tomato-free recipes

Preparation time: 1 to 1 ½ hours
Serves: 7 - 8 people

1 to 1 ½ pounds carrots, cut into large pieces
2 or 3 large beetroot, diced
2 or 3 celery stalks, cut into large pieces
2 bay leaves
2 tablespoons red kome miso
2 or 3 cups water to pressure cook or boil
2 - 4 cloves garlic
1 - 2 tablespoons olive oil
1 teaspoon oregano
½ teaspoon basil, marjoram or thyme
2 tablespoon arrowroot or kuzu, dissolve in ¼ cup water

Wash vegetables and cut into large pieces. Peel the rough end of the beets.
Place vegetables, bay leaves, miso and water in pressure cooker (if boiling, add water to cover, boil until very soft).
Cook under pressure 15 to 20 minutes. Remove bay leaves. Puree vegetables, using red broth as needed.
Return to pot. Saute garlic and add sauce, olive oil, oregano, basil.
Arrowroot or kuzu can be added for extra sheen and body.
Simmer 15 to 20 minutes, allowing flavour to improve. Adjust seasonings to taste.

Try parsnips, zucchini / courgette, mushrooms or peppers in sauce.
1 teaspoon umeboshi lends "pazzaz" that tomatoes would otherwise give (if they weren't evil'

Japanese Ingredients:
Umeboshi means dried plum. It is actually a species of apricot. It has been used as food and medicine in China, Korea and Japan.
Kuzu - Japanese miracle food Akizuki Wild Kuzu
- Hand-extracted from wild kuzu roots, this special grade of kuzu offers superior jelling strength. Use as a thickening agent in cooking and as a delicious restorative drink.
Miso (fermented bean paste) is a concentrated, savory paste made from soybeans
-often mixed with a grain such as rice, barley, or wheat--that is fermented with a yeast mold (koji) and then combined with salt and water.
-Red miso is strong and salty and is generally used for stews, soups and braised foods. Dark brown miso is the most pungent.


Love lasagna but know tomatoes are evil, even in sauce?
Now you can enjoy your favourite pasta dish tomato free!
With this no tomato sauce lasagna recipe.


12 ounces very lean ground beef
1/2 cup beef broth/stock
12 ounces wide lasagna pasta
2 cups alfredo sauce (see below)
1 1/2 cups grated mozzarella cheese

Preheat oven to 375 degrees.
Cook pasta in a large pot of boiling water until just tender. Drain Well.
While pasta is cooking, brown the ground beef in a nonstick frying pan coated with nonstick cooking spray.
In a large bowl, add browned beef and broth.
Toss together.


Spread 1 cup of the alfredo sauce on the bottom of 9x13 inch baking pan.
Add 3 strips of lasagna noodles.
Spread half the beef mixture on top.
Lay 3 strips of lasagna noodles.
Spread the remaining beef mixture on top.
Add 3 strips of lasagna noodles.
Spread the very top with remaining white sauce.
Sprinkle with grated mozzarella cheese.
Bake for 25-35 minutes.
Serves 10

tomato-free sauces for use on pasta /pizza etc

his is an Italian speciality: crispy base topped with creamy béchamel sauce, mozzarella and a selection of toppings.

Pollo con Funghi:
Torn chicken and portobello mushrooms with red onions and parsley

Spicy sausage and hot green peppers with capers, olives, red onions, garlic and parsley

Chargrilled Italian vegetables with fresh basil, garlic, olive oil and balsamic vinegar

based on those sold in Pizza Express.


"A tasty tomato-free sauce you can use on any type of pasta - dry or fresh."
Recipe for 2 servings.

3 tablespoons butter
8 fluid ounces heavy whipping cream
salt to taste
1 pinch ground nutmeg
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 egg yolk
2 tablespoons grated Parmesan cheese

Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

You can substitute other cheeses if you wish.

- Use as a basis for tomato-free pasta sauce
or on a pizza base (as used by Pizza Express in London)

4 tablespoons butter
2 tablespoons grated onion
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth / stock
1 cup half milk / half cream
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 pinch dried thyme
1 pinch ground cayenne pepper

In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.

Add grated onion and flour and mix well. Gradually add warm or room temperature chicken or vegetable stock (NOT hot)
and milk / cream to container, stirring constantly.
Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.

After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir.


In a small saucepan, melt butter and stir in the flour, salt and white pepper.

Add cold milk / cream and COLD stock all at once.
Stir well. Cook, stirring frequently, at medium heat until thick.
Remove from heat and stir in seasoning.

Do NOT allow this abomination into your food, your fridges or your lives.
How much more proof do you need?



2 cans of carrots
1 can of beets
Spices to taste
(oregano, basil, salt, pepper, garlic, fresh lemon juice, etc)

Blend until "sauce-like"



lots of yam / squash
1 x beetroot
1 x onion

2 cloves garlic -- minced
6 cups water or stock
2 tablespoons soy sauce
1 strip wakame or kombu
3 teaspoons parsley
1 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon each:
kelp, marjoram, and thyme
1/8 teaspoon rosemary -- (crushed)
1 bay leaf
2 tsp liquid sweetener
2 teaspoons apple cider vinegar

Steam the yams and beetroot until tender.
Sauté the onion and garlic in water until clear.
Blend all ingredients except the bay leaf until smooth; Heat in a saucepan with the bay leaf for about 20 min. Remove the bay leaf. Puree if desired. Serve hot on pasta, pizza, vegetables, etc.



1 onion, finely chopped
1 clove garlic, finely chopped
80ml virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 can beetroot - drain
1 can pumpkin puree
125-150ml chicken or vegetable stock
1 tsp salt
fresh black pepper
handfull chopped basil
1 ½ tsp cornstarch or arrowroot, mixed with 2 tablespoons beet juice from can

Sautee onion and garlic in oil until slightly brown. 
Add lemon juice and vinegar.
Simmer for 5 minutes. Puree beetroot until very smooth.
Add beetroot, pumpkin puree, salt, pepper and basil to pan. Stir until combined. Whisk in the broth.
Simmer for 5 minutes.

If sauce is too thick, add a little more stock to thin. Whisk in the moistened cornstarch. Cook for 1 more minute. Taste and add seasoning.



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