Onion Pizza Sauce (low-amine, gluten-free, soy-free, tomato-free, dairy-free, egg-free, nut-free, paleo)

An alternative to cream-based pizza sauce, tomato-based pizza sauce, or plain oil basted pizza crusts is this delicious, simple onion sauce. This lightly tangy onion pizza sauce is excellent with vegetables on pizza, and with chicken. I marinate the chicken for my pizza in a Biscayne Citrus Rub, ascorbic acid, a little water, and safflower oil. This citrus-flavored chicken is spectacular with the low-amine, tomato-free, dairy-free onion pizza sauce.
I use allergen-free Namaste pizza crust mix and cook it quite crisp, and do up a cheese-free pizza with vegetables and the pre-cooked marinated chicken. Examples of vegetables used are chopped endive, onion, asparagus, and thin slices of green bean. Whatever vegetables you should decide to use, just remember to ENJOY!

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

2 C beef broth

1 – 2 tsp ascorbic acid, to taste

1/2 tsp Sichuan peppercorns, crushed

4 Tbsp butter (or butter substitute, or safflower oil. 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.
  • Mix cornstarch in with beef broth. Add beef broth, cornstarch, and ascorbic acid. Reduce heat to medium. Cook for 25 minutes or until the liquid is fairly thickened and evaporated out. Stir often.
  • Add Sichuan peppers about 5 minutes from the end.
  • Set aside and use onion pizza sauce on your regular or gluten-free pizza crust.
AMINE BREAKDOWN:
Very Low Amine: sweet onion, red onion, garlic, parsley, salt, cornstarch, ascorbic acid, Sichuan peppercorns
Low Amine: beef broth, butter / butter substitute / safflower oil
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Tomato-Free Chili (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nightshade-free, paleo, low-carb)

Tomato-Free Chili (low-amine, nightshade-free, gluten-free, soy-free, dairy-free, tomato-free, paleo, nut-free, low-carb) photo

Low-Amine Tomato-Free, Nightshade-Free Chili served with rice.

I haven’t been able to eat a proper bowl of chili for over a year now. How I have missed chili! But chili is so very tomato, pepper and nightshade-based. So for someone on a low-amine diet, chili is pretty much amine HELL. I had looked for a good recipe for  nightshade-free chili, or at least tomato-free chili, but had no luck, until I found one at Eating With Food Allergies that made a great base. I thought the original recipe made a great canvass for the tweaks I was about to make. The tomato-free, nightshade-free chili turned out phenomenal! I will never have to lament over tomatoes in my chili again!

Makes approximately 15 bowls (this is a large batch – halve recipes for fewer people, or freeze if not sensitive to amines in frozen leftovers)

2 lb lean ground beef

4 C chicken stock

2 Tbsp safflower oil

1/2 C water

2 medium red onions, chopped

12 cloves garlic, chopped (1/3 C)

4 large carrots, diced (1 1/4 C)

5 ribs celery, diced (2 C)

4 cans black beans

3 Tbsp cumin

2 Tbsp turmeric

1 1/2 tsp clove powder

1 Tbsp coriander

4 tsp sea salt

1 Tbsp liquid smoke

1/2 tsp Sichuan peppercorns, smashed

1 Tbsp molasses

1 1/2 Tbsp corn starch, mixed with 1/4 C cold water

1/4 C fresh minced cilantro, for garnish

  • In a stock pot over medium heat, cook ground beef with onions, oil, and 1/2 C water. Cover, stirring occasionally to break apart beef.
  • When cooked, add in garlic, celery, carrots, broth, cumin, turmeric, clove, coriander, salt, and liquid smoke. Cook for 20 minutes, covered, stirring occasionally.
  • Add to the chili your crushed Sichuan peppercorns, molasses, and cornstarch/water mixture. Stir well.
  • Add black beans to chili. Stir well and cook for another 10 minutes over medium-low heat. Stir fairly often to prevent burning at the bottom.
  • Note: If you can tolerate chili powder or cayenne, feel free to taste and add to your heart’s content, if desired. Both are nightshades and high in amines.
  • Remove from heat and allow to sit for 10 minutes before serving to allow flavors to “steep.”
  • Serve your wonderful, low-amine, tomato-free, nightshade-free chili hot on its own, or with rice. Garnish with freshly minced cilantro. Enjoy!!!
AMINE BREAKDOWN:
Very Low Amine: water, red onion, garlic, carrot, celery, black beans, cumin, turmeric, coriander, sea salt, liquid smoke, Sichuan peppercorns, corn starch, cilantro
Low Amine: lean ground beef, chicken stock, safflower oil, molasses
High Amine: clove powder

Dill Beef Stuffed Cabbage

Dill Beef Stuffed Cabbage Rolls (photo)

Dilly Beef Stuffed Cabbage Rolls (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free) photo. Served with raw shredded beet and carrot salad in a cumin and ascorbic dressing.

These low-amine, savory, dill, vegetable, rice, and beef stuffed cabbage rolls are filling and delicious. The dill brings out brighter flavors, highlighting the celery and onion in this warming, easy-to-make entree.

8-10 outer leaves of a large cabbage head (purple or green)

3/4 medium onion, diced

1/2 C cilantro, minced

3 ribs celery, diced

1 C cooked rice

1 lb lean ground beef

1 tsp oregano

1 Tbsp dill

1/2 tsp sea salt

1 Tbsp safflower oil

Cooking onions and beef for Dill Beef Stuffed Cabbage (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free) photo

Cooking onions and beef for Dill Beef Stuffed Cabbage.

  • Preheat oven to 400 degrees Fahrenheit with the rack second from the bottom.
  • Boil a large pot of water, and add cabbage leaves. Cook until tender and pliable. Drain and set aside.
  • In a large pan heated to medium high, cook onions until translucent with oil.
  • Add beef to pan, and break apart while it cooks.
  • When beef is just over halfway done, add the rest of the vegetables and spices. Cook until beef is cooked through and vegetables are cooked but still crisp.
  • Add rice, and ensure all ingredients are mixed together evenly.
Cooking beef, vegetables, rice, and dill together for stuffed cabbage rolls (photo)

Cooking beef, vegetables, rice, and dill together for stuffed cabbage rolls (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free).

  • Lightly grease a large Pyrex pan.
  • Stuff cabbage with a scoop or two of low-amine beef, rice, and vegetable mix, and roll shut.
  • Fill pan with as many as needed.
Low-amine purple cabbage stuffed with beef, rice, vegetables and dill (photo)

Low-amine purple cabbage stuffed with beef, rice, vegetables and dill (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free).

  • Bake low-amine dilled beef stuffed cabbage at 400 degrees for 30 minutes, 20 covered, 10 uncovered.
  • Crack salt and pepper over the top and serve hot.
Low-amine purple cabbage stuffed with beef, rice, vegetables and dill (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free) photo

Low-amine purple cabbage stuffed with beef, rice, vegetables and dill (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free). I forgot to cover mine before baking… Learn from my error.

AMINE BREAKDOWN:

Very Low Amine: cabbage, onion, cilantro, celery, rice, oregano, dill, sea salt

Low Amine: ground beef, safflower oil

Baked Low-Amine BBQ Chicken Breasts (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, low-fat, low-carb)

Low-Amine Baked BBQ Chicken (low-amine, gluten-free, soy-free, dairy-free, tomato-free, low-fat, low-carb) served with baked sweet potato and stir-fried cabbage (photo)

Low-Amine Baked BBQ Chicken (low-amine, gluten-free, soy-free, dairy-free, tomato-free, low-fat, low-carb) served with baked sweet potato and stir-fried purple cabbage.

This basic recipe requires you to have made the low-amine BBQ sauce in advance. I usually make mine in big batches and freeze them in one-cup servings in Ziplock bags for later use. Chicken breasts are versatile and work very well with the low-amine BBQ sauce. It’s a great easy meal that requires very little work (sauce-making aside).

2 large, skinless chicken breasts

1/2 C low-amine BBQ sauce, divided (1/4C , 1/4C)

2 Tbsp safflower oil

  • Preheat oven to 350 degrees.
  • Lay chicken breasts down in Pyrex pan.
  • Slather chicken breasts with 1/4 C low-amine BBQ sauce.
  • Drizzle oil over the top.
Low-Amine Chicken with BBQ sauce and oil (photo)

Low-Amine Chicken with BBQ sauce and oil

  • Bake for 30 minutes, or until internal temperature reaches 160 degrees.
  • Optional side dishes: small/medium sweet potatoes can be tossed in the oven straight on the rack to cook with the chicken and should be done about the same time. Purple cabbage was stir-fried simply with safflower oil, salt, garlic, and pepper.
  • Broil for about 5 minutes to brown the top of the chicken and sauce.
Baked and broiled low-amine BBQ chicken, ready for slicing (photo)

Baked and broiled low-amine BBQ chicken, ready for slicing!

Low-Amine BBQ Sauce (photo)

Low-Amine BBQ Sauce

  • Remove from oven, cut chicken into slices and serve with BBQ sauce drizzled over the top.

AMINE BREAKDOWN:

Low Amine: skinless chicken breasts, low-amine BBQ sauce, safflower oil

No-tomato Tomato Soup (gluten-free, soy-free, low-amine, tomato-free)

No-Tomato Tomato Soup (low-amine, tomato-free, gluten-free, soy-free, nightshade-free) (photo)

No-Tomato Tomato Soup (low-amine, tomato-free, gluten-free, soy-free)

I miss tomato soup like crazy. Like nothing I’ve ever missed before. Living with no tomatoes is like living without air, or sex, or chocolate. Oh, wait, I have to live without chocolate, too. Well… Scratch that last one. But a tomato-free existence is not one I care for very much. So I’ve been on a mission to recreate tomato soup. Tomato soup with no tomato in it.

Tomato-free tomato soup? Is that possible? I’ve already pulled off a no-tomato ketchup, and a tomato-free BBQ sauce. Perhaps tomato-free tomato soup is possible, too…

After about 3 hours in the kitchen working on alterations, this is as close as I have come so far. I’m sure there is more I can do with it, but my taste buds aren’t tasting anymore. Rather than make you wait another few months for the recipe, I’m going to go ahead and post it. It’s close enough to be a satisfying substitute, though it’s not as close as I would like to have it to be 100% happy with it. If you have suggestions, please feel free to leave a comment below.

1 C cranberries

1 2/3 C carrots (about 3 carrots)

1 large pear

30 leaves basil, fresh (about 1/3 C loosely packed, sliced finely)

1 Tbsp onion

4 ribs celery

2 C chicken stock (vegetable stock, if vegan/vegetarian)

1 small clove garlic

3 Tbsp sugar

1/8 tsp salt

1/4 tsp black pepper

1/8 tsp clove, ground

1 tsp ascorbic acid

1 large bay leaf

2 C water

Juice of 1/2 lime

  • Pull tough fibers on the outside of celery ribs off and discard. Chop celery.
  • Chop carrots.
  • Cut up pear and discard core.
  • Simmer all ingredients (except for basil, water and lime juice) in a large pot for 25 minutes, covered.
  • Remove from heat.
  • Puree (in sections, if necessary) in a food processor until very smooth.
  • Add 2 C water, lime juice, and the majority of your thinly sliced basil to the pureed batch and mix together well.
  • Serve hot and garnish with a pinch of basil on top, and a grind of freshly ground black pepper.

AMINE BREAKDOWN:

Very Low Amine: carrot, pear, basil, onion, celery, garlic, salt, black pepper, ascorbic acid, bay leaf, water

Low Amine: chicken stock, sugar

High Amine: cranberry, clove, lime

Featured on Gluten Free Homemaker.

BBQ Sauce (low-amine, gluten-free, soy-free, tomato-free)

BBQ Sauce (low-amine, gluten-free, soy-free, tomato-free barbeque sauce substitute) photo

BBQ Sauce (low-amine, gluten-free, soy-free, tomato-free barbeque sauce substitute). This batch is 6X normal size, because I was making a New Year’s party appetizer.

I have oft lamented my loss of BBQ sauce. It is almost as severe as my lamentation for ketchup. But after figuring out a fabulous no-tomato ketchup recipe, I figured it was overdue for me to make a tomato-free BBQ sauce as well. It turned out fabulously (I started with the base being my tomato-free ketchup), and I’m thrilled to have made it and be able to share this gluten-free, soy-free, low-amine, tomato-free BBQ sauce!

1 C tomato-free ketchup

3/4 C water

5 Tbsp brown sugar

1 Tbsp chili powder

1/2 tsp celery seed

1 tsp salt (or salt substitute)

1/2 tsp liquid smoke

1/2 tsp minced habanero, or other choice minced fresh pepper (I keep mine minced and frozen for use as needed)

1 tsp onion powder

1 tsp paprika

3 tsp garlic powder

1 tsp black pepper

1 tsp ascorbic acid

  • Simmer all ingredients over medium heat for 10 minutes, uncovered.
  • Enjoy!

AMINE BREAKDOWN

Very Low Amine: tomato-free ketchup, water, celery seed, salt, liquid smoke, onion powder, garlic powder, black pepper, ascorbic acid

Low Amine: brown sugar

Very High Amine: chili powder, habanero, paprika

Tomato-Free Ketchup (No Tomato, Low-Amine, Gluten-Free, Soy-Free, Vegan)

Cajun french fries and tomato-free (gluten-free, low-amine, vegan) ketchup photo

French fries and tomato-free (gluten-free, low-amine, soy-free, vegan) ketchup

I make exceptions with my amine allergies here and there. Ketchup is one of those things. I know I ought to not use ketchup because of the tomatoes (and because it’s probably been sitting on a shelf forever, building amines), but I love it so much. I figure it’s high time I make myself a low-amine substitute ketchup. This no-tomato ketchup is gluten-free, vegan, soy-free, and low-amine. Enjoy this tomato-free ketchup recipe!

Also, I’m happy to report that I had a batch of my no-tomato ketchup frozen for a couple weeks. I just thawed it, and it thawed PERFECTLY. You can make it in large batches and freeze it in week-sized portions!

1 C fresh cranberries

1 large pears (or mild apples), peeled and cored (about 1 C)

2 medium carrots, peeled and chopped (about 1 C)

1 C water

1 tsp ascorbic acid

1/4 C sugar

1 Tbsp salt

1 tsp onion powder

1/2 tsp allspice

1/8 tsp ground cloves

  • On medium low heat, cook all ingredients together, covered, in a small pot for about 15 minutes.
Tomato-free ketchup ingredients: pear, carrot, cranberry photo

Tomato-free ketchup ingredients: pear, carrot, cranberry

  • Once all the no-tomato ketchup ingredients are well softened, remove from heat.
  • Use an immersion blender or food processor to blend the tomato-free ketchup ingredients together. Process until very smooth.
Tomato-free ketchup blended with an immersion blender photo

Tomato-free ketchup blended with an immersion blender

  • Store in your fridge, and freeze any you won’t get to in small batches. It thaws perfectly and is just as good thawed as fresh!
AMINE BREAKDOWN:
Very Low Amine: pear/apple, carrot, water, ascorbic acid, salt, onion powder
Low Amine: sugar
Very High Amine: cranberry, allspice, ground cloves
NOTE: For those of you who live in places where cranberry is not available, a reader did some experimenting and said this:
“I live in Australia and haven’t been able to find Cranberries in any form. I made this recipe using rhubarb instead of cranberries and it tasted pretty good. The rhubarb I had was stewed so I omitted the cup of water but if it hadn’t been I would have left it in still. The rhubarb was unsweetened of course so the sugar I added was the only sugar.”

Tomato-Free Marinara Sauce (Beet & Pumpkin) (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, tomato-free, vegetarian, vegan)

Tomato-free marinara (low-amine, no-tomato, gluten-free, soy-free, dairy-free, nut-free, low-fat, paleo, vegetarian, vegan) photo

Tomato-free marinara (low-amine, no-tomato, gluten-free, soy-free, dairy-free, nut-free, low-fat, paleo, vegetarian, vegan)

Not eating tomatoes can be really difficult. Tomatoes are definitely not a low amine food. I miss them something terrible, but found a recipe (which I then tweaked almost beyond recognition) which made for a fantastic tomato sauce replacement / marinara substitute.

I tried this low-amine no-tomato marinara on pasta and on pizza and it worked well as a tomato-free pasta sauce, but not as well as a pizza sauce. Beets tend to get bitter when you overcook them, so cooking on the stovetop and then in the oven as a tomato-free pizza sauce just didn’t hit the mark.

For a tomato-free sauce that’s better for re-heating or cooking again, I have a second no-tomato (apple and onion tomato-free low-amine marinara) marinara substitute that will knock your socks off.

3 C onion, finely chopped (about 1 1/2 onion)

1/4 C chopped garlic, finely chopped (about 10 large cloves)

1/4 C safflower oil

4 tsp ascorbic acid

1 Tbsp balsamic vinegar substitute

2 C beets (about 1 1/2 large beets)

2 1/2 C organic pumpkin puree (about 1 1/2 cans (15oz), or substitute with about 2 small sweet potatoes, baked)

2 1/2 C vegetable broth

1 tsp salt

1 tsp black pepper

1 tsp red pepper flakes

1/2 C dried parsley

1/4 C dried basil

1/4 C Italian seasoning

1 Tbsp thyme

1 tsp marjoram

2 Tbsp oregano

1 Tbsp sugar

1 1/2 tsp cornstarch

Ingredients for tomato-free marinara substitute getting started (low-amine, no-tomato, gluten-free, soy-free, dairy-free, nut-free, low-fat, paleo, vegetarian, vegan) photo

Some ingredients for tomato-free marinara substitute (low-amine, no-tomato, gluten-free, soy-free, dairy-free, nut-free, low-fat, paleo, vegetarian, vegan)

  • Wash and trim beets, cut into quarters, and boil until just tender.
  • Saute onion and garlic in oil until translucent. Add pumpkin puree.
  • Drain beets and chop finely. Add to pumpkin and onion mixture.
  • Add vegetable broth. Combine all ingredients in a high-walled pot and use an immersion blender to puree.
Tomato-free marinara being pureed (low-amine, no-tomato, gluten-free, soy-free, dairy-free, nut-free, low-fat, paleo, vegetarian, vegan) photo

Tomato-free marinara being pureed (low-amine, no-tomato, gluten-free, soy-free, dairy-free, nut-free, low-fat, paleo, vegetarian, vegan)

  • Add all remaining ingredients and mix well.
  • Bring mixture to a medium temperature slowly, stirring often. Remove from heat and cover with lid. Allow to rest for five minutes.
  • Adjust seasonings as necessary.
  • Reheat gently and as little as possible to maintain flavor.
  • Serve over pasta or vegetables (or both) of choice. I prefer to roast my chopped vegetables (1 zucchini, 1 yellow squash, 8 quartered brussels sprouts, 2 small carrots) in a little oil (1 Tbsp), Italian seasoning (1 Tbsp), salt (to taste), and balsamic vinegar substitute (2 Tbsp) at 400 degrees for 30 minutes while making the sauce.
Tomato-free marinara (low-amine, no-tomato, gluten-free, soy-free, dairy-free, nut-free, low-fat, paleo, vegetarian, vegan) photo

Tomato-free marinara (low-amine, no-tomato, gluten-free, soy-free, dairy-free, nut-free, low-fat, paleo, vegetarian, vegan)

AMINE BREAKDOWN:
Very Low Amine: onion, garlic, ascorbic acid, safflower oil, beets, sweet potato, salt, pepper, garlic, basil, parsley, Italian seasoning, marjoram, thyme, oregano, cornstarch
Low Amine: balsamic vinegar substitute, sugar, vegetable broth
High Amine: pumpkin
Very High Amine: red pepper flakes

Low-Amine No-Tomato Marinara (apple & onion based marinara)

Low Amine No-Tomato Marinara and Quinoa Pasta

Low Amine No-Tomato Marinara and Quinoa Pasta

Of all the things I miss since going on a low-amine diet, the thing I miss most is marinara. I could literally eat marinara every single day, in a multitude of ways. Since my low amine diet, I have only treated myself to a bite or two here or there (and felt the consequences).

Tomatoes absolutely destroy my amine threshold. I’ve been trying to come up with ways to substitute tomato and give myself that marinara fix, and came up with wonderful tomato substitution.

4 Granny Smith apples, peeled

3 medium yellow or white onions

3  medium red onions

1 large bay leaf

6 Tbsp dried oregano

3 Tbsp Italian seasoning

1 tsp salt

2 tsp fresh ground black pepper

4 Tbsp chopped fresh parsley

12 cloves minced/pressed garlic

4 Tbsp balsamic vinegar

1 Tbsp paprika

About 4 C Stock (chicken, veggie, or beef broth), enough to cover all ingredients

4 Tbsp safflower oil

Just added the stock, spices, and apples

Just added the stock, spices, and apples

  • Peel outer layer off onions and core apples.
  • Chop onions and apples into small pieces (no bigger than 1/2″ x 1/2″).
  • In a large, thick-bottomed stock pot, saute onion pieces and garlic in oil (medium high heat) until they become opaque.
  • Add apples and broth, enough to cover solids, and turn up heat.
  • Once at a boil, turn down heat to a low simmer and add bay leaf, oregano, Italian seasoning, salt, parsley, paprika, and pepper.
  • Simmer on low, covered, for 40 minutes. Stir as necessary.
  • Remove from heat and discard bay leaf.
  • Carefully (don’t burn yourself!) use a potato masher to break down apples and onions until the texture of chunky/thick marinara. If you prefer a thin sauce, you can opt to use an immersion blender instead.
Mashing the apples & onions.

Mashing the apples & onions.

  • Put back on low heat uncovered for 10 minutes, stirring often. The sugars in the apples can cause the sauce to burn if not careful.
  • Add balsamic vinegar.
  • Serve as you would regular marinara.
Quinoa noodles

Gluten-free quinoa noodles

AMINE BREAKDOWN:

Very Low Amine: onion, bay leaf, oregano, Italian seasoning, salt, pepper, parsley, garlic

Low Amine: peeled apples, safflower oil, stock

Very High Amine: balsamic vinegar, paprika (more for color than flavor – feel free to omit)

NOTE: This sauce freezes and reheats very well.