My husband is a vegetarian and my son is not a great meat lover either; so I often substitute beans, lentils, fish, or mushrooms for meat in my recipes. I use either home made vegetable stock or Knorr Vegetable Stock Pot bouillon to flavour the dish.
I also don't use vegetable oil. I only use olive oil (and sometimes when I'm doing a stir fry I will use a little sesame oil for flavouring). I use a light and mild olive oil for eggs and when I'm baking and a darker olive oil for salad dressing and general cooking.
If the recipe calls for butter, I use real butter - not the low fat spreads. I don't think they are healthy and I don't think they work well when you heat them.
I never use sour cream. I always use Greek yoghurt instead. It goes with everything: pancakes, mexican food, smoothies... and it's really good for you.
When I bake I often use wholemeal flour over plain flour and I often use honey instead of sugar. As a rule, when baking, if you are using honey or agave nectar instead of sugar, set your oven temperature slightly lower and cook for slightly less time.
I think the fresher and better quality the ingredients, the better your food will taste and the more vitamins and minerals you will get from it.
No comments:
Post a Comment