Common recipes and alternatives
We all scrolled on the screen between our recipe and Google's search for alternatives. Sometimes this is due to dietary restrictions or allergy concerns. Sometimes you scroll through the recipe and your mind goes to what I want now and there is no time for rational thinking or grocery shopping; You're already mixing the ingredients (look at you "Oh no, that calls up curd ?!"). Oh and sorry, I think there's no perfect swap for mushrooms. This is just a friendship to work on. But maybe this or this would help?
Whatever the reason, we have got you. We've compiled a collection of our most frequently asked questions about component swaps / exchanges, conversions, general method tips and tricks for whatever situation you find yourself in. This includes:
Allergy alternatives
Instant pot / slow cooker / burner for transfers
Ingredient alternatives
Measurement equations
Baking tips at high altitudes
Get cooking now!
Food substitutes
Make a gluten-free recipe
Replace ingredients containing wheat, rye, or barley.
Examples of gluten-free grains:
Quinoa
White rice
Brown rice, wild rice
Gluten-free flour (1: 1 gluten-free flour mix, almond flour, coconut flour, etc.)
Oats
Gluten-free pasta
corn
Make a vegan recipe
Replacing ingredients that contain animal-derived products (meat, seafood, dairy products, eggs, and honey).
Examples of plant proteins:
lentil
Quinoa
Nuts
Seeds
Edamame
Peanut Butter
Tofu
Tempeh
Flax eggs
Examples of dairy-free options:
Nut milk
olive oil
Vegan cheese
Non-dairy yogurt
Make a vegan recipe
Replace ingredients that contain meat products.
Examples of plant proteins:
Tofu
Tempeh
cheese
eggs
Edamame
Quinoa
bean
Nuts
Seeds
Make a recipe without refined sugar
Replace any refined sugar ingredients (sugar, brown sugar, molasses, powdered sugar, turbinado sugar, or corn syrup) in the recipe.
Examples of options without refined sugar:
Coconut sugar
honey
Dates
Agave nectar
Brown rice syrup
Make a recipe that's less salt
Choose low-sodium options (low-sodium soy sauce, low-sodium beans, low-sodium tortillas, and low-sodium broths) when available, and reduce the salt added in the recipe.
Examples of ways to add flavor without salt:
Add more fresh herbs, dried herbs, spices, citrus / citrus peel and vinegar
Create a 30-day compatible recipe
Replace each recipe with dairy, soy, grains, added sugars, legumes, and alcohol.
Examples of 30 full 30 alternatives:
Cauliflower rice instead of rice or quinoa
Zucchini noodles instead of pasta
Dried fruit or mashed bananas in place of added sugars
Coconut acids instead of soy sauce
Green beans or peas instead of lentils
Ghee or coconut oil in place of butter
Make a low-fodmap recipe
Replace all beans, lentils, wheat and dairy products with lactose, artificial sweeteners, and some fruits and vegetables in the recipe.
Examples of low-FODMAP alternatives:
Rice or quinoa instead of wheat ingredients
Ginger instead of garlic (where applicable)
Berries or citrus fruits instead of pears or apples
Carrots, kale, or eggplant in place of Brussels sprouts, mushrooms, or asparagus
Tofu or eggs instead of beans and lentils
Pure maple syrup in place of artificial sweeteners or honey
Lactose-free dairy instead of lactose-containing dairy
Make a keto recipe
Replace high-carb and sugar-rich ingredients in a recipe that includes high-fat options.
Examples of keto-friendly alternatives:
Cauliflower rice instead of rice
Broccoli or paprika instead of potato or sweet potato
Zucchini noodles instead of pasta
Add meat, poultry, cheese, eggs, butter, oils, and avocados
Common Allergy Alternatives
Dairy
Nut milk instead of cow's milk
Vegetarian cheese or goat cheese instead of cow cheese
Non-dairy yogurt instead of yogurt
Olive oil instead of butter
Wheat
Quinoa or rice instead of couscous
Gluten-free / wheat-free pasta instead of regular pasta
Coconut amino or tamari in place of soy sauce
Almond flour or coconut flour in place of all-purpose flour
Ground nuts instead of bread crumbs
Soy
Tamari or coconut amino instead of soy sauce
Peas or beans instead of edamame
Almond milk or coconut milk instead of soy milk
Meat substitutes based on pea protein instead of tofu
Peanuts
Almond butter or tahini instead of peanut butter
Almonds instead of peanuts
Sesame oil instead of peanut oil
eggs
Flax eggs instead of eggs
Walnut tree
Roasted chickpeas instead of roasted nuts
Pumpkin seeds or sunflower seeds in place of nuts
Butter instead of coconut oil
Cream instead of canned coconut milk
corn
Maple syrup or honey in place of high fructose corn syrup
Tapioca or arrowroot powder instead of cornstarch
Canned beans instead of canned corn
Instant pot / slow cooker / burner for transfers
Convert recipe from instant pot to slow cooker
Recipes generally need at least 6 to 8 hours or 4 to 6 hours on top.
Turn the recipe from a quick cooker to a stovetop
Cook over low heat on the stove for 3-4 hours (or less) or until the dish is done and done.
Convert recipe from slow cooker to instant pot
Make sure you have at least one cup of liquid and put all of the liquid-like ingredients in the instant bowl first.
Generally, meat dishes take 10 to 20 minutes in the instant pot, depending on size, and vegetarian dishes take 4 to 10 minutes in the instant pot.
Use a quick release of any delicate foods that might fall apart if left in the instant pot for a long time and use a natural release for meals like soups and stews where it is best to let the flavors blend together a little.
Add any dairy products after the dish has finished cooking in the prep pan.
Convert recipe from stovetop to instant pot
Make sure you have at least one cup of liquid and put all of the liquid-like ingredients in the instant bowl first.
Meat dishes generally take 10 to 20 minutes (depending on size) in the immediate bowl and vegetarian dishes take 4 to 10 minutes in the immediate bowl.
Use a quick release of any delicate foods that might fall apart if left in the instant pot for a long time and use a natural release for meals like soups and stews where it is best to let the flavors blend together a little.
Add any dairy products after the dish has finished cooking in the prep pan.
Convert recipe from slow cooker to stovetop
Simmer over a stove for 3-4 hours (or less), or until the dish is tender and tender.
Convert recipe from stovetop to slow cooker
Recipes generally need at least 6 to 8 hours or 4 to 6 hours on top.
Cooking from the frozen in a quick prepared bowl
Chicken: 15-20 minutes
Beef: 20-60 minutes (larger and thicker beef cuts will be closer to 60 minutes)
Soups: 10-15 minutes
Beans / lentils: 15 minutes
Pro tip: For any recipe that you want to convert to a different method, find similar recipes using that tool for cooking time use. For example, if you want to make instant Minestrone soup but in a slow cooker, search for "Slow Cooker Minestrone Soup" and use that cooking time for the recipe.
Common ingredient substitutes
Baking powder (1 teaspoon) -> Use half a teaspoon of baking soda and half a teaspoon of cream of tartar
Baking soda (1 teaspoon) -> Use 4 teaspoons of baking powder
Bread Crumbs (1 cup) -> Use 1 cup crushed biscuit, 1 cup crushed oats, or 1 cup crushed nuts
Broth (1 cup) -> Use 1 cup of water or 1 tablespoon of soy sauce with enough water to make one cup
Butter (1 cup) -> Use half a cup of apple juice (when baking), 1½4 cup plain Greek yogurt (when baking), 1 cup olive oil, or 1 cup coconut oil
Yogurt (1 cup) -> Use 1 tablespoon of lemon juice or vinegar with enough milk to make 1 cup
1 egg (1 whole) -> Use 1 tablespoon of flaxseeds soaked in 3 tablespoons of water, half a cup of apple juice, half a cup of mashed bananas, or half a cup of mashed tofu
Fresh Garlic (1 clove) -> Use half a teaspoon of garlic powder
Fresh ginger (1 teaspoon) -> Use half a teaspoon of ground ginger
Lemon juice (1 teaspoon) -> Use half a teaspoon of vinegar
Mayonnaise (1 cup) -> Use 1 cup sour cream or 1 cup plain yogurt
Milk (1 cup) -> Use 1 cup non-dairy milk
Oil (1 cup) -> Use half a cup of apple juice (when baking), a quarter cup of plain Greek yogurt (when baking), half a cup of mashed banana (when baking), or 1 cup butter
Onions (1 cup) -> use 1 cup green onions, 1 cup shallots, 1 cup shallots, or half a cup of onion powder
Soy sauce (1 cup) -> Use 1 cup tamari, 1 cup coconut amino, or 1/4 cup Worcestershire sauce with 1 tablespoon water
Vinegar (1 teaspoon) -> Use 1 teaspoon lemon or lemon juice
Wine (1 cup) -> Use 1 cup broth
Yeast (Active Dry) (1 package) -> Use 1 package of instant yeast
Imperial / metric measurements
Sound
1 teaspoon = 5 milliliters
1 tablespoon = 15 milliliters = fluid ounce
¼ cup = 60 milliliters = 2 fluid ounces
⅓ 1 cup = 80 milliliters = 2.6 fluid ounces
½ cup = 120 milliliters = 4 fluid ounces
¾ 1 cup = 180 milliliters = 6 fluid ounces
1 cup = 240 milliliters = 8 fluid ounces
By weight
1 ounce = 30 grams
¼ 1 pound = 120 grams
½ 1 pound = 240 grams
¾ 1 pound = 360 grams
1 pound = 480 grams
By temperature
325 degrees Fahrenheit = 160 degrees Celsius
350 degrees Fahrenheit = 180 degrees Celsius
375 degrees Fahrenheit = 190 degrees Celsius
400 degrees Fahrenheit = 200 degrees Celsius
425 degrees Fahrenheit = 220 degrees Celsius
450 degrees Fahrenheit = 230 degrees Celsius
Other equations
¼ cup = 35 grams flour = 38 grams rice = 48 grams sugar = 50 grams butter
⅓ cup = 47 grams flour = 50 grams rice = 63 grams sugar = 67 grams butter
½ cup = 70 grams flour = 75 grams rice = 95 grams sugar = 100 grams butter
¾ cup = 105 grams flour = 113 grams rice = 143 grams sugar = 150 grams butter
1 cup = 140 grams flour = 150 grams rice = 190 grams sugar = 200 grams butter
3 teaspoons = 1 tablespoon
4 tablespoons = half a cup
8 tablespoons = half a cup
16 tablespoons = 1 cup
2 cups = 1 pint
4 cups = 1 liter
4 liters = 1 gallon
Baking tips at high altitudes
Thoroughly grease baking trays and sheets with cooking spray or nonstick oil
Fill pans ½ full of dough
Increase the oven temperature by 25 degrees Fahrenheit
May need to reduce baking powder and sugar in the recipe (depending on height level)
You may need to increase the liquid in the recipe (depending on height level)
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