Monday, January 14, 2013

One Grain More? One Laugh More! And How to Replace the Oil in Any Recipe

Mondays can be really hard for me. I'm always a little bit sad that another weekend has passed by. My favorite place to be is in my kitchen, in my pajamas, but becoming a full time blogger just isn't in my cards.

So if you're like me, you are in need of a good laugh at the beginning of the week. Well, look no further than this video.

I may not have food allergies, but being "No-oil," "Nutritarian," "Plant-strong," "Plant-perfect" or a "Vegan" sure comes with its fair share of difficult situations. We can look at them and be annoyed, or, like this group of amazing singers, we can try to find the humor in it.

Thanks to my friend Sindy for sharing it with us. I have watched it at least 10 times since, enjoying it more and more as I can decipher more and more of the lyrics. Enjoy!

They are so right! "Carob doesn't work, carob is a trap, carob tastes like crap!" I just stick with dark chocolate chips and when a recipe calls for cocoa powder I use raw cacao (amazing!). Seeing this video gave me the strength to throw away a big can of carob powder that has been sitting in my pantry for years. It was horrible, but I probably paid a lot of money for it and had a subconscious fantasy that someday I would use it. No longer . . .

Speaking of ingredient substitutions, how many of you are totally comfortable with replacing oil in any recipe?

I've been doing it for two years and am now pretty darned comfortable with it. I've got four basic techniques for doing it, depending on the type of recipe that it is.

(1) You need to saute onions and/or garlic. Great! This is sooooo easy. Just heat up your saute pan or stock pot, pretty high. Add enough vegetable broth, water or apple juice to just coat the bottom of the pan. The liquid will immediately start to bubble. That's when I throw in my onions/garlic.

Now, stirring kind of frequently, let your onions/garlic cook. Turn down the heat as the cooking process goes on to prevent burning. This is REALLY important! By the time my onions are soft, I have the heat on low. 

Check out more about this here:

(2) You want to bake something? Just substitute unsweetened apple sauce for any oil called for in the recipe.  I've had great success with this method in all baked goods. I keep the individual serving size unsweetened apple sauces around in my pantry so that I always have 1/2 cup applesauce servings at the ready.

(3) Homemade salad dressings. These are a little bit trickier because there are no hard and fast rules. Sometimes I will leave the oil out and up the quantity of the other ingredients, sometimes I will use an equal amount of cashews (if the dressing is being made in my VitaMix blender) or a blend of almond milk and chia seeds. This is a more complex arena, and you can find a long list of amazing oil-free recipes here, on my Big List of No-oil Salad Dressings.

(4) Sometimes, I just leave the oil out of a recipe altogether. I've never had a problem with it. People use oil in recipes because they are used to it and it is a habit. You will be shocked at how it doesn't matter when you start leaving it out!

What about you? Are you having trouble or success leaving the oil out? Did I miss any techniques? To leave a comment/view the comments, please click on the title of this post (the orange text above).

Don't forget to enter HGK's first blogger giveaway of the year here. Contest closes this Wednesday!

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