Jump to content
  • Sign Up

Archived

This topic is now archived and is closed to further replies.

Renegade

Tomato/tomato Sauce Alternative?

Recommended Posts

Well so I have completely cut grains and I eat a LOTS more veggies, celeries,pepper sweet potatoes,salad.

 

But now I am trying to find an alternative for my spaghetti sauce, so far I am getting a pretty good diet that makes me feel good every time I eat it but today while having spaghetti sauce I felt a bloating so I am thinking maybe I just ate too much overall today or maybe there is something in the spaghetti sauce that cause it.

 

So I'm looking to make something similar to it where It will still be primary beef and other veggies (onion,pepper,celeries,spices) But with a tomato sauce alternative. I see so many people saying how nightshade are bad well I am ready to cut it out for some time and see if I feel better, still makes no sense to me how tomatos could be bad but meh. At this point I am willing to do anything to feel better.

 

I was thinking to replace it for chili but wouldn't it be very spicy?

 

Let me know your ideas and suggestions, thanks.

Share this post


Link to post
Share on other sites

Peppers are a nightshade vegetable too.

 

I don't really have any ideas what you could replace the sauce with though. Maybe you could go with a "white" spaghetti sauce, sort of like they do with white pizza. Ricotta or even cottage cheese, some pesto and some spices?

Share this post


Link to post
Share on other sites

Nope gotta cut dairy too, no way I can have cheese,

 

Lol and I though I was finally doing good with peppers, now should I try cutting them off? Well they don't seem to give me a problem yet. This is frustrating, going gluten free is just not even close to enough.

 

I dont have any of the symptoms of nightshade problems though, just bloating oh and except that I seem to always have a need to urinate that only happens at night... I'm fine during the day.

Share this post


Link to post
Share on other sites

I make carrot/onion/garlic soup that I use in place of tomato sauce.

Share this post


Link to post
Share on other sites

Pasta salads.  (I think they work better with fish or chicken, myself.)  Grill meat, grill or roast veggies, place over pasta with storebought or homemade italian salad dressing.  Yum!

Share this post


Link to post
Share on other sites

Got to ski, how do you make that soup? I use salad dressing as well, especially for a tuna noodle salad. I'm allergic to tomato and avoid soy.

I've seen a sauce online made with beets, sorry don't remember the name. I'm lucky to be able to do some dairy, so I do Alfredo that is also soy free. For both pasta and pizza i use garlic,olive oil,herbs for sauce. All other stuff pasta that is cold, I use salad dressings .

Share this post


Link to post
Share on other sites

I just cook carrots then throw in the blender with onion, garlic, salt and pepper...sometimes I use ginger instead of garlic.

I got the idea while eating mostly soups for a period to give my gut a break....try googling carrot or carrot cream soups for more exact recipes.

Oh I also make Basil or Cilantro "pesto" with almonds...I cant eat pasta right now...but do eat a lot of zuchini noodles and spaghetti squash with carrot sauce or "pesto".

Share this post


Link to post
Share on other sites

Raw cookbooks have a number of sauce recipes that include dairy-free variations on dairy.  You could look in raw recipes for some inspiration.

Share this post


Link to post
Share on other sites

I have used a Nomato sauce.  It is a mixture of beets, carrots onion and spices.  It can be ordered from this site.  Just clicl on the Gluten-Free Mall tab under condiments.  I also found a recipe and made it once.

 

I live in Atlanta and there is one store here that carries it.

 

Hope this helps.

 

Susan

 

 

Share this post


Link to post
Share on other sites

I have a problem with nightshades too.  I get just as bad of reaction as gluten.  If I remember right, nightshades contain cytokins which can exacerbate inflammation in the body.  Way true for me!  Found this out from all of the fantastic people on this forum.  Thanks to you all!  I have not found any substitutes for them, and I just have to live without them.  I am also allergic to garlic and onion.  They cause inflammation and bloating.  Maybe you should get a blood allergy test if that doesn't work.  If  I avoid the foods that I'm the most allergic to, and stick to my rotation of the others...no bloating at all.  I am often bloated, because I often mess up.  Willpower...:(

Share this post


Link to post
Share on other sites

A favorite in my house that is gluten free and vegan for sauce is: garlic minced and sautéed in olive oil with salt and pepper and a bunch of chopped parsley. Don't burn the garlic. You can put it on gluten-free pasta or use for a "white" gluten-free pizza for sauce. Yum! It's not tomatoes but it's something different and yummie. It's easy on the tummy. (for me anyways) and being FB Italian, it's comfort food. :)

Share this post


Link to post
Share on other sites

yep, ive also tried the nomato sauce recipe,

 

im rubbish with computers so i cant put the recipe up but its easy to find on here. you can use the basic sauce and add beans to make baked beans.

 

tasted ok- an im not that good at cooking :)

Share this post


Link to post
Share on other sites

How about tons of pesto varieties? Easy to make. Instead of pine nuts sometimes I use walnuts, pistachios, almonds, etc. and switch up the herbs to use sage, rosemary, mint, thyme...

Share this post


Link to post
Share on other sites

There definitely are no tomatoes in most pesto (lots of basil, garlic, Parmesan, olive oil, pine nuts = traditional pesto). I do make sundried tomato pesto but by far the most common is stated above.

Share this post


Link to post
Share on other sites

I like to use coconut milk for a creamy sauce for pasta. I usually just put some in a pan, after cooking up little garlic and stir for half aminute or so then throw the pasta in and a bit of lemon or lime juice.

I have done this with a couple of anchovies for a jar, which gives a bit of a bite like soy sauce.

I have actually used this as a sauce with cooked onions, olives and beef too. It is a bit odd, but I like it :)

Share this post


Link to post
Share on other sites

I like to use coconut milk for a creamy sauce for pasta. I usually just put some in a pan, after cooking up little garlic and stir for half aminute or so then throw the pasta in and a bit of lemon or lime juice.

 

 

Yay....this is a new idea for me -- Creamy Garlic Sauce tonight :)

Share this post


Link to post
Share on other sites

So I made a spaghetti sauce this time with beets and carrot and carrot juice, it taste so darn good and I didn't even bother adding spices or garlic just yet because I didn't want to make the risk to feel bad. I'll try this the whole week and if its good i'll add garlic next then spies and eventually I should get a very tasty sauce without tomatoes.

Share this post


Link to post
Share on other sites

Most premade spaghetti sauces contain gluten. It is one of the hidden ingredients in the tomato paste. 

There is a gluten-free brand called Monte Bene. Depending on the flavor you choose, it could also contain milk.

http://montebene.com/aboutus.html

 

This is not accurate.  Many brands of commercial pasta sauce are gluten free as is most tomato paste.  The reason I say most tomato paste as there was a confusing can of tomato paste awhile back that contained spices and gluten with a label nearly identical to the plain tomato paste.

 

It is always wise to check the ingredients each time you purchase...and contact the manufacturer if you have questions.

Share this post


Link to post
Share on other sites

You are so right that I did not word that well. How about this:

Most premade spaghetti sauces have the potential to contain gluten. It can be one of the hidden ingredients in the tomato paste, natural flavors, or any one of a multitude of ingredients that may be used in a sauce due to a lack of procedures being in place to specifically monitor gluten during the manufacturing process. That could simply be cross contamination in a processing facility, or an actual ingredient.

I do know that when I went gluten free, I contacted the manufacturers of my favorite brands, to question them about the gluten content and they were quite definitive that they were unable to make any assurances when it came to gluten. And these are sauces that only use organic ingredients, and all of them vegetable, so no artificial flavors or additives of any sort to be potential sources.

Granted, after they appeared to be the sources of accidental glutenings early on in my attempts to go gluten free, I didn't risk trying them again.

Share this post


Link to post
Share on other sites

×
×
  • Create New...