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: November 25, 2009
Maple-Honey Acorn Squash
Today, I’d like to tell you about one of my absolute favorite vegetables and one that will be featured at my Thanksgiving table: acorn squash.
My favorite way to have it is also one of my laziest recipes because it’s fast, easy and one of the very few dishes I make using the microwave. Oh, I could easily roast the squash and it would be divine but often we don’t decide on dinner until the last minute. With this method, my husband will often peel the squash while I cook and the squash will be ready when we are. Acorn squash is too hard to peel with a vegetable peeler, so you need to be able and comfortable peeling with a paring knife. Trust me, it doesn’t take long to become proficient!
Posted in dairy-free, gluten-free, recipes, side, untranslated, vegetable, vegetarian
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