Tomato-free chili or pizza?
#175587 - 05/01/05 08:05 PM
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Hey all
I'm looking for chile and pizza recipes that don't call for tomatoes. For the pizza I'm thinking maybe a green sauce (like spinach) with some safe veggies and no cheese (or soy cheese). Not sure if such a thing would work in a chili though...
Any thoughts? Is this just wishful thinking? Thanks so much! 
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I don't have a green sauce, but when I make pizza I puree some roasted red peppers and use that as the sauce. DELICIOUS. I usually top it with chicken and black olives. No cheese. It's absolutely delicious!
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Michelle
IBS-A, pain predominant
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I don't have any precise recipes, but the green sauce rocks. I've used and done it before with various variations. Adding fresh herbs makes a big difference. I find, though, that the green sauce for chillies works best with navy beans/white beans. Lentils (green) and peas are another good option I've used. I'm avoiding soy, personally, at the moment. Pureed and in small quantities they're generally quite safe and delicious. Mushrooms, if you can tolerate them at a nice robustness to the dishes, or in accompaniment. The greens in your "spicy green rice" recipe are a good base. Zucchini is one of my favourite fillers...it takes the edge off the greens/sweetens the sauce. The trick is not to begin with too much water. This sounds gross, but green bean/baby spinach/herbs puree is good for a green sauce and also asparagus/spinach/herbs puree is another good one. I might add a little celery to it. It turns into a really funky and flavourful paste after its been in the blender. Artichoke is another good "filler" in the mix. Personally, I like a little sea veg. in the sauce, too (i.e. spirulina, kelp, dulse, nori). Sometimes this paste/sauce is good for stuffing things. Great pita dip/spread...my Mum's even used it as a fish sauce/pasta sauce. But seriously, if adding legumes...a little white bean/navy bean is the best or peas--green, not split--/lentils (green). Fresh lemon adds a nice twist/acidity that is still alkaline.
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I forgot one other suggestion, that I love--"orange" sauces!!!
This is basically just using squash as a base, and or carrots (really good with a little cinnamon or nutmeg and even fennel). Also re: green sauces: if you're not adverse to a little dijon, it adds a nice bite. Horseradish too. Sometimes a little miso (yes, I know it's soy), i.e. a tsp. or 2 adds a nice dimension. I've done red sauce with beets, but well...I guess you have to like beets--I think they're disgusting personally.
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Peeled a roasted peppers are another great suggestion! I've done this too...yellow pepper, zucchini, herbs...and just because I'm me, 2tsp. spirulina.
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Sorry--I just thought of another one that I've done before...a cucumber sauce. Steam herbed english cucumbers in a little broth with sea salt...add any veg. that you feel like...if you feel like it...DILL is fabulous in this sauce and then stick it in the food processor. I used this one at lunch and it was really good and sat well...but warning: it makes you PEE!!! like crazy!
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I take Pillsbury pizza crust and top it with hoisin sauce, mushrooms (sauteed), cooked chicken chunks, spinach and scallions and some coarse salt and garlic if you like it. I really like this pizza.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Do you like mushrooms? Sometimes I make a "brown sauce" using mushrooms. A lot of vegan pate recipes are 'shroom based. I just play with the ingredients I don't want, i.e. eliminate the nuts/seeds, or substitute sprouted sunflower seeds or other legumes occaisonally in place of any soy products. Just cook the mushrooms--roasting brings out the flavour, if you have time--and puree with any other ingredients you care to add. Different mushrooms and mixing mushrooms adds depth and dimension. Occaisionally, I'll add a little gf bread crumbs. Adding spinach, or for a little pepper bite, arugula gives it panache, if you can tolerate such things...and herbs of cource. You're so creative, Retrograde, and you seem to know your nutritional needs so well that I'm just giving you some basic ideas. I'm one of those inspirational, hope it doesn't kill me or anyone else cooks. When I do add a little bean for body, I stick to 1/4 cup servings, max. However, I eat mega times daily.
Another thought for a sauce base/pizza spread...a variation of baba ganush. This is really especially good with japanese eggplants versus the traditional kind. I omit the tahina--personal trigger and maybe add a little broth and mega herbs, lemon, etc. Sometimes some cooked greens. I find arugua works better with the eggplant.
There are infinite hummus variations. I've even substituted a little cauliflower, to make it less "beany" and omitted the tahina altogether. Roasted and peeled peppers really spunk this up. White beans mix well with arugula incidentally, and peas to. It's great if you have a fennel bulb in the fridge to work with. Ode to my food processor.
I bet adding hemp protein powder (plain) would give things a real kick. Lately, I've been adding spirulina, though--for a little protein and b12. Me and my chollera kick!!!
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Thanks so much for all the great suggestions! I've been getting into this pureed veggies thing so much lately (mostly inspired from your posts) and it's been so great because I've been eating soooo many more vegetables than I was before. Just by pureeing them (and eating them with SF) I have no problems with veggies that would have killed me before!
Honestly, I had no idea that you could make tomato sauce type sauces with so many other veggies. Which I guess is pretty stupid since it's seems so obvious! lol Peppers are a no-go with me and I'm not a big fan of mushrooms, but I'm *definitely* going to try out some of your other ideas here!
Hehe, it suddenly seems like the options are endless! I miss all those crazy veggies so much and have pretty much been sticking to cooked carrots and beets (yes, a personal favourite) as well as zucchini, but suddenly all those other fun veggies at the market are available to play with! lol
Anyway, again thanks so much! Ode to my food processor indeed!!! Take care!
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Thanks for the suggestion Minnie it sounds great! 
But ok stupid question... what's a hoisin sauce? 
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MCV
#175991 - 05/02/05 08:01 PM
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I usually have problems with peppers but they might be ok pureed - I hope so, because this sounds really good! I bet roasted they taste fantastic too. Thanks!
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Re: MCV
#176152 - 05/03/05 09:45 AM
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Wind
Reged: 04/02/05
Posts: 3178
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JUST BE SURE TO PEEL THEM!!! The skins kill me!!! Peppers generally really bug me. If I cut the acidity and remove the skin and combine it with another veg., it sits a lot better.
I have the same problem though with tomatoe/tomatoe skins...or
really anything with skins! Personally, I avoid tomatoe things/pepper anything.
Re: beets. Have you ever had borsct? That is delicious!
Also, roasting the beets really adds dimension and flavour.
Just do it as you would a potatoe, then peel after its been roasted. Beet is really good combined with a squash, or if you like bitter things like me, daikon radish (a.k.a. lo bok). It's a kind of radish/turnip. Sometimes a little beet whipped into potatoe is really funky--pink potatoes.
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Beets!
#176624 - 05/04/05 01:55 PM
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Hehe I've definitely done the funky pink potatoes thing before - yummy!
My boyfriend is Ukranian so he was raised on broscht. I like it too. I had it at his grandmother's place a while back and it was soooo good so I came home and made some myself. I didn't ask her for the recipe, just made it from a website or something, so of course it wasn't anywhere near as good. But maybe it was that she *roasted* the beets first?
I love really any kind of root veggie soup. Do you have Heather's Eating for IBS? In there there's a carrot and sweet potato soup that's to die for. It's got maple syrup and chilies in it and it's sooo good - sweet and spicy. Yum.
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Re: Beets!
#176658 - 05/04/05 06:09 PM
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Wind
Reged: 04/02/05
Posts: 3178
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Ditto. I love root-veg. soups in the fall/winter, when it's more the season!
My grandmother makes me Borscht a few times a year. She's Polish. It's quite cooling in the summer. Another one of my favourite soups is cucumber/potatoe. Basically, that's all it is--cucumbers and potatoes and dill. You can do it with pickles too. One of these days, I'll get her to make perogies without all the triggers--trust me, I have to watch this lady like a hawk--or make them with her, except a modified IBS safe version. An acorn or buttercup squash stuffing/filling would be delicious. And why bother deep frying them, when they can easily be crispy in the oven. This lady doesn't go a day without pork fat and lard, incidentally. She's in her late 80's so I'd better do some recipe modification while she's handy.
I love the way root veg. and squashes get sweeter after oven roasting.
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Hoisin sauce
#176677 - 05/04/05 07:08 PM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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Quote:
But ok stupid question... what's a hoisin sauce?
I don't think anyone answered this question (which by the way is not stupid!). Hoisin sauce is an Asian sauce that has an awesome flavor. It's not very spicy at all in my opinion, b/c I don't like foods with much heat. It's actually slightly sweet. This is what the Cook's Enecyclopedia says about it:
hoisin sauce
[ HOY-sihn; hoy-SIHN ] Also called Peking sauce, this thick, reddish-brown sauce is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. Hoisin sauce is mainly used as a table condiment and as a flavoring agent for many meat, poultry and shellfish dishes. It can be found in Asian markets and many large supermarkets. Once opened, canned hoisin should be transferred to a nonmetal container, tightly sealed and refrigerated. Bottled hoisin can be refrigerated as is. Both will keep indefinitely when stored in this manner.
I hope that helps!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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I love cooking with hoisin sauce. I'll saute up chicken breasts and veggies in the sauce and wrap them up in tortillas. Yummy!
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Formerly HanSolo. IBS, OCD, Bipolar, PTSD times 3.
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Veggie-filled perogies! Kate, you're brilliant!!
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I didn't see the question for some reason. Hoisin sauce is wonderful! It is in all the stores by the soy sauce. I think everyone likes hoisin sauce. I love it on tortillas too!
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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I recently made a chilli from a Mexican cookery book which used green and yellow squash with beans, corn, jalapenos and spices - the recipe called for tomatillos, which I couldn't get, so I left them out and it still tasted great and even better the next day. Ate it with tortillas one day and rice the next. I don't have the book to hand or I would post the recipe, but it's the kind of thing you could easily make to suit yourself.
Josephine
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Oooh thanks Josephine, that sounds great. And definitely something I could throw together to suit. Thank you!
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That's what *Melissa* (Mags) suggested a long time ago.
I agree..It is wonderful that way. There is just something about having a "red" sauce that makes it all ok when it's pizza!
Kandee
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