During Passover, I try to make recipes that don't require ingredient swaps to make them kosher for Passover, but sometimes you need a substitute," says Jamie Geller, the bestselling cookbook author of Quick & Kosher and Joy Of Kosher. "The key is to keep it simple and use as few substitutions as you can."
"Swapping ingredients on Passover is fine, but not every dish on your menu should rely on a substitute ingredient in every dish that you make, because then everything won't taste way it's supposed to taste," says Geller.
For Passover ingredient swaps: Instead of ________ use __________.
- Instead of Canola Oil use Olive Oil.
- Instead of Soy Milk use Almond Milk.
- Instead of Flour use Potato Starch.
- Instead of Bread Crumbs use Matzo Meal.
- Instead of Pasta use Passover Egg "Noodles."
- Instead of Lasagne Noodles use Softened Matzo That's Been Dipped in Boiling Water.
- Instead of Dijon Mustard use Passover Mustard (made with turmeric and other spices).
- Instead of Worcestershire Sauce use Passover Soy Sauce.
- Instead of Teriyaki Sauce use Passover Soy Sauce Combined with Sugar, or Passover Teriyaki Sauce
How are you planning to celebrate Passover?
