Vegetarian Cooking For Dummies by Suzanne Havala

Author:Suzanne Havala
Language: eng
Format: epub
Publisher: John Wiley & Sons, Ltd.

Chapter 9

Adapting Recipes

In This Chapter

Understanding cookbook logic

Replacing meat in nonvegetarian recipes

Removing eggs from baked goods, casseroles, main-dish loaves, quiches, and other foods

Substituting for milk, cheese, butter, sour cream, and yogurt

W hen the topic turns to finding replacements for meat, eggs, and dairy products in traditional recipes, my thoughts drift to Gilligan’s Island,

It wasn’t until years later that I realized that many of the ingredients that most people take for granted as being vital to recipes can be replaced by a wide range of other foods that serve essentially the same functions. So that’s how they did it!

Many vegetarians don’t mind using eggs and/or dairy products in their recipes, but lacto vegetarians avoid eggs, and vegans avoid both eggs and dairy products. Even many nonvegetarians want to cut back on animal products of all types, if only to decrease their intake of saturated fat and cholesterol.

The recipes in this book have been modified to be vegetarian or were vegetarian from the start. In this chapter, however, I show you how to work with your favorite non vegetarian recipes, replacing the meat, eggs, and dairy products if you want to do so. In many cases, you can use these substitutions to further alter vegetarian recipes as well — for example, to turn a lacto-ovo vegetarian recipe into a vegan one.

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