Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Nightshade Free Recipes?

GlutenGalAZ

Recommended Posts

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted

Hi.

I've known for a while now that I have a problem with Tomatoes and Potatoes. Been reading up and am eliminating them and trying to eliminate nightshades in general.

For those that are Nightshade Free how do you make:

1.) Taco Meat???

My husband and I would brown meat, drain and add tomato sauce and chili powder.

NOW.... though can't do either what is a sub for Chili Powder (since it is from peppers/nightshades)?

**I've never used Cumin before in cooking but would it be a sub for chili powder?

2.) Spaghetti???

We sometimes use Alfredo now but does anyone know how to make somethig like the Nomato Sauce?

3.) Pizza Sauce??

Other then Alfredo and Olive Oil are there any other suggestions to try out?

I was thinking that maybe we can post suggestions for alternatives, pointers, recipes etc.

Thank for any input :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mushroom Proficient
mushroom
Posted
Hi.

I've known for a while now that I have a problem with Tomatoes and Potatoes. Been reading up and am eliminating them and trying to eliminate nightshades in general.

For those that are Nightshade Free how do you make:

1.) Taco Meat???

My husband and I would brown meat, drain and add tomato sauce and chili powder.

NOW.... though can't do either what is a sub for Chili Powder (since it is from peppers/nightshades)?

**I've never used Cumin before in cooking but would it be a sub for chili powder?

2.) Spaghetti???

We sometimes use Alfredo now but does anyone know how to make somethig like the Nomato Sauce?

3.) Pizza Sauce??

Other then Alfredo and Olive Oil are there any other suggestions to try out?

I was thinking that maybe we can post suggestions for alternatives, pointers, recipes etc.

Thank for any input :)

1. I'm afraid I still use McCormicks Taco Seasoning; about the only nightshade I permit myself. You don't need tomato sauce. Since I don't do corn we make a taco-less taco, with meat, refried beans, cheese, lettuce, avocado, sour cream. DH adds the chopped tomato and salsa.

2. I do a lot of pesto pasta--I love it.

3. TOMATO SUBSTITUTE (Red sauce)

"Though nothing really tastes like tomatoes, you can get some of the

properties with the right combination of ingredients. Carrots and beets

pureed together in a blender actually make a very red sauce. Add citric

and ascorbic acid, and you'll have the basis for Nomato.

The Nomato sauce ingredients are basically:

Carrots, water, beets, onion, lemon juice, salt, garlic, ascorbic acid

(vitamin C) and herbs." Thanks to RiceGuy. I now can't have the citric acid :(

lesliemac59 Newbie
lesliemac59
Posted

I used to make a spaghetti sauce for my son when he was on the Feingold diet. It was used beets instead of tomatoes and instead of the citric acid, it used vinegar. If you can get a hold of a copy of the recipes from his diet (it is for ADHD. Cuts out all natural salicylic acid which is in tomatoes, apples, and other foods), you will be able to find some nightshade free subs that are pretty good. I gave away that cookbook years ago and really don't remember all of it.

ranger Enthusiast
ranger
Posted

Hi.

I've known for a while now that I have a problem with Tomatoes and Potatoes. Been reading up and am eliminating them and trying to eliminate nightshades in general.

For those that are Nightshade Free how do you make:

1.) Taco Meat???

My husband and I would brown meat, drain and add tomato sauce and chili powder.

NOW.... though can't do either what is a sub for Chili Powder (since it is from peppers/nightshades)?

**I've never used Cumin before in cooking but would it be a sub for chili powder?

2.) Spaghetti???

We sometimes use Alfredo now but does anyone know how to make somethig like the Nomato Sauce?

3.) Pizza Sauce??

Other then Alfredo and Olive Oil are there any other suggestions to try out?

Sometimes I make pizza with just pesto , provalone, and a liitle parm. Love it, but I love anything with basil. In fact, as soon as I get time, I'm going to make a sweet basil pudding. We'll see.

angieInCA Apprentice
angieInCA
Posted

For Taco meat you can use ground Cumin (actually what gives chili powder it's flavor, chili's git it it's kick), salt and pepper. After browning the ground beef, drain fat and seasoning and add some water and simmer uncovered for about 5 min. The amount of seasoning and water will depend on the amount of beef. I use about 1/2 cup of water to a pound.

I don't have a nightshade problem and I do eat tomatoes but I'm not a real big fan of them. I don't have a recipe for red spagetti sauce. I do pesto most times.

As for Pizza, I will use Pesto or I make taco pizza where I use refried beans and taco meat for the base

Jana315 Apprentice
Jana315
Posted

Nightshade free is pretty challenging when it comes to my favorite classics...pizza & spaghetti! I second the option of using pesto - YUM! Also, you can use Alfredo as a sauce for your pizza. Rachel Ray carmelized some onions the other day for her white pizza - just added cheese on top of the onions. I made the beets/carrot home-made nomato sauce the other day - the flavor was pretty good, but I think I had an issue with the beets...drats. For tacos, salt, pepper, cumin & garlic - if you like. Try to find some pink peppercorns or ground sumac for a nightshade-free spice.

GL - Jana

mushroom Proficient
mushroom
Posted

Yeah, it is amazing what can be substituted for. But I have yet to find any nightshade-free way of making ratatouille :lol: :lol: This used to be my signature dish :P

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


GlutenGalAZ Enthusiast
GlutenGalAZ
Posted
  • Author
The Nomato sauce ingredients are basically:

Carrots, water, beets, onion, lemon juice, salt, garlic, ascorbic acid

(vitamin C) and herbs." Thanks to RiceGuy. I now can't have the citric acid :(

Has anyone figured out a good combo to make this? I bought a small can of carrots and beets. I know it will be trial and error but from others experiences do you use the same amount of beets/carrots or more of one then the other. Do you think you can freeze this sauce to use leftovers later or refrigerator 2-3 days?

Instead of ascorbic acid can you use vinegar or lemon ?

Thanks

I used to make a spaghetti sauce for my son when he was on the Feingold diet. It was used beets instead of tomatoes and instead of the citric acid, it used vinegar. If you can get a hold of a copy of the recipes from his diet (it is for ADHD. Cuts out all natural salicylic acid which is in tomatoes, apples, and other foods), you will be able to find some nightshade free subs that are pretty good. I gave away that cookbook years ago and really don't remember all of it.

Thanks for the info.... I looked up some info on the Feingold Diet. Thanks again

Thanks everyone for the replies...

It sounds like Pesto Sauce is very popular... so sounds like it is good (yummy)?

Does anyone has an easy (not too many ingredients) for Pesto Sauce?

Oh... is pepper like what you use on food (salt and pepper) nightshade free? Or is it part of the pepper (red and green peppers) family where it is a nightshade?

Thanks again!!

mushroom Proficient
mushroom
Posted
It sounds like Pesto Sauce is very popular... so sounds like it is good (yummy)?

Does anyone has an easy (not too many ingredients) for Pesto Sauce?

Oh... is pepper like what you use on food (salt and pepper) nightshade free? Or is it part of the pepper (red and green peppers) family where it is a nightshade?

Thanks again!!

You can buy pesto and try it out to see if its worth making your own. Basically it's fresh basil, oilive oil, pine nuts and parmesan, and yes, it is yummy.

Peppercorns, forunately, come from a different family.

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted
  • Author
You can buy pesto and try it out to see if its worth making your own. Basically it's fresh basil, oilive oil, pine nuts and parmesan, and yes, it is yummy.

Peppercorns, forunately, come from a different family.

Oh great!! I am happy that I can still have pepper... don't care too much for salt but I like adding pepper to things :D

Thanks for the post about the Pesto... I will take a look at the store next time we go grocery shopping (it would be by the spaghetti sauce right?)

Thanks again!

Juliebove Rising Star
Juliebove
Posted

For tacos, I use just plain ground beef or I might add chopped onions. Daughter prefers it that way.

I can't have dairy any more, but I used to love spaghetti or other pasta tossed with a bit of butter, parmesan cheese, black pepper and plenty of Italian seasoning. I also like pasta mixed with kidney beans and black pepper.

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted
  • Author
For tacos, I use just plain ground beef or I might add chopped onions. Daughter prefers it that way.

I can't have dairy any more, but I used to love spaghetti or other pasta tossed with a bit of butter, parmesan cheese, black pepper and plenty of Italian seasoning. I also like pasta mixed with kidney beans and black pepper.

Sounds good! The noodles with the beans sounds different hmmmm do you add olive oil or anything for a sauce base? Thanks

I bought a small jar of Pesto Sauce last night -- Classico. Looking forward to trying it this weekend.

Any other food suggestions or anything please keep them coming =)

Does anyone know if there are any seasonings other then the Cracked Red Pepper that is a nightshade to watch out for???

Thanks!!

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted
  • Author
I bought a small jar of Pesto Sauce last night -- Classico. Looking forward to trying it this weekend.

Yumm. Finally got to try the Classico Pesto this week. Turned out good. A little goes a long way =) I slowly put it in and stired it haha (happy I didn't do globs). It tastes really good cold too I had spiral noodles with chicken and pesto then kept a little of the noodles to the side with pesto on it and tried it when it was cold and it was still good.... Oh and last night I made noodles with some pesto and put it in a salad yumm!

I want to try making my own when I have more time but this is really good for now =)

Im look forward to trying this as pizza sauce (very little sauce)...

BTW: I called Classico (since their web mainly just says all red and white sauces are gluten free) They said that it is gluten free / no gluten ingredients. Asked them about the refirgerator time and they said approx 3weeks after that it is up to you b/c the freshness taste will possibly be different.

Thanks everyone for all of your input =)

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted
  • Author
For Taco meat you can use ground Cumin (actually what gives chili powder it's flavor, chili's git it it's kick), salt and pepper. After browning the ground beef, drain fat and seasoning and add some water and simmer uncovered for about 5 min. The amount of seasoning and water will depend on the amount of beef. I use about 1/2 cup of water to a pound.

I don't have a nightshade problem and I do eat tomatoes but I'm not a real big fan of them. I don't have a recipe for red spagetti sauce. I do pesto most times.

As for Pizza, I will use Pesto or I make taco pizza where I use refried beans and taco meat for the base

My husband and I are wanting to make tacos tonight....

Does anyone know how much Cumin is appropriate with its flavor (we are use to chili powder) for about a pound of ground turkey? I was thinking of doing the mix mentioned above Cumin, Salt and Pepper but I have never used Cumin before (I bought some for a different recipe but haven't made it yet).

Any input on using Cumin?

Thanks

  • 5 months later...
glutefree Rookie
glutefree
Posted

Hi.

I've known for a while now that I have a problem with Tomatoes and Potatoes. Been reading up and am eliminating them and trying to eliminate nightshades in general.

For those that are Nightshade Free how do you make:

1.) Taco Meat???

My husband and I would brown meat, drain and add tomato sauce and chili powder.

NOW.... though can't do either what is a sub for Chili Powder (since it is from peppers/nightshades)?

**I've never used Cumin before in cooking but would it be a sub for chili powder?

2.) Spaghetti???

We sometimes use Alfredo now but does anyone know how to make somethig like the Nomato Sauce?

3.) Pizza Sauce??

Other then Alfredo and Olive Oil are there any other suggestions to try out?

I was thinking that maybe we can post suggestions for alternatives, pointers, recipes etc.

Thank for any input :)

Hi I use ground cumin for taco seasoning. I also use cilantro liberally in my mexican food to give it flavor. cumin is not a sub for chili powder, but a good sub for taco seasoning. Chili powder makes me violently ill so I threw it out of our spice cabinet. I don't really feel like I need a substitute since I can't handle anything spicy and that seems to be the only thing that chili powder adds to things.

I found a recipe for Nomato sauce - here is the link. I have not tried, but it has good feedback.

Open Original Shared Link

I am dairy free too, so I don't even do alfredo. I'll have to try the pesto route as well as the nomato.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,696
    • Most Online (within 30 mins)
      7,748
    Kerrie C
    Newest Member
    Kerrie C
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • RDLiberty
      Toothpaste question.

      By RDLiberty · Posted

      So, I've been using a gluten free labeled toothpaste since being diagnosed with celiac. No big deal, the toothpaste seems to work. Question is, I just realized it contains hydrated silica.  Now, I've heard that silicon dioxide can cause issues in some people with celiac (was that ever confirmed though?), so to be safe, I cut it out of my diet entirely. But, as I understand it, hydrated silica is related to silicon dioxide. Is that something to worry about, or is the hydrated form not known to cause issues like the silicon dioxide form?  I've never seen it in food, but nearly every toothpaste I look at contains hydrated silica?  Issue or not?  Any scientific research (Not opinion pieces, not health bloggers, you get my gist), but actual science, that says it's an issue? I have a hard time believing 99% of what I read on random internet searches.    Thanks so much, Renee. 
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.