Health-ifying Vegan Recipes Part II

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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!

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