Quick Kimchee Daikon Radish Pickles

Quick Daikon Radish Kimchee Pickles (low-amine, gluten-free,soy-free, dairy-free, nut-free, paleo, low-fat, low-carb, vegetarian, vegan) photo

Quick Daikon Radish Kimchee Pickles (low-amine, gluten-free,soy-free, dairy-free, nut-free, paleo, low-fat, low-carb, vegetarian, vegan)

I love pickles. You all probably know that by now. Here’s another pickle recipe for you. This low-amine pickle is a quick salt pickle substitute for kimchee. You can do it with traditional Napa cabbage as well, but I prefer the crisp texture of the daikon radish kimchee pickle. Enjoy!

1 large daikon radish, peeled

1/2 tsp ascorbic acid

1/2 tsp cayenne

1/2 tsp onion powder

1 tsp garlic powder

1 green onion, sliced finely

3 Tbsp salt for pickling

  • Peel daikon radish.
Peeled Daikon Radish for Low-Amine Daikon Radish Kimchee Pickles (photo)

Peeled Daikon Radish for Low-Amine Daikon Radish Kimchee Pickles

  • Use a mandoline to slice your daikon radish thinly. The thinner you slice your daikon radish, the faster they will pickle as the water is pulled out of the daikon.
  • Put in a tupperware with a good seal. Add salt and rub it in to the pickle slices.
Sliced Daikon Radish for Low-Amine Kimchee Pickles (photo)

Sliced Daikon Radish for Low-Amine Kimchee Pickles

  • Close lid and refrigerate for at least 12 hours, shaking occasionally to mix salt and liquids around.
  • When the texture of the kimchee pickle slices becomes very pliable, pour into colander and drain. Run water over the top of the low-amine pickles and massage them in your hand, squeezing out all the water each time. Do so for at least two minutes, then taste pickle. If too salty, continue massaging pickles and squeezing out salted water until saltiness is at desired level.
Squeezing salted water out of Low-Amine Kimchee Pickles (photo)

Squeezing salted water out of Low-Amine Kimchee Pickles

  • Squeeze all water out and put the kimchee daikon pickles back in the tupperware. Add all other ingredients and mix together until all are evenly coated.
  • Serve as an accompaniment to your meal or with a side of rice.

AMINE BREAKDOWN:

Very Low Amine: daikon radish, ascorbic acid, onion powder, garlic powder, green onion, salt

Very High Amine: cayenne

Fast Dill Pickle Substitute

Dill Pickle Substitute (low-amine, gluten-free, soy-free, nut-free, dairy-free, paleo, vegetarian, vegan, low-fat, low-carb, no preservatives) photo

Low-Amine Dill Pickle Substitute

Pickles… My greatest obsession. I love them so! But of course, with an amine allergy, they’re impossible to eat. Here’s a quick and easy low-amine dill pickle substitute recipe that will leave your taste buds satisfied and your pickle craving fulfilled.

1 English cucumber

1/4 tsp ascorbic acid

1/2 tsp dill

3 Tbsp salt

  • Wash cucumber and cut ends off.
  • Use a mandoline to slice cucumber very thinly – the thinner you slice them, the faster they’ll pickle.
  • Put all cucumber slices in a tupperware with a good seal. Cover in salt and rub salt into the cucumber slices.
  • Close tupperware and put in fridge for at least 12 hours, taking out to shake tupperware occasionally.
  • When cucumber slices have reached a flexible pickle consistency, drain into a colander.
  • Run water over low-amine pickle substitute and massage, to get salt out. Massage and massage, squeezing the water out firmly. After a few rinses, taste. When the salt content tastes right to you, squeeze all water out of the pickle substitutes and place in bowl.
  • Add ascorbic acid and dill. Mix well and taste. Add more ascorbic acid or dill as needed, but note that a little goes a long way!
  • Enjoy your dill pickle substitutes!

AMINE BREAKDOWN:

Very Low Amine: cucumber, ascorbic acid, salt, dill

Black Bean Dip (low-amine, gluten-free, soy-free, dairy-free, nut-free, low-fat, low-carb, vegetarian, vegan)

Low-Amine Black Bean Dip (low-amine, gluten-free, soy-free, dairy-free, nut-free, low-fat, low-carb, vegetarian, vegan) photo

Easy Low-Amine Black Bean Dip

This simple black bean dip is a great low-amine protein source and works as a dip, spread, or simple snack / appetizer. Bring it to parties, share with your friends, and enjoy!

3 C black beans

1/3 C water

1/2 – 1 C minced cilantro, to taste

1 C minced sweet onion

1 tsp salt

1/2 tsp smoked paprika

2 Tbsp chili powder

4 medium cloves garlic, pressed

Cayenne pepper, to taste

  • Mash beans with water, garlic, spices, and salt.
  • Add onion and cilantro and mix thoroughly.
  • Taste and add more salt, cilantro, or cayenne, if desired.
  • Serve chilled.
Low-Amine Black Bean Dip served with Organic Corn Chips (photo)

Low-Amine Black Bean Dip served with Organic Corn Chips

AMINE BREAKDOWN:

Very Low Amine: black beans, water, cilantro, sweet onion, salt, garlic

Very High Amine: smoked paprika, chili powder, cayenne

Onion Pasta Sauce (low-amine, gluten-free, soy-free, tomato-free, nut-free, dairy-free, low-carb, low-fat, paleo, vegetarian, vegan)

Onion Pasta Sauce (low-amine, gluten-free, soy-free, tomato-free, nut-free, dairy-free, low-carb, low-fat, paleo, vegetarian, vegan) photo

Low-Amine Onion Sauce with Gluten-Free Quinoa Noodles

An alternative to cream- or tomato-based pasta sauces is a simple onion sauce. An added benefit to tomato-free onion sauces is that they’re great if you’re sick. Onions create heat in your body, and help you burn out the bad stuff. Since I’m still under the weather (going on two weeks now), I made myself a giant batch of this onion sauce with my gluten-free quinoa noodles.

6 C sweet onion, diced

2 1/2 C red onion

15 cloves garlic, pureed with 1/4 C water

1 C loosely packed parsley leaves, minced

1 1/2 tsp salt

1 Tbsp cornstarch

3 C beef broth

1 tsp ascorbic acid

1/2 tsp Sichuan peppercorns, crushed

4 Tbsp butter (or butter substitute. I use soy-free Earth Balance butter substitute)

  • Heat large saucepan to medium high. Add butter. Add onions.
  • Cook until onions start to sweat. Add garlic, parsley, and salt. Cook until onions are cooked through.
Low-Amine Onion Sauce for Pasta (low-amine, gluten-free, soy-free, tomato-free, nut-free, dairy-free, low-carb, low-fat, paleo, vegetarian, vegan) photo

Low-Amine Onion Sauce for Pasta

  • Mix cornstarch in with beef broth. Add beef broth, cornstarch, and ascorbic acid. Reduce heat to medium. Cook for 10 minutes, stirring often.
  • Add Sichuan peppers 5 minutes from the end.
  • Serve hot over preferred noodles.
Low-Amine Onion Sauce served over Quinoa Spaghetti Noodles (low-amine, gluten-free, soy-free, tomato-free, nut-free, dairy-free, low-carb, low-fat, paleo, vegetarian, vegan) photo

Low-Amine Onion Sauce served over Quinoa Spaghetti Noodles (low-amine, gluten-free, soy-free, tomato-free, nut-free, dairy-free, low-carb, low-fat, paleo, vegetarian, vegan)

I Can’t Bake: Carob Brownies? Cupcakes? Muffins?

For my sweetie’s birthday, I thought I would do us both a favor and avoid baking. You may have noticed, by now, the complete lack of sweet baked goods on my Low Amine Recipes blog. It’s because I can’t/won’t bake.

Part of my avoidance is my skill in putting on pounds simply by looking at desserts. The other, larger part of my non-baking is dictated by my ability to burn, char, and crisp most desserts into oblivion.

I started by buying an allergen-unfriendly flat cake at QFC which was (the bakery gal told me) iced and decorated by “trainees,” as you can see from the botched “32nd” and can’t see from the icing on the sides. It looks like an icing job that I would do. That should say it all.

Allergy-unfriendly flat cake for the masses, AKA backup plan #1. (photo)

Allergy-unfriendly flat cake for the masses, AKA backup plan #1.

And then decided that I would be bold and buy a box of gluten-free Betty Crocker brownie mix. I figured if I substituted the butter with butter substitute, and subbed the egg with applesauce, everything would turn out fine. It did! They are made of unhealthy boxed goodness and were tasty.

Note: No, I didn’t eat them all… just the ones that fell apart when I tried to take them out. I didn’t realize they were too warm to remove from the tins. Cut me some chocolately high-amine slack. I already told you, I don’t know how to bake.

Betty Crocker gluten-free brownies made with butter substitute and applesauce as an egg substitute. (photo)

Betty Crocker gluten-free brownies made with butter substitute and applesauce as an egg substitute. Made of high-amine crack, I tell you. AKA backup plan #2.

Halfway through baking crack, I mean, the Betty Crocker brownie things, I decided that I *CAN* bake, and that I should try my hand at a real recipe. So I used a recipe I found on the internet, made a few substitutions, and went to town: sugar for stevia, applesauce for eggs, doubled the carob chips, and made my own carob powder (see: threw a half cup of carob chips in a food processor until it was pretty powdery…).

Low-Amine Carob Muffin/Cupcake/Brownie Batter (gluten-free, dairy-free, egg-free, chocolate-free) photo

Low-Amine Carob Muffin/Cupcake/Brownie Batter (gluten-free, dairy-free, egg-free, chocolate-free). At this point, I still thought it would end up being brownies.

Little did I know that not only would this recipe not make brownies, but in attempting to bake, I would also break my oven. At the start of baking, I saw this soldering-like spark on the heating element.

I thought, “Wow, that’s strange. It must be burning something off that dripped on it last night.”

In 10 minutes, when I came back, it had kept going, burning and burning through the heating element. Another foot of heating element was destroyed. The burned parts were now not working, and the working parts were having to work twice as hard to keep the oven up to temperature.

Ummmmmmmmmmm…. Well……… The muffins, or cupcakes, or brownies or whatever they are were still cooking. What’s a girl to do?

A master of improvisation, I decided to let it keep going for the first muffin tin. For the second, I turned off the “bake” function and set it to broil to heat the oven back up, and checking the temperature by flipping it back to “bake.” It worked well enough. But my oven is dead.

D E A D. Dead. I think it decided that my baking days, only just begun, are over. It wasn’t having any of that nonsense. I found the whole thing so funny that I decided to post my experience with baking, my somewhat okay recipe (truth be told, you’d be better off getting your recipe from Lauren David Style – why the heck I didn’t start with a recipe from her site will forever confound me), and my photo of my now destroyed oven heating element.

On that note, for the first time in my life, I have renter’s insurance. And as of this morning, I’m really glad I have it. For a quote, talk to my awesome agent, Tracy Lake (in a previous professional life, I worked with her). She will take great care of you. Brownie points if you tell her this story (pun intended).

My oven heating filament actually soldered itself (and lost the ability to heat the part of itself that it broke) while I was cooking. (photo)

My oven heating element actually soldered itself (and lost the ability to heat the part of itself that it broke) while I was cooking. I have a suicidal oven, but at least my house didn’t burn down. I think this is why they tell you not to leave your oven unattended.

There is only 1/3 of the heating element that isn’t ruined. Final verdict? I can’t bake. My oven said so. It committed seppuku right before my very eyes.

I Can’t Bake: Low Amine Carob Brownies? Cupcakes? Muffins?

1 2/3 C Bob’s Mills Gluten-free All-purpose flour

1/2 C unsweetened carob chips, processed till powdered in food processor

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/4 C sugar

1/2 C soft butter (butter substitute, in my case)

1/2 C organic unsweetened applesauce

1/2 C water

1 C unsweetened carob chips

  • Preheat oven to 375 degrees.
  • Mix first six ingredients together.
  • In a separate bowl, mix remaining ingredients together.
  • Mix wet ingredients with dry ingredients.
  • Grease muffin tins.
  • Fill muffin cavities till halfway full.
Low-Amine Carob Muffin/Cupcake/Brownies, hot out of the oven (gluten-free, dairy-free, egg-free, chocolate-free) photo

Low-Amine Carob Muffin/Cupcake/Brownies, hot out of the oven (gluten-free, dairy-free, egg-free, chocolate-free) photo

  • Bake for 15 – 20 minutes, or until they come clean with a toothpick.
  • *Optional: Break oven.
  • *Optional: Try not to burn down the house.
  • When completely cooled, carefully remove from muffin tins using magical muffin-shaped wands (seriously, folks, how are they supposed to come out?). Or do what I do. Jam a knife in there and hope you don’t scrape off too much Teflon with the muffins / cupcakes / brownies… Or whatever they are.

Beet and Carrot Salad

Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan) photo

Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan)

This shredded, low-amine beet and carrot salad has a cumin and lemony kick to it that makes it a great side dish for savory main dishes. Beet and carrot are naturally low-amine, and the beets add a sweetness to the salad from its natural sugars, particularly if you choose organic beets (organic beets are much higher in flavor).

1 beet (about 2C)

8 medium carrots (about 2C)

1/4 C safflower oil

1/2 C parsley, finely minced

1/2 tsp sea salt

1 tsp ascorbic acid

1 1/2 tsp cumin

1/2 tsp cumin seeds

dash cayenne

Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan) photo

Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan)

  • Wash and trim carrots. Peel beet.
  • Using a cheese grater or a food processor, grate beet and carrot and add to a large mixing bowl.
  • Add all other ingredients and mix well.
  • Allow to marinate for at least 20 minutes before serving.
Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan) photo

Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan)

AMINE BREAKDOWN:

Very Low Amine: beet, carrot, parsley, sea salt, ascorbic acid, cumin, cumin seeds

Low Amine: safflower oil

Very High Amine: cayenne

Apple Cider Vinegar Substitute

Apple Cider Vinegar
  • 1 Tbsp apple juice
  • Just shy of 1/4 tsp ascorbic acid
AMINE BREAKDOWN:
Very Low Amine: ascorbic acid
Low Amine: apple juice

Pumpkin Apple Dressing

Low-Amine Pumpkin Apple Salad and Meat Dressing / Sauce (photo)

Low-Amine Pumpkin Apple Dressing.

This slightly sweet dressing is slightly reminiscent of pumpkin pie and has a lightly tangy kick to it. It goes well on salads as well as being used as a sauce for meats such as chicken.

1/2 Fiji apple

1/2 C water

1/2 C organic pumpkin puree

dash clove powder

1/8 tsp cinnamon

1/8 tsp salt

2 tsp sugar

3/4 tsp ascorbic acid

1 tsp rubbed sage

2 Tbsp safflower oil

  • In a food processor, puree apple.
  • Add all other ingredients and puree until very smooth.
AMINE BREAKDOWN
Very Low Amine: apple, water, ascorbic acid, sage
Low Amine: sugar, safflower oil
High Amine: pumpkin, clove (high in histamines), cinnamon (high in histamines)

Fennel Leek Soup (low-amine, gluten-free, soy-free, dairy-free, nut-free, low-fat, low-carb, paleo, vegetarian, vegan)

Low-Amine Leek Fennel Soup (low-amine, gluten-free, soy-free, dairy-free, nut-free, nightshade-free, tomato-free, low-fat, low-carb, vegetarian, vegan, paleo) photo

Low-Amine Leek Fennel Soup (low-amine, gluten-free, soy-free, dairy-free, nut-free, nightshade-free, tomato-free, low-fat, low-carb, vegetarian, vegan, paleo)

This creamy (dairy-free) simple low-amine soup makes a nice light lunch or a good starter for a meal. It’s an easy way to get your vegetables in, too.

1 1/2 C onion

1 C frozen peas

1 leek, cut lengthwise and then into ovals (set aside 1/2 C for soup topping)

1 medium bulb fennel (about 2 C), shaved (set aside 1/2 C for soup topping)

1 C Italian parsley leaves, chopped

2 large cloves garlic, chopped

1 Tbsp rosemary

1 1/2 tsp ginger, minced

1 Tbsp rubbed sage

1/2 tsp salt (or more, to taste)

1/2 tsp ascorbic cid

1/2 tsp black pepper

4 1/2 C vegetable stock

3 Tbsp safflower oil, divided (2 Tbsp, 1 Tbsp)

  • Set aside 1/2 C leek, 1/2 C fennel, and 1 Tbsp oil in a small separate pan.
Fennel and Leek in a separate pan for making low-amine fennel leek soup topping (photo)

Fennel and Leek in a separate pan for making low-amine fennel leek soup topping

  • In a large pan or stock pot, saute remaining oil (2 Tbsp), onion, leek, fennel, parsley, garlic, and ginger. Cook until tender.
Low-amine fennel leek soup cooking (photo)

Low-amine fennel leek soup cooking

  • Add peas, rosemary, sage, salt, ascorbic acid, black pepper, and vegetable stock. Cover and simmer on medium low until very tender, about 10 minutes.
  • While soup is simmering, saute the leek and fennel in the separate pan. Caramelize the ingredients, then set aside.
  • Using an immersion blender or in batches in a food processor, puree the main stock pot soup ingredients until very smooth.
Pureeing the leek fennel soup (low-amine, gluten-free, soy-free, dairy-free, nut-free, nightshade-free, tomato-free, low-fat, low-carb, vegetarian, vegan, paleo) photo

Pureeing the leek fennel soup (low-amine, gluten-free, soy-free, dairy-free, nut-free, nightshade-free, tomato-free, low-fat, low-carb, vegetarian, vegan, paleo)

  • Serve in shallow bowls, with a large pinch of the caramelized leek and fennel over the top.
AMINE BREAKDOWN:
Very Low Amine: onion, leek, fennel, parsley, garlic, rosemary, ginger, sage, salt, ascorbic acid, black pepper
Low Amine: peas, vegetable stock, safflower oil

Tofu Bites (low-amine, gluten-free, dairy-free, nut-free, paleo, tomato-free, vegan, vegetarian)

Tofu Bites (low-amine, gluten-free, diary-free, nut-free, tomato-free, paleo, vegan, vegetarian) photo

Tofu Bites (low-amine, gluten-free, diary-free, nut-free, tomato-free, paleo, vegan, vegetarian)

Sometimes I have a hard time getting enough protein in my diet. I don’t always feel like eating (or dealing with prepping and cooking) meat. Tofu is a great, low-amine option in lieu of meat, and I like to utilize it by making a lot at once and eating it for a couple days. Soft tofu is the lowest in amines, whereas firm tofu is higher. Once baked, I prefer the texture of soft tofu to firm tofu, which I feel is almost too firm at that point. But whatever floats your boat. I seasoned half of this batch with my Cajun Spice Mix, and the other half with mustard-free (mustard is high in amines) curry powder, but feel free to use any seasoning you’d like, or none at all.

3 blocks tofu

  • Preheat oven to 275 degrees
  • Cut tofu into squares.
  • Arrange on a cookie sheet and season, if desired.
Low-amine tofu bites, seasoned and ready to bake (photo)

Low-amine tofu bites, seasoned and ready to bake.

  • Bake for 2-4 hours, or until they reach desired texture. I like mine more firm, so I let them go longer. If you like yours softer, cook for less time.
Here's one way to use them... I stir fried some brussels sprouts and celery, added my low-amine BBQ sauce, and dropped in the tofu bites. Tossed together till everything was cooked and warm, and served it over a serving of rice. Simple and delicious!

Here's one way to use them... I stir fried some brussels sprouts and celery, added my low-amine BBQ sauce, and dropped in the tofu bites. Tossed together till everything was cooked and warm, and served it over a serving of rice. Simple and delicious!

AMINE BREAKDOWN:

Low Amine: soft tofu

Moderate Amine: firm tofu