerate soy lecithin and soybean oil. Most of the time people with intolerances can't. So that's just a curiosity question.

[Koalamom]

subbing...

Can you do gluten?
What about whole grain muffins?
Salads?

Without having soy or dairy, you really need to make sure you get complete proteins. I would love to be vegetarian again after being one for 8 years, but I was just having a hard time getting enough protein. We have all the allergens you listed and more. No we eat meat, but only local raised.

[loraxc]

Thanks--those are helpful...hadn't thought of potato chips! I am finding that I crave fat, probably because of cutting out dairy, which was the main source of fat in my diet...

IgE allergies. I tested positive to all these things on a skin prick test; however, I have been eating them for years. (But recently I have gotten pretty sick, and this is one possible explanation.) I would love to think that I could be okay with trace amounts, since soy and corn in particular are in everything.

I can do gluten, so nondairy, nonyeasted carbs are okay. I have been making muffins and biscuits.

[kjbrown92]

you can also do things like stuffed grape leaves and tabbouleh if you make them yourself (or can find them without citric acid in them). I eat a lot of fat. You can make a "ricotta" out of pine nuts... http://www.bookofyum.com/blog/soy-fr...sagna-366.html (I do a combination of pine nuts and chickpeas because it's a little smoother and add caramelized onions and peppers). You can use that for baked ziti, eggplant parmesan, or pizza. I like it on crackers too. We also do Charoset as a snack (apples, walnuts, wine or grape juice, a little agave or maple syrup or sugar, and ginger, and cinnamon). We put lots of walnuts in it for the protein. Just be careful with nuts and cross contamination from other nuts. Not sure how allergic to nuts you are, but I know some people have a hard time finding nuts that aren't cross contaminated with each other.