This collection of tomato based ingredients is specially for people who have tomato allergies and mustard paste when it is not avaliable .
Canned tomato substitute
4 tbsp tomato paste
1.5 tbsp flour
1 1/2 cups water , separated
1.5 tsp sugar
Instructions
Whisk together 1/4 cup water with the flour until lump free.
Then mix in remaining water, tomato paste and sugar.
Tomato Paste Substitute
INGREDIENTS
1 onion, chopped
6 carrots, peeled and coarsely chopped
1 small beet , peeled and chopped
1 large garlic clove, minced
¼ cup extra virgin olive oil
1 cup water
2 - 3 tbsp vinegar
Heat ¼ cup oil in a large saucepan over medium to medium-high heat.
Add onion and carrots and cook, stirring occasionally about 10 minutes until onions are tender.
Add garlic and stir just until aroma comes and then add 1 cup water.
Add beets, vinegar.
Bring to a boil.
Reduce heat and simmer, covered for 20 minutes until carrots and beets are soft.
Let cool a bit and then puree in a food processor
Tomato-less pasta Sauce
A quick and healthy marinara sauce that is free of tomato, sugar, and alcohol.
1 tablespoon cooking oil oil
2 yellow onions , chopped
4 garlic cloves , minced
1 pound carrots , chopped
1 medium beet , chopped
1 cup water
1 teaspoon sea salt
2 tablespoons fresh lemon juice
Heat oil in a large pot over medium heat, and saute the onions until they are tender and golden, about 10 minutes. Add in the minced garlic and saute until fragrant, about 1 minute. Add in the carrots, beet, and water and bring the mixture to a boil. Cover and lower the heat to a simmer, cooking until the carrots and beets are fork-tender, about 30 to 40 minutes.
Carefully transfer the mixture to a high-speed blender, add the salt and lemon juice, and blend until smooth. (Be sure to cover the vent in the lid of your blender with a dishtowel to prevent the top blowing off from the pressure of blending hot liquids!) Taste the sauce and adjust any seasonings, as needed, including a dash of oregano and basil, if you like! You can also add additional water, if you'd like a thinner sauce.
Sauce can be stored in a sealed container in the fridge for up to a week, or in the freezer for months.
Homemade musturd , old style
For a small pot
15 g of yellow mustard seeds
15 g black mustard seeds
35 ml white vinegar
55 ml of water
20 ml of cooking oil
15 g of honey
20 g of flour
3 pinches of salt
3 pepper corns
3 pinches of turmeric for color (optional)
Soak the mustard seeds in water and vinegar for about 2 hours.
Mix, in a blender the seeds with their soaking liquid with others
Homemade mustard
1/4 cup (30 g) yellow mustard seeds or brown mustard seeds (or a mixture of both)
2 tsp Salt
60 ml water at room temperature
1 small onion or 3 shallots, roughly chopped
2 garlic cloves, crushed and coarsely chopped
125 ml white wine or beer
1/2 cup apple cider vinegar
1 tbsp Fresh turmeric or (1 teaspoon) powder (for color)
To make your homemade honey mustard, mix 60 ml (1/4 cup) of homemade yellow mustard with 15 ml (1 tbsp) of honey.
preparation
In a clean mason jar, combine the mustard grains, salt and water. Close the jar and let stand at room temperature for 48 hours.
In a small saucepan, simmer the onion and garlic over low heat in the wine and apple cider vinegar for 15 minutes. Turn off the heat and let the flavors infuse for 15 minutes. Filter the preparation to recover the liquid.
In the bowl of an electric mixer, combine the mustard mixture with the infused vinegar. Reduce to a smooth and homogeneous purée. Add the turmeric and mix again.
Return the mixture to the small saucepan. Heat homemade mustard to boiling point, stirring frequently. Turn off the heat and divide the mustard into clean glass jars. Close the jars.
Leave to stand at room temperature for 10 days. Mustard will keep indefinitely in the refrigerator
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