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: September 22, 2009
Strange-Flavor Eggplant Dip
This dip is spicy, sweet and tart. It’s easy to make and satisfying. I don’t make it often because I’m liable to take my bowl of dip, a bunch of chopped up pita triangles and eat the entire bowl all by myself. (Although, considering one eggplant is little more than 100 calories, the dip is not so much the problem as the pita!) It is best the next day at room temperature, once the flavors have a chance to blend.
Posted in asian, dairy-free, dip, gluten-free, recipes, side, untranslated, vegan, vegetable, vegetarian
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