Category Archives: Plaasvervangers / Substitutes

WHITE ONION SOUP POWDER MIX
Roast white onions in the oven,  cut in chuncks sprinkle salt and dry herbs over..
Put in the blender, sieve through and mix it in your flour roux ..like you will make a white sauce ..taste much better then store-bought one’s ..add some white pepper to your taste…

Recipe by Shanaaz Jacobs

REPLACEMENTS FOR CORN SYRUP
You can replace one cup of corn syrup with one of these simple substitutes:
1 cup sugar, dissolved in 1/4 cup warm water
1 cup honey
1 cup light molasses
1 cup maple-flavored syrup (pancake syrup)
1 cup agave nectar
1 cup brown rice syrup

Which Substitute Will Work Best in Your Recipe? Continue reading→

SUBSTITUTES FOR ONE EGG
FLOUR/POWDER EGG SUBSTITUTE FOR 1 EGG
The following flour/powder egg substitutes are best for Cookies, Burgers, and Meatballs:
1.5 Tbs ENERG Powder + 2 Tbs Water
2 Tbs Cornstarch + 2 Tbs Water
2 Tbs Arrowroot Powder + 2 Tbs Water
1 Tbs Soy Protein Powder + 2 Tbs Water
2 Tbs Baking Powder + 3 Tbs Water + 1 Tbs Oil
3 Tbs Chickpea Flour + 3 Tbs Water
3 Tbs All-purpose Flour + 3 Tbs Water
3 Tbs Whole Wheat Flour + 3 Tbs Water
Continue reading→

REPLACEMENT FOR BAKING POWDER
Mix ¼ teaspoon baking soda with ½ teaspoon tartar cream. This gives you the equivalent of 1 teaspoon baking powder. If you don’t intend to use the raising agent soon, it is best to add ¼ teaspoon corn starch to the mixture. This will absorb moisture in the air and forestall a chemical reaction between the baking soda and tartar cream.

Mix ½ teaspoon baking soda with ½ cup buttermilk, sour milk or plain yogurt. This is the equivalent of 1 teaspoon of baking powder.

Mix ¼ teaspoon baking soda with 1/3 cup of molasses.
Lemon juice can be used as a substitute for some of the liquids in certain recipes that use baking soda. The juice provides the essential acidity that triggers the baking soda to act.

Posted by Hailey Bunge

LIGHT CORN SYRUP SUBSTITUTE
Ingredients:
400 g sugar
180 ml of water
a pinch of cream of tartar
a pinch of salt
Method:
In a large saucepan put sugar, cream of tartar and salt; mix well and add water. Bring toboil, boil one minute and reduce the heat. Cook it for 5 min more, avoiding it to boil.Turn the heat off, transfer the syrup in a jar, where it will thicken while cooling…and it’s ready!
This syrup is ideal to soften the “structure”, increase the volume, stop the crystallization and enhance the aroma of some cakes!
Chef: Alessia fromVeganBlog

Picture:  www.veganwiz.com

REPLACEMENTS FOR PARMASAN
The question is: Does the Parmesan have a particular flavour that is required for the dish, or is it the granular texture that we are after, and have any of you ever used other hard cheeses as a substitute for Parmesan?
Cathy Coetzee:
Lyk my al die kaas het opgegaan. Jy kan ander kaas ook gebruik.
Ek vat gewoonlik n sterk chedder. Maar as n Italianer my nou kry is ek my kosmaak vernuf verby..Parmasan. vries ek omdat dit so duur is. Ek raper bietjie dan vries ek weer.

Riana Groenewald: Continue reading→

SUBSTITUTE FOR CARDAMOM
Mix together equal parts cinnamon and nutmeg, and use in place of the cardamom called for in your recipe.

Out of nutmeg? Try equal parts cinnamon and ginger or equal parts cinnamon and ground cloves instead.

Source:  frugalliving