Living Without Magazine, published an article in their Fall 2005 issue called, "No More Nightshades." The article has a recipe for a nightshade free and gluten-free pasta sauce that I have been wanting to try out for my daughter. She has a slight reaction when eating nightshade plants.The base of the sauce is oven roasted beets and canned pumpkin with the addition of spices and red wine vinegar to make it more like a pasta sauce based on tomatoes.
I made up a half batch of the sauce, taking care not to over cook the beets. I was having problems with their recommended amount of seasonings though...the sauce seemed to absorb the spices no matter how much I added.
The overall taste was oddly sweet due to the roasted beets and canned pumpkin, but the sweetness was spoiled by the flavor of the red wine vinegar. I think oven roasted beets and pumpkin have a brighter future as a vegetable dish, rather than in pasta sauce.
To learn more about Living Without Magazine, visit their website at: http://www.livingwithout.com/
2 comments:
Hmmm... it's an interesting idea, but how about going with a green pesto as a sub for nightshade( tomato) based sauce? There are some quite good vegan non-dairy recipes out there, and it's yummy on pasta or pizza...
I do love beets but am having trouble imagining them in concert with pumpkin. :) Thank you for sharing!
-Sea
visit my gluten free blog
http://www.bookofyum.com/blog/
Hi Sea - Yes, hmmm... is correct. It's an interesting idea, but I think a pasta sauce made of pesto is a much better idea, too.
Sheltie Girl
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