INGREDIENTS

INSTRUCTIONS

This list of alternative foods accommodates various dietary needs.
Dairy Products ~Plain soy milk can be used in equal amounts to milk.
Flavored soy milk can be used in dishes such as cereals and desserts.
~For every cup of buttermilk used in baking, substitute 1 cup of soy
milk mixed with 2 teaspoons of lemon juice. ~Nondairy soy cheeses are
available in natural food stores.  Eggs ~As an emulsifying agent, 1
tablespoon of lecithin replaces 1  egg. Liquid lecithin is better for
baking, lecithin granules, for  beverages. ~Egg replacers, available in
natural food stores usually  come in powdered form. ~Use ¼ cup liquid
egg substitute to replace 1  whole egg.  Flours ~When making yeast
breads, whole-wheat flour or hard wheat  flour may replace white
all-purpose flour in equal amounts. ~For  recipes (except yeast breads)
calling for 1 cup of white all-purpose  flour, use 1 cup minus 2
tablespoons of whole-wheat pastry flour or  soft wheat flour.
Seasonings ~Sea salt my be used in equal amounts to salt. ~For less
sodium and added flavor, use 1 tablespoon of tamari or 2 tablespoons
of miso instead of 1 teaspoon of salt. ~Herbal salt substitutes with  a
low-sodium contents are available in natural food stores. ~To  replace
1 tablespoon fresh herbs, use 1 teaspoon dried or ¼ teaspoon  ground.
Sweeteners ~½ cup of honey will replace 1 cup of sugar. Reduce the
liquid content of the recipe by ¼ cup for each ½ cup of honey used.
~Instead of 1 cup of sugar, use ½ cup brown rice syrup combined with
¼ cup honey or fruit juice concentrate, 3/4 cup barley malt syrup,
3/4 cup apple juice concentrate, 3/4 cup maple syrup, or ½ cup
molasses. As with honey, reduce the liquid content by ¼ cup per 1  cup
sugar replaced. ~Sucanat may replace sugar in equal amounts. ~3/4  cups
of liquid FruitSource or 1¼ cups of granular FruitSource will  replace
1 cup of sugar. Reduce the liquid content of the recipe by  50%. Reduce
the fat or oil in the recipe by 25%-50%  Thickeners ~Arrowroot can
replace cornstarch in equal amounts.  Vegetarian Gourmet Spring 1995
Posted by Michael Prothro KOOK-NET  :þ Mike's Resort BBS,
Fayetteville,AR,(501)521-8920þ  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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