Do You Want To Innovate? Write Down These 7 Changes In Your Usual Dishes

Sometimes it happens that we are missing an ingredient or we do not want to cook it because it takes time, or we are tired of the same flavors or of always preparing things the same. .. With these substitutions you will have alternatives for a few ingredients and ideas for a lot of dishes . Why not innovate from time to time?

1. Rice for cauliflower

Do you fancy a dish that is usually made with rice but you don’t have rice or you don’t want to cook it, or you don’t feel like a hot dish? Swap it out for cauliflower.

Take a good chunk of cauliflower, grate it with a large hole grater and use it as rice. No need to cook it, just season and voila. You can also sauté it for a couple of minutes as if it were rice.

The “trick” to cauliflower rice is the cauliflower structure itself. When grated, the pieces do not fall apart, they remain whole, and with a rather crunchy texture, but with a hardness similar to that of rice made al dente.

They are also white and with little flavor, which favors their exchange for rice or other cereals in dishes in which we use a good amount of spices, herbs and other vegetables.

If you are not convinced raw, you can always put the grated cauliflower in the pan, over high heat, with a pinch of olive oil and let it brown slightly. The taste does not resemble boiled cauliflower, it is much more pleasant.

2. Mayonnaise for yogurt

If for a recipe you need vegetable mayonnaise and you do not have the necessary ingredients, try natural vegetable yogurt (unsweetened and without flavors).

Yes, I know it is not the same, but to make salad dressings, for a few touches in fresh dishes or as a side you can always whisk a little soy yogurt with a pinch of garlic powder or a little olive oil and use it instead. It will be much lighter.

3. Cream for coconut milk

When a recipe requires cream to cook, you can choose to use any liquid vegetable cream that they sell, or a can of coconut milk.

Canned coconut milk is not like what they sell to drink. It is dense and with a large amount of solids. Shake the can before opening it and you have a perfect substitute for cream for cooking. Of course, with coconut flavor, so your dishes will have that touch, very similar to many curries and Asian dishes.

With the cans of coconut milk you can also substitute the whipped cream. It is enough to leave it in the fridge for a few hours, open it, take only the solids and beat them with the whisk accessory until it is assembled.

4. Broth for shiitake water

In many recipes, especially those that require the ingredients to absorb water or be spooned like stews and stews, they will ask you for homemade or purchased broth. If you don’t have vegetable broth or don’t really like the flavor it gives, try making shiitake water to add it.

Soak some dried shiitake mushrooms in hot water (3-4 mushrooms for every ½ liter of water). When they have been hydrated, drain them well in the water itself, which will be brown. Use that water as a broth.

The soaking water of shiitake can be an exquisite complement to any dish that requires liquid. You can adjust the flavor by adding more or less mushrooms and a pinch of salt.

5. Breadcrumbs for flaked oats

When you need breadcrumbs but don’t have it, you can use thin rolled oats that they sell for breakfast (for porridge ). If you want them to be smaller particles, run them through the mixer first to grind them up a bit.

The great thing about oatmeal is that it is crunchy and doesn’t absorb a lot of oil. What it does absorb are liquids, one of the reasons why breadcrumbs are often added to doughs to achieve a more tender result (for example when making seitan or meatballs).

In these cases, try not to knead too much so that the dough is not sticky.

6. Lettuce for spinach

Not all salads have to have a lettuce base. Instead, use young sprouts of spinach and combine them with the ingredients that you usually use for your salads. They will be more tasty and satisfying, with a different flavor and without adding much bitterness or pungency as other vegetables can give (this is the case of arugula).

Also choose thicker dressings, for example with tahini, so that, even if you get a small salad, it is complete and very satiating. If you prefer, you can make your salad warm by lightly sautéing the spinach or using frozen spinach (thaw in the fridge or directly in the pan or steamed).

7. Potatoes for mushrooms

Yes, I know they are not the same, but in many dishes we can change the potatoes for mushrooms, or at least change half, so we will have a more varied preparation in terms of ingredients and flavors.

In everything that are stews and stews, substitute at least half of the potatoes for white mushrooms or portobellos cut into medium-large pieces. They will add texture and flavor to the broth.

If you like to add potato as a thickener, you can always put a couple cut into medium pieces or add a tablespoon or two of mashed potatoes to your stew and stir it well.

It also works to thicken flaked oats and whole wheat flour, but dissolve in cold water before adding to avoid lumps.

The better your mushrooms are, the better your plate will turn out. Choose mushrooms that look fresh and are medium in size. You can leave them whole if you want. Do not forget to always wash them before cutting and using them.