In celebration of me actually finding out what the hell AIP (Auto-Immune Protocol) is, I’ve gone AIP-crazy! Last week I posted an AIP-Friendly Paleo Steakhouse Baked ‘No’tato Soup that was out of this world. So, this week, I decided to create the mother of all nightshade-bombs… TOMATO SAUCE – without the tomatoes, of course. If you didn’t think it was possible, think again!
Beets & carrots take the stage in this ‘no’mato sauce, but, I promise all my beet-haters, you canNOT taste the beets. My boyfriend had some of this and just assumed it was spaghetti sauce… WIN! Anyone who knows of my boyfriend’s infantile & Americanized (sorry, BB) palate, knows that if he can’t tell a difference, it must taste okay.
To be honest, I’m not even a huge spaghetti/tomato sauce fan, but, after attending many-a-gathering at Stacy & Matt of Paleo Parents’ house, (and pretty much always bringing something NOT AIP-compliant) I always felt guilty because Stacy couldn’t eat the dishes I brought! I immediately researched AIP, found out what exactly nightshades were, what was considered “inflammatory” and what wasn’t (to be even more honest, the lists were quite exhausting), and took to the task of creating some alternatively-delicious dishes! Final thoughts? To all my AIP-ers: M A D R-E-S-P-E-C-T.
Even if you don’t follow the auto-immune protocol and are simply looking for a way to use up some vegetables, this recipe is for you! Serve it to your family without telling them what it is and I promise they won’t even know.
- 2 tbsp olive oil
- 4 cups diced carrots (about 5 carrots)
- 2 cups diced celery (about 4 stalks)
- 1-1/2 cups diced roasted/cooked beets
- 1-1/2 cups diced onion (about 1 large onion)
- 1 cup diced mushrooms (about 4 oz. baby bella or button)
- 2-1/4 cups water
- ¼ cup red wine vinegar
- 4 cloves garlic, grated or minced
- 2 bay leaves
- 1 tbsp lightly packed fresh rosemary leaves, chopped
- 1-1/2 tsp dried basil
- ¾ tsp each dried oregano & marjoram
- 1-1/2 tsp + 1 tsp sea salt, divided
- 2 cups water
- 2-1/2 tbsp red wine vinegar
- ½ tsp honey
- 1 cup sliced mushrooms (about 4 oz. baby bella or button)
- 1 large bunch fresh basil leaves, chiffonaded
- sea salt, to taste
- beet powder (totally optional - just for deeper/richer color)
- Heat olive oil in dutch oven over med high heat. Saute carrots, celery, onion, and bay leaves with 1 tsp salt for 12 mins, stirring frequently until onions are translucent.
- Add beets, diced mushrooms, herbs, and garlic. Saute 1 min until fragrant, then, immediately add ¼ cup vinegar, 2-1/4 cups water, and 1-1/2 tsp salt.
- Once boiling, cover & reduce to med low. Simmer for 30 mins, stirring occasionally.
- After 30 mins, remove bay leaves & puree thoroughly with hand blender OR in food processor/blender to desired consistency.
- Place nomato puree, 2 cups water, 2-1/2 tbsp vinegar, ½ tsp honey, 1 bunch chiffonaded fresh basil, and 1 cup sliced mushrooms back over med low heat for another 30 mins, stirring occasionally.
- Season as needed and serve with fresh basil leaves over zucchini noodles. Feel free to add freshly grated pecorino or parmigianno if you tolerate it.