another for Jamie

[Guest guest]

You can always use a little less of maple syrup instead of the sugar

alternatives.

 

 

* Exported from MasterCook *

 

Baked Custard

 

Recipe By :Mark W. Rasmussen

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 12 oz packages firm silken tofu

1/2 cup soy milk -- or fruit juice

4 teaspoons Egg Substitute

1/2 cup raw sugar -- or xylitol, or Sucanat

1 teaspoon xanthum gum

 

Blend all ingredients. Grease 6 custard cups and fill each one with mixture.

Preheat oven to 350F. Place cups in a pan with water and put this in the hot

oven. Bake 30 minutes and test with a knife or toothpick. If toothpick comed

out free of custard, it's done.

 

For an alternative usage, pour blended custard in a pie shell and bake 30

minutes. Scatter slivered almonds on top after 20 minutes in the oven.

 

Source:

" Veggie Works Vegan Cookbook "

Copyright:

" 2001 Mark W. Rasmussen "

 

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Per Serving (excluding unknown items): 494 Calories; 21g Fat (37.7% calories

from fat); 50g Protein; 26g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

820mg Sodium. Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Fat; 1 Other

Carbohydrates.

 

NOTES : Traditionally made with lots of eggs and milk, this vegan version tastes

great, sets up well, and is actually good for you.

Nutr. Assoc. : 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Egg Substitute

 

Recipe By :Mark W. Rasmussen

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon cornstarch

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon xanthum gum

3 tablespoons water

 

Thoroughly combine all dry ingredients together, then mix into the water. Use

as a substitute for one egg in baking recipes.

 

Source:

" Veggie Works Vegan Cookbook "

Copyright:

" 2001 Mark W. Rasmussen "

 

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Per Serving (excluding unknown items): 32 Calories; trace Fat (0.1% calories

from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

560mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Other Carbohydrates.

 

NOTES : This recipe produces the equivalent of one baking egg. This powdered

mixture of binding and leavening agents serves as a healthy replacement for

eggs.

Nutr. Assoc. : 0 0 0 0 0