Not exact matches
2 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2 onions, chopped 1 green (or slightly ripe) mango, sliced 1 cup white wine or coconut
milk (see recipe, here) 2
tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or
substitute hubbard squash) 1 cup cooked navy beans
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
Hi Marzia, thanks so much, I discovered that in order to
substitute milk for the cream, instead of 2/3 cup cream you can use 7
tablespoons milk and 3 1/2
tablespoons butter melted (stir them together) and add in place of the cream.
I also
substituted almond
milk for the soy
milk and 1
tablespoon of freshly grated ginger for the ground ginger.
You can
substitute buttermilk with sour
milk.Measure 2
tablespoons of lemon juice and add
milk to make 1 cup.
If you do not have the Vega Sport Protein Powder, you may be able to
substitute with another chocolate porting blend or you can just replace it with an additional 1 - 2
tablespoons of cocoa powder and mix it straight into the
milk while it's heating up on the stove.
You should know that if you don't have buttermilk for the dressing, and don't want to buy a whole carton to use just a single
tablespoon, simply
substitute regular
milk.
3/4 cup pecans, coarsely chopped 1
tablespoon unsalted butter 2 cups heavy cream 1/2 cup
milk 3/4 cup pure maple syrup 1/8 teaspoon salt 3 large egg yolks 1/2 teaspoon maple extract (I
substituted vanilla extract)
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
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
Vegan variation:
substitute 2
tablespoons ground flax seed whisked with 1/4 cup water for the egg;
substitute 1 1/2 cups almond
milk for the yogurt and
milk.
I
substituted buttermilk for 1 cup whole
milk and 1
tablespoon white vinegar (saw this in the comments), and the chicken turned out tremendously!
Yes, you can create a buttermilk
substitute with 1 scant cup
milk (whole, 2 %, or heavy cream) and 1
tablespoon lemon juice or white vinegar.
Icing 2 ounces bittersweet chocolate 1/2 cup vegan margarine 3 cups organic powdered sugar, sifted 1 teaspoon instant espresso powder 2
tablespoons soy cream (soy
milk can be
substituted) 1 teaspoon vanilla extract
(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)
If needed, add 1
Tablespoon of
milk substitute at a time until the correct texture is achieved (not too stiff, not soupy — thick and sticky).
* If you don't have buttermilk, you can
substitute by stirring 1 1/2
tablespoons of lemon juice or white vinegar into 1 1/2 cups of regular
milk.
To make the cream, stir together 3
Tablespoons of sour cream and 1
Tablespoon of
milk (or vegan
substitutes.)
2 cups whole wheat pastry flour 1/2 cup sugar 1
tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2
tablespoons non-dairy
milk of choice (can
substitute regular
milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
For the mashed potatoes: 3 medium yukon gold potatoes, and cut into large chunks 2
Tablespoons vegan «butter» (like Earth Balance or what ever brand you prefer) salt and pepper to taste 1/4 cup almond
milk, hemp
milk or other
milk substitute of choice
Sauce: * 2
Tablespoons olive oil * 1 onion, chopped * 2 cloves garlic, minced * 2 - 3
Tablespoons mirasol hot yellow pepper paste * 15 ounce can evaporated
milk * 1/2 cup cooked quinoa * 1/4 cup dry roasted cashews * 2 - 3 ounces goat cheese (or
substitute feta cheese or queso fresco) * salt and pepper
As we're not vegans, we upped the water for the polenta and
substituted a
tablespoon of butter for the cup of almond
milk, so the creaminess was still there.
Ingredients for Banana Nut Bread: 1-1/2 cups mashed bananas from dark - skinned ripe bananas (about 4 to 5 large) 1/3 cup unsalted butter, room temperature 2 cups all - purpose flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dried cultured buttermilk (optional) 1/2 cup fine - chopped walnuts (
substitute pecans or favorite nuts) 2 eggs, fork beaten 1
Tablespoon fresh lemon juice (from 1 large lemon) 1/3 cup
milk (2 % is fine) 1 to 2
Tablespoons room temperature butter for basting the top of the bread
If you want it to become completely silky smooth
substitute the
milk with a few
tablespoons of yoghurt.
* Can
substitute 3
tablespoons milk, 1 teaspoon almond extract and 1/2 teaspoon vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture of ingredients over low heat instead of boiling, stirring constantly until well blended.
So I
substituted the egg for a combo of ground flax seed and water, and made my own buttermilk by adding a
tablespoon of apple cider vinegar to almond
milk.
Thin it a bit with a
tablespoon or two of dairy free
milk substitute and you have a delicious dressing to top a salad.
1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1
tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T. almond
milk (can
substitute dairy
milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups whole wheat pastry flour 1/2 cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5 ounces 70 % or 72 % dark chocolate, chopped into small chunks
1
tablespoon olive oil 1 cup diced yellow onion (1 small or 1/2 large) 1/2 cup dry white wine like Chardonnay or Riesling (or
substitute more stock plus 1
tablespoon white wine vinegar) 5 cups chicken or vegetable stock 1/4 cup creme fraiche or coconut
milk 1
tablespoon fresh - squeezed lemon juice Salt and pepper to taste
* 1 cup stone ground grits (can
substitute polenta if you're unable to find traditional grits) * 4 cups of water or shrimp stock (can also
substitute milk for a cup or two of water) * salt and pepper * 4
Tablespoons butter * 1 1/2 cups shredded cheddar cheese * 6 slices bacon, chopped (this is easier to do if the bacon is slightly frozen) * 1 pound shrimp, peeled and deveined * 3 cloves garlic, minced * 1
Tablespoon lemon juice * 1/2 cup thinly sliced green onions * 1/2 teaspoon cayenne pepper, or to taste * salt and pepper
crabmeat 3/4 cup roasted hazelnuts, coarsely chopped ** 5 ounces Gruyere cheese, sliced thin, or 1-1/2 cups grated (if unavailable, Swiss may be
substituted) 1 1/2 cups thin fresh asparagus, sliced diagonally (if unavailable,
substitute 10 ounces frozen chopped spinach, thawed & squeezed dry) 2
tablespoons sweet white onion, diced 4 eggs 2 2/3 cups
milk 1 1/2 cups baking mix (Ellen's Better Baking Mix, Jiffy, Bisquick) 3 to 5 whole asparagus spears for top garnish
To
substitute buttermilk with
milk and lemon juice you have to use 1
tablespoon of lemon juice to 1 cup of
milk, and let it stand for 10 to 15 minutes before using.
Substitute 2 teaspoons coconut oil for the ghee and sesame oil, add 1
tablespoon fresh lime juice, 2 teaspoons honey, 1/4 cup coconut
milk (instead of water) and 1/4 cup chopped fresh cilantro.
Ingredients: 6 bone - in chicken breast halves, skin removed (you could
substitute chicken pieces of any kind) 1
tablespoon vegetable oil 2 cups sliced fresh mushrooms 1 medium onion, halved and sliced 1 medium green pepper, julienned 1 medium sweet red pepper, julienned 1 can (10-3/4 oz) EACH condensed cream of chicken soup and condensed cream of mushroom soup OR skip the condensed soup and make a quick cream sauce from 1/2 cup butter, 1/2 cup flour, and 1 1/2 cups
milk.
100 grams (3.5 oz) butter 1 medium onion 1
tablespoon flour (or
substitute with arrowroot if gluten free) 1 cup fish stock 1 cup
milk 1 cup sweetcorn 1 medium potato, diced into small cubes 2 tins smoked herring fillets (or equivalent amount of smoked fish) 2 - 3 cups mixed seafood of your choice (I usually use a small tin of salmon, some shrimp meat and bay scallops) 1/2 cup cream Salt and pepper (to taste)
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
4 large ears corn on the cob, shucked and silk removed 2
tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1
tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2
tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond
milk 1
tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3
tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or
substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut
milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2
tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can
substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
1.5 cups flour 1/2 cups granulated sugar 1 teaspoon lavender flowers, dried and crushed 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup oil 2 teaspoons vanilla extract 1
tablespoon maple syrup, agave nectar, or brown rice syrup 1 egg
substitute (I use 1 tsp ground flaxseed whisked with a scant 3 tbsp apple juice, non-dairy
milk, or water)
2
tablespoons butter 1 medium onion, diced 1/2 cup chopped celery 1 clove garlic, minced 4 cups chicken stock 1 cup coconut
milk (not sweetened coconut cream) 1/2 pound smoked ham, diced, or 1 small ham hock 2 1/2 cups washed, coarsely chopped, firmly packed callaloo (dasheen), or
substitute spinach leaves 1 cup sliced okra 1 teaspoon dried thyme 1/4 teaspoon freshly ground black pepper 1 Congo pepper (habanero), seeds and stem removed, minced 1 pound cooked crabmeat, chopped 1
tablespoon butter (optional) Salt to taste
3
tablespoons vegetable oil 3/4 cup sugar (white or brown) 1 chicken, cut up (about 2 1/2 to 3 pounds), or
substitute goat meat or beef 1 onion, chopped 1 clove garlic, minced 1 1/2 cup pigeon peas, soaked overnight, or
substitute black - eyed peas 2 cups rice (not instant) 3 cups water 1 cup coconut
milk (not sweetened coconut cream) 2 cups cubed fresh hubbard squash 2 carrots, chopped 1/4 cup chopped parsley 1 teaspoon dried thyme 1 bunch scallions or green onion, chopped including the greens 1 Congo pepper (habanero), seeds and stems removed, minced 1/4 cup ketchup 3
tablespoons butter
Stevia and Equal would both work as
substitutes as long as you add 2
tablespoons of
milk or water as well.
** if you don't have greek yogurt
substitute with 1/2 buttermilk (make your own - in a half cup measurement add 1/2
tablespoon lemon juice and top up (to remaining half cup) with
milk, let sit 15 minutes.
2 egg yolks 2 cups homemade sweetened, condensed
milk 1 1/2 cups heavy cream (find raw
milk and cream near you here) 2
tablespoons homemade chocolate syrup 2
tablespoons strong, brewed coffee (buy coffee here, coffee
substitutes here and here) 1
tablespoon good vanilla (buy extracts here) 1 teaspoon almond extract OR almond liqueur (like DiSaronno), optional (buy extracts here) 2 cups good Irish whiskey (I used Finnegan Irish Whiskey)
My 18 month old has never had any
milk and I
substitute that in his diet with food high in calcium - like collard greens (more calcium per cup than
milk) and blackstrap molasses (20 % daily value for adults in only ONE
tablespoon).
The third time I made this I increased the baking powder to 1
Tablespoon,
substituted buttermilk for nut
milk (for acid) then let the batter sit covered for 30 minutes before I measured it by 1/3 cup fuls into muffin pan.
In this recipe, you can
substitute chicken broth for the coconut
milk — or if you have homemade mayo on hand, skip the coconut
milk and throw in 1 - 2
tablespoons of mayo.
• 1/3 cup long grain white rice • 1 1/2 cups water • 2
tablespoons masala chai tea • One 2 - inch piece Mexican cinnamon stick (or
substitute regular cinnamon stick) • 1/4 cup sugar • 1 1/2 cups rice
milk • Ground cinnamon, for serving