Re:milk and other animal products.[recipe repost]

[Guest guest]

Here is a homemade version of the ener-g

egg replacer stuff.

 

Ener-G Type Egg Replacer

 

1 cup potato starch

3/4 cup tapioca flour

2 tsps baking powder

 

Mix all well.

Store in airtight container.

 

To use:

1 & 1/2 tsp powder + 2 Tbs water = 1 egg.

1 & 1/2 tsp powder + 1 Tbs water = 1 egg yolk.

 

When measuring, press powder firmly into measuring spoon.

 

Reposting this too:

 

Here are several ways to help make your favorite dessert

recipes into vegan delights.

Where a recipe calls for milk, just simply substitute soy milk

or your favorite non-dairy milk. If cream is required, puree a

few chunks of silken tofu with your favorite non-dairy milk

until you get the desired texture.

To replace an egg in a baked item, first you have to choose

an egg replacer that won't change or alter the flavor of what

you are making. You also want to consider if the recipe is

calling for egg to give the baked item lift. If it is simply for

binding or causing the baked item to have a hold-together

quality then you can just use 1/4 cup pureed fruit. But if the

purpose of the egg is for lift and fluff, add 1/2 tsp baking powder

to the pureed fruit. Sometimes mashed bananas will really

lend their flavor to a recipe where it might not be desired.

Applesauce puree generally has less of an intrusive influence.

Pureed pears are another good alternative and if you don't

wish to make your own puree, just buy those little jars of

baby food.

 

Hope this gives some ideas.

 

~ PT ~

 

A proverb is the child of experience.

~ English proverb

~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~~>

, " dave " <dave4sale>

wrote:

> Does anyone have a quick guide to substitution?

>

> i think when substituting eggs, if you don't want to cough up the

> money for egg substitute just use baking soda/powder since the main

> purpose of eggs in recipes is to make things rise. but eggs also

> thicken stuff so then you may want to use that egg replacer stuff.

> as for milk, why not soy milk? the only problem i can see is

cheese.