Health-ifying Vegan Recipes Part II
Here are some more commonly used ingredients in vegan cooking that could use a make-over. Most of this should be interchangeable when converting a recipe, but I will tell you if it’s not.
Canola Oil –> Olive oil for low heat, Coconut or Safflower for high heat and baking
Table salt –> Sea salt, Celtic Sea Salt, Himalayan Sea Salt
White Flour –> I use Barley flour for just about everything and I like Spelt (if you don’t have gluten intolerance)
Chocolate Chips –> Always use Grain-sweetened or try Carob
Egg-Replacer –> a combo of flax meal and arrowroot works for me, try applesauce or mashed bananas
Soy Sauce –> Tamari (check the label to make sure it’s wheat-free) or Braggs
White vinegar –> Brown Rice Vinegar
Spinach and Swiss Chard –> Kale, Collards, Mustard Greens, Arugula, etc.
Potatoes –> They are worthless, you could replace with Sweet Potatoes, Yams, and Rutabagas for fries
TVP or fake meats –> Tempeh or Tofu are better options, but they are fine on occasion
I’m sure I will think of more as time goes on!