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).
Not exact matches
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.
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
(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 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
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 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
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
Stevia and Equal would both work as
substitutes as long as you add 2
tablespoons of milk or water as well.
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.
I wanted to make these lower in sugar so we only used 1/2 cup agave and
substituted a little less than 1/2 cup
of unsweetened vanilla almond
milk (what we had in the house), and added about 2
tablespoons of stevia.
The first time I made the recipe I
substituted buttermilk by adding one
tablespoon of lemon juice to regular
milk and the...
Cupcake Ingredients: 1/2 Cup Whole
Milk 1/2 Cup Maraschino Cherry Juice (from the jar
of cherries) 1 Teaspoon Vanilla Extract 1/2 Cup Chopped Maraschino Cherries 1/2 Cup plus 2
Tablespoons All Purpose Flour 3/4 Cup plus 2
Tablespoons Cake Flour 1 Cup Vanilla Sugar (may
substitute regular sugar) 1 1/2 Teaspoons Baking Powder 1/2 Teaspoon Salt One Stick Unsalted Butter, softened 2 Large Eggs, room temperature
1/2 teaspoon cream
of tartar 1 teaspoon baking powder 1/2 cup coconut oil or vegan butter
substitute 2 cups flour 3/4 cup sugar 1 pinch
of salt 1 teaspoon vanilla extract 1/4 cup soy or almond
milk 1/4 cup cinnamon sugar (I like a blend
of 1
tablespoon of cinnamon for a 1/4 cup sugar, but you can blend according to your taste)