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
Category Archives: piedevas
Fried Wax Beans
This is an incredibly simple dish that is tasty all out of proportion to its ingredients.
In short, this is a recipe that lives and dies by the quality of its ingredients.
We had found yellow and purple wax beans at the farmer’s market and I couldn’t resist. My husband had been wishing for yellow beans for some time, but you don’t often see green beans at the local store, much less yellow. I thought the purple ones were fantastically…
Posted in amerikāņu, dārzeņi, gluten-free, latviešu, nav tulkojuma, piedevas, receptes, veģetāri
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Cauliflower Gratin
We had a head of cauliflower that we wanted to turn into a gratin. Originally, we had it all planned out, then promptly failed to write it down and forgot everything. Whoops.
So, I went looking for a gratin recipe to try. It seemed that most of the recipes I came across fell into one of two camps – either based on Ina Garten’s recipe and essentially a mac’n'cheese with cauliflower or based on Thomas Keller’s recipe as given in his book…
Posted in amerikāņu, dārzeņi, gluten-free, nav tulkojuma, piedevas, receptes, veģetāri
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Honey-Cranberry TVP
Just a quickie today. I’ve mentioned that we’ve been eating a lot of TVP because it’s so easy to flavor and add. I especially like to use it in place of ground meat for tacos – it tastes just like taco-seasoned ground chicken! We wanted to do something a little different and my husband was thinking of the sweet pork and raspberry-chipotle chicken offered at a local Mexican restaurant that just opened here in our town.
It came out so well, I thought I’d share. It’s sweetly spicy, a bit fruity and goes extremely well with refried black beans…
Braised Radishes and Zucchini
Okay, I admit – this is an odd one. Everyone, or so it seems, in the food world has been talking about cooking radishes this year. Food & Wine featured an article on a famous chef, I forget his name, presenting four different types in a little garden looking dish and various bloggers emulated it.
Now I’ve only recently decided that I like radishes – I spent a long while not liking them one bit! But I was really…
Posted in amerikāņu, dairy-free, dārzeņi, gluten-free, nav tulkojuma, piedevas, receptes, salāti, veģetāri, viss vienā
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Deconstructed Tortilla Salad
Mangoes are in season now and we’ve been getting a bunch of them for great prices lately. We also lucked into a fresh, ripe pineapple so I decided to try making a fruit-based salsa. It came out beautifully!
It’s hard to believe when a salsa I create from scratch comes out so nicely that just a couple of years ago I couldn’t make a salsa if my life depended on it.
So, we decided to make a bunch of different…
Posted in dairy-free, gluten-free, meksikāņu, mērces, nav tulkojuma, piedevas, receptes, strikti veģetāri, uzkodas, veģetāri, viss vienā
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