
Originally Posted by
itself
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.
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?
Last edited by OakLeaf; 01-14-2012 at 06:28 AM.
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