A Gluten-Free Vegan Mom Who Knows

A raw, grain-free, corn-free, soy-free, oil-free, celiac mama raising her two healthy celiac girls.

January 9, 2012
by admin
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Dairy and Milk Substitutes



After many of you read “The Truth About Milk,” I received numerous questions regarding dairy substitutes, and since Ainsley and Greg are still fighting their dairy addicted and need bridges into their vegan lifestyles, here is what we’ve been using:


Here is a post from November that is a huge help when converting any recipe to a vegan recipe:
“Recipe Substitutes: Make Any Recipe a Vegan Recipe with these Substitutes”


Here is the best video regarding when and how to substitute eggs in a recipe!Read more

November 27, 2011
by admin
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Recipe Substitutes: Make any recipe a vegan recipe with these substitutes.



Egg-Free Cooking & Baking with Miss Kitchen Witch

Visit Miss Kitchen Witch‘s webpage and blog here

The Following Substitutes are posted in every issue of Living Without Magazine as well as on their webpage



Milk
Replace 1 cup cow’s milk with one of the following:
1 cup soy milk (plain)
1 cup rice milk
1 cup fruit juice
1 cup water
1 cup coconut milk
1 cup goat’s milk, if tolerated
1 cup hemp milk
Buttermilk
Replace 1 cup buttermilk with one of the following:
1 cup soy milk + 1 tablespoon lemon juice or 1 tablespoon white vinegar (Let stand until slightly thickened.)
1 cup coconut milk
7/8 cup rice milk
7/8 cup fruit juice
7/8 cup water
Yogurt
Replace 1 cup yogurt with one of the following:
1 cup soy yogurt or coconut yogurt
1 cup soy sour cream
1 cup unsweetened applesauce
1 cup fruit puree
Butter
Replace 8 tablespoons (1 stick) butter with one of the following:
8 tablespoons (1 stick) Fleischmann’s unsalted margarine
8 tablespoons Earth Balance (Non-Dairy) Buttery Spread
8 tablespoons Spectrum Organic Shortening
8 tablespoons vegetable or olive oil
For reduced fat:
6 tablespoons unsweetened applesauce + 2 tablespoons fat of choice

 

Nuts
Replace tree nuts or peanuts with an equal amount of the following:
Toasted coconut
Sunflower seeds
Toasted sesame seeds
(use only 2 to 3 tablespoons)
Crushed cornflakes
Crushed crispy rice cereal

Crushed potato chips
Pumpkin seeds