I added garlic to the lentils and used apple cider vinegar
instead of white wine vinegar for the dressing - both gave needed depth.
My pantry was missing a few ingredients, so I made do with what I had available: — Instead of arugula, I subbed baby kale and parsley from my garden —
Instead of white wine vinegar, I used tangerine balsamic from a local artisan — Instead of sour cream (mine was growing blue hair, oops), mayo (Just to share ideas for how to compensate) Thank you for this delicious and healthy dish!
Not exact matches
In case your pantry is as poorly stocked as mine & you are wondering: I used just one can
of beans (used slightly more pumpkin to make up lost volume), rice
wine vinegar in place
of sherry
vinegar,
white wine in place
of dry sherry, no ham, no shallot (extra onion added), and tomato sauce
instead of canned whole!
I only had bagged kale, so the slaw was more like a salad... and had to use
white wine vinegar instead of red, so next time I'll «fix» those two items and see if they still like it!
Ran out
of red
wine vinegar (shocked myself) and used
white wine vinegar and lemon juice
instead of lime.
I used rice
wine vinegar instead of white whine
vinegar and a dash
of soy
instead of salt and pepper.
His recipe calls for a 1/2 cup
of unfiltered, raw apple - cider
vinegar instead of a traditional mother, or starter bacteria, to kickstart fermentation plus 1 1/2 cups dry red
wine — or
white wine, if that's what you're feeling.
Use tarragon or
white wine vinegar instead of the lemon juice.
In the saucy, rich French beurre blanc with a twist: use red
wine vinegar instead of white and serve with
white fish.