For a crispy coating on chicken, use ground nuts instead of breadcrumbs.
See: Walnut-crusted chicken

For recipes that call for green peas, use shelled edamame beans.

Instead of crackers, serve cheese or tapenade with sliced cucumber, kohlrabi, daikon, or raw chayote squash (peeled and cut in half with pit removed).

For pasta, substitute:

• Julienned zucchini or yellow squash, steamed
  See: Greek tuna over zucchini strip “pasta”
• Spaghetti squash, steamed

To add flavor and replace things like croutons, try some ingredients from your Oriental grocery store, such as:

• Bonito flakes
• Roasted seaweed
• Tiny dried shrimp

Another good high-protein ingredient, loaded with B vitamins, is nutritional yeast. It adds a rich flavor that I love more than butter on steamed vegetables. I also love it on cottage cheese.

I haven’t tried the following substitutions yet, but I have often been looking for something like this.

Recipe calls for: Substitute an equal amount of

Sweet Sherry: Apple Cider
Sherry: Orange or Pineapple Juice
Dry Vermouth: Apple Juice
2 Tablespoons Bourbon: 2 teaspoons Vanilla extract
Grand Marnier or other orange-flavored liquer: Unsweetened Orange Juice Concentrate
Coffee Liquer: Coffee made 4-6 times stronger or double-strength espresso
Other Fruit Liquers: Use the syrup from canned fruit (reduced by boiling)
White Wine: White Grape Juice, chicken broth, ginger ale
Red Wine: Red Grape Juice, beef broth, tomato juice
Champagne: Ginger Ale
Claret: Grape juice, or syrup from cherry cider
Kirsch: Syrup or juice from black cherries, raspberries, boysenberries, currants, grapes or cherry cider.
Cognac: Juice from peaches, apricots or pears
Cointreau: Orange juice, or frozen orange juice concentrate
Creme De Menthe: Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice
Beer or Ale: Chicken broth, white grape juice, or ginger ale
Brandy: Apple cider, peach or apricot syrup
Rum: Pineapple juice or syrup flavored with almond extract
Flambe’s or Flaming Desserts: A sugar cube soaked in lemon extract, then set atop a dessert and burned