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[QUESTION] What can replace onions and garlic? (sh.itjust.works)
submitted 11 months ago* (last edited 11 months ago) by rustydrd@sh.itjust.works to c/cooking@lemmy.world
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I love cooking, and most dishes I cook contain some kind of onions or garlic in varying amounts. Unfortunately, my partner doesn't handle them well, so I want to replace them as much as I can.

Leek is one decent alternative to onions, and I've recently discovered Asafoetida, a spice that creates an oniony flavor. But onions are also important for texture, especially in saucy dishes, and both leek and spices replace that poorly. Fennel works sometimes but alters the taste.

Garlic generally seems hard to replace, although I've had some success with only slightly squashing the cloves and fishing them out before serving.

Anyway, I'm looking for suggestions. Anybody know any good alternatives, any cool tips or tricks I could try?

Edit: To clarify, the issue is that my partner can't digest them properly and they cause pain (likely a mild food allergy). The flavor is not an issue, and we both enjoy the stuff that we cook apart from this issue.

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[–] stealth_cookies@lemmy.ca 2 points 11 months ago* (last edited 11 months ago) (1 children)

As a flavouring there are a number of things you can use. Flavoured oils are the easiest to use/find but don't give a ton of flavour. I also find a lot of them taste pretty bad, Colavita garlic olive oil is the only one I buy. FreeFod makes FODMAP free onion and garlic powders that work a treat. Otherwise I mostly use a lot of green onion tops when I want onion flavour.

I normally don't have too many issues with the texture side, what kind of dishes does removing the onion cause problems? If you are blending the sauce and the onion is adding body, maybe look at different thickening options like xanthan gum.

Lastly, Fodzyme makes a enzyme powder that works against various FODMAPs including Garlic and Onion. Its expensive, but worth it for eating out or the dish doesn't work without the onion/garlic base.

[–] rustydrd@sh.itjust.works 1 points 11 months ago (1 children)

Thanks, I didn't know there were powders that are FODMAP free, although I'm not sure if this is the cause of her sensitivity. I'll see if I can find them where I live.

Regarding the consistency. I'm mainly thinking of heavier/saucy dishes like goulash or some Indian/Pakistani dishes, where onions are cooked for a longish time. They add a creamy texture to the sauce that I find difficult to recreate.

[–] stealth_cookies@lemmy.ca 1 points 11 months ago (1 children)

Yeah, Indian food is unfortunately mostly a no go for me due to the onions and there is no real alternative. I make something along the lines of butter chicken at home with tomatoes, spices and whipping cream without onions that scratches the itch, but it isn't the same.

[–] rustydrd@sh.itjust.works 1 points 11 months ago (1 children)

FWIW, I made a nice Dal last weekend with some of the tips in this thread. Swapped out the onions for fennel and leek, added other vegetables (carrots, parsnip, bell pepper), garlic oil and asafoetida for taste. Turned out great and was quite easy on the stomach.

[–] stealth_cookies@lemmy.ca 1 points 11 months ago

My lentils are super basic but still great. Just toss lentils, water, curry powder, salt, and cayenne into a pot and cook until the desired texture. Add some garam masala at the end and stir in. I've even got a local company that makes curry powders and such and they don't include any garlic or onion in the spice mixes.

I didn't even adapt the recipe, the friend I got it from makes it exactly like that.