I have a food allergy to tomato, shade vegetables and yes, dairy. I so miss pizza. I miss spagetti and sauce. What do you folks do for a substitute?
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I have a food allergy to tomato, shade vegetables and yes, dairy. I so miss pizza. I miss spagetti and sauce. What do you folks do for a substitute?
I'm not a fan of "substitutes" for anything, be it fake dairy, fake meat, carob for chocolate, or whatever. You set yourself up for disappointment. Tomatoes aren't the only vegetable in the world!
Most pizzerias have white pizzas on the menu, which you could ask for no cheese and just the oils and vegetables. As for pasta, I have it without tomatoes more often than with. Aglia e olio (with broccoli if you wish)? Pesto - alla Genovese or any other of the infinite types of pesto, with or without green beans or other vegetables (if you're buying pesto rather than making it, read the label, as some recipes call for parmigiana cheese)? Butternut squash sauce (most recipes call for a dab of tomato sauce, but you could easily leave it out, maybe add a teaspoon of sugar for sweetness and a dash of red wine vinegar for acid, and/or finish with balsamico for both)? With sautéed spinach, garlic, currants and pignoli? White clam sauce (again, if you're eating out, ask whether they make it with butter, since some recipes call for that)? .....
The only thing I can't help you with is how to mix a bloody Mary. :D
There is a product I just found that is called Nomato. The base is carrots and beets. I looked up a recipe and I am going to try it today.
Try taking tomato out of your diet...you will be surprised how many sauces always have it.
We must use different cookbooks. I do use tomatoes, but I really wouldn't miss them that much if I couldn't. All the pasta sauces I mentioned, except alla vongole, are in regular rotation in my house.Quote:
Originally Posted by itself
Here's another one: http://www.thebittenword.com/thebitt...oli-pesto.html - it does call for parmesan, but again, maybe a little extra salt, and finish with balsamico to brighten the flavors. Can you have sheep's milk (use pecorino romano instead of parmesan), or is all dairy out?
Pizza as we know it here is an American invention. It's been a looooong time since I've been in Italy but this is probably still true there and still the best.Quote:
Originally Posted by itself
Pizza in Italy is bread, focaccia mostly with some kind of simple topping. Sometimes just good bread, olive oil, a little herb and cheese. I recall I went in expecting Round Table and came out a changed person ;) :D
Toppings can range from grilled onions, grilled and or marinated vegetables, smoked or roasted chicken or meats, herbs, anchovies, tapenade which can be made from sooooo many combos.
Tapenade itself is usually finely chopped olives, garlic, herbs but you can also use fire roasted peppers etc. Lots of variations.
Speaking of peppers ....
I have made a faux tomato sauce from fire roasted or grilled red peppers, onions, garlic also grilled, and throw it in the blender. Simmer as you season to taste, add some wine as you simmer, a glass for the cook, some more in the pot, another for the cook ... This satisfies even the most tomato-loving pizza eaters need for redness :) and tastes great.
Add to the "faux tomato" anything you want; clams, sausage, cheese of course or just as it is. So if you want red sauce you can certainly have it and your tomato loving friends and family will love it too.
And then there's pesto which is great on pizza whether traditional basil pesto or spinach pesto. Green is good.
So while I'm sorry that you have a tomato boo boo but pizza and pasta is not over. In fact, it's just begun! :p
Have fun, use your imagination. Get some focaccia or good pizza dough, brush it with a nice Sonoma California olive oil of course and have fun! Let us know what turns out best.
What are shade vegetables?
Nightshades? (tomatoes, peppers, potatoes, tomatillos, eggplant, ground cherries)?
i hope you're not Italian.
Nope, not Italian!! Yes, I can experiment, but I am not a fan of pesto and cannot do any cheese. But I am extremely pleased with the Nomato sauce I made today!! It's really delicious!