Friday, October 7, 2011

More Cooking Tips!

You know what?  I just can't get enough of great cooking tips and tricks especially when they are vegan.    Here are a few tips from  Hope they help you make something yummy as we move into the weekend.  Take care of yourself and enjoy!

vegan cooking tips

What is a vegan alternative for eggs to use in making cakes etc. and in what quantity?
Eggs in a recipe act as either a binder, thickener, or leavener. There are numerous egg substitutions depending on what you are trying to achieve with the replacement. For instance, in veggie burgers or casseroles, you would want a "binding" or "thickening" effect, so you could add arrowroot, cornstarch, flour, oats, or breadcrumbs to reach your desired consistency. However, when trying to substitute eggs in baking, it can be a bit trickier. When making cookies, breads, and baked goods you can use applesauce, pureed bananas, pureed dates, or Ener-G Egg Replacer when you need the "binding" properties of eggs. To achieve the "thickening" qualities of eggs in pie fillings or custards, I use agar-agar, kudzu, arrowroot, cornstarch, or flour.
Here are a few basic suggestions for substituting one egg:
  • 1/4 C. Mori-Nu silken style, firm or extra firm tofu, pureed until smooth
  • 1/4 C. applesauce or pureed bananas + 1/2 t. baking powder
  • 1 T. cornstarch or flour whisked with 1 T. water
  • 1 T. finely ground flax seeds + 3 T. water blended in a blender until frothy, and let rest 30 min. - 1 hour
  • 1 1/2 t. Ener-G Egg Replacer whisked with 2 T. water
Try experimenting with these, some work better in some recipes than others; for example, use the flax seed or powder replacements in a chocolate cookie recipe so that your cookies don't have a fruit taste, and use the fruit-based replacements in a banana bread or oatmeal cookie recipe.

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