Alternatives

[Guest guest]

Karen,

I'm excited to hear your icing recipe! However, what

do you mean by " evaporated cane juice " -- I'm not sure

which product you mean. We use Sucanat for sugar, but

that would make brown icing.

 

Also, do you -- or does anyone -- know of a margerine

that is not hydrogenated? I haven't seen any at my

Whole Foods store, and usually use oil or

non-hydrogenated shortening instead, but those don't

always work. I also use EnerG egg replacer in baked

goods, but they come out pretty darn crumbly -- like

my cornbread. Anyone have more success?

 

Laura,

Thanks for the info on Whizzers and Pangea! What a

great resource!

 

Thanks, and

Warmest Wishes,

Tanya

 

 

 

 

Make a great connection at Personals.

http://personals.

[Guest guest]

We use EARTH BALANCE - its vegan and non-hydrogenated and tastes wonderful.

You can get it at either Whole Foods or Trader Joes (Trader's is cheaper!).

Tanya [telnjml]

Wednesday, October 10, 2001 2:28 PM

Alternatives

 

 

Karen,

I'm excited to hear your icing recipe! However, what

do you mean by " evaporated cane juice " -- I'm not sure

which product you mean. We use Sucanat for sugar, but

that would make brown icing.

 

Also, do you -- or does anyone -- know of a margerine

that is not hydrogenated? I haven't seen any at my

Whole Foods store, and usually use oil or

non-hydrogenated shortening instead, but those don't

always work. I also use EnerG egg replacer in baked

goods, but they come out pretty darn crumbly -- like

my cornbread. Anyone have more success?

 

Laura,

Thanks for the info on Whizzers and Pangea! What a

great resource!

 

Thanks, and

Warmest Wishes,

Tanya

 

 

Make a great connection at Personals.

http://personals.

 

 

[Guest guest]

Try Sprectrum Spread...dairy free and non-hydrogenated.

 

Linda

[Guest guest]

Hi I'm new to this chat site but I've been reading everyone's letters. For

non-hydrogenated butter we use Spectrum Naturals. They come in regular butter

tubs and there are 2 different kinds. The margarine kind is harder and takes

longer to melt but the spread kind is very soft (almost like melted butter) I

use it for recipies because it measures easily. I have a grocery store called

Wild Oats. They carry it. I have also learned that if you request something at a

whole foods store they'll usually try to get some for you. I use Ener G egg

replacer too. It only works in certain recipies tho so i've changed recipies for

certain dishes so that EnerG will work. Hope I was helpfull.

Larissa (mother of 3 and 6 year old vegan girls)

 

-

Tanya

Thursday, October 11, 2001 8:20 AM

 

Alternatives

 

Karen,

I'm excited to hear your icing recipe! However, what

do you mean by " evaporated cane juice " -- I'm not sure

which product you mean. We use Sucanat for sugar, but

that would make brown icing.

 

Also, do you -- or does anyone -- know of a margerine

that is not hydrogenated? I haven't seen any at my

Whole Foods store, and usually use oil or

non-hydrogenated shortening instead, but those don't

always work. I also use EnerG egg replacer in baked

goods, but they come out pretty darn crumbly -- like

my cornbread. Anyone have more success?

 

Laura,

Thanks for the info on Whizzers and Pangea! What a

great resource!

 

Thanks, and

Warmest Wishes,

Tanya

 

 

 

 

Make a great connection at Personals.

http://personals.

 

 

 

[Guest guest]

> Also, do you -- or does anyone -- know of a margerine

> that is not hydrogenated?

 

Tanya,

I have 4 non hyfrogenated, non trans fatty acids vegan margerines. Earth

Balance, Spectrum- this one is a little liquidy for me, Soy Garden, and

Canoelo.

I know that Trader Joe's carries some of these brands. Not sure where you

live; hopefully you can find one of them.

Peace,

Laura