More on Substitutions

Today’s post on recipe substitution’s is about what ingredients to substitute for garlic or onions. Some people have dietary reasons for such substitutions, but today’s post is focused on flavor as well.
Possible onion or garlic substitutes are:
Fennel (for a nice licorice flavor)
Celery
Bell peppers (sweet & colorful)
Carrots
Celery root
Pepper corns (flavor with a bite)
Cumin
Horseradish (for a little eye watering heat)
Ginger
Cumin seeds
Hot peppers (more heat)
Galangal (blue ginger; more likely found local Asian food stores)
Asafetida/hing (a smelly rhizome used in Indian cuisine also more likely found in local Asian food stores)

The list is courtesy of foodallergies.about.com/od/cooking/p/cookingwoonions.htm

So far I have two more posts planned about ingredient
substitution to fill the time as I work on more posts about the cookbook. I am also planning a post on non-dairy nogs before the holidays pass completely.
To all those that are following this blog, liking the posts & so on-thank you. It really makes a difference doing something that is appreciated & ackowledged.

The Next Dish

Black Bean Chili-mmm 😉 I do think I’ll use an extra red, orange or yellow bell pepper next time rather than a green one so I can get a more colorful image for the cookbook though. Presentation & such being so important in an appearance-oriented society;-)
The ingredients include dried black beans (’cause I’m cheap thrifty & have already used my cookbook budget for the month), coconut oil (’cause it is mild on the gall bladder & cholesterol levels), red onion, red/orange/yellow/green bell peppers, roma tomatoes, minced garlic, yukon gold potatoes, baby carrots, cumin, salt, black pepper, & cilantro. It makes a large batch & is vegetarian, vegan & gluten-free friendly-so if you want to feed at least 10 people who are veggie friendly, stay tuned for the completion of the cookbook. The cookbook will be all vegetarian with vegan or gluten-free recipes included.