Low histamine ‘nomato’ sauce (GF/DF/Vegan)

I’ve very recently gone back onto a low histamine diet in an attempt to reduce some of the severe digestive system symptoms I’ve been having. I’m not sure if a histamine intolerance/undiagnosed allergy issues could be further impacting whatever else is going on. As the diet avoids a lot of common ingredients found in store bought sauces, whilst avoiding preservatives, I’ve found it can be quite tricky. I thought I’d share some of my new recipes with you, starting with this basic pasta sauce using no tomato! This makes approximately enough for two to three meals.

Ingredients:
2 large red peppers (cut in half) *I use sweet pointed ones but any is fine*
1 red onion (cut into quarters)
1 butternut squash (peeled and cut into chunks)
1/2 a beetroot
2 garlic bulbs (top cut off)
Garlic olive oil
Sea Salt
Black pepper

10 basil leaves
1 tbsp parsley
1 tbsp oregano
1tsp lemon juice

Method:
1. Heat oven to 200*C/180*C fan oven.
2. Prepare veg for roasting as per instructions in ingredients.
3. Spread the vegetables out on two trays lined with baking paper. Try to keep the butternut squash on its own tray as it cooks for longer.
4. Drizzle veg generously with garlic olive oil, sprinkle over sea salt and pepper.
5. Cook the tray with the pepper, onion and beetroot in the oven for 30-45 mins until starting to brown. Cook the tray with the butternut squash for a total of 1 hour to 1h15 until soft.
6. Using a blender blend all the veg together adding the basil, oregano, parsley and lemon juice.
7. Once completely blended your sauce should resemble a standard tomato pasta sauce.
8. When cooking the sauce add water to get the desired consistency for your meal!

If you wish to keep some of the sauce for another day, simply sterilise a glass jar and store in the fridge!

Onion rings [GF/DF/Vegan]

Ingredients
1 Large white onion cut into rings (I found batter sticks better to white than red onions)
Vegetable oil
85g GF plain flour
1Tsp baking powder
1/2 Tsp salt
1/4 Tsp chilli powder
1 Tsp cajun seasoning
50ml almond milk
50ml water
1 Tbsp cornflour

Method
Heat up enough oil in a pan to completely cover onions when dropped in.
Mix together flour, baking powder, salt, chilli powder and cajun seasoning in a bowl.
Add almond milk and water to form a thick batter that sticks to the back of a spoon.
Put cornflour in a food bag with sliced onion and shake until onion gets a slight coating on.
Shake off any excess flour.
Dip the coated onions in the batter until generously coated.
Add coated onions to hot oil and fry until crispy (depending on pan size you might need to repeat this process more than once until all onions are done).
Drain off the excess oil, I used kitchen paper.
Serve as a starter, side dish or a snack and enjoy!

Crispy, gluten free onion rings!
Onions and batter
Coating in cornflour
Frying