Language | Valoda
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Recently I wrote about…
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Substitution Guidelines
With the rise of allergies and alternative diets, it can be really challenging to find recipes that fit your needs.
Here are some tips to help you with recipes on my site.
* All of my recipes that call for any type of bread cubes or crumbs will work with gluten-free breads.
* Many of my salads call for sour cream and mayo - they originally called for all mayo. You can also use fake sour cream or vegan sour cream.
* Baking recipes that call for butter can use margarine, cooking recipes can use oil.
* Recipes marked with dairy-free, vegan or gluten-free can either have offending ingredients substituted or omitted.
* Usually milk and half-n-half can be substituted with soy, rice, coconut and other nut milks.
I hope this helps!
Categories
Daily Archives: August 21, 2009
Maizes zupa (Latvian Bread Soup)
Maizes zupa is a dessert made out of sweetened dark rye bread, dried fruit, water and whipped cream. Something about this cold, thick, sweet soup just captured my heart. I was able to source some traditional dark rye (Borodinsky brand from Brooklyn) available locally for a somewhat reasonable price and tossed a few slices in the freezer for this dessert sometime in the future.
Tonight, it just sounds right. We don’t have any dried apples, but we have fresh that we toasted up in the toaster oven for a while. It’s not the same, but it sure does taste good!
Posted in Dessert, bread, gluten-free, in progress, latvian, recipes
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