Sentences with phrase «olive oil substitute»

Coconut oil is having a moment right now: it can be used as a butter or olive oil substitute in everything from baked goods to salad dressing, and can even be used as an alternative to milk in lattes (yes, really).

I think next time I'll use the coconut oil as suggested because I think its flavor is probably more complementary than the olive oil I substituted.

Of course I only had 6 eggs so instead of 1 / 4c of olive oil I substituted a 1 / 2c of mayo (remembering that I used to make real carrot cake with mayo) and sub'd all savory herbs for cinnamon, nutmeg, and some sugar substitute.

Not exact matches

Olive oil is an especially good substitute when making mashed potatoes, or in pasta sauces.

12 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed 3 onions, chopped 2 clove garlic finely chopped 1/2 cup vinegar 2 tablespoons ground allspice 1 tablespoon olive oil 1/4 cup soy sauce 1/4 cup minced scallions

You could use olive oil for the savoury dishes but it's more difficult to substitute it for the dessert recipes.

One question: Can I substitute olive oil with coconut oil?

Do you think it is possible to substitute the coconut oil with olive?

I was wondering if I could use less olive oil or a substitute for oil as this dish is quite high in fat (around 50 % fat)... The olive oil ads about 350cal per portion...!

I wanted to make this bread for my boyfriend and his family and decided to substitute the maple syrup with honey (true Greek style - as well as the famous Greek olive oil) and I had to use walnuts instead of millet.

I've only made a couple of tweaks, one to reduce the sugar and the other to substitute the sunflower oil for coconut oil, our oil (along with olive oil) of choice.

I think that I'll substitute grape seed oil for the olive oil.

Recipe and photo by Emma Frisch Prep Time: about 10 minutes Cook time: about 40 minutes Yield: about 4 - 6 servings Allergens: dairy Ingredients: Mung beans — 1 cup, pre-cooked Butter or ghee — 1 tablespoon, substitute with light olive oil Yellow onion — 1 cup, diced Garlic — 1 tablespoons, minced Carrots — 1 cup, -LSB-...]

4 green plantains, peeled and cut into rounds on the diagonal 3 T olive oil 3 - 5 cloves minced garlic Pork cracklings (chicharrones), crushed — 1 cup (or substitute w / thick bacon) Salt — to taste

Could I substitute anything else for the olive oil in the dressing?

Also substituted coconut oil for the olive oil and Coconut Aminos for the soy sauce.

I also only had almond meal (trader joes) unblanched, and substituted fresh lime juice for the vinegar and used 1tbsp olive oil, didn't have coconut oil.

Although, I get this funny feeling that, sooner or later I'll start replacing peanuts with corn or edamames (I somehow tend to like corn in my slaw), or adding soy sauce and / or substituting sesame oil for olive oil for some Asian touch.

We usually use flax for eggs, but since this recipe already calls for flax, I used 5 different eggs substitutes: 1/4 coconut yogurt, 1/3 cup applesauce, 1/4 cup vegetable oil (I used olive), 2 heaping tbsp potato starch, 2 heaping tbsp arrowroot powder.

I substituted 1 - inch pieces of blanched asparagus for the roasted squash cubes, threw some fresh mint in with the cilantro, and added a squeeze of lemon juice and a drizzle of olive oil on top.

Vegan / Gluten - free Substitutions: To make this vegan, replace the butter with more olive oil and replace the heavy cream, ricotta, and mozzarella with your favorite vegan substitutes.

If you don't have any truffle oil, or can't find it, just substitute olive oil.

I substituted peanut butter and olive oil, and they still came out super yummy.

I substituted almond meal for the flax meal (because my husband can not eat flax), olive oil for the coconut oil, and honey for the agave.

I was wondering, what do you think of me substituting the olive oil and herbs (for cooking not garnish) with Italian salad dressing / marinade?

1 Cup Bluebird Grain Farms Organic Rye Heirloom Berries 2 lbs fresh asparagus, rinsed and tough ends removed 1 Tablespoon olive oil 1/4 Cup sour cream 1 Teaspoon Dijon mustard 1/4 Cup minced chives 1 Tablespoon chopped capers 1/2 Teaspoon caraway seeds, coarsely ground in mortar & pestle or coffee grinder (or substitute fresh chopped dill) 1 Teaspoon cider vinegar 4 ounces smoked salmon or salmon lox, chopped or flaked into bite sized pieces.

If you prefer, substitute olive oil for the butter.

3 (6 - inch) corn tortillas Salt and ground black pepper to taste 1 cup egg substitute 1 cup frozen corn, thawed 3 ounces Cabot Sharp Light Cheddar, grated (about 3/4 cup) 2 tablespoons chopped fresh cilantro, divided 1 tablespoon olive oil 1 small onion, chopped Chunky tomato salsa

Ingredients: Substituting with some items saves calories and carbs Calories Carbs • 1 1/2 cups Cashews (or 1 1/3 cups ground) 255 9 • 1/4 cup Arrowroot 120 24 • Pinch of Salt 0 0 • 1 teaspoon Baking Powder 0 0 • 1 cup Fresh Blueberries 80 24 • 1/4 cup Extra Virgin Coconut Oil - 520 0 SUBSTITUTE Olive Oil 476 0 • 3 tablespoons Maple Syrup 150 39.8 SUBSTITUTE Water & Splenda 0 trace • 2 teaspoons Vanilla Extract 24 1.1 • 1 Egg 70 0

2 chicken breasts, rinsed, trimmed and patted dry 1/4 cup all - purpose flour Salt and pepper, to taste 2 tablespoons olive oil 1/2 large onion, finely diced (or one small onion) 1/4 cup kalamata olives, roughly chopped 1 clove garlic, minced 1/4 cup sundried tomatoes, chopped 1/4 cup chicken broth 1 lemon wedge 1 tablespoon (total) fresh basil and / or oregano, minced (or substitute 1 teaspoon dried) 2 ounces feta, crumbled

Remove skin, mash sweet potato with either butter, olive oil, or the substitute of your choice, along with salt and freshly ground pepper to taste.

2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray

But I was hoping to cut a calorie corner somewhere, and it seems like maybeeeee the olive oil could be the place (or maybe use less olive oil, and substitute something else in?).

In fact the next time I make these, I think I might substitute olive oil for the butter.

Just use the chart below to substitute Olive Oil in place of butter.

I substituted olive oil for the butter and used crimini mushrooms instead of chanterelles - still fantastic.

Loved this - didn't have basil, so substituted arugula tossed with olive oil, lemon and parmesean.

2 tablespoons extra-virgin olive oil 3 tablespoons hot pimentón or substitute New Mexico chile powder and chipotle chile powder in equal proportions 2 tablespoons chopped fresh flat - leaf parsley Salt and freshly ground black pepper 4 tuna steaks, 1 - inch thick 1 cup chopped red onion 6 cloves garlic, minced 2 medium tomatoes, chopped 2 red bell peppers, roasted, peeled, stems and seeds removed, and chopped 1/2 cup minced green olives Garnish: Flat - leaf parsley

Smoky Chile Marinade 4 dried chipotle chiles 1 cup hot water 8 cloves garlic 1/2 cup chopped onion 1⁄3 cup olive oil 1/2 cup dry red wine 2 tablespoons red wine vinegar 2 teaspoons Dijon - style mustard 2 teaspoons brown sugar 2 teaspoons ground chile de arbol or other ground hot chiles 1 teaspoon Worcestershire sauce The Venison 4 venison steaks or substitute beef steaks, 1 inch thick

Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above

10 dried chipotle chiles 4 mulato chiles, or substitute anchos 1/2 onion, chopped 10 cloves garlic 1 tablespoon sesame seeds 10 black peppercorns 10 cumin seeds 1/2 cinnamon stick 1 teaspoon Mexican oregano 1/2 teaspoon salt 2 tablespoons olive oil 1/4 cup tablespoon vegetable oil 1/4 cup vinegar 1 cup water

But those I can eat without any second thoughts:) I substituted syrup with dates and apple sauce and put coconut oil instead of olive oil.

I do not use agave / honey and have found that substituting olive oil and a bit of stevia works for me in most of your recipes.

I made these, substituting coconut milk for the buttermilk and coconut oil for the olive oil, and they turned out great!

If you don't have lemon oil you can substitute with a tablespoon of extra virgin olive oil and a couple of teaspoons of lemon juice.

Chimichurri Sauce 1/4 cup red wine vinegar 4 cloves garlic, chopped 3 green ají amarillo chiles, seeds removed, chopped, or substitute jalapeños 1 bay leaf, center rib removed 1 small onion, finely chopped 3⁄4 cup chopped fresh parsley 1/4 cup chopped fresh oregano or 2 tablespoons dried 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 to 1⁄3 cup olive oil

I substituted coconut oil for the olive oil, which I think added better flavor.

One q, i do nt have vegetable oil, can i substitute it with olive oil?

I left everything whole instead of chopping it, substituted extra virgin olive oil for the coconut oil, upped the salt to 1/4 teaspoon, and left out the raisins.

1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)