| Ingredient |
Substitute |
| Butter |
Clarified butter (milk solids have been
removed), olive oil, sesame oil |
| Chocolate |
Carob |
| Cow's milk |
Almond, goat, rice and soymilk |
| Cow's milk cheese |
Cheeses made from soy, nuts, goat or sheep
milk |
| Eggs |
Egg Replacer; liquid lecithin with 2 tsp.
guar gum; baking soda plus pureed fruit or vegetables; and flax
seeds pureed with water |
| Peanuts |
Almonds |
| Wheat flour (for baking) |
Barley, buckwheat, corn, kamut, oats,
rice, rye, spelt |
| Wheat pasta |
Corn, kamut and spelt pasta, rice
noodles |
| Origin |
Ingredient |
Substitute |
| Americas |
Cactus pads (nopales) |
Green beans, okra |
| Chayote squash |
Yellow or green pattypan squash or
zucchini |
| Masa flour |
Mix corn flour with lime juice |
| Poblano or Anaheim chilies |
Minced jalapeno chili and green bell
pepper |
| Posole (dried hominy) |
Canned white hominy |
| Asian |
Bok choy (Chinese white cabbage) |
Beet greens, kale and Swiss chard |
| Chinese cooking wine |
Dry sherry |
| Chinese five-spice powder |
Anise seed or star anise, fennel seed,
cinnamon, black peppercorns and whole cloves. (If you have a mortar
and pestle or electric spice grinder, use whole spices, otherwise
use ground dry spices.) |
| Galangal (Thai ginger) |
Fresh ginger |
| Lemon grass |
Lemon zest |
| Lotus root |
Jicama or water chestnuts |
| Mirin (Japanese rice wine) |
Sweet white wine |
| Nam pla (Thai fish sauce) |
Soy sauce and lime juice |
| Rice wine vinegar |
Cider vinegar, white wine vinegar |
| Sesame oil |
1 Tbs. sesame seeds fried in 1/2 cup
vegetable oil |
| Thai basil |
Italian basil |
| Water chestnuts |
Jicama |
| Indian |
Atta (chapati flour) |
1/2 cup all-purpose unbleached flour plus
1/2 cup sifted whole wheat flour |
| Chana dal |
Split yellow peas |
| Curry powder |
Mix together to taste ground ginger,
cumin, coriander, fenugreek, turmeric and fennel |
| Garam masala (mixed spices) |
1 tsp. cardamom seeds, 1 Tbs. cumin seed,
1 Tbs. coriander seed, 2 tsp. black peppercorns, 1 tsp. cinnamon, 1
tsp. cloves, 1 tsp. nutmeg. (If you have a mortar and pestle or
electric spice grinder, use whole spices, or mix together ground dry
spices.) |
| Jaggery (coarse palm sugar) |
Date sugar or brown sugar |
| Toor dal, urad dal, mung dal |
Red lentils |
| Mediterranean |
Broccoli rabe (rapini) |
Broccoli plus arugula or dandelion
greens |
| Cannellini beans |
Great Northern beans, navy beans, red
kidney beans |
| Fava beans, dried |
Butter beans |
| Fava beans,fresh |
Fresh or frozen lima beans |
| Fennel |
Celery plus some fennel or anise
seeds |
| Parmesan cheese |
Any hard, aged grating cheese such as
Asiago or Romano or aged Monterey jack |
| Pine nuts |
Walnuts or a mixture of walnuts and
almonds |
