Healthy substitutions in cooking - 2007/10/06 08:03If anyone knows any other tips, please post them here. I'll add more as I think of them.
Substitute plain, unflavored yogurt for sour cream.
When baking, use applesauce to replace the oil that the recipe calls for.
When making lasagna, use crumbled tofu instead of ricotta cheese, and try eggplant and mushrooms instead of meat (it's really good!).
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mareika
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Re:Healthy substitutions in cooking - 2007/10/16 21:35Eggplant and mushrooms really is good as a substitute. Even the texture can be right if you prep it right.
The apple sauce is a fairly common one too. What I hadn't heard of was tofu in lasagna-I am curious about it. Tofu is flavourless, so how do you overcome that loss in the recipe? And what of the fact it doesn't melt?
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ladycat
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Re:Healthy substitutions in cooking - 2007/10/20 14:42mareika wrote: Eggplant and mushrooms really is good as a substitute. Even the texture can be right if you prep it right.
The apple sauce is a fairly common one too. What I hadn't heard of was tofu in lasagna-I am curious about it. Tofu is flavourless, so how do you overcome that loss in the recipe? And what of the fact it doesn't melt?
The tofu picks up the flavor from the other ingredients. Crumble it up until it's pretty fine, and it adds to the texture of the lasagna. It doesn't have to melt.
Post edited by: ladycat, at: 2007/10/20 06:44
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