Although it looks and tastes similar to butter, the process of making margarine is far different than butter.īutter is produced by churning cream, which makes it a dairy product. Margarine was designed as an alternative to butter. What is margarine, and how is it different from butter? In this post, we’ll take a look at margarine, discuss how it’s different from butter, and offer suggestions on what to use in its place. There are even a number of dairy-free and vegan options. If you’re in the latter group, there are plenty of foods you can use as a margarine substitute. But for others, it’s an ingredient they’d rather stay away from. That said, there are some people who love vegan cheese, so it’s worth it to try and see how you feel.For many people, margarine is a kitchen staple. If you’re looking at a meat recipe that calls for cheese, I would just use another recipe. So, these exist, but I can’t really recommend them. And experiment to see which of these you like the most. I say limit meat substitutes to dishes where the meal is part of something greater. The thing is, even though some meat substitutes are great tasting, they don’t really taste like meat, and I don’t think I’d serve any of them solo as a main course the way one could serve a chicken. Seitan is also a fantastic meat substitute with a more substantial texture than tofu. I love them with eggs in the morning, in veggie pies for dinner, and roasted as a side dish. Not yet certified kosher, these sausages are shockingly fantastic. My favorite, though, is a new discovery- Field Roast vegan sausages. That said, I still use it in a pinch, and if properly marinated and cooked it can be lovely. Many of my fellow vegetarians swear by tofu, but personally, I find it usually kind of unfulfilling. I love Morningstar Farms, particularly their chicken substitues, and their ground beef substitutes. There are so many delicious meat substitutes out there I don’t even know where to start. I have friends who say that they won’t ever substitute anything for cream, but I’m not that classy-I will use some vanilla soymilk and call it a day. Happily, we live in the days of soy milk, rice milk, coconut milk, and many many other alternative “milks.” I freely substitute these for milk in recipes where I need to make something pareve. Many a fine dessert recipe call for milk, buttermilk, or cream. If you really can’t abide margarine, it’s usually okay to substitute canola or olive oil, about ¼ cup for every ½ cup of butter instructed in the recipe.
As margarines go, Earth Balance is the best. But if you’re trying to make a nice dessert (or a Thanksgiving turkey) and you can’t use dairy, it’s okay to get on the margarine train every once in a while. Should you be eating tons of margarine every day? No. BUT I had learned growing up that you can make many fabulous desserts using margarine, and while some snobs will adamantly refuse to use a butter substitute under any circumstances, I respectfully disagree. What followed was nothing short of a revelation. It wasn’t until I was in grad school that it occurred to me that margarine probably wasn’t any better for me than butter, and that since I was a vegetarian, I should try some butter. We only ever had margarine, and that was what we cooked with for all desserts. When I was growing up, we never kept butter in the house. (Ultimately, that’s what I decided to do with the gelatin recipe. Alternately, if the non-kosher ingredient is minor, you can just opt to roll the dice and try the recipe without that ingredient. Google is your friend, and will help you if you need to find, say, a non-dairy turkey recipe, or a recipe for chocolate mousse that you can serve after a meat meal. The number one way to get around the problem is to choose a different recipe, or just leave out the non-kosher ingredient. So what’s a kosher keeping vegetarian to do? Well, I’ve come up with some rules and tricks for making a treyf recipe kosher. And then there’s the problem of being a vegetarian, and constantly inundated with beautiful recipes for chicken, Turkey, and even ham.
One of my all-time favorite Passover dessert recipes calls for several different kinds of dairy, which is problematic when you’ve just finished an enormous meat meal. Recently I saw a recipe online that looked delicious…but it called for gelatin.
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