good substitutes

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Egg substitute for baking

Sour cream substitute

Confectioner's sugar substitute

 

 

There are many substitutes for eggs, depending on its use. For general

baking purposes, two ounces of pureed tofu (it can be pureed with other

liquid ingredients in the recipe) generally works. Tofu works as both a

leavening and binding agent. For additional leavening, an additional

teaspoon of baking powder can be added. When making a substitution, you must

ask what the primary role of the egg is: is it primarily for moisture? For

binding? For leavening? A single egg called for in a cookie recipe can

usually be left out, adding a little additional liquid sweetener or

applesauce and a 1/2 teaspoon of baking powder. For cakes, the eggs probably

both bind and leaven, and thus the pureed tofu with additional baking powder

will work. If you're using whipped eggs or egg whites to fluff up a chilled

mousse (not baked), a flax seed whip with agar can be used. How do you make

this? Take a 1/2 cup of flax seeds and boil in 1 cup water for 5 minutes.

Strain. You should have a gloppy substance. Chill, and it can be whipped

like egg whites, although it will not be as stiff. It can be folded into

puddings and cremes to make a fluffy, mousse-type dessert.

For sour cream, I find that the best homemade, realistic sour creme is made

by starting with a soy yogurt (look for any basic recipe for dairy yogurt,

substituting soy milk for the milk and using real acidophilus culture

instead of yogurt as a starter). After making the soy yogurt, strain it by

putting it in a colander with a double lining of cheesecloth. Let it drip

for 12 to 24 hours (put a dish under it). It will thicken to be like sour

creme and have the right tangy, rich flavor. You can actually cook with

this, not just use it as a topping. For those in a hurry, a mock sour creme

can be made by blending 8 oz. firm silken tofu, 3 Tbs. Canola or safflower

oil, 1 tsp. Sweetener of choice, 3 Tbs. Lemon juice, and 1/2 tsp. Salt. For

a richer flavor, add a tablespoon of raw cashew butter.

 

Confectioner's Sugar: Traditionally, this is just cane sugar blended at high

speed with the addition of a starch, such as cornstarch or arrowroot. You

can do the same in your blender using either evaporated cane juice, fructose

or even xylitol (birch sugar--does not cause an elevation in blood sugar).

For each cup, add about 2 tablespoons of cornstarch or arrowroot. Place in a

blender (no more than 1 cup), and blend at high speed until powdery and

white. Keep in a clean jar in the refrigerator to prevent moisture build-up.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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