Good Eats food substitution list

Apple juice – apple cider or white grape juice

Almond butter– peanut butter or cashew butter

Bacon – pancetta, prosciutto, smoked ham

Butter – coconut oil, ghee, (for 1/2 cup in baking: 1/4 c buttermilk +  1/4 c applesauce)

1 c Buttermilk –  1 tbsp. lemon juice or vinegar + 1 c milk (or almond milk), or plain yogurt or sour cream

1 c BBQ sauce – 1 cup ketchup + 1 tsp liquid smoke

Beer –  beef stock or red wine

Bok Choy – napa cabbage, collard greens

Bread crumbs – Panko, cornflake crumbs, dry stuffing mix

Cayenne pepper– chipotle powder, chili powder

Chorizo – hot Italian sausage

Cottage cheese – ricotta cheese

Couscous– quinoa or brown rice

Cream –  use the top part of the canned coconut milk (for soups etc) Plus its dairy free!

Dill seasoning – tarragon

Egg noodles – fettuccini

Eggplant – Portobello mushroom caps, zucchini

Ground beef –  ground turkey or ground chicken

Honey – maple syrup

Italian seasoning (2 tsp) – 1 tsp dried oregano + 1/2 tsp dried basil + 1/2 tsp dried thyme

Kale – spinach, collard greens

Ketchup (1 cup) – 1 c tomato sauce + 1/4 c granulated sugar + 3 tbsp. apple cider vinegar + 1/2 tsp salt and a pinch of BBQ sauce and chili sauce

Leeks –  green onions

Lima beans – edamame, chick peas, cannellini beans

Mayonnaise –  sour cream or yogurt

Napa cabbage – green or red cabbage, collard greens

Olive oil –  corn oil, peanut oil or canola oil

Onion (1 c) – 2 tbsp. dried onion flakes

Pancetta –  bacon or prosciutto

Parmesan cheese – Pecorino Romano or aged Asiago

Pineapple juice –  orange or grapefruit juice

Pine nuts –  almonds, walnuts

Poultry seasoning (1 tbsp) – 3/4 tsp thyme + 1/2 tsp sage + 1/2 tsp marjoram  + 1/4 tsp ground black pepper

Provolone cheese – mozzarella or Fontina cheese

Pumpkin –  butternut squash or sweet potato

Quinoa – couscous or bulgur

Radicchio –  Belgian endive, watercress or arugula

Sage– summer savory + oregano or rosemary or poultry seasoning

Salami –  pepperoni, chorizo, prosciutto or summer sausage

Scallion– green onions

Sour cream –  plain yogurt

Spinach – beet greens, kale, arugula or watercress

Stock—Beef: 1 c boiled water + 1 beef buillion cube  or 1 c beer or red wine (can replace up to half of beef    stock in sauce or stews with the alcohol)

Chicken: 1 c boiled water + 1 beef buillion cube

Vegetable: 1 c boiled water + 1 vegetable buillion cube

Brown sugar (1 c) – 1 cup granulated sugar + 2 tbsp. molasses

Sweetened condensed milk (1 c) – 1 cup evaporated milk + 1 1/4 c sugar (warmed up until sugar dissolves)

Swiss cheese –  Provolone or Gruyere

Taco seasoning (1 tbsp.) – 2 tsp chili powder + 1/4 tsp dried oregano + 1/4 tsp cumin + 1/8 tsp garlic powder + 1/8 tsp onion powder + pinch of cayenne

Tahini –  3/4 peanut butter + 1/4 c sesame oil

Tarragon – dill

Teriyaki (1/2 c)- 1/3 cup soy sauce + 3 tbsp. rice vinegar + 2 tsp. honey

Thyme – oregano, basil, summer savory, marjoram

Tomato paste (1 tbsp.) –  2 or 3 tbsp. tomato sauce, boil until reduced to 1 tbsp.

Tomato sauce (1 c) – 1/2 c tomato paste + 1/2 c water or 1 c canned stewed tomatoes (blended well)

Vinegar – lemon or lime juice (for dressings, sauces and marinades)

Walnuts – pine nuts, almonds, pecans

Wasabi (1 tbsp.) – 1 tbsp. well-drained horseradish or 1 tbsp. mustard powder + 1 tbsp. water (mix well, cover and let sit for at least 15 mins)

Wine (1 c):  Red –  3/4 c grape juice + 2 tbsp. red wine vinegar or lemon juice + 2 tbsp. water (for marinades)                                   or use beef stock (for sauces and stews)

White –  3/4 c white grape juice, apple juice or apple cider + 1/4c white wine vinegar or lemon          juice (for marinades) sherry or vermouth or chicken stock (for sauces and stews)

Worcestershire (1 tbsp) – 2 tsp soy sauce + 4 drops hot pepper sauce + 1/4 tsp lemon juice + 1/4 tsp sugar

Yogurt –  sour cream, crème fraiche, silken tofu or mayonnaise

Zucchini – yellow squash

 

 

 

 

 

 

 

 

 

 

 

 

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