Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 I am using a really bad egg substitute in that it will NOT dissolve correctly which is a drag when trying to cook an egg dish with it. I believe I probably got it at Vegan Essentials. Also, it does not give a recipe for a big serving of “egg”, instead it just tells you a teaspoon of substitute vs a TBL of water, etc. That means I have to sit around multiplying TBL etc., and it’s a drag. Anyone have a better egg substitute that beats up better and is easier to measure? My apologies to those living under the Metric system. A TBL is a tablespoon. An interesting story – about, I don’t know, 20+ years ago or more, the governments of Canada and the US tried to convert the countries to Metric. Canada went along with it. The US government tried to ease us in with road signs listing miles per hour on top and kilometers per hour on bottom. If you come here, you’ll notice there are no more of these signs around. We Americans got pissed off; many Americans went out, and ummm, shot them down. On another note; you should see me trying to explain to our Special Education high school students that a “yard” was some King’s arm, an “inch” was some King’s thumbnail, and for god’s sake do not EVEN ask me to explain why a mile is a mile. We just usually give up and do other things. <GRIN> Cyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 What do you want to use the egg replacer for? I bake without one, loads of alternatives - sorry for the overkill but, as you asked: ckg <cynthiaandtheothers wrote: Egg Substitutes Eggs are used to bind a dish and, when whipped, may also incorporate air making a cake or pudding very light. Vegan egg replacement powders are available from health food shops. This can be useful, especially for tricky foods like meringues. However, many recipes can be adapted using one of the suggestions below. Just remember to bear in mind the final dish — you can't use banana as a substitute when making a quiche! instead of 1 egg, you can use...• 1 tbsp gram (chick pea) or soya flour and 1 tbsp water • 1 tbsp arrowroot, 1 tbsp soya flour and 2 tbsp water • 2 tbsp flour, ½ tbsp shortening, ½ tsp baking powder and 2 tsp water • 50g tofu blended with the liquid portion of the recipe • ½ large banana, mashed • 50 ml white sauce tips on raising agents...• use self raising flour • add extra oil and raising agent (e.g. baking powder) • use about 2 heaped tsp baking powder per cake • instead of baking powder, use ¾ tsp bicarbonate of soda and 1 dssp cider vinegar (good for chocolate cakes)• try sieving the flour and dry ingredients, then gently folding in the liquid to trap air alternative binding agents...• soya milk • soya dessert (vanilla, chocolate, strawberry...) • custard (see below) • mashed banana • plain silken tofu • soya cream • sweet white sauce (soya milk, vegan margarine, sugar and cornflour) • agar agar RECIPES Batter For savoury pancakes or deep frying combine soya flour, wholemeal flour, vegetable oil, soya milk, baking powder and salt. For sweet pancakes, omit the salt and baking powder. Use as normal battter (will keep for 1-2 days in fridge). See our pancake recipe just down the page. Burgers won't fall apart without the egg. Use gravy, mashed potato, oil or yeast extract (e.g. Marmite or Natex) mixed with a little hot water to add moisture. Add breadcrumbs, flour or oats for a drier texture. See recipe on page 3. Custard Follow your usual recipe, but use soya milk and check the custard powder is vegan. Add a little vanilla essence to taste. Try our delicious chocolate banana custard cake on page 5. Glazes Brush with soya milk. Mousse Use agar agar (1 tsp will set 1 pt of liquid to jelly — use slightly less for a mousse). Make your own creamy desserts using plain silken tofu, golden or maple syrup and a flavouring such as chocolate or lemon. Pancakes4 oz (115g) wholemeal flour2 oz (55g) soya flour13 floz (375 ml) soya milk2 tsp vegetable oil 1. Sieve the flours into a bowl. Gradually whisk in the soya milk to make a smooth sauce. Add the oil. Place in fridge for 30 minutes.2. Drop 1-3 tbsp of the mixture in to a frying pan containing hot oil. When one side is cooked, flip over and cook the other side.3. Remove from pan and serve with sugar and lemon juice. Other fillings include maple syrup, chocolate sauce, soya cream, soya ice cream, stir fry vegetables drizzled with peanut sauce, cream cheese and herbs, tofu, leek and mushroom Scrambled ‘Egg’ on Toast 10 oz (285g) plain tofu2 tbsp vegetable oil1 tsp turmeric1 tsp herbs (chives or parsley)salt and pepper to seasonwholemeal toast spread with margarine 1. Mash the tofu evenly and fry it in the vegetable oil until evenly cooked.2. Add the turmeric, herbs and season to taste. Cook a further few minutes. Serve on crispy wholemeal toast spread with margarine. You can also add fried mushrooms, sweet or hot peppers, onions, garlic… anything you like… to vary the recipe Red pepper, Courgette and ‘Bacon’ Mini-Quiche Pastry: 340g (12 oz) plain wholemeal flour170g (6 oz) margarinewater to bindFilling: 2 medium onions2 medium courgettes2 medium red peppers1 lb (450g) tofu½ pkt Redwoods cheatin’ bacon, chopped small - optional1 level dssp mixed herbs1½ dssp tomato puree1 level tsp saltgenerous pinch black pepper and ginger1½ pack of vegan cheeseenough soya milk to make a paste 1. Preheat the oven to 200°C/400°F/Gas Mark 6. 2. First make the pastry by rubbing the margarine into the flour until it resembles fine breadcrumbs. Add enough water to make a dough which is soft, but not sticky. If possible place in a plastic bag in the fridge for ½ an hour.3. Roll out the pastry and use a cutter (about 2.75 inch) to cut the pastry into rounds. Place them all onto a bun tray and bake for 10 minutes to set the pastry.4. Now make the filling: chop the onions fairly fine; and chop the courgettes and red pepper small. 5. Fry the onions for a few minutes then add the courgettes and red pepper. Fry until they begin to soften.6. Cube the tofu and chop the ‘bacon’ into bits. Add the tofu, ‘bacon’, herbs, tomato puree and condiments and fry a bit longer.7. Take off the heat and add the cheese and enough soya milk to make a paste.8. Place about a heaped teaspoon into each mini-quiche. Bake for about 30 minutes. Makes about 50 delicious mini-quiches. Yorkshire Puddings 3 oz (85g) white fat4 oz (115g) self raising flourpinch salt (fine)½ pint (280 ml) soya milk2 oz (55g) whole egg replacer 1. Preheat the oven to highest temp, 220°C/425°F/Gas Mark 7.2. Put 1 tsp fat in each compartment on a bun tray with 12 compartments. Put the tray near the top of the oven with a baking tray underneath to catch drips.3. Mix the flour and salt with a hand whisk very thoroughly. Mix the egg replacer into a smooth paste with about 2 fluid ounces/60 ml of water. Mix this in with the milk in a jug.4. Once it is ready to go in the oven i.e when the oven and fat are very hot (this will take at least 10 mins) add half of the liquid to the dry mix. Mix it into a smooth batter (paste) then add the remaining liquid. It should be like cream, if it’s too thick add more liquid.5. Transfer the batter to a jug and fill each compartment to the top. It should sizzle as it goes in. Do this as quickly as possible before the heat gets out. Cook for 15-20 mins. Brazil and Hazel Nut Rissoles ½ tsp yeast extract1 tsp tomato purée2 tbsp hot water to bind3½ oz (100g) ground brazil nuts3½ oz (100g) ground hazelnuts3½ oz (100g) wholemeal breadcrumbs1 tbsp mixed herbsground nuts to coat 1. Dissolve the yeast extract and tomato purée in the hot water. Mix with the dry ingredients and form into small ball shapes. Roll in ground nuts to coat. Fry until golden brown. Vegan Mayonnaise 4 tbsp soya milk½ tsp grain mustard or mustard powder1 tbsp lemon juice2-3 tsp cider vinegar½ clove garlic7 fl oz (200 ml) vegetable oilsalt and pepper 1. Blend together the soya milk, mustard, lemon juice, cider vinegar and ½ clove garlic. 2. Keep the blender running and add the oil gradually, in a thin stream. By the time you have added all the oil the mayonnaise should be thick. 3. Season to taste and keep in the fridge until needed. It will keep for a few days.Based on a recipe in Vegan Feasts by Rose Elliot Ann's Blooming Lovely Chocolate Orange Cheesecake 3-4 oz (75-100g) vegan margarine9 oz (250g) vegan digestive biscuits1 lb (450g) firm tofu, mashedjuice of one and a half oranges1 banana or rind of 1 orange2 oz (55g) cocoa powder3 tbsp oil2 oz (55g) sugar2-4 tbsp soya milk Base: Melt the margarine gently in a saucepan. Crush the digestive biscuits until they resemble fine breadcrumbs. Remove margarine from heat and mix in biscuit crumbs. Press into 11" flan tin.Topping: Mix the tofu, orange juice, banana or orange rind, cocoa, oil and sugar to a smooth consistency — preferably in a food processor. If it doesn't mix well, add a few tablespoons soya milk. Place over the base and smooth the top. Cook for 30-40 minutes at 175ºC. Remove from oven, cool and chill overnight in fridge. Add topping of your choice e.g. slices of orange or grated chocolate. Chocolate Sponge Cakefor other flavoured sponges use e.g. lemon juice and rind or vanilla instead of cocoa (175g) self raising flour2 heaped tsp baking powder(25g) cocoa(75g) sugar(125 ml) melted vegan margarine(325 ml) cold water Place all ingredients in a bowl and stir. Divide the mixture between two well greased round tins. Bake at 190ºC/375ºF/Gas 5 for 30 minutes or until a cocktail stick inserted into the middle of the cake comes out clean. Cool on a wire rack. Make chocolate or coffee flavour "butter" icing using 6 oz (170g) of sieved icing sugar to 4 oz (115g) vegan margarine, plus flavouring. Use some of this to sandwich the cakes together, and the rest to decorate the top. Add plain chocolate drops, grated chocolate, chocolate covered coffee beans, vegan "cream", alcohol etc as desired! Spiced Apple Cake 1 lb (445g) cooking apples, peeled and sliced4 oz (115g) vegan margarine4 oz (115g) raw cane sugar4 oz (115g) sultanas2 oz candied peel2 level teaspoons bicarbonate of soda1 tbs boiling water8 oz (225g) wholemeal flour ½ tsp ground cinnamon½ tsp ground cloves½ tsp ground allspice 1. Cook the apples in the minimum of water. When they are soft, mash to a puree and drain very well. 2. Cream together the margarine and the sugar, then add the apple purée to make a thick mixture. Stir in the fruit. 3. Mix the bicarbonate of soda with the water and add this to the mix. Sift together the flour and spices and mix in.4. Pour it into a very well greased cake tin, smooth the top and bake at 350ºF/180ºC/Gas Mark 4 for 45 mins to an hour. Chocolate Banana Custard Cake sponge cake 12 oz (275g) white self-raising flour1 tsp bicarbonate of soda8 oz (225g) caster sugar8 fl oz (250 ml) vegetable oil5 fl oz (150 ml) orange juice5 fl oz (150 ml) water1½ tsp vanilla extractcustard vegan custard powder1-2 tbsp sugar to taste1 pint soya milk½ tsp vanilla essencechocolate sauce 3½ oz (100g) plain chocolate4 scoops margarine3 heaped tbsp icing sugar1-2 spoons soya dream (or banana OY shake)~ 2-3 bananas 1. First make the sponge cake. i. Preheat the oven to 160ºC/325ºF/Gas 3. Grease 2 x 8-8½ inch tins.ii. Sift the flour and bicarbonate of soda into a large bowl. Add the sugar.iii. In another bowl, add the oil, orange juice, water and vanilla extract. Whisk together to combine, then pour the mixture into the dry ingredients and mix well to a smooth, fairly wet batter.iv. Pour the mixture into the prepared cake tins and bake in the preheated oven for about 30 minutes, until the cakes start to shrink away from the sides of the tins and spring back when lightly pressed in the centre.v. Leave the cakes to cool in the tins for 5 minutes, then turn out to cool on a wire rack.2. Next make a 1 pint of custard as per instructions on the packet. Stir in vanilla essence at the end and leave to cool.3. To make the chocolate sauce melt the chocolate with the margarine, icing sugar and soya dream.4. Once the sponge has cooled crumble it into a flat form, in a dish approximately 12 x 8 inch. Then add the cooled down custard, cut a thick layer of banana on top and finally pour the still liquid chocolate sauce which will thicken up over night. Chill for 2-3 hours then serve. Peter H Answers - Get better answers from someone who knows. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 Thanks. Wow! Can’t wait to try these. Cyn On Behalf Of Peter VV Friday, July 20, 2007 2:44 PM Re: Request for advice- What do you want to use the egg replacer for? I bake without one, loads of alternatives - sorry for the overkill but, as you asked: ckg <cynthiaandtheothers (AT) comcast (DOT) net> wrote: Egg Substitutes Eggs are used to bind a dish and, when whipped, may also incorporate air making a cake or pudding very light. Vegan egg replacement powders are available from health food shops. This can be useful, especially for tricky foods like meringues. However, many recipes can be adapted using one of the suggestions below. Just remember to bear in mind the final dish — you can't use banana as a substitute when making a quiche! instead of 1 egg, you can use... • 1 tbsp gram (chick pea) or soya flour and 1 tbsp water • 1 tbsp arrowroot, 1 tbsp soya flour and 2 tbsp water • 2 tbsp flour, ½ tbsp shortening, ½ tsp baking powder and 2 tsp water • 50g tofu blended with the liquid portion of the recipe • ½ large banana, mashed • 50 ml white sauce tips on raising agents... • use self raising flour • add extra oil and raising agent (e.g. baking powder) • use about 2 heaped tsp baking powder per cake • instead of baking powder, use ¾ tsp bicarbonate of soda and 1 dssp cider vinegar (good for chocolate cakes) • try sieving the flour and dry ingredients, then gently folding in the liquid to trap air alternative binding agents... • soya milk • soya dessert (vanilla, chocolate, strawberry...) • custard (see below) • mashed banana • plain silken tofu • soya cream • sweet white sauce (soya milk, vegan margarine, sugar and cornflour) • agar agar RECIPES Batter For savoury pancakes or deep frying combine soya flour, wholemeal flour, vegetable oil, soya milk, baking powder and salt. For sweet pancakes, omit the salt and baking powder. Use as normal battter (will keep for 1-2 days in fridge). See our pancake recipe just down the page. Burgers won't fall apart without the egg. Use gravy, mashed potato, oil or yeast extract (e.g. Marmite or Natex) mixed with a little hot water to add moisture. Add breadcrumbs, flour or oats for a drier texture. See recipe on page 3. Custard Follow your usual recipe, but use soya milk and check the custard powder is vegan. Add a little vanilla essence to taste. Try our delicious chocolate banana custard cake on page 5. Glazes Brush with soya milk. Mousse Use agar agar (1 tsp will set 1 pt of liquid to jelly — use slightly less for a mousse). Make your own creamy desserts using plain silken tofu, golden or maple syrup and a flavouring such as chocolate or lemon. Pancakes 4 oz (115g) wholemeal flour 2 oz (55g) soya flour 13 floz (375 ml) soya milk 2 tsp vegetable oil 1. Sieve the flours into a bowl. Gradually whisk in the soya milk to make a smooth sauce. Add the oil. Place in fridge for 30 minutes. 2. Drop 1-3 tbsp of the mixture in to a frying pan containing hot oil. When one side is cooked, flip over and cook the other side. 3. Remove from pan and serve with sugar and lemon juice. Other fillings include maple syrup, chocolate sauce, soya cream, soya ice cream, stir fry vegetables drizzled with peanut sauce, cream cheese and herbs, tofu, leek and mushroom Scrambled ‘Egg’ on Toast 10 oz (285g) plain tofu 2 tbsp vegetable oil 1 tsp turmeric 1 tsp herbs (chives or parsley) salt and pepper to season wholemeal toast spread with margarine 1. Mash the tofu evenly and fry it in the vegetable oil until evenly cooked. 2. Add the turmeric, herbs and season to taste. Cook a further few minutes. Serve on crispy wholemeal toast spread with margarine. You can also add fried mushrooms, sweet or hot peppers, onions, garlic… anything you like… to vary the recipe Red pepper, Courgette and ‘Bacon’ Mini-Quiche Pastry: 340g (12 oz) plain wholemeal flour 170g (6 oz) margarine water to bind Filling: 2 medium onions 2 medium courgettes 2 medium red peppers 1 lb (450g) tofu ½ pkt Redwoods cheatin’ bacon, chopped small - optional 1 level dssp mixed herbs 1½ dssp tomato puree 1 level tsp salt generous pinch black pepper and ginger 1½ pack of vegan cheese enough soya milk to make a paste 1. Preheat the oven to 200°C/400°F/Gas Mark 6. 2. First make the pastry by rubbing the margarine into the flour until it resembles fine breadcrumbs. Add enough water to make a dough which is soft, but not sticky. If possible place in a plastic bag in the fridge for ½ an hour. 3. Roll out the pastry and use a cutter (about 2.75 inch) to cut the pastry into rounds. Place them all onto a bun tray and bake for 10 minutes to set the pastry. 4. Now make the filling: chop the onions fairly fine; and chop the courgettes and red pepper small. 5. Fry the onions for a few minutes then add the courgettes and red pepper. Fry until they begin to soften. 6. Cube the tofu and chop the ‘bacon’ into bits. Add the tofu, ‘bacon’, herbs, tomato puree and condiments and fry a bit longer. 7. Take off the heat and add the cheese and enough soya milk to make a paste. 8. Place about a heaped teaspoon into each mini-quiche. Bake for about 30 minutes. Makes about 50 delicious mini-quiches. Yorkshire Puddings 3 oz (85g) white fat 4 oz (115g) self raising flour pinch salt (fine) ½ pint (280 ml) soya milk 2 oz (55g) whole egg replacer 1. Preheat the oven to highest temp, 220°C/425°F/Gas Mark 7. 2. Put 1 tsp fat in each compartment on a bun tray with 12 compartments. Put the tray near the top of the oven with a baking tray underneath to catch drips. 3. Mix the flour and salt with a hand whisk very thoroughly. Mix the egg replacer into a smooth paste with about 2 fluid ounces/60 ml of water. Mix this in with the milk in a jug. 4. Once it is ready to go in the oven i.e when the oven and fat are very hot (this will take at least 10 mins) add half of the liquid to the dry mix. Mix it into a smooth batter (paste) then add the remaining liquid. It should be like cream, if it’s too thick add more liquid. 5. Transfer the batter to a jug and fill each compartment to the top. It should sizzle as it goes in. Do this as quickly as possible before the heat gets out. Cook for 15-20 mins. Brazil and Hazel Nut Rissoles ½ tsp yeast extract 1 tsp tomato purée 2 tbsp hot water to bind 3½ oz (100g) ground brazil nuts 3½ oz (100g) ground hazelnuts 3½ oz (100g) wholemeal breadcrumbs 1 tbsp mixed herbs ground nuts to coat 1. Dissolve the yeast extract and tomato purée in the hot water. Mix with the dry ingredients and form into small ball shapes. Roll in ground nuts to coat. Fry until golden brown. Vegan Mayonnaise 4 tbsp soya milk ½ tsp grain mustard or mustard powder 1 tbsp lemon juice 2-3 tsp cider vinegar ½ clove garlic 7 fl oz (200 ml) vegetable oil salt and pepper 1. Blend together the soya milk, mustard, lemon juice, cider vinegar and ½ clove garlic. 2. Keep the blender running and add the oil gradually, in a thin stream. By the time you have added all the oil the mayonnaise should be thick. 3. Season to taste and keep in the fridge until needed. It will keep for a few days. Based on a recipe in Vegan Feasts by Rose Elliot Ann's Blooming Lovely Chocolate Orange Cheesecake 3-4 oz (75-100g) vegan margarine 9 oz (250g) vegan digestive biscuits 1 lb (450g) firm tofu, mashed juice of one and a half oranges 1 banana or rind of 1 orange 2 oz (55g) cocoa powder 3 tbsp oil 2 oz (55g) sugar 2-4 tbsp soya milk Base: Melt the margarine gently in a saucepan. Crush the digestive biscuits until they resemble fine breadcrumbs. Remove margarine from heat and mix in biscuit crumbs. Press into 11 " flan tin. Topping: Mix the tofu, orange juice, banana or orange rind, cocoa, oil and sugar to a smooth consistency — preferably in a food processor. If it doesn't mix well, add a few tablespoons soya milk. Place over the base and smooth the top. Cook for 30-40 minutes at 175ºC. Remove from oven, cool and chill overnight in fridge. Add topping of your choice e.g. slices of orange or grated chocolate. Chocolate Sponge Cake for other flavoured sponges use e.g. lemon juice and rind or vanilla instead of cocoa (175g) self raising flour 2 heaped tsp baking powder (25g) cocoa (75g) sugar (125 ml) melted vegan margarine (325 ml) cold water Place all ingredients in a bowl and stir. Divide the mixture between two well greased round tins. Bake at 190ºC/375ºF/Gas 5 for 30 minutes or until a cocktail stick inserted into the middle of the cake comes out clean. Cool on a wire rack. Make chocolate or coffee flavour " butter " icing using 6 oz (170g) of sieved icing sugar to 4 oz (115g) vegan margarine, plus flavouring. Use some of this to sandwich the cakes together, and the rest to decorate the top. Add plain chocolate drops, grated chocolate, chocolate covered coffee beans, vegan " cream " , alcohol etc as desired! Spiced Apple Cake 1 lb (445g) cooking apples, peeled and sliced 4 oz (115g) vegan margarine 4 oz (115g) raw cane sugar 4 oz (115g) sultanas 2 oz candied peel 2 level teaspoons bicarbonate of soda 1 tbs boiling water 8 oz (225g) wholemeal flour ½ tsp ground cinnamon ½ tsp ground cloves ½ tsp ground allspice 1. Cook the apples in the minimum of water. When they are soft, mash to a puree and drain very well. 2. Cream together the margarine and the sugar, then add the apple purée to make a thick mixture. Stir in the fruit. 3. Mix the bicarbonate of soda with the water and add this to the mix. Sift together the flour and spices and mix in. 4. Pour it into a very well greased cake tin, smooth the top and bake at 350ºF/180ºC/Gas Mark 4 for 45 mins to an hour. Chocolate Banana Custard Cake sponge cake 12 oz (275g) white self-raising flour 1 tsp bicarbonate of soda 8 oz (225g) caster sugar 8 fl oz (250 ml) vegetable oil 5 fl oz (150 ml) orange juice 5 fl oz (150 ml) water 1½ tsp vanilla extract custard vegan custard powder 1-2 tbsp sugar to taste 1 pint soya milk ½ tsp vanilla essence chocolate sauce 3½ oz (100g) plain chocolate 4 scoops margarine 3 heaped tbsp icing sugar 1-2 spoons soya dream (or banana OY shake) ~ 2-3 bananas 1. First make the sponge cake. i. Preheat the oven to 160ºC/325ºF/Gas 3. Grease 2 x 8-8½ inch tins. ii. Sift the flour and bicarbonate of soda into a large bowl. Add the sugar. iii. In another bowl, add the oil, orange juice, water and vanilla extract. Whisk together to combine, then pour the mixture into the dry ingredients and mix well to a smooth, fairly wet batter. iv. Pour the mixture into the prepared cake tins and bake in the preheated oven for about 30 minutes, until the cakes start to shrink away from the sides of the tins and spring back when lightly pressed in the centre. v. Leave the cakes to cool in the tins for 5 minutes, then turn out to cool on a wire rack. 2. Next make a 1 pint of custard as per instructions on the packet. Stir in vanilla essence at the end and leave to cool. 3. To make the chocolate sauce melt the chocolate with the margarine, icing sugar and soya dream. 4. Once the sponge has cooled crumble it into a flat form, in a dish approximately 12 x 8 inch. Then add the cooled down custard, cut a thick layer of banana on top and finally pour the still liquid chocolate sauce which will thicken up over night. Chill for 2-3 hours then serve. Peter H Answers - Get better answers from someone who knows. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2007 Report Share Posted July 21, 2007 Hi Cynthia- Well, you don't say what egg replacer you bought and tried. I've used Energee Egg Replacer, but I don't make "eggs" with it. As Peter's message says, I don't think the vegan egg subs are meant to replace an egg "dish". They've been created to use in recipes in which eggs are called for. The only egg "substitutes" I've ever heard of that are made into an egg "dish" are not vegan, but rely on egg whites. That's a big fat joke! What's the point there? In case someone would rather eat the egg sack instead of the egg embryo? I know, it's supposed to be lower in fat. But the real disease-causing element is the animal protein, not the fat. I think Peter's info is the best you're gonna get. Marcy - Peter VV Friday, July 20, 2007 11:44 AM Re: Request for advice- What do you want to use the egg replacer for? I bake without one, loads of alternatives - sorry for the overkill but, as you asked: ckg <cynthiaandtheothers (AT) comcast (DOT) net> wrote: Egg Substitutes Eggs are used to bind a dish and, when whipped, may also incorporate air making a cake or pudding very light. Vegan egg replacement powders are available from health food shops. This can be useful, especially for tricky foods like meringues. However, many recipes can be adapted using one of the suggestions below. Just remember to bear in mind the final dish — you can't use banana as a substitute when making a quiche! instead of 1 egg, you can use...• 1 tbsp gram (chick pea) or soya flour and 1 tbsp water • 1 tbsp arrowroot, 1 tbsp soya flour and 2 tbsp water • 2 tbsp flour, ½ tbsp shortening, ½ tsp baking powder and 2 tsp water • 50g tofu blended with the liquid portion of the recipe • ½ large banana, mashed • 50 ml white sauce tips on raising agents...• use self raising flour • add extra oil and raising agent (e.g. baking powder) • use about 2 heaped tsp baking powder per cake • instead of baking powder, use ¾ tsp bicarbonate of soda and 1 dssp cider vinegar (good for chocolate cakes)• try sieving the flour and dry ingredients, then gently folding in the liquid to trap air alternative binding agents...• soya milk • soya dessert (vanilla, chocolate, strawberry...) • custard (see below) • mashed banana • plain silken tofu • soya cream • sweet white sauce (soya milk, vegan margarine, sugar and cornflour) • agar agar RECIPES Batter For savoury pancakes or deep frying combine soya flour, wholemeal flour, vegetable oil, soya milk, baking powder and salt. For sweet pancakes, omit the salt and baking powder. Use as normal battter (will keep for 1-2 days in fridge). See our pancake recipe just down the page. Burgers won't fall apart without the egg. Use gravy, mashed potato, oil or yeast extract (e.g. Marmite or Natex) mixed with a little hot water to add moisture. Add breadcrumbs, flour or oats for a drier texture. See recipe on page 3. Custard Follow your usual recipe, but use soya milk and check the custard powder is vegan. Add a little vanilla essence to taste. Try our delicious chocolate banana custard cake on page 5. Glazes Brush with soya milk. Mousse Use agar agar (1 tsp will set 1 pt of liquid to jelly — use slightly less for a mousse). Make your own creamy desserts using plain silken tofu, golden or maple syrup and a flavouring such as chocolate or lemon. Pancakes4 oz (115g) wholemeal flour2 oz (55g) soya flour13 floz (375 ml) soya milk2 tsp vegetable oil 1. Sieve the flours into a bowl. Gradually whisk in the soya milk to make a smooth sauce. Add the oil. Place in fridge for 30 minutes.2. Drop 1-3 tbsp of the mixture in to a frying pan containing hot oil. When one side is cooked, flip over and cook the other side.3. Remove from pan and serve with sugar and lemon juice. Other fillings include maple syrup, chocolate sauce, soya cream, soya ice cream, stir fry vegetables drizzled with peanut sauce, cream cheese and herbs, tofu, leek and mushroom Scrambled ‘Egg’ on Toast 10 oz (285g) plain tofu2 tbsp vegetable oil1 tsp turmeric1 tsp herbs (chives or parsley)salt and pepper to seasonwholemeal toast spread with margarine 1. Mash the tofu evenly and fry it in the vegetable oil until evenly cooked.2. Add the turmeric, herbs and season to taste. Cook a further few minutes. Serve on crispy wholemeal toast spread with margarine. You can also add fried mushrooms, sweet or hot peppers, onions, garlic… anything you like… to vary the recipe Red pepper, Courgette and ‘Bacon’ Mini-Quiche Pastry: 340g (12 oz) plain wholemeal flour170g (6 oz) margarinewater to bindFilling: 2 medium onions2 medium courgettes2 medium red peppers1 lb (450g) tofu½ pkt Redwoods cheatin’ bacon, chopped small - optional1 level dssp mixed herbs1½ dssp tomato puree1 level tsp saltgenerous pinch black pepper and ginger1½ pack of vegan cheeseenough soya milk to make a paste 1. Preheat the oven to 200°C/400°F/Gas Mark 6. 2. First make the pastry by rubbing the margarine into the flour until it resembles fine breadcrumbs. Add enough water to make a dough which is soft, but not sticky. If possible place in a plastic bag in the fridge for ½ an hour.3. Roll out the pastry and use a cutter (about 2.75 inch) to cut the pastry into rounds. Place them all onto a bun tray and bake for 10 minutes to set the pastry.4. Now make the filling: chop the onions fairly fine; and chop the courgettes and red pepper small. 5. Fry the onions for a few minutes then add the courgettes and red pepper. Fry until they begin to soften.6. Cube the tofu and chop the ‘bacon’ into bits. Add the tofu, ‘bacon’, herbs, tomato puree and condiments and fry a bit longer.7. Take off the heat and add the cheese and enough soya milk to make a paste.8. Place about a heaped teaspoon into each mini-quiche. Bake for about 30 minutes. Makes about 50 delicious mini-quiches. Yorkshire Puddings 3 oz (85g) white fat4 oz (115g) self raising flourpinch salt (fine)½ pint (280 ml) soya milk2 oz (55g) whole egg replacer 1. Preheat the oven to highest temp, 220°C/425°F/Gas Mark 7.2. Put 1 tsp fat in each compartment on a bun tray with 12 compartments. Put the tray near the top of the oven with a baking tray underneath to catch drips.3. Mix the flour and salt with a hand whisk very thoroughly. Mix the egg replacer into a smooth paste with about 2 fluid ounces/60 ml of water. Mix this in with the milk in a jug.4. Once it is ready to go in the oven i.e when the oven and fat are very hot (this will take at least 10 mins) add half of the liquid to the dry mix. Mix it into a smooth batter (paste) then add the remaining liquid. It should be like cream, if it’s too thick add more liquid.5. Transfer the batter to a jug and fill each compartment to the top. It should sizzle as it goes in. Do this as quickly as possible before the heat gets out. Cook for 15-20 mins. Brazil and Hazel Nut Rissoles ½ tsp yeast extract1 tsp tomato purée2 tbsp hot water to bind3½ oz (100g) ground brazil nuts3½ oz (100g) ground hazelnuts3½ oz (100g) wholemeal breadcrumbs1 tbsp mixed herbsground nuts to coat 1. Dissolve the yeast extract and tomato purée in the hot water. Mix with the dry ingredients and form into small ball shapes. Roll in ground nuts to coat. Fry until golden brown. Vegan Mayonnaise 4 tbsp soya milk½ tsp grain mustard or mustard powder1 tbsp lemon juice2-3 tsp cider vinegar½ clove garlic7 fl oz (200 ml) vegetable oilsalt and pepper 1. Blend together the soya milk, mustard, lemon juice, cider vinegar and ½ clove garlic. 2. Keep the blender running and add the oil gradually, in a thin stream. By the time you have added all the oil the mayonnaise should be thick. 3. Season to taste and keep in the fridge until needed. It will keep for a few days.Based on a recipe in Vegan Feasts by Rose Elliot Ann's Blooming Lovely Chocolate Orange Cheesecake 3-4 oz (75-100g) vegan margarine9 oz (250g) vegan digestive biscuits1 lb (450g) firm tofu, mashedjuice of one and a half oranges1 banana or rind of 1 orange2 oz (55g) cocoa powder3 tbsp oil2 oz (55g) sugar2-4 tbsp soya milk Base: Melt the margarine gently in a saucepan. Crush the digestive biscuits until they resemble fine breadcrumbs. Remove margarine from heat and mix in biscuit crumbs. Press into 11" flan tin.Topping: Mix the tofu, orange juice, banana or orange rind, cocoa, oil and sugar to a smooth consistency — preferably in a food processor. If it doesn't mix well, add a few tablespoons soya milk. Place over the base and smooth the top. Cook for 30-40 minutes at 175ºC. Remove from oven, cool and chill overnight in fridge. Add topping of your choice e.g. slices of orange or grated chocolate. Chocolate Sponge Cakefor other flavoured sponges use e.g. lemon juice and rind or vanilla instead of cocoa (175g) self raising flour2 heaped tsp baking powder(25g) cocoa(75g) sugar(125 ml) melted vegan margarine(325 ml) cold water Place all ingredients in a bowl and stir. Divide the mixture between two well greased round tins. Bake at 190ºC/375ºF/Gas 5 for 30 minutes or until a cocktail stick inserted into the middle of the cake comes out clean. Cool on a wire rack. Make chocolate or coffee flavour "butter" icing using 6 oz (170g) of sieved icing sugar to 4 oz (115g) vegan margarine, plus flavouring. Use some of this to sandwich the cakes together, and the rest to decorate the top. Add plain chocolate drops, grated chocolate, chocolate covered coffee beans, vegan "cream", alcohol etc as desired! Spiced Apple Cake 1 lb (445g) cooking apples, peeled and sliced4 oz (115g) vegan margarine4 oz (115g) raw cane sugar4 oz (115g) sultanas2 oz candied peel2 level teaspoons bicarbonate of soda1 tbs boiling water8 oz (225g) wholemeal flour ½ tsp ground cinnamon½ tsp ground cloves½ tsp ground allspice 1. Cook the apples in the minimum of water. When they are soft, mash to a puree and drain very well. 2. Cream together the margarine and the sugar, then add the apple purée to make a thick mixture. Stir in the fruit. 3. Mix the bicarbonate of soda with the water and add this to the mix. Sift together the flour and spices and mix in.4. Pour it into a very well greased cake tin, smooth the top and bake at 350ºF/180ºC/Gas Mark 4 for 45 mins to an hour. Chocolate Banana Custard Cake sponge cake 12 oz (275g) white self-raising flour1 tsp bicarbonate of soda8 oz (225g) caster sugar8 fl oz (250 ml) vegetable oil5 fl oz (150 ml) orange juice5 fl oz (150 ml) water1½ tsp vanilla extractcustard vegan custard powder1-2 tbsp sugar to taste1 pint soya milk½ tsp vanilla essencechocolate sauce 3½ oz (100g) plain chocolate4 scoops margarine3 heaped tbsp icing sugar1-2 spoons soya dream (or banana OY shake)~ 2-3 bananas 1. First make the sponge cake. i. Preheat the oven to 160ºC/325ºF/Gas 3. Grease 2 x 8-8½ inch tins.ii. Sift the flour and bicarbonate of soda into a large bowl. Add the sugar.iii. In another bowl, add the oil, orange juice, water and vanilla extract. Whisk together to combine, then pour the mixture into the dry ingredients and mix well to a smooth, fairly wet batter.iv. Pour the mixture into the prepared cake tins and bake in the preheated oven for about 30 minutes, until the cakes start to shrink away from the sides of the tins and spring back when lightly pressed in the centre.v. Leave the cakes to cool in the tins for 5 minutes, then turn out to cool on a wire rack.2. Next make a 1 pint of custard as per instructions on the packet. Stir in vanilla essence at the end and leave to cool.3. To make the chocolate sauce melt the chocolate with the margarine, icing sugar and soya dream.4. Once the sponge has cooled crumble it into a flat form, in a dish approximately 12 x 8 inch. Then add the cooled down custard, cut a thick layer of banana on top and finally pour the still liquid chocolate sauce which will thicken up over night. Chill for 2-3 hours then serve. Peter H Answers - Get better answers from someone who knows. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2007 Report Share Posted July 21, 2007 Hi Cyn, I don't know about replacers for egg dishes, but for baking, I have been using 1 TBL flax seed, ground (meaning measure out the TBL of seed, then grind it) and 3TBL of water for each egg the recipe calls for. Seems to work well, and I get more Omega-3's, too! Jolene , " ckg " <cynthiaandtheothers wrote: > > > > I am using a really bad egg substitute in that it will NOT dissolve > correctly which is a drag when trying to cook an egg dish with it. I > believe I probably got it at Vegan Essentials. Also, it does not give a > recipe for a big serving of " egg " , instead it just tells you a teaspoon of > substitute vs a TBL of water, etc. That means I have to sit around > multiplying TBL etc., and it's a drag. > > Anyone have a better egg substitute that beats up better and is easier to > measure? > > My apologies to those living under the Metric system. A TBL is a > tablespoon. > > An interesting story - about, I don't know, 20+ years ago or more, the > governments of Canada and the US tried to convert the countries to Metric. > Canada went along with it. The US government tried to ease us in with road > signs listing miles per hour on top and kilometers per hour on bottom. > > If you come here, you'll notice there are no more of these signs around. > > We Americans got pissed off; many Americans went out, and ummm, shot them > down. > > On another note; you should see me trying to explain to our Special > Education high school students that a " yard " was some King's arm, an " inch " > was some King's thumbnail, and for god's sake do not EVEN ask me to explain > why a mile is a mile. We just usually give up and do other things. > > <GRIN> > > Cyn > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2007 Report Share Posted July 21, 2007 Thanks. Am trying it today as we speak! Wow. I love this group. My mum and dad never taught us to cook – they were very “Bohemian” and not really interested in child-rearing so cooking involved leaving me and my brother money on the table so that I would take my brother and aged Grandma to a restaurant called the Snack Bar on a nightly basis. That gave way to my lifelong weight problem and my inability to cook. Becoming a Vegan turned me on to new ways of doing things several years ago, and I am trying to play catch-up. Can’t do anything fancy, yet. Must be a slow-learner where food is concerned. Cyn On Behalf Of jmaine37 Saturday, July 21, 2007 8:14 AM Re: Request for advice- Hi Cyn, I don't know about replacers for egg dishes, but for baking, I have been using 1 TBL flax seed, ground (meaning measure out the TBL of seed, then grind it) and 3TBL of water for each egg the recipe calls for. Seems to work well, and I get more Omega-3's, too! Jolene , " ckg " <cynthiaandtheothers wrote: > > > > I am using a really bad egg substitute in that it will NOT dissolve > correctly which is a drag when trying to cook an egg dish with it. I > believe I probably got it at Vegan Essentials. Also, it does not give a > recipe for a big serving of " egg " , instead it just tells you a teaspoon of > substitute vs a TBL of water, etc. That means I have to sit around > multiplying TBL etc., and it's a drag. > > Anyone have a better egg substitute that beats up better and is easier to > measure? > > My apologies to those living under the Metric system. A TBL is a > tablespoon. > > An interesting story - about, I don't know, 20+ years ago or more, the > governments of Canada and the US tried to convert the countries to Metric. > Canada went along with it. The US government tried to ease us in with road > signs listing miles per hour on top and kilometers per hour on bottom. > > If you come here, you'll notice there are no more of these signs around. > > We Americans got pissed off; many Americans went out, and ummm, shot them > down. > > On another note; you should see me trying to explain to our Special > Education high school students that a " yard " was some King's arm, an " inch " > was some King's thumbnail, and for god's sake do not EVEN ask me to explain > why a mile is a mile. We just usually give up and do other things. > > <GRIN> > > Cyn > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2007 Report Share Posted July 21, 2007 it depends on what you are cooking, some people used a mashed banana as an egg replacer in recipes applesauce is an egg substitute, soft Tofu is an egg substitute and their is a recipe involving flax seeds that is also used as egg substitute. , " Marcy " <imgreen03 wrote: > > Hi Cynthia- > Well, you don't say what egg replacer you bought and tried. I've used Energee Egg Replacer, but I don't make " eggs " with it. > > As Peter's message says, I don't think the vegan egg subs are meant to replace an egg " dish " . They've been created to use in recipes in which eggs are called for. Quote Link to comment Share on other sites More sharing options...
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