How to substitute for eggs.
I searched the internet and found ways to subtitute for eggs which have worked using extra baking powerder and or flaxeed and water, and I'll post... but a few weeks ago I accidentaly came across a box of Egg Replacer.... I don't even know where to find it yet in the supermarket, as it was stuck on a shelf in totally the wrong spot.
It is Egg Replacer A Culinary Egg Substitute made by Ener G
1 egg = 1 1/2 tsp of egg replacer plus 2 Tbs of water
When searching for my ratios again, as my notes have disappeared I came across a great chart on vegweb.com I see some of the substitutions use bananas and/or applesauce, which is what I have used to replace oil and not the eggs themselves.
Egg Substitutes
A popular egg substitute is Ener-G Ener-G Egg Replacer, which is make from potato starch, tapioca flour, leavening agents (calcium lactate , calcium carbonate, and citric acid) and a gum derived from cottonseed. Its primarily intended to replace the leavening/binding characteristics of eggs in baking, but it can be used for nonbaked foods and quiches.
Egg Substitutions
Baking Powder & Baking Soda:
1 egg = 1-1/2 tablespoons baking powder + 1-1/2 tablespoons warm water + 1-1/2 tablespoons oil (use: leavening)
1 egg = 1-1/2 tablespoons baking powder + 1 tablespoon warm water + 1 tablespoon apple cider vinegar (use: leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water (use: leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water + 1/2 teaspoon oil (use: leavening)
1 egg = 1 teaspoon baking powder + 1 teaspoon vinegar (use: leavening)
Flour:
1 egg = 1 teaspoon soy flour + 1 tablespoon water (use: binding + moisture)
1 egg = 3 tablespoons water + 3 tablespoons flour + 1-1/2 teaspoons vegetable shortening, + 1/2 teaspoon baking powder (use: leavening)
Fruit:
1 egg = 1/4 cup applesauce or pureed fruit (use: binding and moisture)
1 egg = 1/4 cup pumpkin puree or squash puree (use: binding and moisture)
1 egg = 1/4 cup apricot or prune puree (use: binding and moisture)
1 egg = 1/2 mashed banana (use: binding and moisture)
1 egg = 1/2 mashed banana + 1/4 teaspoon baking powder (use: leavening)
Nuts & Seeds:
1 egg = 3 tablespoons nut butter
1 egg = 1 tablespoon ground flax seed + 3 tablespoons hot water (let stand 10 minutes; use: binding and moisture)
1 egg = 3 tablespoons ground flaxseed + 1/8 teaspoon baking powder + 3 tablespoons water (let stand 10 minutes; use: leavening)
1 egg - 1 teaspoon psylium seed husk+ 1/4 cup water (let stand 5 mintues; use: binding and moisture)
Soy:
1 egg = 1-1/2 tablespoons lecithin granules + 1-1/2 tablespoons water + 1 teaspoon baking powder (use: leavening)
1 egg = 1/4 cup silken tofu (use: binding and moisture)
Starch:
1 egg = 2 tablespoons arrowroot + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons corn starch + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons potato starch + 1 tablespoon water (use: binding and moisture)
1 egg = 1-1/2 teaspoon Ener-G Egg Replacer + 2 tablespoons warm water (whisk to froth; use: leavening)
1 egg = 1-1/2 teaspoon tapioca/corn starch + 1-1/2 teaspoon potato starch + 1/8 teaspoon baking powder + pinch xanthan gum + 3-1/2 tablespoons water + 1 teaspoon oil (whisk to froth; use: leavening)
Other:
1 egg = 1 teaspoon yeast dissolved in 1/4 cup warm water (use: leavening)
1 egg = 3 tablespoons vegetable oil + 1 tablespoon water (use: moisture and binding)
1 egg = 3 tablespoons vegan mayonnaise (use: moisture and binding)
1 egg = 3 tablespoons mashed beans (use: moisture and binding)
1 egg = 3 tablespoons mashed potatoes (use: moisture and binding)
Egg White Substitutions
1 egg white = 1/4 teaspoon xanthan gum + 1/4 cup water (let stand 5 minutes, then whip; use: leavening)
Egg Yolk Substitutions
1 egg = 1-1/2 tablespoons lecithin granules + 2 teaspoons water (use: moisture and binding)
Saturday, March 12, 2011
Chili
Meatless Chili can taste good!!! I like to experiment, and this one came out great!
I made it a bit spicy for me, but not Paul... so tone down the chili by a 1/2 to 1 Tbs if you don't want it as spicy... you can always add more!
Ingredients:
1 large onion
1/2 red pepper
1 large can diced tomatoes w/ green chilies (28 oz)
1 small can of tomoto paste
3 gloves of garlic crushed
2 bay leaves
3/4 c of broth (I had a container of mushroom broth open, so used that)
2 Tbs of chili poweder
1 tsp of Ancho chili powder
1/2 tsp of salt
1/4 tsp of black pepper
1/4 tsp of cayenne pepper
1 can small red kindey beans (15.5 oz)
1 can canelli (white kidney) beans (15.5 oz)
1 can pinto beans (15.5 oz)
1 large can of black beans (26.5 oz)
1 1/2 cups of frozen corn
(I was going to add mushrooms, but we had used them up already, so will try next time)
Saute onions and red pepper in a little bit of canola oil (or water)
Add diced tomotoes, garlic, broth, and spices and let simmer for 10 minutes.
Add cans of beans and let simmer on low for 30 minutes
Add rinsed frozen corn and let simmer another 5-10 minutes.
Serve over brown rice or slice some sweat potatoes and/or white potato into thick chips and bake on a cookie sheet in a 400 degree oven till starting to brown. Serve chili over potato.
Enjoy!
I made it a bit spicy for me, but not Paul... so tone down the chili by a 1/2 to 1 Tbs if you don't want it as spicy... you can always add more!
Ingredients:
1 large onion
1/2 red pepper
1 large can diced tomatoes w/ green chilies (28 oz)
1 small can of tomoto paste
3 gloves of garlic crushed
2 bay leaves
3/4 c of broth (I had a container of mushroom broth open, so used that)
2 Tbs of chili poweder
1 tsp of Ancho chili powder
1/2 tsp of salt
1/4 tsp of black pepper
1/4 tsp of cayenne pepper
1 can small red kindey beans (15.5 oz)
1 can canelli (white kidney) beans (15.5 oz)
1 can pinto beans (15.5 oz)
1 large can of black beans (26.5 oz)
1 1/2 cups of frozen corn
(I was going to add mushrooms, but we had used them up already, so will try next time)
Saute onions and red pepper in a little bit of canola oil (or water)
Add diced tomotoes, garlic, broth, and spices and let simmer for 10 minutes.
Add cans of beans and let simmer on low for 30 minutes
Add rinsed frozen corn and let simmer another 5-10 minutes.
Serve over brown rice or slice some sweat potatoes and/or white potato into thick chips and bake on a cookie sheet in a 400 degree oven till starting to brown. Serve chili over potato.
Enjoy!
Tuesday, March 8, 2011
Don't use cooking sprays
Cooking sprays ruin non-stick cookware. They stick to spots, especially where they food might not touch the the pan. If it sits a little while without being cleaned it is "fun" to scrub off.
It seems better to warm the pan, put a dab of oil in and wipe with a paper towel or napkin to coat the pan.
Are sprays really fat free as they claim, or is it that just a squirt does not have a signifigant amount enough to count... so if it is .4 grams it doens't count... but .5 would.... but do a few squirts which we all do... or one loooong squirt, and I bet there would be enough to count the fat. After all the first ingredient in these sprays is oil!
You can also brown and saute with just water!
It seems better to warm the pan, put a dab of oil in and wipe with a paper towel or napkin to coat the pan.
Are sprays really fat free as they claim, or is it that just a squirt does not have a signifigant amount enough to count... so if it is .4 grams it doens't count... but .5 would.... but do a few squirts which we all do... or one loooong squirt, and I bet there would be enough to count the fat. After all the first ingredient in these sprays is oil!
You can also brown and saute with just water!
Sunday, March 6, 2011
Cornbread Muffins
Moist and Delicous. Took to Lifegroup and everyone enjoyed!
Ingredients:
1/2 cup whole wheat flour
1 1/2 cup corn meal flour
2 tsp baking powers
1/2 tsp salt
egg replacer equivelant to 1 egg
1/4 cup canola oil
1/4 cup honey
3/4 soy, brown rice, or grain milk
3/4 cup of water
Preheat oven to 400 degrees. In a large mixing bowl, combine the dry ingredients. IN a smaller bowl combine the oil, honey, egg replacer, milk and water. Beat until creamy.
Mix the wet ingredients into the dry ingredients. Spoon the batter into a greased muffin tin.
Bake for about 20-25 minutes.
These are yummy hot with Earth Balance spread!
Ingredients:
1/2 cup whole wheat flour
1 1/2 cup corn meal flour
2 tsp baking powers
1/2 tsp salt
egg replacer equivelant to 1 egg
1/4 cup canola oil
1/4 cup honey
3/4 soy, brown rice, or grain milk
3/4 cup of water
Preheat oven to 400 degrees. In a large mixing bowl, combine the dry ingredients. IN a smaller bowl combine the oil, honey, egg replacer, milk and water. Beat until creamy.
Mix the wet ingredients into the dry ingredients. Spoon the batter into a greased muffin tin.
Bake for about 20-25 minutes.
These are yummy hot with Earth Balance spread!
Banana Muffins
Very Moist and Delicious! The girls devour them! I searched for recipes and took the best ingredients from several recipes, and changed or added a few of my own!
Ingredients
Wet
3 Medium very ripe bananas
1/2 cup rice or grain or soy milk
3/4 cup apple sauce
1 Tbs cannola oil
1 tsp vanilla
Dry
1/2 cup whole wheat flour
1 1/2 cup of brown rice flour
3/4 cup rolled oats
1/2 cup chopped nuts
4 tsp baking powder (or 3 tsb baking powder + 1 1/2 tsp of egg replacer)
1/4 tsp salt
1/2 cup sugar
1/4 tsp cinnamin
Optional Topping
chopped nuts
sugar
cinnamin
1.Preheat oven to 400 degrees
2. In a medium mixing bowl combine dry ingredients
3. In mixer or mixing bowl put wet ingredients and mix well. (need to mash the banana) Add the dry ingredients and mix well.
4. Grease muffin tins or insert paper liners into cups and fill.
5. Bake for 25 minutes. The tops of muffins should be golden brown.
Let them cool for about 10 minutes.
Eat and enjoy!
Ingredients
Wet
3 Medium very ripe bananas
1/2 cup rice or grain or soy milk
3/4 cup apple sauce
1 Tbs cannola oil
1 tsp vanilla
Dry
1/2 cup whole wheat flour
1 1/2 cup of brown rice flour
3/4 cup rolled oats
1/2 cup chopped nuts
4 tsp baking powder (or 3 tsb baking powder + 1 1/2 tsp of egg replacer)
1/4 tsp salt
1/2 cup sugar
1/4 tsp cinnamin
Optional Topping
chopped nuts
sugar
cinnamin
1.Preheat oven to 400 degrees
2. In a medium mixing bowl combine dry ingredients
3. In mixer or mixing bowl put wet ingredients and mix well. (need to mash the banana) Add the dry ingredients and mix well.
4. Grease muffin tins or insert paper liners into cups and fill.
5. Bake for 25 minutes. The tops of muffins should be golden brown.
Let them cool for about 10 minutes.
Eat and enjoy!
Wednesday, March 2, 2011
Tuesday, March 1, 2011
Veggie Stew with Dumplings
Stew:
1 cup vegetable stock/broth (I used no chicken broth by Imagine Natural Creations)
1 tsp rosemary, thyme, basil, sage and tarragon, oregano
2 tablespoons olive oil
1 cup onion, chopped
1 cup carrot, diced
2 cloves garlic, minced
2 bay leaves
1 tablespoon fresh parsley, chopped
2 cups water
5 teaspoons tamari or lite soy sauce
2-3 potatoes, peeled and chopped
1 cup frozen peas
2 tablespoons cornstarch + 2 tablespoons water
salt and pepper, to taste
(in the original recipe there was 1/2 c celery and 1 small turnip)
Dumplings:
1/2 cup all-purpose flour
1/2 whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup parsley, chopped
1/2 cup nondairy milk (soy or rice or grain)
2 tablespoons vegetable oil
Directions:
1. For stew, Sauté turnip, onion, carrot, celery, herbs, garlic and parsley in oil for 8 minutes.
2. Add water, broth mixture, tamari and potatoes. Simmer for 10-15 minutes. Add peas, continue cooking another few minutes. Remove bay leaves. Combine cornstarch and water, add to stew, and stir until thickened. Season to taste with salt and pepper.
3. For dumplings, sift dry ingredients together then add parsley. Mix milk with oil and add to dry ingredients (just stir until moistened). Drop mixture by tablespoonfuls onto stew. Cover and simmer for 15 minutes (Do NOT lift the lid!)
But I swear it a snap to make and oh so good!!!
1 cup vegetable stock/broth (I used no chicken broth by Imagine Natural Creations)
1 tsp rosemary, thyme, basil, sage and tarragon, oregano
2 tablespoons olive oil
1 cup onion, chopped
1 cup carrot, diced
2 cloves garlic, minced
2 bay leaves
1 tablespoon fresh parsley, chopped
2 cups water
5 teaspoons tamari or lite soy sauce
2-3 potatoes, peeled and chopped
1 cup frozen peas
2 tablespoons cornstarch + 2 tablespoons water
salt and pepper, to taste
(in the original recipe there was 1/2 c celery and 1 small turnip)
Dumplings:
1/2 cup all-purpose flour
1/2 whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup parsley, chopped
1/2 cup nondairy milk (soy or rice or grain)
2 tablespoons vegetable oil
Directions:
1. For stew, Sauté turnip, onion, carrot, celery, herbs, garlic and parsley in oil for 8 minutes.
2. Add water, broth mixture, tamari and potatoes. Simmer for 10-15 minutes. Add peas, continue cooking another few minutes. Remove bay leaves. Combine cornstarch and water, add to stew, and stir until thickened. Season to taste with salt and pepper.
3. For dumplings, sift dry ingredients together then add parsley. Mix milk with oil and add to dry ingredients (just stir until moistened). Drop mixture by tablespoonfuls onto stew. Cover and simmer for 15 minutes (Do NOT lift the lid!)
But I swear it a snap to make and oh so good!!!
Veggie Burger
Adapted from The Engine 2 Diet by Rip Esselstyn
1 can of black beans, rinsed and drained
1 can tomatoes with zesty mild chillies
2 gloves of garlic
2 green onions chopped
1 teaspoon of onion powder (or 1/4 cup of onions)
1 cup chopped carrot
1 cup of chopped parsley
2 cups of quick rolled oats (must be quick oats)
Pre-heat the oven to 450 degrees. Put the first 7 ingredients into a food processor and blend well. Put in a large bowl and sit in oats. Form into patties and place on a lightly greased baking sheet. Bake for 8-10 minutes. Turn oven to broil and cookd for 2-3 minutes until browned.
Serve on your favorite whole grain flat bread, tortilla, rounds etc. Top with your favorite fresh ingredients like tomatoes, onions, and lettuce... top with a homeade vingerette. (the less oil the better) Or saute onions and mushrooms to top the burger.
1 can of black beans, rinsed and drained
1 can tomatoes with zesty mild chillies
2 gloves of garlic
2 green onions chopped
1 teaspoon of onion powder (or 1/4 cup of onions)
1 cup chopped carrot
1 cup of chopped parsley
2 cups of quick rolled oats (must be quick oats)
Pre-heat the oven to 450 degrees. Put the first 7 ingredients into a food processor and blend well. Put in a large bowl and sit in oats. Form into patties and place on a lightly greased baking sheet. Bake for 8-10 minutes. Turn oven to broil and cookd for 2-3 minutes until browned.
Serve on your favorite whole grain flat bread, tortilla, rounds etc. Top with your favorite fresh ingredients like tomatoes, onions, and lettuce... top with a homeade vingerette. (the less oil the better) Or saute onions and mushrooms to top the burger.
Vegan Eating Can Be Sinlessly Delicious!
Vegan & low or no-fat... how could it taste good right?!
Well I am here to tell you that it can not only be good for your health it can taste good too!
Well I am here to tell you that it can not only be good for your health it can taste good too!
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