I'm not sure where people post recipes, so I'll do it here.

I just started the BTD and was sad to find that I should avoid tomatoes (as a B), I LOVE them...all sorts:  by the handful, on my salads, pasta sauce, on top of my meatloaf...anyway, I wanted to make a turkey loaf and couldn't figure out how to replace the tomato, but I finally thought of something and it turned out REALLY GOOD.  I don't ever cook with exact measurements, these are approximates...adjust accordingly.

Here goes:

Roasted Red Pepper Sauce:
1/2 large jar Roasted Red Peppers
Olive Oil
Puree the ingredients together in a mixer until it is smooth.

Turkey Meatloaf:
Mix in a large bowl the following ingredients,
1 large egg
1/3 c. milk
1/4 c. shredded parma cheese
2-3 Tbs. roasted red pepper sauce (above)
1 piece Ezekial Bread finely chopped
1/2 - 2/3 c. oats
1/2 onion, finely chopped

Add 1 pound ground turkey.  Mix gently.  The mixture should be moist and hold its form when you place it in a bread pan.

Place turkey in a bread pan, place 1/2 of the remaining red pepper sauce on the top of the turkey loaf.  Bake at 375 for 30-45 minutes (until almost done).  Place the remainder of the sauce on the turkey loaf and cook an additional 5-10 minutes.

YUMMO...and it is really good the second day too!  You'll never miss the tomato sauce.  My DH even liked it and he is VERY picky.

ENJOY
Rachel

thanks for sharing your great recipe!

if you turned out a non secretor in your serotype test you could have the tomatoes and other surprises.

http://www.dadamo.com/typebase4/depictor5.pl?425

No problem...is there a particular place that people share recipes?  I'd love to hear other people's ideas on food.

Rachel

Quoted from raymond1905

No problem...is there a particular place that people share recipes?  I'd love to hear other people's ideas on food.

Rachel

Glad you were able to come up with a compliant recipe.  Sounds really good.

If you go to the homepage and click on the recipes for blood types you will find quite a few interesting ones.  Remember to always check the ingredients and substitute where necessary.

Debra

I use red peppers all the time to replace tomatoes. When I'm cooking something else in the oven I put in a couple of red peppers also, leave until skins are loose, take out and put in closed container (or plastic bag/wrap, but this is less environmentally acceptable) to cool. Take skin off, seeds out & puree. Then use any time that tomato paste is called for. I make spaghett sauce, lasagne, etc and if I use the authentic herbs - oregano, thyme or basil - no-one knows the difference.
Also turkey mince makes great lasagne.

there s a recipe base where you might even want to add your recipe.
thanks!
http://www.dadamo.com/typebase4/recipes.htm

Sounds good
Nice try
I use red peppers as well.
but sometimes they lack the fruittyness that tomatoes have.
Last autumn when I had lots of fresh pruneplums- I used a few together with red peppers in a meef stew- they worked quite well- but I guess they are best when they cook so soft that you won´t notice that it is plums...

welcome half of mine on this lovely board .....thanx for sharing the recipe.....I just love tomatoes & red bellpeppers ..... have a great time in our community

Hi Rachel, nice to meet you

Thanks for the recipe! Please consider adding it to the Typebase. Putting it under 'bell peppers' would work very well.

If you are looking for a direct tomato substitute you could try Jill's No-Tomato Tomato Sauce, which is listed in Typebase. Just go to the Vegetable category, look up 'beets' and go to the bottom of the page where related recipes are listed. This is a great sub for tomato sauce.