No-Oil, No-Fat substitutes

These are tips from LeAnne Campbell Disla’s wonderful “Whole Plants Cookbook”. Worth investing in a copy.

Fats and Oils in main dishes or salads;
Use vegetable stock, water, or wine for sautéing or frying.
Bake instead of frying.
Try oil-free salad dressings with a base of vegetable stock, water, or vinegar.
When you eliminate added fat in cooking, you not only clean your arteries; you will find it easier to clean your dishes as well.

Fats and oils used in baking cakes, cookies, and sweet breads;
Prune paste is one of the best substitutes. It does not change the taste of the dish as much as other substitutions.
Puree 1 cup of pitted prunes in a food processor with ½ cup of water. Substitute 1/3 the amount of prune paste for the amount of oil called for in the recipe (i.e., use 1/3 cup of prune paste to replace 1 cup of oil).
Pureed bananas also work well in some recipes, but they do not hold moisture as successfully as the prune paste, and they distort the flavor.

Advertisements
This entry was posted in Recipes and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s