Guest guest Posted May 4, 2005 Report Share Posted May 4, 2005 Well, even if she doesn't, I would love to have that recipe! sara , " Lynda " <lurine@s...> wrote: > 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 > > - > > " 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. Quote Link to comment Share on other sites More sharing options...
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