I’ve been trying to space out my trips to the grocery store. Instead of running to buy something if I can’t find it in my pantry, I’m opting for substitutions.
Here are a few examples from around the kitchen:
1. Swapping ingredients
Instead of using eggs, I added applesauce to a baking recipe. Yes, you got me! It was banana bread, which is apparently the essential COVID comfort food: https://www.delish.com/food-news/a31931597/coronavirus-banana-bread-baking/
Also, since I ran out of green onions, I decided to use the onion tips I’ve been growing to add a little flavor to a main dish:
![](https://i1.wp.com/jenniferjchow.com/wp-content/uploads/2020/06/onion-tips-scaled.jpg?fit=768%2C1024)
2. Ingredient transformation
Another thing I’ve been doing is changing the initial food to a different version of itself. For example, I didn’t have tortilla chips, but I did have tortillas. Voila!
![](https://i2.wp.com/jenniferjchow.com/wp-content/uploads/2020/06/tortilla-chips-scaled.jpg?fit=1024%2C905)
3. Creating a food
But when I ran out of flour tortillas and couldn’t find all-purpose flour, what did I do? Used cassava flour to make them!
![](https://i0.wp.com/jenniferjchow.com/wp-content/uploads/2020/06/cassava-tortillas.jpg?resize=800%2C600)
P.S. I didn’t realize how often I use chopsticks as serving utensils until now!
Creative! And fearless! How much applesauce did you use in place of the egg? :)
Thanks, Kathy! One egg should equal to 1/4c of applesauce. :)