January 31, 2012 § 24 Comments
I am going to start by saying that as a general rule, it is not a good idea to substitute ingredients for one another based on color. At least, don’t do it all willy-nilly. Sure, sweet potato bits can stand in for cubed butternut squash pretty well, and many leafy greens are swingers, changing partners and taking one anothers’ places at will.
But, you may not always get that lucky. At least some small morsel of thought is required.
A cautionary tale: one of my very dearest friends lived along with my self and eight other fairly hapless souls in a large, elegantly dilapidated house on the edge of campus our junior year of college. We all shared a kitchen and subjected each other to our culinary experiments, and dirty dishes, at will. My lovely friend (who is now an excellent cook, so let that be a lesson in perseverance) produced a wide variety of extremely, um, innovative foods, many of which were about as edible as a chocolate truffle rolled in glass shards.