I’m sure that everyone has a preference or two when it comes to what they eat. For me, I’ve chosen to be as animal-free as possible (yes, that means vegan to most of you). However, not everyone in my household chooses to eat in the same way. I also prefer to experiment with “lite”and “lo-cal” options, so you may see a few of those recipes on the blog as well.
Because of this, it is important to be flexible when creating these recipes, so I’ve compiled this list of suitable substitutions. The rule of thumb is, if it tastes good and it works for you…do it! This blog is all about doing what’s good for you. Keep your mind, body and spirit strong and happy…that’s the bottom line.
Dairy: I will usually refer to cream and butter as…cream and butter. So those of you out there who are veggies just substitute your favorite non-dairy alternative.
cream – mimiccreme, soy cream, so-delicious coconut cream, coconut milk
butter – earth balance, margarine, coconut oil, grapeseed oil
eggs – you will probably never see eggs listed as an ingredient, but if you do you can use ground flax seed mixed with water, yogurt, silken tofu or egg replacer.
sugar – white sugar, sugar in the raw, brown rice syrup, maple syrup, sucanat, agave, honey
honey – agave, maple syrup, brown rice syrup
brown rice syrup – corn syrup, golden syrup
sugar-free – splenda, stevia, xylitol
Feel free to substitute any fat for any other fat. I would recommend matching the quality of heaviness to the recipe. Earth Balance and grapeseed oil are both great substitutes for butter. Coconut oil has a strong coconut flavor so keep that in mind when using it.
If you are on a no-oil diet like McDougall or Eat to Live, you can substitute applesauce, bananas or sometimes broth for many of the recipes.
Fruit & Nuts
Get creative. If you’re allergic to any of the ingredients than substitute what you love!