Wednesday, January 8, 2014

Nightshade free pepperoni!

Yes, that's right.  I searched online for a nightshade free pepperoni recipe and came up with nothing truly nightshade free.  I did, however, find several recipes for vegan "pepperoni" made with beets (and nightshades).  So today's experiment:  Nightshade FREE pepperoni!!

I modified the existing recipes to not only be nightshade free, but to my own taste:

1/2 a large beet, quartered and sliced thin

1/2 c. water
1 Tbsp olive oil
1 tsp apple cider vinegar
1/2 tsp maple syrup
1/2 tsp garlic granules
1 tsp salt
1 tsp pepper

grind together, either in a coffee grinder, or a mortar & pestle:
1/2 tsp dehydrated onion flakes
1/2 tsp mustard seed
1/2 tsp fennel seed
1/4 tsp sage leaves (dried)

Layer beets in a baking dish.  Stir sauce ingredients together, and pour over beets, stir to coat.  Spread the beet slices out, but no need to be single layer.  Bake at 325F for 20  min, and flip the beets.  Bake an additional 10 - 15 minutes, then stir, and repeat until beet slices are soft and edges begin to curl, with most of the liquid absorbed.

I had my doubts that this would taste like pepperoni, but I was wrong!  Okay, it's not exactly like pepperoni, but it is pretty close! And delicious!!

1/23/14 Editing to add: I tried them on a nightshade free paleo pizza.  They were very tasty on pizza,but the pepperoni flavor wasn't strong enough; it was more like eating a veggie pizza.  Next up I tried marinating hamburger in the recipe above  - but while that amount of fennel is perfect for beets, it overpowers the meat.  Good thing I like fennel!  3rd attempt was the same recipe, only doubling all the spices/herbs except the fennel, which was cut to about 1/8 tsp, and using venison burger.  THAT was excellent!! Not perfectly pepperoni-like, but close!

Want more recipes?  Purchase Cavemom's Cooking on Etsy.

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