Amanda's recipe calls for rosemary in the biscuits but I made a small change and
substituted fresh basil from my garden instead.
I have
substituted fresh basil for oregano and that was just as good.
Not exact matches
You can leave it out or
substitute with another
fresh herb if you like -
basil would probably be great!
Wonderful taste and easy to adapt, for instance I didn't have
fresh basil so I
substituted cilantro.
fresh lime juice 1 loose cup chopped
fresh coriander leaves and stems 1/4 cup
fresh basil OTHER: 2 kaffir lime leaves, OR
substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1 - inch pieces 1/2 cup
fresh basil, roughly chopped 2 - 3 Tbsp.
Variations: Add 2 cups coarsely chopped
fresh baby spinach when cooking the vegetables;
substitute chopped green olives for the kalamata olives; top with shredded
fresh basil leaves.
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
can tomato paste; same can filled with water 1 t. sugar 1/2 c. pecorino romano cheese 2 T. dried
basil or 1/3 c.
fresh chopped
basil Salt and Pepper Ok my beautiful vegetarians and vegans, I am not sure if meat is kosher on the blog, so you could probably
substitute seitan, soy in a tube or Portobello mushrooms or just shut your eyes for a moment.
I
substituted pear tomatoes for the cherry tomatoes; Italian seasoning for the
fresh basil; shredded cheddar jack for the feta; and ReaLemon for the
fresh lemon juice.
I sprinkled a little
fresh thyme on top for some color and flavor, but you can easily leave it off or
substitute with
basil or chives.
If you are unable to find
fresh basil, make this recipe when you have it, as dried
basil does not produce the same flavors when used as a
substitute.
For a different flavor combination,
substitute crumbled feta for mozzarella and
fresh chopped mint for
basil.
(I thought perhaps some pesto could
substitute for the
fresh basil but my Mom suggested going with the chives instead).
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped
fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be
substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup
basil, chopped
fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be
substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
Another option might be to
substitute fresh parsley instead of
basil.
Third, I
substituted chopped
fresh basil for the mint, since my husband liked
basil over mint.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of
fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may
substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup
fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup
basil leaves, preferably Thai
basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of
basil or cilantro
1 head cauliflower 2 sweet potatoes (yams, regular potatoes of any variety or carrots may be
substituted) 4 - 5 tbsp Ancient Organics Ghee (enough to coat veggies) handful of
fresh herbs (ie parsley, thyme,
basil, oregano), chopped sea salt, to taste
fresh ground black pepper, to taste
3 dried red New Mexican chiles, stems and seeds removed 4 red Thai chiles (prik chee fa), stems and seeds removed, chopped, or
substitute red jalapeños 1 tablespoons chopped ginger 4 cloves garlic 1/2 cup distilled vinegar 2 tablespoons sugar 2 tablespoons chopped
fresh basil, Thai preferred Salt to taste
I prepared it for the first time today, as - written other than
substituting dried
basil for
fresh (a pity, but I had no
fresh basil on hand) and adding thinly sliced scallions and some leftover smoked salmon.
2 carrots, chopped 1 small zucchini, chopped 2 tablespoons olive oil 1 28 - ounce can crushed or diced tomatoes 4 cups Vibrant Vegetable Stock (see recipe here) or
substitute your favorite vegetable stock 2 cups tomato juice 2 teaspoons dried
basil 1 teaspoon oregano 1/4 teaspoon
fresh ground black pepper 1 tablespoon New Mexican red chile powder 1/2 cup small orzo pasta 1 15 - ounce can kidney beans (optional) Finely chopped Italian parsley or
fresh basil for garnish
Fresh basil makes this salad perfect for a summer cool - down but it can also be substituted for fresh
Fresh basil makes this salad perfect for a summer cool - down but it can also be
substituted for
fresh fresh mint!
The key for the ricotta is to use this recipe, double it, and
substitute two tablespoons
fresh basil for the parsley.