Guest guest Posted July 8, 2009 Report Share Posted July 8, 2009 I have some green tomatoes and I would normally dip slices in an egg wash, then bread crumbs and bake on an oiled pan. Since I no longer use eggs, what can I dip them in to have the bread crumbs stick? The bread crumbs are home made from whole grain bread and I can spray the pan with a little Pam. I'm not sure what to use to replace eggs in some things. I have used the flax seed/water mixture in some, but I'm not sure what the criteria would be for using the Ener-G egg replacer. I don't have any of that, by the way. Thanks Michelle in NV Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2009 Report Share Posted July 10, 2009 Michelle Dixon wrote: > I have some green tomatoes and I would normally dip slices in an egg > wash, then bread crumbs and bake on an oiled pan. Since I no longer > use eggs, what can I dip them in to have the bread crumbs stick? The > bread crumbs are home made from whole grain bread and I can spray the > pan with a little Pam. > > I'm not sure what to use to replace eggs in some things. I have used > the flax seed/water mixture in some, but I'm not sure what the > criteria would be for using the Ener-G egg replacer. I don't have any > of that, by the way. When I want to bread things without eggs, I either just use liquid (soymilk or something similar) or dip them into blended silken tofu. (Mostly, to be honest, when I'm doing the vegan thing, I don't bother breading things, especially if I'm McDougalling, because for me, the point of breading things is to fry them. :-) Serene -- Oakland, CA, age 42 11/07: PT, 2 mm pap, clean lymph nodes; no RAI 11/08: US showed suspicious nodule 12/30/08: FNA suspicious for pap carcinoma 2/3/08: TT. 1.2 cm pap thyca; 7 of 19 lymph nodes positive. Scan dose 3/24/09 WBS 3/25/09, no mets RAI 109mCi 3/25/09 Post-tx WBS 4/1/09, no mets 42 Magazine, celebrating life with meaning. http://42magazine.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2009 Report Share Posted July 10, 2009 Mustard -"Serene" <serene-lists"fatfree vegan" Friday, July 10, 2009 10:02:43 AM GMT -05:00 US/Canada EasternRe: breaded baked tomatoes Michelle Dixon wrote:> I have some green tomatoes and I would normally dip slices in an egg> wash, then bread crumbs and bake on an oiled pan. Since I no longer> use eggs, what can I dip them in to have the bread crumbs stick? The> bread crumbs are home made from whole grain bread and I can spray the> pan with a little Pam.>> I'm not sure what to use to replace eggs in some things. I have used> the flax seed/water mixture in some, but I'm not sure what the> criteria would be for using the Ener-G egg replacer. I don't have any> of that, by the way.When I want to bread things without eggs, I either just use liquid (soymilk or something similar) or dip them into blended silken tofu.(Mostly, to be honest, when I'm doing the vegan thing, I don't bother breading things, especially if I'm McDougalling, because for me, the point of breading things is to fry them. :-)Serene-- Oakland, CA, age 4211/07: PT, 2 mm pap, clean lymph nodes; no RAI11/08: US showed suspicious nodule12/30/08: FNA suspicious for pap carcinoma2/3/08: TT. 1.2 cm pap thyca; 7 of 19 lymph nodes positive.Scan dose 3/24/09WBS 3/25/09, no metsRAI 109mCi 3/25/09Post-tx WBS 4/1/09, no mets42 Magazine, celebrating life with meaning. http://42magazine.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2009 Report Share Posted July 10, 2009 soy, rice or nut milk mixed with flour & seasonings, such as fresh or dried herbs, salt & pepper, garlic granules, onion flakes, etc. Make it the consistency of pancake batter (but dont get too much on there-just enough to coat it so bread crumbs stick) then roll in toasted bread crumbs. Makes for very crispy battered veggies --- On Fri, 7/10/09, j_kavanagh <j_kavanagh wrote:j_kavanagh <j_kavanaghRe: breaded baked tomatoes"fatfree vegan" Friday, July 10, 2009, 8:43 AM Mustard -"Serene" <serene-lists@ serenepages. org>"fatfree vegan" <>Friday, July 10, 2009 10:02:43 AM GMT -05:00 US/Canada EasternRe: breaded baked tomatoes Michelle Dixon wrote:> I have some green tomatoes and I would normally dip slices in an egg> wash, then bread crumbs and bake on an oiled pan. Since I no longer> use eggs, what can I dip them in to have the bread crumbs stick? The> bread crumbs are home made from whole grain bread and I can spray the> pan with a little Pam.>> I'm not sure what to use to replace eggs in some things. I have used> the flax seed/water mixture in some, but I'm not sure what the> criteria would be for using the Ener-G egg replacer. I don't have any> of that, by the way.When I want to bread things without eggs, I either just use liquid (soymilk or something similar) or dip them into blended silken tofu.(Mostly, to be honest, when I'm doing the vegan thing, I don't bother breading things, especially if I'm McDougalling, because for me, the point of breading things is to fry them. :-)Serene-- Oakland, CA, age 4211/07: PT, 2 mm pap, clean lymph nodes; no RAI11/08: US showed suspicious nodule12/30/08: FNA suspicious for pap carcinoma2/3/08: TT. 1.2 cm pap thyca; 7 of 19 lymph nodes positive.Scan dose 3/24/09WBS 3/25/09, no metsRAI 109mCi 3/25/09Post-tx WBS 4/1/09, no mets42 Magazine, celebrating life with meaning. http://42magazine. com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2009 Report Share Posted July 11, 2009 > When I want to bread things without eggs, I either just use liquid > (soymilk or something similar) or dip them into blended silken tofu. It may have been in Vegan with A vengeance where I learned to add some corn starch to the liquid (non-dairy milk, lite coconut milk) to thicken it up a bit. The crumbs stick a bit better. > > (Mostly, to be honest, when I'm doing the vegan thing, I don't bother > breading things, especially if I'm McDougalling, because for me, the > point of breading things is to fry them. :-) I bread things before baking. Breaded baked tofu is good, as are slices of seitan and even veggies like mushrooms, cauliflower and broccoli. My husband and I prefer plain, but our son prefers them breaded. Sue in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2009 Report Share Posted July 13, 2009 I'll try the cornstarch trick. My hubby just bought some cornstarch for me. I checked out the Vegan with a Vengence cookbook. It has some really great recipes in it. I just made the tofu cream cheese tonight from the McDougall cookbook. It's really good. I changed it some since I didn't have all the ingredients. I boiled 7 ounces of firm tofu for 1 minute then wrapped it in coffee filters and squeezed out all the liquid. Then I put it in the food processor and added some dried onion, garlic powder, Mrs. Dash and some home dehydrated and powdered rosemary and bell pepper flakes. I'm eating it now on a backed potato. It's really good! , " Sue in NJ " <sue_in_nj wrote: > > > When I want to bread things without eggs, I either just use liquid > > (soymilk or something similar) or dip them into blended silken tofu. > > It may have been in Vegan with A vengeance where I learned to add some > corn starch to the liquid (non-dairy milk, lite coconut milk) to thicken > it up a bit. The crumbs stick a bit better. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2009 Report Share Posted July 13, 2009 Why do you have to boil the tofu first before you squeeze out the water to make tofu cream cheese. I want to try this, but it is over 100 degrees here and I do not want to turn on my electric stove that takes forever to heat up or cool down. Is there an easier way to make tofu cream cheese? That sounds really delicious! Thank you. Maureen Michelle Dixon <Petagoatjunction Sent: Sunday, July 12, 2009 6:38:36 PM Re: breaded baked tomatoes I'll try the cornstarch trick. My hubby just bought some cornstarch for me. I checked out the Vegan with a Vengence cookbook. It has some really great recipes in it.I just made the tofu cream cheese tonight from the McDougall cookbook. It's really good. I changed it some since I didn't have all the ingredients. I boiled 7 ounces of firm tofu for 1 minute then wrapped it in coffee filters and squeezed out all the liquid. Then I put it in the food processor and added some dried onion, garlic powder, Mrs. Dash and some home dehydrated and powdered rosemary and bell pepper flakes. I'm eating it now on a backed potato. It's really good!, "Sue in NJ" <sue_in_nj@. ..> wrote:>> > When I want to bread things without eggs, I either just use liquid> > (soymilk or something similar) or dip them into blended silken tofu.> > It may have been in Vegan with A vengeance where I learned to add some> corn starch to the liquid (non-dairy milk, lite coconut milk) to thicken> it up a bit. The crumbs stick a bit better.> > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2009 Report Share Posted July 14, 2009 I'm not sure why you have to boil it. It did seem to change the consistency doing it. Michelle in Nv. , maureen smith <maureensgardengrotto wrote: > > Why do you have to boil the tofu first before you squeeze out the water to make tofu cream cheese. Quote Link to comment Share on other sites More sharing options...
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