sub for garlic/onion? - VeggieBoards
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#1 Old 12-24-2003, 04:24 PM
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help!!



i have a good friend who is allergic to onions (including leeks and shallots), garlic, broccoli and basil!! poor thing..



anyway, i have a wonderful recipe she loves, that calls for garlic and shallots, and i'm wondering if anyone has an idea for a flavor sub? anything i could add instead?



i'm probably just going to leave them out, but it adds so much to the recipe.



any ideas?



thank you
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#2 Old 12-24-2003, 05:28 PM
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celery marinated in horseradish?
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#3 Old 12-24-2003, 05:46 PM
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What kind of dish are you making?
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#4 Old 12-24-2003, 09:08 PM
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KnifeSkillz - its a spinach mushroom studel w/ dill and sage.
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#5 Old 12-25-2003, 01:09 AM
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There is a spice you can find at some health food stores called asoefetida. It is supposed to supply a garlicky taste. I've never used it myself, but a lot of people who don't use onions/garlic/leeks for religious reasons (such as Hare Krishna) use it.
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#6 Old 12-25-2003, 07:36 PM
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I've cooked with that in my indian dishes. It doesn't really tastes like garlic or onions...it only tastes like itself. It gives the food a definite "Indianess" though...My suggestion is that you use only a pinch or two depending on how much food you're making and that you make sure the asafoetida is well-fried.



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#7 Old 12-26-2003, 07:24 AM
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Quote:
Originally Posted by icicle View Post

KnifeSkillz - its a spinach mushroom studel w/ dill and sage.



Sorry I don't have any suggestions...



But I WOULD like to see that recipe!
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#8 Old 12-26-2003, 07:29 AM
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What about chives? It's an herb that comes in both onion and garlic flavor. I guess it's related to onions somehow, so you should maybe check with your friend before you use it...
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#9 Old 12-26-2003, 01:04 PM
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Oatmeal - its a good suggestion, but i'd imagine she can't eat that either.



I ended up just not using the stuff, and was so surprised how different it tasted!! though it still tasted good, and she liked it, so it worked out!



SunnyK - its from the Vegetarian Times thanksgiving edition..



Spinach Strudel with Dilled Balsamic Syrup 01-NOV-03 p. 35

SERVES 8—Egg- & Dairy-free



2 10-oz. pkg. frozen chopped spinach, thawed

1 1/2-oz. pkg. dried portobello mushrooms

2 cups boiling water

2 tsp. olive oil

1/8 tsp. crushed red pepper

3 cloves garlic, minced

2 large shallots, about 1/2 cup minced

2 Tbs. chopped fresh sage

6 oz. white mushrooms, chopped

1/2 cup chopped fresh dill

1/4 cup dry sherry

1/4 cup nutritional yeast

1 Tbs. tamari soy sauce

Juice of 1 lime

12 sheets phyllo dough, thawed

1 Tbs. dried dillweed for garnish





Dilled Balsamic Syrup

1/2 cup balsamic vinegar

3 Tbs. dark brown molasses sugar

1 tsp. dillweed

2 Tbs. nutritional yeast

1. Thaw spinach, drain in wire mesh colander and press out excess moisture. Set aside.

2. Combine dried mushrooms and boiling water in small saucepan, and cook over medium-low heat about 5 minutes. Set aside 10 minutes.

3. Heat oil in 10-inch skillet over medium-high heat. Add crushed red pepper, garlic, shallots and chopped sage, and sauté 3 minutes. Drain and chop reconstituted mushrooms, and add to skillet. Add fresh mushrooms. Cook 5 minutes, reduce heat to low, and add spinach, dill, sherry, yeast, tamari and lime juice. Cook mixture 5 minutes, stirring occasionally. Remove from heat, and set aside to cool.

4. Preheat oven to 375F.

5. Place 1 phyllo sheet on work surface, spray with oil, cover with second sheet, and repeat until 6 sheets have been stacked and oiled. Set aside remaining phyllo, covered with damp towel. Spoon half filling on long side of phyllo, 1 inch from edge. Fold in short ends, and, starting at long filled side, roll phyllo tightly. Place seam side down on baking sheet. Make second strudel by repeating procedure with remaining sheets of phyllo, and place on pan with several inches separating strudels. Using sharp knife, score tops just through phyllo, making evenly spaced cuts. Spray lightly with oil, and sprinkle with dried dillweed.

6. Bake strudel until golden brown, about 50 minutes. Use serrated knife to cut each strudel into 8 equal slices.



Dilled Balsamic Syrup

1. Combine vinegar, sugar and dillweed in saucepan, and bring to a boil over medium heat. Reduce heat to low, and continue to cook, stirring frequently, 3 minutes.

2. Stir in nutritional yeast, and continue to cook and stir 5 minutes, or until mixture has a syruplike consistency. Remove from heat, and set aside to cool. Serve at room temperature.



PER SERVING: 172 CAL; 8 G PROT; 2 G TOTAL FAT (0 SAT. FAT); 33 G CARB.; 0 MG CHOL; 162 MG SOD.; 3 G FIBER; 9 G SUGAR



Here's a link to the whole article:

http://www.vegetariantimes.com/magaz...sp?article=573



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