Red Wine Vinegar Substitute

Vinegar is very high in amines, so I have come up with vinegar substitutions that are amine-allergy friendly. These vinegar substitutions are low amine, delicious, and easy to make. Blueberry juice does not give me problems, but please be aware that though it is low in tyramines, it is high in histamines. Use if your diet will allow for it, otherwise opt for an unsweetened pomegranate juice.
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
AMINE BREAKDOWN:
Very Low Amine: ascorbic acid
Low Amine: vodka, brown sugar
High Amine: blueberry juice (low in tyramines, high in histamines)
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Published in: on May 4, 2012 at 2:35 pm  Comments (2)  
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Vinegar Substitutions (apple cider, malt, red wine, white wine, rice, balsamic vinegar, and sherry).

Vinegar is very high in amines, so I have come up with vinegar substitutions that are amine-allergy friendly. These vinegar substitutions are low amine, delicious, and easy to make. Blueberry juice does not give me problems, but please be aware that though it is low in tyramines, it is high in histamines. Use if your diet will allow for it, otherwise opt for an unsweetened pomegranate juice.
Apple 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
Other Substitutes:
 

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

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
Published in: on November 24, 2011 at 1:55 pm  Comments (8)  
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Blanched Okra with Red Wine Vinegar

I find okra to be the best when it’s raw or just barely cooked. To get the best color out of okra, I like to blanch the okra for just one minute. Any more than that, and they start to produce a mucilaginous slime. Okra makes a very nice low amine side dish that’s high in nutrients, vitamins, and earthy flavor.

low amine okra with red wine vinegar

Blanched low amine okra with “red wine vinegar.” Served with muffin baked potatoes and herb cream cheese, and a slice of my no-tomato low-amine lasagna.

20 pieces okra

1 Tbsp blueberry juice

1 Tbsp apple juice (or pomegranate juice)

1 tsp vodka

3/4 tsp ascorbic acid

2 Tbsp safflower oil

1/2 tsp sugar

1/4 tsp loosely packed brown sugar

1 tsp lemon thyme

1 tsp oregano

1 clove garlic, pressed

1/2 tsp fresh ground black pepper

salt, to taste

  • Except for the okra, mix all ingredients together in a bowl large enough to toss the okra.
  • Gently wash okra in cold water.
  • Using a deep, large frying pan, fill it with enough water in it to allow all okra to float at the surface. Bring to a boil.
Boiling water

Boiling water. Photo courtesy of Molly Magee Photography http://mmageephotography.com

  • Add okra. Boil for about one minutes, or until okra starts to take on a brighter green hue.
  • Immediately pull off heat and drain in a colander. Run cold water over it until they have cooled completely. This helps prevent the okra from getting slimy.
  • Transfer okra to bowl with sauce and toss together gently.
Okra

Toss okra gently with seasonings. Photo courtesy of Molly Magee Photography http://mmageephotography.com

  • Serve.
Red wine okra

Red wine okra. Photo courtesy of Molly Magee Photography http://mmageephotography.com

AMINE BREAKDOWN:
Very Low Amine: okra, ascorbic acid, safflower oil, oregano, lemon thyme, garlic, black pepper, salt
Low Amine: vodka, apple juice, pomegranate juice, sugar, brown sugar
High Amine: blueberry juice (low in tyramines, high in histamines)
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Published in: on September 18, 2011 at 8:51 pm  Comments (3)  
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