September 20th, 2007
I’ll be travelling/volunteering/cooking in South America for the next few months and can’t really carry around my cookbooks and reference materials with me. But I will be sad if I can’t access the essentials, so I will post them here for you as well, hoping it becomes a valuable resource. I have gleaned this info from about 10 different cookbooks and organized them to how I use them.
EGGS: 1 normal egg equals=(4 Tbl beaten egg)
- 1 Tbl ground flax seeds + 1.5 fl oz water (whisk well. best in breads, cookies, muffins, pancakes. creates an earthy taste, but I like it. Flax seeds are very perishable, I keep them in the fridge and grind about a quarter cup at a time. People say ground seeds last up to a week but I will use them for up to a month)
- 1/2- 1 banana, mashed or blended (best in quick breads, pancakes and desserts). It browns nicely, sweetens well but does lend a banana taste.
- 1.5 tsp energ egg replacer + 1 fl oz h20, whisked well. (best in cookies, crisp items, and light desserts where flax would weigh it down. some say it can lend a chalky taste, which I haven’t noticed, but I prefer flax because of the nutritional boost.)
- 1/4 cup silken tofu, blended (best in cakes and brownies) If 3 eggs in a light recipe, use 2 tofu “eggs”. Add 1 tsp of starch (cornstarch, arrowroot, kudzu) per tofu egg in cookies to combat the cakiness. You can’t taste the tofu, but it does make for a surreal smooth and creamy texture in brownies which some like, some hate. Don’t use tofu eggs for pancakes.
- 1/4 cup soy yogurt (best for quick breads, muffins and cakes). Works just like tofu without the tofu-ness. It adds a lot of moisture and I’ve found it to be a great substitute for cakes. I just don’t have it on hand that often (and it’s pricey compared to flax).
- 2 Tbl cornstarch/arrowroot/potato starch (haven’t tested this one yet, let me know if you do).
- 1 Tbl soy powder + 1 fl oz h20 (haven’t tested it either).