Sustainable Eating Workshop
This is the information we provided at our workshop on March 13th.
Egg substitutes (this is largely inspired by the Post Punk Kitchen: http://www.theppk.com/veganbaking.html)
Flax Seeds
How to use it: 1 egg = 2 ½ tbsp of ground flaxseeds (or 1 tbsp whole seeds) + 3 tbsp water.
In a bowl, beat until it becomes very gooey and gelatinous, much like an egg white.
You can grind flaxseeds in a blender or coffee grinder.
When it works best: Flax seeds have a distinct earthy granola taste. It tastes best and works very well in things like pancakes, and whole grain items, such as bran muffins and corn muffins. It is perfect for oatmeal cookies, and the texture works for cookies in general, although the taste may be too pronounced for some. Chocolate cake-y recipes have mixed results.
Tips: Always store ground flaxseeds in the freezer because they are highly perishable. This mixture is not only an excellent replacement for eggs, it also contributes vital omega-3 fatty acids.
Silken Tofu
How to use it: 1 egg = 1/4 cup blended silken tofu
Whiz in a blender until completely smooth and creamy, leaving no graininess or chunks. You will want to add other wet ingredients to this mixture to get it to blend properly.
Vacuum packed extra firm silken tofu, such as Mori-Nu is recommended.
When it works best: Dense cakes and brownies, and in smaller quantites for lighter cakes and fluffy things (if the recipe calls for 3 eggs only use 2 "tofu" eggs"). Whizzed tofu leaves virtually no taste, so it is an excellent replacer in cake recipes. In cookie recipes, it may make the cookie more cake-y and fluffy than anticipated, add 1 teaspoon of starch to the recipe (such as arrowroot or corn starch) to combat that.
Commercial Egg Replacer
How to use it: Follow the instructions on the box.
When it works best: It seems to work best in cookies, or things that are supposed to be a little crispy. It does not seem to work for brownies.
Bananas
How to use it: 1 egg= 1/2 banana blended until smooth or mashed well.Bananas work wonders as an egg replacer in baking, which is the reason many banana bread recipes don't require eggs. They hold the air bubbles well, make things nice and moist, and impart a nice flavor. However, you don't want everything tasting like banana, so use in things where the taste won't be intrusive.
When it works best: Quick breads, muffins, cakes, pancakes
Tip: Make sure bananas are nice and ripe and have started to brown.
Soy yogurt
How to use it: 1 egg = 1/4 cup soy yogurt Soy yogurt works a lot like whizzed tofu as an egg replacer. It makes things moist and yummy.
When it works best: Quick breads, muffins, cakes
------------------------------------------------------------------------------------------------
Banana Muffins
3 ripe bananas
1/4 cup oil or melted margarine (or apple sauce)
3/4 cup sugar
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup chopped walnuts (optional—see other options listed below)
• Mash bananas (overripe ones make the best bread). Add oil/margarine and sugar. Mix well.
• Sift the flour, salt, and baking soda together and add to the banana mixture. Mix until the flour is blended (do not beat).Pour into muffin pans or a bread pan and bake at 360°F until a toothpick comes out clean (~20 minutes for muffins)
Optional: Add a handful of walnuts, oatmeal, raisins, chocolate chips, currants, coconut, or all of the above!
Makes 1 Dozen Muffins
------------------------------------------------------------------------------------------------
Almond Milk
-Puree in a blender:
1 part almonds (blanched)
4 parts water
-Add: 2 Tablespoons maple syrup, pitted dates or drops of vanilla for sweetness
-Strain
To blanch the almond, either soak them overnight in water or dip them in boiling water, and then remove the skin (they come right off). The remaining almond paste is delicious and can be tossed on cereal, vegetables or rice.
---------------------------------------------------------------------------------------------
Solar Cooking
This is a great website where you can find great info!
www.solarcooking.org
--------------------------------------------------------------------------------------------
Veggie Paté Recipe
1 cup oignons
3 small mushrooms
3 cloves garlic, minced
olive oil
1 cup sunflower seeds, ground
½ cup flour
½ cup nutritional yeast
2 tsp dried basil
1 tsp salt
1 tsp dried sage
1 ½ cup water
3 tbsp soy sauce
1 cup potatoes, grated
1 carrot, grated
1/3 olive oil
-Preheat oven at 350F
- In a saucepan, sauté onions in oil, until translucent. Add mushroom, garlic. Sauté until tender.
- In a bowl, combine ground sunflower seed, flour, yeast, spices. Add water, soy sauce, potatoes, carrots and oil. Stir. Stir in sautéed veggies.
-Spoon into an oiled 9” pie plate. Bake 45 minutes, until center set and browned. Chill.
Egg substitutes (this is largely inspired by the Post Punk Kitchen: http://www.theppk.com/veganbaking.html)
Flax Seeds
How to use it: 1 egg = 2 ½ tbsp of ground flaxseeds (or 1 tbsp whole seeds) + 3 tbsp water.
In a bowl, beat until it becomes very gooey and gelatinous, much like an egg white.
You can grind flaxseeds in a blender or coffee grinder.
When it works best: Flax seeds have a distinct earthy granola taste. It tastes best and works very well in things like pancakes, and whole grain items, such as bran muffins and corn muffins. It is perfect for oatmeal cookies, and the texture works for cookies in general, although the taste may be too pronounced for some. Chocolate cake-y recipes have mixed results.
Tips: Always store ground flaxseeds in the freezer because they are highly perishable. This mixture is not only an excellent replacement for eggs, it also contributes vital omega-3 fatty acids.
Silken Tofu
How to use it: 1 egg = 1/4 cup blended silken tofu
Whiz in a blender until completely smooth and creamy, leaving no graininess or chunks. You will want to add other wet ingredients to this mixture to get it to blend properly.
Vacuum packed extra firm silken tofu, such as Mori-Nu is recommended.
When it works best: Dense cakes and brownies, and in smaller quantites for lighter cakes and fluffy things (if the recipe calls for 3 eggs only use 2 "tofu" eggs"). Whizzed tofu leaves virtually no taste, so it is an excellent replacer in cake recipes. In cookie recipes, it may make the cookie more cake-y and fluffy than anticipated, add 1 teaspoon of starch to the recipe (such as arrowroot or corn starch) to combat that.
Commercial Egg Replacer
How to use it: Follow the instructions on the box.
When it works best: It seems to work best in cookies, or things that are supposed to be a little crispy. It does not seem to work for brownies.
Bananas
How to use it: 1 egg= 1/2 banana blended until smooth or mashed well.Bananas work wonders as an egg replacer in baking, which is the reason many banana bread recipes don't require eggs. They hold the air bubbles well, make things nice and moist, and impart a nice flavor. However, you don't want everything tasting like banana, so use in things where the taste won't be intrusive.
When it works best: Quick breads, muffins, cakes, pancakes
Tip: Make sure bananas are nice and ripe and have started to brown.
Soy yogurt
How to use it: 1 egg = 1/4 cup soy yogurt Soy yogurt works a lot like whizzed tofu as an egg replacer. It makes things moist and yummy.
When it works best: Quick breads, muffins, cakes
------------------------------------------------------------------------------------------------
Banana Muffins
3 ripe bananas
1/4 cup oil or melted margarine (or apple sauce)
3/4 cup sugar
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup chopped walnuts (optional—see other options listed below)
• Mash bananas (overripe ones make the best bread). Add oil/margarine and sugar. Mix well.
• Sift the flour, salt, and baking soda together and add to the banana mixture. Mix until the flour is blended (do not beat).Pour into muffin pans or a bread pan and bake at 360°F until a toothpick comes out clean (~20 minutes for muffins)
Optional: Add a handful of walnuts, oatmeal, raisins, chocolate chips, currants, coconut, or all of the above!
Makes 1 Dozen Muffins
------------------------------------------------------------------------------------------------
Almond Milk
-Puree in a blender:
1 part almonds (blanched)
4 parts water
-Add: 2 Tablespoons maple syrup, pitted dates or drops of vanilla for sweetness
-Strain
To blanch the almond, either soak them overnight in water or dip them in boiling water, and then remove the skin (they come right off). The remaining almond paste is delicious and can be tossed on cereal, vegetables or rice.
---------------------------------------------------------------------------------------------
Solar Cooking
This is a great website where you can find great info!
www.solarcooking.org
--------------------------------------------------------------------------------------------
Veggie Paté Recipe
1 cup oignons
3 small mushrooms
3 cloves garlic, minced
olive oil
1 cup sunflower seeds, ground
½ cup flour
½ cup nutritional yeast
2 tsp dried basil
1 tsp salt
1 tsp dried sage
1 ½ cup water
3 tbsp soy sauce
1 cup potatoes, grated
1 carrot, grated
1/3 olive oil
-Preheat oven at 350F
- In a saucepan, sauté onions in oil, until translucent. Add mushroom, garlic. Sauté until tender.
- In a bowl, combine ground sunflower seed, flour, yeast, spices. Add water, soy sauce, potatoes, carrots and oil. Stir. Stir in sautéed veggies.
-Spoon into an oiled 9” pie plate. Bake 45 minutes, until center set and browned. Chill.
posted by Greening McGill @ 8:10 PM
0 Comments:
Post a Comment
<< Home