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Archive for the ‘substitutions’ Category

Alcohol Substitutes for Cooking

I don’t know about you, but it’s really annoying when you find a recipe that sounds really, really good and then, as you’re reading the list of ingredients, you see it calls for some sort of alcoholic beverage in it. So in my extensive search on the Internet, I finally found a pretty good listing for substitutions for a good number of alcohol

Type of Alcohol Substitute

Amaretto: Almond extract (1/2 teaspoon extract for 2 Tablespoons of Amaretto) or Italian soda syrup

Anisette: Anise Italian soda syrup or fennel

Apple Brandy: Apple juice, unsweetened apple juice concentrate, apple cider, or apple butter

Apricot Brandy: Syrup from a can of apricots in heavy syrup, or apricot preserves

Beer or Ale: A strong broth of McKay’s beef- or chicken-style bouillon, or non-alcoholic beer

Beer or Ale (Light): Chicken broth, white grape juice or ginger ale

Bourbon: 1 1/2 to 2 teaspoons of vanilla extract

Brandy: 1/2 to 1 teaspoon of brandy or rum extract for 2 Tablespoons of brandy. When liquid amount is critical to the recipe, use water or fruit juices corresponding to flavor of brandy (use same amount of liquid as the recipe calls for brandy)

Calvados: Apple juice, unsweetened apple juice concentrate, apple cider, or apple butter

Chambord: Raspberry juice, syrup or extract

Champagne: Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice

Cherry Liqueur or Cherry Brandy: Syrup from a can of cherries in heavy syrup, or cherry Italian soda Syria or cherry preserves

Claret: non-alcoholic wine, diluted grape juice or cherry cider syrup

Coffee Liqueur: To replace 2 Tablespoons of liqueur, use 1/2 to 1 teaspoon of chocolate extract mixed with 1 teaspoon of instant coffee, which has been mixed in 2 Tablespoons of water. Can also substitute espresso, non-alcoholic coffee extract or coffee syrup

Cognac: Apricot, peach or pear juice

Cointreau: To replace 2 Tablespoons of liqueur, use 2 Tablespoons of orange juice concentrate or 2 Tablespoons of orange juice with 1/2 teaspoon of orange extract

Crème de cacao: Powdered white chocolate combined with water, or non-alcoholic vanilla extract and powdered sugar

Crème de cassis: Black currant Italian soda syrup or black currant jam

Crème de menthe: non-alcoholic mint extract, mint Italian soda syrup, spearmint extract, or spearmint oil with a little water added. If green color is needed, add a drop of green food coloring

Curacao: To replace 2 Tablespoons of liqueur, use 2 Tablespoons of orange juice concentrate or 2 Tablespoons of orange juice with 1/2 teaspoon of orange extract

Framboise: Raspberry juice or raspberry syrup

Frangelico: Hazelnut or almond extract

Galliano: Licorice extract

Gewurztraminer: White grape juice combined with lemon juice

Grand Marnier: To replace 2 Tablespoons of liqueur, use 2 Tablespoons of orange juice concentrate or 2 Tablespoons of orange juice with 1/2 teaspoon of orange extract

Grappa: Grape juice

Grenadine: non-alcoholic grenadine or pomegranate syrup

Hard Cider: Apple juice or apple cider

Kirsch: Cherry cider or black cherry, raspberry, boysenberry, currant, or grape juice or syrup. Substitute same amount of liquid as called for in the recipe

Licorice or Anise Liqueur: Anise Italian soda syrup or fennel

Mirin: White grape juice combined with lemon juice or lemon zest

Muscat: White grape juice combined with powdered sugar

Ouzo: Anise Italian soda syrup or fennel

Orange Liqueur: Orange juice concentrate, orange juice, orange zest or orange marmalade

Peach Brandy: Syrup from a can of peaches in heavy syrup, or peach preserves

Peppermint Schnapps: non-alcoholic mint or peppermint extract, mint Italian soda syrup, or mint leaves

Port: Concord grape juice with some lime zest added, cranberry juice with some lemon juice added, or grape juice concentrate – Substitute orange juice or apple juice for lighter ports

Red Burgundy: Red wine vinegar, grape juice or non-alcoholic wine

Red Wine, sweet or dry: non-alcoholic wine with a Tablespoon of vinegar added to cut the sweetness, grape juice, cranberry juice, grape jelly, tomato juice, beef broth, liquid drained from vegetables, or water. Use equal amounts of liquid as called for in the recipe

Riesling: White grape juice with a pinch of powdered sugar added

Rum: For light rum, use pineapple juice flavored with almond extract. For dark rum, use molasses thinned with pineapple juice and flavored with almond extract. Or use rum extract flavoring.

Sake: Rice vinegar

Sambuca: Anise Italian soda syrup or fennel

Savory: Thyme, marjoram, or sage

Schnapps: To replace 2 Tablespoons of schnapps, add 1 teaspoon of a corresponding flavored extract

Sherry: Apple juice, orange juice, pineapple juice, or non-alcoholic vanilla extract

Southern Comfort: Peach flavored nectar combined with a small amount of cider vinegar

Sparkling Wine: Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice

Tequila: Cactus juice or nectar, or agave nectar

Triple Sec: Orange juice concentrate, reduced orange juice, orange zest or orange marmalade

Vermouth, Dry: White grape juice, white wine vinegar, or non-alcoholic white wine

Vermouth, Sweet: Apple juice, grape juice, balsamic vinegar, non-alcoholic sweet wine, or water with lemon juice

Vodka: White grape juice or apple cider combined with lime juice or use plain water in place of the vodka

Whiskey: If a small amount is called for, it can be eliminated

White Burgundy: non-alcoholic wine, white grape juice combined with white wine vinegar

White Wine, sweet or dry: non-alcoholic wine with a Tablespoon of vinegar added to cut the sweetness, white grape juice, apple juice, apple cider, tomato juice, chicken broth, liquid drained from vegetables, ginger ale, or water. Use equal amounts of liquid as called for in the recipe

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Tofu Sour Creme Dressing

1/2 lb silken tofu
1/4 c oil
1 T lemon juice
1 1/2 t sugar
1/2 t salt

Blend all in a blender until smooth and creamy.

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This is the recipe for adding sweetener to your Almond Milk.  It can be used for sweetener in other recipes as well.

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Date Paste

Blend 1 lb of pitted honey dates with about 1/2 cup of water, for about a minute, turning with a spatula and adding more water if necessary, until smooth, thick paste is formed.

If using a variety of date other than soft honey dates, soak dates in water to cover for 2 hours before making paste. Then, drain the dates and proceed.

Use blender or food processor to make date paste. Make large amount of date paste at once.  Can be stored in refrigerator for up to two months to use whenever you need a sweetener.

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Here is a recipe for mayo that doesn’t contain eggs, nor is it made with tofu (the recipe for tofu mayo is here).

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Vegan Mayonnaise Recipe

3/8 cup (6 tbls) fresh-squeezed lemon juice
1 cup soy milk or coconut milk
1/2 tsp sea salt
1/2 tsp paprika
1/2 tsp Dijon mustard
3/4 cup canola or olive oil

Put all the ingredients except the oil in a blender. Blend on the lowest speed. Gradually – just a drop or two at a time – add the oil until the mayo begins to thicken. Keep blending until it’s thickened and smooth. Transfer to a jar and store in the fridge.

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There are so many yummy recipes that contain sweetened condensed milk – and there is a way that vegetarians/vegans can make these too.  Here is a recipe for making your own sweetened condensed milk with soy.

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Sweetened Condensed Soy Milk

1 cup instant soy milk powder
2/3 cup white sugar
3 T margarine
1/3 cup boiling water

Mix the soy milk powder and sugar in a bowl. Melt the margarine in the water. Add the wet ingredients to the dry and beat with an electric mixer 2 minutes. Refrigerate overnight. Keeps 1 week refrigerated.

Makes the equivalent of 1 can of sweetened condensed milk. This will replace sweetened condensed milk in any.  Make it at least the night before you will need it.

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A lot of recipes call for evaporated milk, and here is a recipe to replace that that is vegan.

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Evaporated Soy Milk

2 cups soy milk, made from powdered mix using 2 times the powder called for
Vanilla, to taste
Pinch of salt

Prepare 2 cups soy milk made from powdered mix, using 2 times the powder called for. Cook over medium-low heat, stirring constantly. Add vanilla to taste, and a pinch of salt. Cool. Store in fridge.

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Vegetable Stock

Vegetable stock is an excellent substitute for chicken stock, and is used well in all vegetarian fare.

To make 4 cups of vegetable stock, you will need:

  • 2 large onions – cut into large chunks
  • 2 medium carrots – cut into large chunks
  • 3 stalks of celery – cut into large chunks
  • 1 whole bulb of garlic – separated into cloves – cloves left whole
  • 10 peppercorns
  • 1 bay leaf
  • water (You can use the water you used to boil potatoes in — after straining out the potatoes, of course

The stock will need to simmer for a full hour. Because you’ll be simmering it for this length of time, it is best that you chop the vegetables into large chunks instead of dicing them small.

Remove the celery leaves, because they are extremely bitter and will only succeed in adding that bitter taste to the stock.

You can leave the carrot peels on.  If you do, you will retain the carrots’ natural nutrients, since so much of their nutrients are in the skin. Merely scrub the carrots well under cold running water, then chop the carrots into large pieces.

Break the bulb of garlic into individual cloves. Then just peel as usual.  You don’t need to chop the garlic. You will need to use the full bulb of garlic because garlic is the base flavor in vegetable stock.

Now combine all the ingredients in a stockpot large enough to hold all of the ingredients (including enough water to cover all of the vegetables).

Add seasonings to the vegetables, i.e., peppercorns and a bay leaf. You can also add the stems of herbs (like parsley, thyme, or rosemary) or scraps left over from other dishes. Potato scraps can be added as the starch will help thicken the stock some. If you are making the stock to use in Asian recipes, try adding fresh, peeled ginger.  If you usually use chicken stock or beef stock – or simply like the flavor it adds to your foods, try adding some chicken-style bouillon or beef-style bouillon.  Or you can leave it as vegetable stock and then add the bouillon for the individual dish you’re preparing

Heat your stock to a high temperature, bringing it to a quick boil, then turn the temperature down to low. Simmer for an hour.  Any longer and the vegetables will start to turn mushy and lose all their flavor.

Strain your stock through a fine mesh strainer.  A cheesecloth in a colander will also work.

Your stock should be light in color, sweet, and translucent.  If you would like a darker stock, caramelize the onions and carrots first before placing them in the stockpot.

And there you have a quick and easy way to make your own vegetable stock without having to spend an enough amount of money for it, and the prep time really isn’t much either.

If you’re not planning on using it right away, and are just making it to have on hand for later, you can easily freeze this recipe.  Just pour the stock into ice cube trays, and after it has been frozen, put the cubes in freezer bags or a freezer container.  Just be sure to mark the date on the storage so you know when you made it.  Then just take out however many of the cubes you need for the recipe that you’re making.  HINT: Measure how much one of the ice cube holes holds so you know how many of them to take out for the recipe you’re preparing.  Easy enough to do.  Just fill one of them and pour into your measuring cup and you’ll know how many of them you’ll need to make a cup of stock.  My cubes are 1/8 of a cup, so I know to take out 8 of them if I need a cup. 🙂

Enjoy!!!

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