AboutPaulette Ann Leibowitz Expertise I can answer almost any question asked of me as I have a vast knowledge of all food including my field of vegetarian cuisine.
I have been a vegetarian my entire life and opened a vegetarian restaurant when I moved to Atlanta 18 years ago. I now run a personal chef business in Atlanta and all of my customers love my food. I also work on Chefsline.com which is the culinary hotline for food questions. I spend most of my week answering questions from thousands of people about all types of food.
Experience I have an Occupational Science Degree in the field of Culinary Arts from Johnson and Wales University in Providence, Rhode Island.
I graduated in 1985. Since then I have been working and teaching people about food. I teach mostly vegetarian cooking classes however I use my food knowledge to help anyone I can.
Organizations President of my Temple
Volunteer at PADV, Partnership against domestic violence, help women learn how to cook
Question I have a bit of a stumper I'm hoping for help on. My daughter's choir class is doing a Christmas feast in a medieval style and I volunteered to do one of the stews. There's going to be one stew with meat and then mine is supposed to hopefully catch any with diet restrictions--vegetarian, allergies, etc. And it is supposed to be as authentic as possible, appeal to a wide variety of people including many children, and be economical for serving around 100 (which includes those eating the meat stew).
I have to avoid milk and soy and all meat products, and am trying to avoid corn, gluten, eggs, and nuts. I know there should be recipes that fit this criteria since they were vegans for about half the year under the fasting regime of most of the middle ages and they didn't grow corn or soy in Europe at that time. However, they did rely heavily on almonds to make pastes, milk, pates, etc.
Do you have any suggestions for stews that would have been made during the Middle Ages that were free of meat, fish, poultry, milk, and soy (and any other allergen, all's the better!) which would appeal to a wide variety of people today? I'd be very appreciative for any help!
Answer Dear Christina,
I hope you will enjoy this website I found for you. I is all the food from Medieval times but for Vegetarian. I wanted you to have many options for stews. So the following should offer you lots of things to make.
