Advice From A Vegan Baker Extraordinaire!

Lent is now upon us, whether we are Orthodox, Catholic, or Protestant.  It's a wonderful time to take control of your life, beginning with your prayer time and, tied in with that, your diet.  (See previous post "Words to Live By"). 

A good friend of mine is a Vegan baker - translation, "no animal products whatsoever go into her baked goods".  And they are wonderful!  Please check out the link to her website on the right column of this Blog.  She is "My Vegan Baker".  I have tried many of her products, from a chocolate cake that was one of the best I had, to cupcakes that were moist and delicious, to brownies, lemon and apricot bars that my sons devoured in about 10 minutes.  Her name is Kristin and she has provided an egg replacement (and butter)guide for you all, which not only removes the animal products from your baked goods, but adds something healthy and nutritious in their place.

Egg and Dairy Replacement Guide - Baking the Vegan Way:

1.)  Flaxseeds -  a great source of Omega 3 fatty acids.  Either sold whole seed or ground.  You can grind the seeds in a coffee grinder.  Store both in freezer.  For each egg, use 2 T. ground flaxseed with 3 T. water.  Whisk either by hand or in blender until think and creamy.  Use in pancakes, banana breads, bran muffins, whole grain items, etc, as flax has an earthy, nutty taste.  Can be found at some supermarkets, Trader Joe's, and Whole Foods.

2.)  Silken Tofu - 1/4 c. blended silken tofu = 1 egg.  Whip it in your blender or food processor until smooth and creamy with no chunks.  You can add the rest of your wet ingredients to this.  Use in brownies, dense and moist cakes.  No taste.  Found at Whole Foods, many supermarkets (often in produce section).  Look for vacuum-packed boxes.  These are shelf-stable, too.  I mostly use the firm silken tofu.

3.)  Egg Replacer Powder - Lasts a long time in your pantry.  Ener-G Egg Replacer:  mix 1 and 1/2 t. powder with 2 T. water.  Beat thoroughly in blender or food processor to make it thick and creamy.  Use in cookies, some cakes.  Found at Whole Foods, Wegmans, and some other markets (often in the ethnic food or baking sections).

4.)  Bananas - Great binding ingredient plus you get potassium and magnesium.  Use in muffins, pancakes, breads, cakes.  Don't use where you don't want banana flavor.  Half a mashed banana = 1-2 eggs.

5.)  Applesauce - Binding agent like bananas.  Good substitute for oil or eggs.  1/4 c. unsweetened applesauce = 1 egg, and 1/4 c. applesauce = 1/4 c. oil.  Provides moisture and binding you need.  Use in cakes, brownies, muffins, quick breads.

6.)  Soy Yogurt - 1/4 c. = 1 egg.  Much like silken tofu.  Makes things moist.  Use in muffins, quick breads, cakes.  Found at Whole Foods, Trader Joe's, some supermarkets.  Examples are Silk brand or WholeSoy and Co. 

7.)  Buttermilk - Add 1 t. apple cider vinegar or lemon juice to milk substitute and let sit for a few minutes to curdle.

8.)  Butter - Earth Balance comes in tub or stick form.  The flavor is amazing!  Use as you would butter in a recipe.  Found at Whole Foods or Trader Joe's.

I encourage you to use some of Kristin's suggestions (above).  I have, and found that they do not interfere with the integrity of the recipe whatsoever.  And, in many cases, the recipe tastes even better than the original. 

Until next time, happy and healthy eating!