{"id":6616,"date":"2024-08-10T11:42:37","date_gmt":"2024-08-10T11:42:37","guid":{"rendered":"https:\/\/npmin.org\/?post_type=recipe&p=6616"},"modified":"2024-08-11T02:18:23","modified_gmt":"2024-08-11T02:18:23","slug":"substitutes","status":"publish","type":"recipe","link":"https:\/\/npmin.org\/en_au\/recipe\/substitutes\/","title":{"rendered":"Substitutes"},"content":{"rendered":"
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Rice Milk<\/h5>\n\n\n\n
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  • 1 cup brown rice, well cooked<\/li>\n\n\n\n
  • \u00bc c cashews, raw<\/li>\n\n\n\n
  • \u00bc c coconut milk<\/li>\n\n\n\n
  • 6 dates<\/li>\n\n\n\n
  • 1 t vanilla flavoring<\/li>\n\n\n\n
  • \u00bc t salt<\/li>\n\n\n\n
  • Water to make 2 quarts (8 cups) of milk<\/li>\n<\/ul>\n\n\n\n

    Place all ingredients except water in the blender. Add 1 \u00bd cups of water and blend till very smooth. Add water until you have 8 cups of milk. Chill. Mix well before serving. This is a good alternative to regular milk. Works well on cereal or in cooking or baking. Add more or less water based on your preference. For sweeter milk, add more dates. For cooking or baking less dates may be desired.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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    Ricenaise<\/h5>\n\n\n\n
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    • \u00bd c boiling water<\/li>\n\n\n\n
    • \u00be c well-cooked brown rice<\/li>\n\n\n\n
    • 2 t honey or sweetener<\/li>\n\n\n\n
    • 2 T lemon juice<\/li>\n\n\n\n
    • \u00bc t salt<\/li>\n\n\n\n
    • \u00bc t onion powder<\/li>\n\n\n\n
    • \u00bc t celery salt<\/li>\n\n\n\n
    • 2 T coconut milk as needed<\/li>\n<\/ul>\n\n\n\n

      Blend till smooth. Will thicken in refrigerator. Adjust seasonings to taste. Use to replace mayonnaise.<\/p>\n<\/div>\n\n\n\n

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      Soy Base<\/h5>\n\n\n\n

      Soak dry soybeans in water overnight. Blend equal parts soaked soybeans and hot water till smooth. Pour into casserole dish and bake covered at 300 degrees for 2 hours. Can be used as a substitute for tofu in many recipes, and also as a base for dressings, milk, gravies, loafs, patties, etc.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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      Creamy Corn Butter<\/h5>\n\n\n\n
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      • \u2153 c cornmeal<\/li>\n\n\n\n
      • 1 c water<\/li>\n\n\n\n
      • \u00bc c coconut milk<\/li>\n\n\n\n
      • \u00bd t salt<\/li>\n\n\n\n
      • 1 \u00bd t honey (optional)<\/li>\n<\/ul>\n\n\n\n

        Mix cornmeal with 1 cup cold water, pour into sauce pan. Add salt, honey and coconut milk and bring to a boil, stirring frequently until thickened. Pour mixture into blender and blend until smooth, adding \u00bc \u2013 \u00bd cup coconut milk (or water, if less fat is desired) as needed. Store in refrigerator. It will thicken as it cools.<\/p>\n<\/div>\n\n\n\n

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        Rice Nut Milk<\/h5>\n\n\n\n
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        • 1 c hot water<\/li>\n\n\n\n
        • 1 c cooked brown rice<\/li>\n\n\n\n
        • \u00bd c raw cashews<\/li>\n\n\n\n
        • \u00bc c almonds<\/li>\n\n\n\n
        • 1 \u00bd t vanilla<\/li>\n\n\n\n
        • \u00bd t salt<\/li>\n\n\n\n
        • 1 T honey<\/li>\n<\/ul>\n\n\n\n

          Blend all ingredients well, about 5 minutes. Add water 1 cup at a time, blending well between each addition. Add 7-8 cups of water, adjust to taste.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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          Soy Milk<\/h5>\n\n\n\n
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          • 1 c soaked soybeans (soak overnight)<\/li>\n\n\n\n
          • 1-2 t vanilla<\/li>\n\n\n\n
          • 1-2 T honey or other sweetener<\/li>\n\n\n\n
          • \u00bc-\u00bd t salt<\/li>\n\n\n\n
          • 8 cups water<\/li>\n<\/ul>\n\n\n\n

            Bring soaked soybeans to a boil in fresh water. Lower heat and simmer 5-7 minutes. Pour off foamy water and rinse in cold water. Blend with 1 cup water until smooth, adding more water as needed. Add remaining ingredients and water to make 2 quarts of milk.<\/p>\n<\/div>\n\n\n\n

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            Favorite Soy Milk<\/h5>\n\n\n\n
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            • \u00be c soaked soybeans<\/li>\n\n\n\n
            • \u00bc c raw cashews<\/li>\n\n\n\n
            • \u00bc c raw almonds<\/li>\n\n\n\n
            • 1 t vanilla<\/li>\n\n\n\n
            • 2 T Honey or cane sugar<\/li>\n\n\n\n
            • \u00bc t salt (heaping)<\/li>\n\n\n\n
            • Water to make 2 quarts<\/li>\n<\/ul>\n\n\n\n

              Soak soybeans overnight in plenty of water. Next day pour off water, rinse, add fresh water and bring to boil. Lower heat and simmer 5-7 minutes. Place all ingredients in blender with water just to cover and blend till smooth, slowly add more water and blend to get it as smooth as possible. Add water to make 2 quarts of milk. Use more or less water depending on how you like it. Shake or stir well before each use. If used for cooking\/baking decrease sweetener to 1 tablespoon.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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              Ketchup<\/h5>\n\n\n\n
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              • \u00be c tomato paste (6 oz can)<\/li>\n\n\n\n
              • \u00be c water<\/li>\n\n\n\n
              • \u00bd t salt<\/li>\n\n\n\n
              • \u00bd t basil (optional)<\/li>\n\n\n\n
              • \u00bd t onion powder<\/li>\n\n\n\n
              • 2 T lemon juice<\/li>\n\n\n\n
              • 1 T honey or cane sugar<\/li>\n<\/ul>\n\n\n\n

                Mix all ingredients well in a small bowl. Adjust salt and seasonings to taste.<\/p>\n<\/div>\n\n\n\n

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                Date Butter<\/h5>\n\n\n\n
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                • 1 c date pieces<\/li>\n\n\n\n
                • \u00bd c water<\/li>\n\n\n\n
                • 1 t lemon juice<\/li>\n<\/ul>\n\n\n\n

                  Blend till smooth. Serve on toast in place of butter or jelly. Is similar to apple butter. You can also use pineapple or orange juice to add a different flavor. It is delicious this way!<\/p>\n<\/div>\n<\/div>\n\n\n\n

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                  Strawberry Spread<\/h5>\n\n\n\n
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                  • 2 \u00bd c fresh or frozen strawberries<\/li>\n\n\n\n
                  • \u00bd c chopped dates<\/li>\n<\/ul>\n\n\n\n

                    If using frozen strawberries, thaw before use, may microwave for a couple of minutes to soften. Put strawberries and dates in blender and blend till smooth. Good as a spread for bread or toast instead of jam or jelly. Also yummy on waffles or pancakes.<\/p>\n<\/div>\n\n\n\n

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                    Grape Jam<\/h5>\n\n\n\n
                    Heat in saucepan:<\/h5>\n\n\n\n
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                    • 1 c grape juice (100% juice, not drink)<\/li>\n\n\n\n
                    • 1 c raisins<\/li>\n\n\n\n
                    • 3 T cornstarch<\/li>\n<\/ul>\n\n\n\n

                      Boil until raisins are plump. Blend until raisins are in small pieces. Add 1 c grape juice and bring back to boil in saucepan. Mix 3 T cornstarch with 3 T grape juice until smooth and add to grape mixture. Stir constantly until thickened. Chill. Good on toast.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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                      Creamy Cheeseless Sauce<\/h5>\n\n\n\n
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                      • 1 c water<\/li>\n\n\n\n
                      • \u00be c raw cashews<\/li>\n\n\n\n
                      • 3 T sesame seeds<\/li>\n\n\n\n
                      • 1 t salt<\/li>\n\n\n\n
                      • 2 t onion powder<\/li>\n\n\n\n
                      • \u00bd t garlic powder<\/li>\n\n\n\n
                      • \u00bc t dill weed or ground celery seed<\/li>\n\n\n\n
                      • \u00bd c red pimiento, cooked (sweet, not hot)<\/li>\n\n\n\n
                      • 3 T lemon juice<\/li>\n<\/ul>\n\n\n\n

                        In blender, combine cashews, sesame seeds and water. Blend till smooth. Add remaining ingredients and blend well. Pour in saucepan and cook over medium heat until thickened. Use in place of cheese on sandwiches, baked potatoes, macaroni, veggies, etc.<\/p>\n\n\n\n

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