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Low Amine Ingredient Substitutions

Low Amine Ingredient Substitutions

I will add more ingredient substitutions as I come across things that need substituting! If you have suggestions, or have altered the recipes and like them better, let me know – I’d love to hear from you. Also… can anyone think of a good coconut (and coconut oil, coconut milk) substitute? They’ve got me stumped. For now.

Almond Substitute

  • Pistachio
  • Filbert  / Hazelnut

Artichoke Substitute, pureed

  • Sunchoke / Jerusalem artichoke (FYI – Cook these about twice as long as you’d think would be necessary. They have a starch in them that is indigestible by humans, so needs to be cooked out or it will cause gas and bloating)

Barbeque Sauce Substitute (BBQ Sauce)

  • Low Amine BBQ Sauce (gluten-free, soy-free, low-amine, tomato-free, vegan)

Beef Broth

Broccoli Substitute

  • Brussels sprouts

Cheese Substitute, aged

  • Mozzarella
  • Feta (good Parmesan substitute for tangy cheese flavor in well mixed dishes. I use feta in my low amine pesto.)
  • Goat Cheese
  • Cream Cheese

Chicken Stock

Chocolate Substitute, 1 tsp

  • 2 1/2 tsp Carob

Hot Sauce Substitute

  • Fresh chilies (minced/pureed and frozen for storage)
  • Note: Still a high amine food, but lower in amines than hot sauce or dried peppers… For those of us that can’t live without spice.

Ketchup Substitute


Kiwi Substitute

  • Kiwi berries

Lemon Substitute

  • Lime (whole lemon substitute, or lemon juice substitute)

Lemon Juice Substitute

  • Mix together:
  • 1 Tbsp water
  • Just shy of 1/2 tsp ascorbic acid

Mayonnaise

Mirin Substitute

  • Mix together:
  • 1 Tbsp water
  • 2 tsp maple syrup
  • 1/2 tsp ascorbic acid
  • 1/4 tsp apple juice
  • 2 1/2 tsp sugar

Olive Oil Substitute

  • Canola oil
  • Safflower oil
  • Soy oil

Orange Juice Substitute, 1 C

  • Mix together:
  • 1/4 C lime juice
  • 1/4 C water
  • 1/2 C mango or apricot juice

Peanut Substitute (roasted)

  • Soybeans (roasted)

Pine Nut Substitute

  • Toasted cashews

Pork Substitute

  • Chicken
  • Turkey
  • Buffalo

Raisin Substitute, 1 Tbsp

  • 1 Tbsp Dried Cranberry (still moderate/high in amines due to drying process, but lower than raisins)

Sake Substitute (for cooking, as the appearance is not similar)

  • Mix together:
  • 1 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

Salmon Substitute, fillet

  • Halibut
  • Sea Bass

Sesame Seeds

  • Finely chopped, toasted cashews

Sesame Oil Substitute

Sour Cream Substitute

Soy Sauce Substitute

Tomato Substitute, 1 large (creating a solid tomato substitute is difficult, but here are some ideas you can play with in your tomato-free cooking)

  • (cooked) 1/2 Granny Smith apple & 1/2 large red onion
  • papaya (moderate amines)
  • mango
  • carrot
  • beet & squash/pumpkin/sweet potato
  • cranberry
  • pear

Vegetable stock

Worcestershire Substitute

VINEGAR SUBSTITUTESApple Cider Vinegar

  • 1 Tbsp apple juice
  • Just shy of 1/4 tsp ascorbic acid

Balsamic vinegar

  • 4 Tbsp blueberry juice, reduced over high heat to 2 Tbsp
  • 1/2 tsp ascorbic acid
  • 1/4 tsp molasses
  • 1 tsp vodka
  • 1/4 tsp lime juice

Malt Vinegar

  • 2 Tbsp apple juice
  • 1 tsp ascorbic acid
  • 1 tsp lime juice
  • 1/4 tsp honey

Red Wine Vinegar

  • 1 Tbsp blueberry juice
  • 1 tsp vodka
  • just shy of 1/2 tsp ascorbic acid
  • 1/4 tsp loosely packed brown sugar

Rice Vinegar

  • 1 Tbsp water
  • 1 tsp apple juice
  • 1/4 tsp ascorbic acid

Rice Vinegar (Seasoned)

  • 1 Tbsp water
  • 3/4 tsp maple syrup
  • 1/2 tsp ascorbic acid
  • 1/4 tsp apple juice

Sherry

  • 1 Tbsp apple juice
  • 1 tsp vanilla
  • 1/4 tsp ascorbic acid

White Wine Vinegar

  • 1 Tbsp water
  • 1/4 tsp ascorbic acid

Published on September 22, 2011 at 8:46 pm  Comments (15)  

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