I recommend
you substitute vegetable oil with applesauce for a healthier version.
* 2 Tablespoons nit «ir qibe (can
substitute vegetable oil) * 1 large red onion, chopped * 4 garlic cloves, minced * 1 - inch piece fresh, peeled ginger, minced * 1 Tablespoon berbere (can use up to 1 1/2 Tablespoons if you like a lot of spice and heat) * 15 - ounce can diced tomatoes, pureed with the juice
But both the basting sauce and the finishing sauce work just as well if
you substitute vegetable oil for the butter.
For an authentic taste, lard is used, but if that's offensive to you,
substitute vegetable oil.
The macadamia oil also adds a sweet and nutty flavor, although you could easily
substitute vegetable oil.
Can
you substitute vegetable oil for the canola oil?
To make a vegan version of this vegetable curry,
substitute vegetable oil for the ghee.
I substituted vegetable oil and it turned out wonderfully.
I was wondering though, have you ever tried
substituting the vegetable oil with applesauce?
Consider baking cookies, muffins or quick breads, with the children helping, using less sugar than most recipes call for and
substituting vegetable oil for hard fats and whole wheat flour for some of the white flour.
I just made a granola recipe and
substituted vegetable oil for coconut oil the other day.
Not exact matches
Those who want to avoid harmful hydrogenated oils, such as refined
vegetable oil, corn
oil, and peanut
oil, can
substitute coconut
oil with success in most cooking or baking recipes.
I made these today but had to
substitute a few ingredients as I didn't have everything — I used dried prunes instead of dates, chopped almonds and hazelnuts instead of the sunflower seeds and
vegetable oil instead of coconut
oil.
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or
substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or
substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or
vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
4 ounces fresh coconut, grated
Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or
substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or
substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric powder 1 large piece galangal, peeled and chopped (or
substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or
vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here
I was wondering if I could
substitute the coconut
oil for another
vegetable oil?
Anyway, just wondering if you've tried this with coconut
oil as
substitute for either the butter and / or the
vegetable oil?
Ingredients 1 pie crust (I used this one, with Spectrum
vegetable shortening
substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral
oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves
-LSB-...]
substitutes that would work are
vegetable oil or, for a slightly sweet kick, applesauce.
And lastly, while I have used melted butter, you could
substitute with corn, canola, safflower, or even a
vegetable oil.
Substituted a couple things for what I did / did not have —
vegetable oil for the coconut, an equal mix of AP, 10 grain & rye flours, knocked the maple syrup to 1/4 cup, and added a 1/4 cup of dark chocolate chips.
1 tablespoon
vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable
substitute) 1/4 water, if using yogurt
Also, you can
substitute the coconut
oil for another
vegetable oil that you prefer (rapeseed and sunflower
oil work well).
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.
As a matter of fact, I
substitute coconut
oil for
vegetable / canola
oil in all my recipes.
It's an ideal medium heat cooking
oil (350 °F), butter
substitute for baking, and a wonderful spread or topping for bread,
vegetables, and popcorn.
Coconut
oil can
substitute for butter in most baking recipes and can also replace margarine and
vegetable oils in most cases.
(And if you really want a healthful cake, you can
substitute collard greens for carrots, spirulina powder for sugar, and fish
oil for
vegetable oil.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or
substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or
vegetable)
oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
Any chance I could use extra coconut
oil in place of applesauce (since applesauce is the
substitute for
vegetable oil)???
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
Also, I
substituted half coconut
oil and half butter for the
vegetable oil since we don't usually have
vegetable oil.
I have a question regarding the Cilantro Lime Rice; in lieu of
Vegetable oil could I substitute Coconut, EVOO, or Avocado Oil without changing the flav
oil could I
substitute Coconut, EVOO, or Avocado
Oil without changing the flav
Oil without changing the flavor?
Vegetable oil 2 to 2-1/2 lbs chicken breast, quartered 3 to 4 medium shallots, minced 1 habanero chile pepper, minced (without the seeds)-- you can
substitute a jalapeño for a less spicy version 2 tablespoons flour 1 15 - ounce can coconut milk 8 ounces chicken stock Juice of one lime 3 to 4 tablespoons curry powder 1 to 2 tablespoons Garam Masala Salt, to taste Pepper, to taste
1/4 cup Recado Rojo (see above recipe) or
substitute achiote paste 1/2 cup bitter orange juice (see recipe below) or freshly squeezed orange juice 4 chicken breasts, skin removed 1 medium onion, sliced 3 fresh xcatic chiles, stems and seeds removed, chopped or
substitute fresh banana or guero chiles 1 tablespoon
vegetable oil Banana leaves or aluminum foil 4 sprigs fresh epazote or
substitute 1 tablespoon dried epazote
Orange Chile
Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pep
Oil Marinade: 6 cascabel chiles, stems and seeds removed, or
substitute 2 of the chiles above 1/4 cup chopped onions 1/2 cup
vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pep
oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepper
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
1 tablespoon cornstarch 1 teaspoon light soy sauce 2 eggs, beaten 2 tablespoons panko bread flakes 1/2 teaspoon coarse kosher salt 3 dried piquin chiles, seeded and crushed, or
substitute other small, hot dried chiles Freshly ground black pepper 1 pound large prawns, shelled and deveined
Vegetable oil for deep frying
1/2 cup pigeon peas 1/4 pound salt pork, chopped 1 tablespoon
vegetable oil 1 onion, chopped 1/2 cup chopped green bell pepper 1 stalk celery, chopped 2 fresh tomatoes, chopped 2 tablespoons tomato paste 2 teaspoons thyme 2 fresh cayenne chiles, stems and seeds removed, chopped (or
substitute 1 habanero) 2 cups rice 1 quart chicken broth Salt and freshly ground black pepper to taste Fry the salt pork in a pot to render the fat.
* 3 Tablespoons
vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces of ginger * 1 pound boneless chicken (your choice of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can
substitute white sugar) * 1 large onion, sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly slices
2 cloves garlic, minced 1 tablespoon minced garlic 1 Scotch bonnet chile, stem and seeds removed, minced or
substitute 2 fresh cayenne chiles 1 to 2 tablespoons
vegetable oil 1 onion, diced 3 tablespoons curry powder 1 teaspoon dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1/4 teaspoon salt 3 cups cooked, peeled, diced potato 2 cups water 2 tablespoons tamarind paste dissolved in 1/4 cup water (optional) 1 15 - ounce can garbanzo beans, drained Vegetable oil f
vegetable oil 1 onion, diced 3 tablespoons curry powder 1 teaspoon dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1/4 teaspoon salt 3 cups cooked, peeled, diced potato 2 cups water 2 tablespoons tamarind paste dissolved in 1/4 cup water (optional) 1 15 - ounce can garbanzo beans, drained
Vegetable oil f
Vegetable oil for frying
One q, i do nt have
vegetable oil, can i
substitute it with olive
oil?
Sour cream may be
substitute Greek yogurt and
vegetable oil may be
substitute with canola
oil or coconut
oil.
1/4 cup achiote paste (available from MexGrocer.com) 1/2 cup bitter orange juice, or
substitute 1/4 cut orange juice and 1/4 cup lime juice 4 chicken breasts, skin removed 1 medium onion, sliced 3 fresh banana chiles, seeds and stems removed, chopped 1 tablespoon
vegetable oil Banana leaves or aluminum foil 4 fresh sprigs epazote or
substitute 1 tablespoon dried epazote (available from MexGrocer.com) 4 tablespoons butter
(I
substituted this for one serving of strawberry yogurt, 2 tablespoons of
vegetable oil, 1/3 cup of evaporated milk, and a splash of water)
This crisp is dairy - free, but you can
substitute a stick of butter for the
vegetable oil if you'd like.
I did
substitute the coconut
oil for
vegetable oil (have had bad luck with coconut
oil so I am not fond of it) and they came out GREAT!!!
My favorite brand is Earth Balance, but you can easily
substitute it with olive
oil or any other
vegetable oil.
I'm all for the homemade peanut butter cups but has anyone tried
substituting coconut
oil for the
vegetable shortening.