What can I use insteda of oil?!
Answers: I am wanting to cut out as much oil as i can in my cooking. I know for baking I should use applesauce and in some of my recipes they call for a whole cup of oil and I do not want to have that much in my oil. I am trying to become vegan and I know that oils are essential to a healthy diet so and help will be most appreciated.
Water. That's what i always use...but it dries up kinda fast sometimes so make sure you keep some extra to the side to keep adding just in case.
olive oil is a good oil
u could use pam cooking spray
Learn to poach foods (cook in simmering water or other liquid with herbs and other flavor additions - lemon is my favorite). You have to have some oil or fat for proper nutrition so don't cut them out completely. Olive, Canola, Safflower ... all are good and are healthy for you.
You can drizzle a small amount into a pan and use it to sautee tofu, vegetables, etc. Once they get started, veggies will reduce down and add their juices to the mix thus reducing the need for additional oil.
Good luck with your vegan quest!
Cutting out oil is good, but sometimes it is just needed (and can be healthy). "Skinny B*tch" recommends using coconut oil or canola oil, and avoid heating any oil at high temperatures (which can create carcinogens or cancer-causing free radicals - coconut & canola are the best for preventing this). I am loving silicone bakeware because it is non-stick (but make sure you get REAL silicone, Lukue made in spain is excellent - to test, bend it and it should NOT turn white otherwise it's from china and no good!) and therefore I don't need to grease or oil the pan at least. If you're using the stove top, use stainless steel cookware and avoid high heats - for example, rather than cook my tofu in oil on medium, I cook it on low in soy sauce (or whatever sauce I want) and turn it frequently and it doesn't stick. It just takes a bit of creativity!
just use a little bit of the healthy oils (olive oil)
You can try poaching with vegetable broth to add a bit of flavor. I really like to use bouillions to make broth because then there's usually not much need to add salt later.
I like Better than Bouillion, a paste. It comes in vegetable, mushroom and no-chicken flavors, all of which are tasty and available organic. In the beginning of the week, I'll make about 8 cups of broth and then stick it in a pitcher in the refrigerator. Makes it very easy to use a little here and there throughout the week. It also makes great soup base.