FW: [Christian-Vegan-Cooking] Egg Substitutes (2/22)

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Hope this helps.

Thank you, Elite in Idaho, USA

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fidyl [fidyl]

Wednesday, August 15, 2001 6:07 AM

Christian-Vegan-Cooking

[Christian-Vegan-Cooking] Re: Egg Substitutes

 

[i figger, if I borrow an article from this group, the least I can do

is give one back. So, here's one back atya! - Fidyl

http://www.//SoFlaVegans ]

 

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Egg Substitutes

 

EGG Substitutions and information

http://vegetarian.about.com.

 

 

Cooking Without Eggs

http://www.vegansociety.com/info/info53.html

 

 

Vegetarian Resource Group's

Baking Without Eggs

http://www.vrg.org/recipes/

 

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From The Teen's Vegetarian Cookbook:

 

 

*Baking without eggs can be a little tricky, because eggs do several

important things. For one thing, they provide leavening, which means

they make things rise. They also provide binding, which means they hold

things together. They also add some liquid. So if you're leaving out

the eggs, you have to find something else to do all of those things.

*In baking, there's definitely a chemistry going on between the liquid

ingredients, the dry ingredients, and the leavening ingredients.

In place of the eggs in your favorite recipes, try the following:

 

*Applesauce: Add about 1/4 cup in place of an egg. This holds things

together and adds moisture, but it doesn't do that much in the way of

helping things rise. For that, you might need to add a little extra

baking powder (about 1/2 teaspoon).

 

*Banana: Use 1/2 banana, mashed, for one egg in sweet baked goods.

(This is good only in things that will work with a banana taste.)

Also add about 1/2 teaspoon extra baking soda.

 

*Tofu: Use about 1/4 cup mashed silken tofu for one egg.

Also add 1/4-1/2 teaspoon extra baking powder.

 

*Prune puree: You can puree your own or purchase pureed prunes in the

baking aisle of the supermarket. You can also use baby food prunes.

Use about 1/4 cup prunes plus 1/2 teaspoon extra baking powder. (Prunes

will add sweetness to a recipe.)

 

 

*Baking powder: Add an extra 1/2 teaspoon baking powder and about 2

tablespoons extra liquid to replace one egg in a recipe.

 

*Powdered egg replacer: This stuff is great. It's a powdered mix,

available in natural foods stores, that you blend with water to replace

an egg in recipes. It works really well. It seems pricey (about $4.50

or so a box), but a box lasts a really long time, so it's worth it.

 

 

*Flax seed: Flax seeds are available at natural foods stores. This flax

seed mixture can be used in place of 2 eggs: Grind 3 tablespoons flax

seed to a very fine powder in a blender. Add 1/2 cup water and blend

until the mixture becomes thick, resembling raw egg whites. Fold it

into cake batter at the end of mixing for light Vegan cakes, but only

use in recipes that call for 2 or 3 eggs at the most. (This recipe

used with permission from Good News About Good Food by

Carol M. Coughlin, RD)

 

 

*Homemade Fake Egg: Use the following recipe in place of one egg in

baked goods; it works really well in cookies. It's best to whip it up

right before adding it to the recipe. (Note: This recipe is not meant

to replace eggs in really eggy dishes, like scrambled eggs.)

 

*Fake Egg

1 teaspoon baking powder

1/2 teaspoon baking soda

2 Tablespoons flour

3 Tablespoons water

Combine ingredients in a small bowl and mix together with a fork or

wire whisk until foamy.

 

*MORE:

use 1 tsp. for about two eggs. I also add one tbl cornstarch (in case

the egg is to act as a binder) and some extra liquid, as needed. *from

my mother (why they work):

 

You know any gas producing liquid lightens baked goods.

That's why beer is good for batters and breads, etc.

Ginger ale lightens yellow cake because of the carbonation.

Soda, baking powder, yeast, anything fermented, all create

enough gas to lighten a batter. Anyway, just some FYI.

 

*Add one teaspoon baking soda and 1 tablespoon vinegar.

In this recipe, Mix the vinegar with the milk.

Sour milk usually gives a nice light texture to cakes and muffins.

 

http://or3.cis.or.occ.cc.mi.us/w97int/s02593/public_html/substitu.htm

 

 

Egg Replacers (Binders)

 

 

*Any of this can be used as a substitute for egg & believe me it

really works:

 

 

1. 1 banana for 1 egg (great for cakes, pancakes, etc)

2. 2 Tablespoons cornstarch or arrowroot starch for 1 egg

3. Ener-G Egg Replacer (or similar product available in health food

stores or by mail order)

4. 1/4 Cup tofu for 1 egg (blend tofu smooth with the liquid

ingredients before they are added to the dry ingredients.)

 

 

*How to replace dairy & egg ingredients in recipes

 

http://www.vegsource.org/wwwboard/recipes/substitutes.htm

 

http://starburst.cbl.cees.edu/~tara/ingredients.html

 

 

*LIST OF FOODS AND PRODUCTS BY BRAND NAME AND CATEGORY THAT ARE PURELY

VEGAN AS WELL AS A LIST OF PRODUCTS INGREDIENTS AND ADDITIVES THAT ARE

NOT VEGAN

(Foods that have absolutely no animal products; animal products, in

this usage, include any living, non-plant, multi-cellular organism)

Here is the web page address for everyone:

 

 

http://members.aol.com/docvegan/index.html

 

 

*A favortite lunch is a whole wheat tortilla, a smear of egg-less

mayo,

sliced up red bell pepper, cucumber, avocado, tomato, lettuce,

sprouts,....etc. Get a big tortilla!! Or two!!

Use salad dressing and have a salad on the run.

 

 

TECHNIQUES FOR MAKING A MORE DECADENT DESSERT

If you want to try to make some of the desserts in this cookbook more

" decadent " , try the following:

 

 

1) use canola oil and/or unrefined coconut oil in place of applesauce

and/or prune puree (see below for more information about unrefined

coconut oil).

 

2) use coconut milk in place of water

 

3) use more nuts and/or shredded coconut

 

4) if the cake calls for cocoa, use chopped, ground or melted hard

chocolate (mainly non-dairy bittersweet chocolate) in it's place -

replace each 3 tablespoons of cocoa with 1 ounce (27 grams) of hard

chocolate.

 

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FAT REPLACERS

To the lower the fat content of desserts (mainly baked desserts like

cakes, cookies, and muffins), applesauce is commonly used.

As an alternative to applesauce, use fresh apple puree (with skin

included). Add chunks of fresh apple (with their skins) together with

the other liquid ingredients, and then blending it all together

(either

in a food processor, or with an electric hand blender with a sharp

blade). In general, 1 small cored apple is equal to about 3

tablespoons of applesauce.

 

 

In addition to applesauce being a fat-replacer, it is possible to use

prune puree (consider if the prunes will have a negative effect on the

flavor of the dessert you are creating). Prune puree is make by

warming

dried prunes in hot water, and blending it all together into a smooth,

thin paste (similar in consistency to applesauce).

 

 

GARNISHES

Garnish desserts with various colorful food to enhance the

presentation.

For example, fresh fruit (either whole, sliced, or pureed as a sauce)

add a very nice color contrast to some desserts (particularly ice

creams/sorbets). Toasted nuts for texture diversity (again, especially

with ice creams/sorbets). Glaze these nuts with maple syrup (and

sometimes a bit of oil and/or some liqueur) so they have a shiny look

instead of a dull look (see " Glossary of Cooking Terms " for more

information on toasting nuts).

Other possible garnishes are shaved chocolate pieces, citrus zest in

long thin strands, edible flours, dried fruits, candied ginger, and

toasted shredded coconut.

 

 

It should be possible to make something like a chocolate mousse with

agar-agar to replace the eggwhite. Dark chocolate is not a problem as

there are several brands which are suitable for vegans. Likewise the

cheesecake can be made with Tofu.

 

 

A chocolate cake is easy using egg replacer, or using soya flour to

replace eggs. The addition of some apple puree helps to keep the cake

moist. The fudge frosting can be made using vegan margarine, golden

syrup and dark chocolate.

 

 

Apple crumble with vegan margarine, wholemeal flour, rolled oats and

muscavado sugar.

 

Check out a bookstore for vegan cookery books.