Emulsifiers was Request

[Guest guest]

Agar-agar, guar gum, carageenan. In salad dressing, use mustard and

balsamic vinegar instead of wine vinegar. It is easier to emulsify

balsamic. And remember, it is all about how much air you get in during the

process. Thus, if you are using a hand mixer instead of a blender, the

results won't be as good.

 

For cooking, a company called Ener-G makes a powdered egg-substitute that

they claim is a suitable replacement for eggs in cooking. It costs about

$5.00 (U.S.) for the equivalent of 9 or 10 dozen eggs, and it contains no

animal products. Or,

 

2 oz of soft tofu can be blended with some water and added to substitute for

an egg to add consistency. OR

 

One Tbsp flax seeds (found in natural food stores) with 3 Tbsp water can be

blended for 2 to 3 minutes, or boiled for 10 minutes or until desired

consistency is achieved to substitute for one egg. OR

 

1/2 mashed banana OR

 

1/4 cup applesauce or pureed fruit OR

 

1 tsp. soy flour plus 1 Tbsp. water to substitute for one egg.

 

If you want an absolutely yummy cake recipe that can be turned into a dozen

different cakes and snack bars and doesn't have any eggs or fats/oils in it

and is light and good, let me know.

 

Lynda

 

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> " jeffdevine8 " <jeffdevine8

>

> Yes Jo

>

> I eat a vegan diet, I don't have my own goat yet, nor chickens.

> My question was: How does one emulsify oil WITHOUT eggs.