I'm pretty much back to normal after my run-in (allergic reaction) to antibiotics with sulfonomides. A friend of mine in the medical field warned me to never take them again because a second reaction would be even worse. I told her not to worry. Even a nice cash bonus for taking them would not entice me a second time. I did find some absolutely delish vegan mayo that I've been using on everything. It's that good. I've tried other vegan mayos before but nothing compares to Grapeseed Oil Vegenaise. I used my newly discovered "safe" mayo to make a sun-dried tomato topping for cod fillets. You'll love this recipe both for its delicious taste and simplicity of making. And it's all safe for individuals with IBS or other digestive issues. Cod with Sun-Dried Tomatoes (served with Roasted Potato and Asparagus Salad) Ingredients for Cod: 1 pound cod fillets 8 sun-dried tomato halves, not oil-packed 1/4 cup Grapeseed Oil Vegenaise (or other vegan mayo) 2 T. chopped parsley 1/8 tsp. pepper Ingredients for Roasted Potato and Asparagus Salad: 6 medium red potatoes, cut into quarters 2 T. olive oil 1 tsp. salt 1/2 tsp. black pepper 1 pound asparagus spears, trimmed and cut into 2-inch pieces 1 1/2 T. balsamic vinegar 1 T. Dijon mustard 8-10 chopped sun-dried tomatoes 8-10 chopped pitted Kalamata olives 1/2 cup fresh basil leaves, chopped Directions: Preheat oven to 450 degrees. Grease or spray two glass baking dishes or other oven pans. Soak tomato h ...
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