- Main Course
- 10/25/2016
- 4
- vegetarian and low FODMAP sides like gluten-free cornbread
- Created for my vegetarian/low FODMAP coworkers
- Modded for low FODMAP. Changed out onion and garlic with fennel and asafoetida powder, which emulate both texture and taste of the replaced ingredients without triggering pain. Food science!
- pot
1 tbsp olive oil
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 fennel bulb, chopped
1 tsp asafoetida powder
1 standard can of diced tomatoes
1 standard can of tomato sauce
chili powder
oregano
cumin
salt
pepper
1) saute chopped vegetables + the asafoetida powder in the olive oil until tender
2) add in everything else and simmer on low heat for 30 minutes. All spices should be in the vicinity of .5 to 1 tsp, depending on how you like it.- It's mine!