Gluten & Dairy Free, Soy Free & Nightshade Free "No Beet" Method Red Sauces

Anti-Inflammatory Italian and Mexican Recipes

Gluten & Dairy Free, Soy Free & Nightshade Free "No Beet" Method Red Sauces
Photo by Jason Leung on Unsplash

Gluten Free, Dairy Free, Nightshade Free, Soy Free and ‘No Beet Method’ Red Sauces

Anti-Inflammatory Italian & Mexican Recipes

In my early recipes I did use beets to create nightshade free red sauces. For the most part, I avoided Italian and Mexican dishes that required a traditional tomato based sauce because I personally am not a fan of using beets.

I spent the past couple of years developing my “beet free method” of nightshade free red sauces. I hope you enjoy the ease and the taste of these new recipes. While developing the red sauce I also gave some of the dairy free cheez a try. I read many mixed reviews and wanted to try them myself. I like the Kite Hill brand cream cheese and use it a lot now in my recipes, especially to make an alfredo sauce. As far as sliced and shredded cheez I like the Daiya brand.

All recipes stem from the Basic Red Sauce which will resemble canned plain tomato sauce.

Basic Red Sauce:

  • 2 cups sliced cooked carrots
  • ½ cup water
  • 2 Tablespoons Beef Bouillon granules
  • 1 teaspoon salt
  • 2 Tablespoons apple cider vinegar

Combine all these ingredients in a blender and puree until smooth. Set aside. This is your Basic Red Sauce. If you want to check it, crack open a small can of original plain tomato sauce and do a taste test.

From here you can make various red sauces like spaghetti sauce, chili sauce, barbecue sauce and enchilada sauce.

Smokey Barbecue Sauce

  • 1 cup Basic Red Sauce
  • 2 Tablespoons brown sugar or Molasses
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon worcestershire
  • 1/8 teaspoon liquid smoke

Combine all ingredients in a saucepan and simmer 20 minutes. Taste and adjust salt, sugar or vinegar.

Chili Sauce

  • 2 cups Basic Red Sauce
  • 1 T. cooking oil
  • 2 Tablespoons minced onion
  • 2 Tablespoons minced celery
  • 1 Tablespoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon white sugar
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • 2 Tablespoons finely chopped cilantro or parsley
  • 1 Tablespoon cornstarch, arrowroot or tapioca flour
  • 1 Tablespoon gluten free Worcestershire sauce
  • 1 cup beef broth

I use a small chopper to mince my onion and celery. Does a great job!

In a saucepan, sauté the onion and celery until softened along with the seasonings. Add the cornstarch. Stir to combine well. Add the Basic Red Sauce and the 1 Tablespoon of worcestershire. Add the cilantro/parsley and the cup of beef broth. Simmer, uncovered at least 15 minutes.

Cook your chili as you normally would. I suggest you not adjust seasonings to your chili sauce until after it has been combined with your meat, beans and any other ingredients (no tomatoes!) you might add to it. Then taste and adjust salt, cumin, other spices and even the vinegar if not tart enough or adding sugar if too tart for your taste. I sometimes will add a pinch of liquid smoke.

This chili sauce is what I also use to make sloppy joes.

CHICKEN ENCHILADAS

  • Shredded Chicken
  • Gluten Free corn tortillas
  • Dairy free shredded cheddar cheese
  • Sliced black olives
  • Shredded lettuce
  • 3 scallions
  • 2 tablespoons chopped cilantro
  • 2 cups Basic Red Sauce
  • 4 tablespoons cornstarch
  • 2 cups chicken broth
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon black pepper

Wrap tortillas in foil and bake at 350 while making the sauce. Warming gluten free tortillas and corn tortillas make them pliable.

In a blender: Combine Basic Red Sauce, cornstarch, 1 scallion (sliced), cilantro, cumin, coriander, garlic, onion powder and black pepper. Pulse until blended well. Transfer to saucepan. Add chicken broth. Combine well and allow to simmer 10 minutes. Remove half of sauce and set aside for topping. Add shredded chicken to saucepan and heat through.

Spoon chicken mixture evenly on each tortilla and roll the tortillas tightly. Lay into greased casserole dish seam side down. Pour remaining sauce on top of tortillas. Top with cheez. Bake in 350 degree oven for 10 minutes or until cheez has melted. Top with remaining chopped scallions, black olives and shredded lettuce.

Tomato Soup

  • 1 cup Basic Red Sauce
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ¼ teaspoon celery seed
  • 1 teaspoon cornstarch

Combine all ingredients in a saucepan and simmer 15 minutes. If the soup is too thick add a tablespoon of chicken broth. Add a teaspoon of apple cider vinegar if you prefer a more tart taste, and add a pinch of sugar if it is too tart. Always determine this after it has simmered as vinegar will cook out when heated.

Spaghetti Sauce

  • 1 cup Basic Red Sauce
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon dried fennel
  • 1/4 teaspoon garlic powder

Simmer about ten minutes, taste and adjust salt and other seasonings to your preference. Depending on your preference, some like to add a pinch of white sugar. Brown your ground beef or ground pork and add the sauce to simmer with the meat for a deeper flavor.

For more gluten, dairy, soy and nightshade free recipes that use my “beet free method” try my newest cookbook:

“Gluten Free, Dairy Free, Soy Free & Nightshade Free Anti-Inflammatory Chicken Cookbook: Chicken Casseroles, Elegant Dinners, Crock Pot and Everyday Chicken Recipeshttps://amzn.to/3eHAiL4

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Paula C. Henderson
Paula C. Henderson
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Paula C. Henderson

Paula is a freelance writer, healthy food advocate, mom and cookbook author.

See all posts by Paula C. Henderson