Roasted Beets and Carrots with Feta and Cumin Vinaigrette

Low-amine roasted carrots and beets with feta and a cumin vinaigrette (low-amine, gluten-free, soy-free, vegetarian) photo

Low-amine roasted carrots and beets with feta and a cumin vinaigrette (low-amine, gluten-free, soy-free, vegetarian)

Beets are a favorite of my root vegetables, and though I love the simplicity of boiling them, I find that their best, richest qualities come out when roasted. This low-amine beet and carrot salad has a earthy, nutty quality that is highlighted with the bright flavors of feta, cumin, and parsley. This recipe originally comes from A New Turn in the South.

4 small/medium beets, washed, trimmed, and quartered

4 large carrots, cut into 1 1/2″ segments

1/6 lb feta cheese (about 1/4 C, crumbled)

2 Tbsp Italian parsley, minced

1 Tbsp safflower oil

Salt & Pepper, to taste

Sauce:

1 1/2 tsp cumin seed, toasted in a dry pan

1/4 tsp ascorbic acid

1/4 tsp ground cumin

1/2 tsp dry mustard powder

1 Tbsp unsweetened cranberry juice

1 tsp water

2 Tbsp safflower oil

  • Preheat oven to 400 degrees Fahrenheit.
  • Wash and trim off ends of carrots and beets.
  • Quarter beets, and cut carrots into 2″ segments.
  • On a cookie sheet or in a roasting pan, drizzle oil over beets and carrots, and sprinkle with salt and pepper. Toss together well.
About to roast beets and carrots (photo)

About to roast beets and carrots

  • In a dry pan, toast cumin seeds. Pour into a ramekin, and partially crush (I use the back of a spoon for this). Add mustard powder, ground cumin, ascorbic acid, cranberry juice, and water. Mix together until ascorbic acid is dissolved. Add oil.
  • Put beets and carrots in oven for 30 minutes, uncovered.
  • Remove from oven and transfer to a large bowl. Gently toss with parsley and half of the dressing.
In block form, this is how much feta cheese you will need for the low-amine salad. (photo)

In block form, this is how much feta cheese you will need for the low-amine salad.

  • When serving, plate beets and carrots with feta crumbled on top. Drizzle with remaining sauce.
  • Serve.
AMINE BREAKDOWN:
Very Low Amine: beets, carrot, parsley, salt, black pepper, cumin, ascorbic acid, mustard powder, cranberry juice, water
Low Amine: feta, safflower oil

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Kinpira (Burdock Root & Carrot) (gluten-free, soy-free, low-amine, vegan)

Kinpira (burdock root & carrot): Japanese Traditional Side Dish (low-amine, gluten-free, soy-free, vegan) photo

Kinpira (burdock root & carrot): Japanese Traditional Side Dish (low-amine, gluten-free, soy-free, vegan)

Kinpira is a traditional Japanese side dish. It is normally done in soy sauce and sesame oil, making it very high in amines. I’ve adapted it here by using a soy sauce substitute and sesame oil substitute. The hardest part about making this dish is creating the soy sauce substitute and sesame oil substitute, so make sure you have other dishes you’ll be cooking with these in the next week, or have already made this in advance. Otherwise, this dish is simple to make. Kinpira has both bitter and slightly sweet flavors, and a good crunch. As an added benefit, burdock root (gobo root) is also a liver and blood purifier.

1/2 lb gobo root (burdock root)

1/4 lb carrots

4 Tbsp soy sauce substitute

1 Tbsp sugar

1 tsp “sesame seeds” (finely chopped, toasted cashews)

2 Tbsp safflower oil

1 Tbsp sesame oil substitute

1 1/2 Tbsp mirin

To Make a Mirin Substitute:

1 Tbsp water

2 tsp maple syrup

1/2 tsp ascorbic acid

1/4 tsp apple juice

2 1/4 tsp sugar

1/2 Tbsp sake

To Make a Sake Substitute:

2 Tbsp water

1/4 tsp sugar

1 Tbsp vodka

1/2 tsp blueberry juice

1 1/2 tsp apple juice

1/16 tsp white pepper

Making sesame oil substitute and soy sauce substitute (photo)

Making sesame oil substitute and soy sauce substitute.

  • Wash gobo (burdock) root and carrots well. I do not peel my carrots, and I only loosely peel the gobo root, to get off the most rough/damaged parts.
  • Chop gobo root and carrot into small “sticks” about 1 1/2 inches long. I use a mandoline on a wide setting, and then cut them from there. Put carrots in a bowl, and in a separate bowl, soak cut gobo root in water (to help prevent discoloration).
Slicing burdock (gobo) root with a mandoline (photo)

Slicing burdock (gobo) root with a mandoline.

  • Heat pan to medium high and add safflower oil. When hot, add gobo root. Saute for 10 minutes.
  • Add carrots and all ingredients, save for the soy sauce and “sesame seeds” – set these aside. Continue to stir-fry until cooked through. Covering the pan may help.
"Sesame Seeds" (finely chopped, toasted cashews) photo

Making "Sesame Seeds" (finely chopped, toasted cashews)

  • Remove from heat.
  • Add soy sauce substitute and “sesame seeds.” Taste, and add more soy sauce if preferred. Toss well until all dressing is absorbed.
  • Put kinpira in the fridge and serve chilled.
AMINE BREAKDOWN:
Very Low Amine: gobo root, carrot, mirin substitute, sake substitute, soy sauce substitute, sesame oil substitute
Low Amine: sugar, “sesame seeds” (toasted cashew), safflower oil

Vanilla Glazed Carrots

Vanilla Glazed Carrots with Steamed Clams

Vanilla Glazed Carrots with Steamed Clams

I’ve never been big on sweet things, so I was surprised when I had a sudden craving for something sugary. Given, my version of “sweet” is probably barely on the edge of sweet for most people. As carrots have an earthy sweetness to them, I added minimal sugar and helped enhance the flavor with vanilla.

2 Tbsp  sugar

1 Tbsp vanilla extract

3 Tbsp butter

12 medium carrots

1/2 C water

  • Wash and cut carrots lengthwise, and then in half again to shorten them.
  • Heat butter, sugar, and vanilla in large pan on medium. Be careful to dissolve sugar in evenly – don’t burn it!
  • When fully dissolved, add water and carrots.
  • Cook on medium high for 5 minutes, covered.
  • Remove lid, and cook for 5 minutes on medium, uncovered. Stir often to prevent burning. The liquids should reduce into a light syrup glaze.
  • Serve with a spoonful of the glaze poured over the top.
AMINE BREAKDOWN:
Very Low Amine: butter, carrrot, water, vanilla extract
Low Amine: sugar

Low Amine Soup with Beef, Rice, and Vegetables

 

Beef rice vegetable soup

Beef, rice, & vegetable soup

Now that you’ve made a giant batch of homemade beef broth, what do you do with it?  I like making soups, especially during this time of the year. They’re easy, delicious, hearty, warming, and affordable.

Yield: Approx. 9 – 12 bowls

15 – 20 C beef stock (including any meat bits and cartilage left over, but removing all bone bits and chunks of fat)

1/2 head celery

5 carrots

1 yellow onion

1/2 lb green beans

1 C wild rice

1 Tbsp oregano

1 Tbsp thyme

1 large bay leaf

1 Tbsp salt

1 Tbsp fresh ground black pepper

  • Bring broth to a simmer and add rice, salt, pepper, oregano, bay leaf, and thyme. Cook for 15.
  • Chop carrots, celery, onion, and green beans into small, bite-sized pieces. Keep vegetables separate.
  • Add carrots, onion, and celery. Cook for 5.
  • Add green beans. Cook for 5.
  • Remove bay leaf (or at least don’t serve it to anyone).
  • Serve hot.
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