Soymilk and Egg Substitues

September 7, 2004

I am trying to use less milk and eggs in the things that I cook at home. I was

wondering if there was much of a difference in using Soymilk instead of skim

milk (as I use now) in pasta recipes, baking, etc. Does anyone have any

sugggestions on what kind of soymilk to use. Plain, Vanilla? I would assume

Plain, but I wasn't sure. I guess it would depend on what you were making. Maybe

Vanilla would be better in a cake or muffin type mix and a Plain soymilk when

cooking main dishes of sorts? And do would you just skip the eggs when called

for, or what do you use instead? I live in a town that doesn't really have any

health food type stores so it would need to be something I could find at a

normal grocery store. Can you use egg beaters, or they considered vegan?

Thanks!

Jamie

The greatness of a nation and its moral progress can be judged by the way its

animals are treated. -- Gandhi

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September 7, 2004

morning Jamie! I use a soy/rice blend for all my baking and cooking, and

eating, and drinking, and smoothie purposes and see no difference in use

other than color. For cookies and cakes and such, I suppose you can use the

vanilla flavor one, never tried that. As for eggs, try using 1/4 lbs of

tofu for an egg, or perhaps potato starch. Egg beaters are just egg whites

with color added, so they are not vegan. Tofu is the best sub. but it might

be hard for you to find. Do you have an asian section of your grocery

store? Sometimes its found there, sometimes in produce too.

...· ´¨¨)) -:¦:-

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((¸¸.·´ ..·´

-:¦:- ((¸¸.·´ Nancy

-

" Jamie Albright " <jamiea_26

Tuesday, September 07, 2004 11:22 AM

Soymilk and Egg Substitues

>I am trying to use less milk and eggs in the things that I cook at home. I

>was wondering if there was much of a difference in using Soymilk instead of

>skim milk (as I use now) in pasta recipes, baking, etc. Does anyone have

>any sugggestions on what kind of soymilk to use. Plain, Vanilla? I would

>assume Plain, but I wasn't sure. I guess it would depend on what you were

>making. Maybe Vanilla would be better in a cake or muffin type mix and a

>Plain soymilk when cooking main dishes of sorts? And do would you just skip

>the eggs when called for, or what do you use instead? I live in a town that

>doesn't really have any health food type stores so it would need to be

>something I could find at a normal grocery store. Can you use egg beaters,

>or they considered vegan?

>

> Thanks!

> Jamie

>

> The greatness of a nation and its moral progress can be judged by the way

> its animals are treated. -- Gandhi

>

> Take Mail with you! Get it on your mobile phone.

>

September 7, 2004

here is a good source of information on egg subs:

Egg Substitutes

A popular egg substitute is Ener-G Ener-G Egg Replacer, which is make from

potato starch, tapioca flour, leavening agents (calcium lactate , calcium

carbonate, and citric acid) and a gum derived from cottonseed. It's

primarily intended to replace the leavening/binding characteristics of eggs

in baking, but it can be used for nonbaked foods and quiches.

Alternative replacements (quantity per egg substituted for):

Ingredients (use vegan versions):

a.. 2 oz of soft tofu can be blended with some water and substituted for

an egg to add consistency. Or try the same quantity of: mashed beans, mashed

potatoes, or nut butters.

b.. 1/2 mashed banana

c.. 1/4 cup applesauce or pureed fruit

d.. One tablespoon flax seeds (found in natural food stores) with 3

tablespoon water can be blended for 2 to 3 minutes, or boiled for 10 minutes

or until desired consistency is achieved to substitute for one egg.

e.. 1 teaspoon soy flour plus 1 tablespoon water to substitute for one

egg.