Ingredient substitutions are great when trying to make a recipe a little healthier or likeable. Also, substituting ingredients is a great idea if you have a food allergy or if you don’t have an ingredient at hand. Here are some things that you can easily substitute.
1. Bread Crumbs
Don’t have any bread crumbs available? That’s fine! Crackers make a perfect bread crumb substitute. Even stale crackers are usable.
I despise buttermilk. If I’m making something that calls for buttermilk, I am not going to run out and buy a container when I know I won’t use any more than a cup or so. Instead, regular milk easily replaces buttermilk. Just add a tablespoon of lemon juice or vinegar to it.
3. Corn Syrup
A lot of people are starting to balk at the idea of using so much corn syrup. Try using honey. You can substitute cup for cup.
There are many people that are allergic to eggs. Replace eggs with mashed bananas and baking powder. Just so you know, a half banana and a 1/2 teaspoon of baking powder equals one egg.
There are so many recipes that call for some kind of oil, but are your trying to eat healthier? Here’s a trick my granny taught me: use applesauce instead! One cup of applesauce substitutes one cup of oil. You and your family are getting a little extra serving of fruit, great right?
There are a lot of people that don’t like mayonnaise. I’m not really a big fan of it. Instead of using mayo, use a cup of sour cream instead. My mother makes a casserole with sour cream instead of mayo and it’s fabulous.
7. Soy Sauce
Don’t have soy sauce handy? No worries. Worcestershire sauce with water easily substitutes soy sauce. The taste may be just a tad bit off, but it will definitely work!
There are some people that are against cooking with alcohol and there are some people that just don’t like the flavor. Wine is easily substituted with chicken or beef broth, or even a cup of fruit juice with 2 teaspoons of vinegar.
Do you only have flavored yogurt in your fridge? It’s okay; just use sour cream or buttermilk. There’s really no difference in taste or texture!
Honestly, I never have cocoa in my kitchen, but there are a lot of recipes that call for it. Instead, I use a square of semisweet chocolate in place of 1/4 cup of cocoa. The results are great!