Ingredients to avoid —> Hydrolyzed soy protein, miso, shoyu sauce, soy-anything, soy protein concentrate, soy protein isolate, soy sauce, soybean, soybean granules, soybean curd, tempeh, textured vegetable protein, tofu.
Foods commonly containing soy —> Baby foods, baked goods (cakes, cookies, muffins, breads), baking mixes, breakfast cereals, packaged dinners like macaroni and cheese, canned tuna packed in oil, margarine, shortening, vegetable oil and anything with vegetable oil in it, snack foods (including crackers, chips, pretzels), nondairy creamers, vitamin supplements.
Substitutions —> There are no good substitutes for items like tofu and soy sauce, so choose recipes that don’t directly rely on soy-based products. Read labels carefully as soy is used in an astonishing number of commercial products, often in places that you wouldn’t suspect, such as pasta sauce.
Ingredients to avoid —> Peanuts, peanut butter, peanut starch, peanut flour, peanut oil, mixed nuts, crushed nuts, hydrolyzed plant protein, hydrolyzed vegetable protein, vegetable oil (if the source isn’t specified), and depending upon the severity of the allergy, anything that states “may contain trace amounts of peanuts.”
Foods commonly containing peanuts —> Baked goods, baking mixes, chocolate and chocolate chips (many contain trace amounts of peanuts), candy, snacks, nut butters, cereals, sauces (peanuts are sometimes used as a thickener), Asian food (stir fry, sauces, egg rolls), veggie burgers, marzipan (almond paste).
Substitutions —> If your dish calls for peanuts, you might be able to substitute with cashews or sunflower seeds. For peanut butter, you can use soy nut butter, almond butter, cashew butter, or sunflower butter. Of course these substitutions are only valid if you or your guest aren’t allergic to all tree nuts.