CRANBERRY PRALINE QUICK BREAD..notes.. Donna & PAUL!

[Guest guest]

I'd probably use either silken or the tub... but I'm a wild card

that way...

you can always beat it really well to get it smoother...

 

I went back and looked at the recipe...

 

it calls for 2 eggs.. I'd use a flax egg... now since I always have

soymilk around, I'd probably go for using a little less egg

substitute and use 1 cup soymilk with 1 tbsp vinegar (i'd use

applecider)

 

I'll try this one this week, and post my alterations =)

 

but Donna... go ahead and try it tonight!!

 

 

I found the following information at http://www.veganwolf.com/

vegan_cooking_substitutions.htm

 

pretty interesting site...

 

 

Buttermilk

For 1 cup: use 1 cup plus 2 Tablespoon lemon juice or vinegar mixed in.

Sour Cream

For cooking:

Low fat: Silken tofu , pinch of salt, Tablespoon of lemon juice per cup.

Regular sour cream: Mashed ripe avocado, pinch of salt to taste,

tablespoon of lemon juice per cup.

Or use half tofu half avocado.... salt, lemon juice... or use a

couple tablespoonas canola or olive oil if no avocado available.

 

 

 

now PAUL>> TRY IT! YOU CAN DO IT>> (you can do it , you can do it,

you can do it!)

 

 

 

 

On Dec 18, 2005, at 7:01 PM, purplepassion wrote:

> Will tofu work can I use the one in the tub or I better use

> silken. Let me know Jenni because I really get sick from dairy.

> usually if I bake with it, it's OK unless it's cheesecake then I die.

> I'd rather use a sub if tofu will work.

> Come on vegans give me the scoop here.

> Hugs, Donna

>