Sample chart of substitution options
from Exercise #4 of Months Without Shopping
NOTES from Hal:
A Study in Substitutions - Curry Butternut Squash Soup with Corn
This is an improvised recipe made by looking at what was available.
I estimate with the carrots and corn added it probably has 30-45 grams of gross carbs per 1 cup serving. As a diabetic I love about a half cup of this with a protein for breakfast.
Taken from
Since I was making it up from ingredients that were available in my pantry and it was made just for me I made it smaller and made a number of substitutions. Just like traditional cooking my recipe didn’t have exact measurements but I made it based by taste and experimentation.
List of substitutions:
ORIGINAL |
Making Coconut Cream from Desiccated Coconut:
All dehydrated will need to be soaked before using. Check this article out for references to how long
individual vegetables should be soaked, and their relative volume reconstituted.
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