Guest guest Posted December 7, 2004 Report Share Posted December 7, 2004 and my favorite egg substitute is the flax egg... I use it for everything. basically 1 tbsp flax meal to 3 tbsp water.. I also found this http://home.teleport.com/~noelvn/vegan/egg_replacers.html On Tuesday, November 30, 2004, at 12:32 AM, Tree wrote: > > Nina, > > My favorite recipe substitution for eggs is > > 1 heaping tablespoon soy flour and 1 tablespoon water per egg > > add the flour w/the dry ingredients, and the water with the wet. > > I have used this verrry successfully on everything but french toast, > quiche, and flourless chocolate cake (don't ask how I found out what it > didn't work on. Yuck. Silly me.) > > Soooo...two egg yolks are about one egg..... > > Let me know how it turns out; I have the same cookbook, even though it > isn't vegan-friendly. > > Tree > > On Nov 26, 2004, at 12:52 PM, > wrote: > > > I have a great rolled sugar cookie recipe that I have used several > > times with great success. However, it isn't vegan. I thought that > > maybe someone could help me make it vegan and then it would be a > > great recipe for everyone to have handy. > > > > -Nina > > > > Rolled Sugar Cookies > > > > from The Gluten-Free Kitchen by Roben Ryberg > > > > Ingredients: > > > > 1/4 cup shortening > > 2/3 cup sugar > > 1/4 cup oil > > 2 egg yolks > > 1 1/2 tsp vanilla > > 3/4 cup potato starch > > 1 cup cornstarch > > 1 tsp xanthan gum > > 1/2 tsp salt > > 2 TB water > > > > Directions: > > > > Preheat oven to 350. In large bowl, cream together shortening, > > sugar, and oil. Add egg yolks and vanilla. Mix well. Add remaining > > ingredients. Mix well to remove any lumps. > > Lightly flour surface with cornstarch. Roll out douth to 1/8 " > > thickness and use cookie cutters to cut out the dough into desired > > shapes. > > Place cookies on lightly greased baking sheet. Decorate with > > colored sugar or sprinkles as desired. Bake 8-10 minutes. These > > cookies will just begin to brown around the bottom. > > > > Makes about 3 dozen cookies. > > > > *I sift the flours because they have a tendency to lump, especially > > the potato starch. It works best if you add the flours last and > > slowly sift them into the dough as you mix. I also make mine more of > > 1/4 " in thickness and they are awesome! This is one of the best > > cookie recipes I've ever tried! > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > http://www.VintageVeganTea > http://www.VeganMenus4HealthyLiving > > <image.tiff> > > <image.tiff> > > Quote Link to comment Share on other sites More sharing options...
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