The Chef: Abigail
The Menu: Crispy, doughy Thin Mushroom "Pizzas" paired with a light, tangy, classic Caesar Salad from The Kind Diet. Yes, the recipe does substitute whole-wheat tortillas for pizza dough, and no, we're not complaining. These scrumptious tortillas were covered in Tofu Cream—another recipe from The Kind Diet—and topped with button and shiitake mushrooms, onions, garlic, and black olives. To accompany our meal, Abigail whipped up one of the best Caesar salads we've ever had. Full of flavor, the greens and homemade whole-wheat croutons were covered in a to-die-for salad dressing that included puréed almonds, Dijon mustard, tahini, and fresh lemon juice.
The Goods: First, congrats to Abigail on her first day in the VN kitchen! With not a leftover in sight, we can safely say that Abigail did an amazing job. Second, another congrats to SSheilah, who won yesterday's copy of The Kind Diet! Ssheilah, we agree about the dried fruit—it can liven up any meal! Simply send us an email with your full name and mailing address, and your winnings will be on their way. Finally, for tomorrow's copy of the book, tell us in the comments: From classic to creative, what's your favorite recipe substitution (like today's tortillas standing in for pizza dough)?
I adore warm onion bagels or english muffins as a quick and easy sub for pizza dough. :)
ReplyDeleteI've been substituting Chia seeds for Flax- they are amazing!
ReplyDeleteI make a lot of pesto (I looove garlic!) and pine nuts can be pretty expensive, so substituting with walnuts is much cheaper and tastes almost exactly the same!
ReplyDeletei like using other kinds of beans for my hummus when i am out of chickpeas!
ReplyDeleteI like substituting nutritional yeast for soy parm! Best on popcorn, and great on salads.
ReplyDeleteI love using hummus in place of pizza sauce!
ReplyDeleteI like subbing black eyed peas in for chickpeas in hummus! yum
ReplyDeleteI use applesauce as an egg replacer
ReplyDeleteI use pita for making pizzas
ReplyDeleteI use herb infused cashew cheese in place of goat cheese in gourmet recipes. It is rich & tasty.
ReplyDeleteI always substitute dried cranberries for raisins - makes cookies tast much better.
ReplyDeleteWhen I'm baking muffins I substitute different fruit juices (orange, lemon even grapefruit) instead of soy milk. It adds a great kick. (harrietcross@mac.com)
ReplyDeleteveggies subbing for fruit in ma smoothies
ReplyDeleteI like using capers in Caesar dressing instead of the original non vegan anchovy! Go Capers!
ReplyDeleteI almost never follow a recipe exactly as written, which means I'm constantly making substitutions and it's hard for me to choose a favorite. Inspired by yesterday's post, though, I can say that I always replace raisins in baking, either with dried cranberries, chocolate chips, or nuts. Also, I use oil instead of margarine whenever possible, and always use maple syrup instead of agave nectar.
ReplyDeletei used mashed avocado in place of oil in things like salad dressing. and instead of using applesauce to replace oil in baked goods, i'll use baby food in whatever flavor works with what i'm making (carrots for carrot cake, prunes for chocolate cake, etc).
ReplyDeleteLove subbing a mashed overripe bananna for oil and/or sugar!
ReplyDeleteLauren
I like to use a portabello mushroom cap in place of pizza dough!
ReplyDeleteToo many favorite substitutions - I just can't decide!
ReplyDeleteLisa D.
I like using crushed pineapple to replace all other ingredients in an angel food cake.
ReplyDeleteWhen I make "quesadillas" I like to use hummus instead of cheese. It makes it so yummy and adds some great protein!
ReplyDeletetoo many things come to mind! since we are on the pizza theme, i think pitas are a good sub for the dough, hummus for cheese, and nooch (nutritional yeast) for parm on top! YUMMMM
ReplyDeleteUsing long slices of that inevitable, huge summer zucchini to roll up around a savory stuffing in place of pasta, like manicotti or conchiglioni!
ReplyDeleteApplesauce for eggs in most baked goods. It never gets old!
ReplyDeletei love making peanut butter and jellies with lightly toasted english muffins! (not much of a substitution, but i didn't think of it until i saw my roomie do it)
ReplyDeleteMy favorite healthy substitution is using flax mixed with water in place of eggs in baked goods!
ReplyDeleteOne sub I use a lot is substituting water for oil in recipes, even in baking! And I also substitute black beans for chickpeas in hummus, if I'm out.
ReplyDeletei like adding a bit of coffee to my oats in the morning! extra shot of caffeine? sign me up :]
ReplyDeleteI like subbing beans for potatoes, seeing as how my husband is a tater-hater.
ReplyDeleteFrozen bananas pureed as "ice cream!"
ReplyDeleteI like to use bananas or apple sauce instead of eggs. Black beans or kidney beans in hummus. Instead of tahini in hummus, I use Better than Peanut Butter (lower calorie). Steamed collards for bread. Liquid hickory smoke, instead of bac'uns. Cooking spray and water, instead of oil. Turmeric for saffron, if I don't have it. I use sofrito, if I don't have any fresh cilantro.
ReplyDeleteI do a lot of substitutions but my latest favourite would be using organic red quinoa instead of bulgur in a Tabouli salad.
ReplyDeleteI like to used baked polenta slices in place of rice or rolls in chili.
ReplyDeletexmeliss182x (at) yahoo (dot) com
My favorite substitution is pureed cannelini beans and jarred sun-dried tomatoes (in oil) for marinara.
ReplyDeleteI like using lemon juice instead of vinegar in salads! :)
ReplyDeleteI'm always subbing avocados for dairy products for quick and easy raw chocolate pudding! Although this is a classic dish that many people do, I must say that it always seems to fascinate non-vegans and those new to raw foods!
ReplyDeleteI like using almond extract instead of vanilla when I'm baking something chocolatey. I usually use half the amount so it's not too much. Chocolate+almond=crazy delicious!
ReplyDeleteFavorite substitute of the moment: phyllo dough for pie crust!
ReplyDeletePS. Can I please work there?!? :)
Subbing romaine lettuce leaves for tortillas comes to mind.
ReplyDeleteGreen tea instead of soy milk in smoothies.
ReplyDeleteMy favorite easy sub is hummus; so many uses. As a pizza topping, using pitas for pizza dough if time is tight; as a topping for baked potatoes - much healthier; for dips and spreads of course; as a dressing for a quick potato salad. So versatile. I usually make my own, and sometimes sub black beans or black eyed peas for chickpeas, depending on what I have on hand.
ReplyDeleteThere's nearly too many substitutions to choose from, but using mashed chickpeas in a mock tuna salad is easy and delicious. A staple in my house!
ReplyDeletei like using black beans in brownies for extra moisture and binding. even my dad likes them, and he hates beans!
ReplyDeleteI'm still in awe of being able to bake without eggs. That was what made me go vegan.
ReplyDeletei love onion, but it's always when i need them most that i discover i'm out! so i use this substitution: one small onion=1/3 cup chopped onion=1 tbsp dried onion flakes=1 tsp onion powder. i also use this when adapting a recipe for smoothness without losing the intended flavor! -ToniD
ReplyDeletei like when my wife uses half silken tofu/half oil in baking recipes. i thought it was pretty sneaky at first, but it makes it so moist but i can have twice as much cuz there's less fat! (JasonD)
ReplyDeleteI've subbed great northern and cannellini beans for tofu in some pureed spreads, dips, etc.
ReplyDeletea bit of vegan sour cream instead of dressing - works especially well for spicy or bean-y salads.
ReplyDeleteNeat idea!
ReplyDeleteomgosh bread any kind is my best friend and any kind makes me a great pizza.
ReplyDeleteI like using potatoes as a thickener for creamy soups such as corn chowder, broccoli soup and asparagus soup.
ReplyDeleteI use super ripe bananas in place of eggs in recipes. Delicious!
ReplyDeletesylwiadebates@gmail.com
Instead of oats or flour in my mock meatloafs and patties, I use grits.
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