nick1

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Here are a few cooking tips from bethecook.com

What is a vegan alternative for eggs to use in making cakes etc. and in what quantity?
Eggs in a recipe act as either a binder, thickener, or leavener. There are numerous egg substitutions depending on what you are trying to achieve with the replacement. For instance, in veggie burgers or casseroles, you would want a "binding" or "thickening" effect, so you could add arrowroot, cornstarch, flour, oats, or breadcrumbs to reach your desired consistency. However, when trying to substitute eggs in baking, it can be a bit trickier. When making cookies, breads, and baked goods you can use applesauce, pureed bananas, pureed dates, or Ener-G Egg Replacer when you need the "binding" properties of eggs. To achieve the "thickening" qualities of eggs in pie fillings or custards, I use agar-agar, kudzu, arrowroot, cornstarch, or flour.

Here are a few basic suggestions for substituting one egg:

* ¼ C. Mori-Nu silken style, firm or extra firm tofu, pureed until smooth
* ¼ C. applesauce or pureed bananas + ½ t. baking powder
* 1 T. cornstarch or flour whisked with 1 T. water
* 1 T. finely ground flax seeds + 3 T. water blended in a blender until frothy, and let rest 30 min. - 1 hour
* 1½ t. Ener-G Egg Replacer whisked with 2 T. water

Try experimenting with these, some work better in some recipes than others; for example, use the flax seed or powder replacements in a chocolate cookie recipe so that your cookies don’t have a fruit taste, and use the fruit-based replacements in a banana bread or oatmeal cookie recipe.

How can I make a creamy frosting that isn't just a watery glaze? I want it to be rich and creamy?
Firm silken tofu will produce a creamy icing. Using agar agar, kuzu or arrowroot to thicken sweet liquids or have them 'set up' is another great way to create a rich frosting. Also, nut butters like cashew or sesame can produce a creamy effect. All of the above when used as a base need fruit, spices, chocolate/carob/cocoa and sweeteners added to enhance the finished product.

What is nutritional yeast, and why is it found in almost every vegan cookbook?
It is an offshoot strain of brewer's yeast, which has been popular as a nutritional supplement in health food circles for many years. Nutritional yeast is an inactive yeast and dietary food supplement with a distinct, pleasant aroma and delicious cheesy taste. It is rich in highly-assimilated protein, B vitamins, phosphorus and other minerals.

Is “casein,” an ingredient found in many soy cheeses, vegan?
Casein is not vegan. It is the main protein found in cow's milk, and is the main component of the curds that form when milk is left to sour. Soymage by Galaxy Foods is vegan, along with other brands you may find in health food stores or health food sections.

What is a substitute for butter, dry milk powder and cream cheese in recipes?
There are many substitutes for butter. Use olive or other vegetable oils when sautéing. For baking, vegetable oils work well when replacing melted butter. Try using Earth Balance or Spectrum Naturals Spread, which are a non-hydrogenated vegetable spreads, for cookies and those times when a recipe calls for "cutting in butter", such as in pie crusts and pastries.

There are many alternatives to dry milk powder available at health stores and some grocery stores too, such as Solait or various products from Ener-G Foods.

Also available are soy-based cream cheeses from companies such as Galaxy Foods and Tofutti, or pureed silken style tofu also works as a substitute for real cream cheese. Many new soy, rice, and nut-based alternatives to dairy and animal products are appearing on the market all the time, browsing through your local health food store or the web is a great way to discover them.

Can I use soy milk in mashed potatoes?
You can make mashed potatoes by substituting vegetable margarines, part for part, for butter and by using plain soy, rice, almond milk for cow’s milk. Avoid vanilla or other flavored varieties in mashed potatoes and other savory recipes.

How do I keep my cookies from flattening?
You can freeze the cookie dough while the oven is preheating, and use parchment paper to line the pans instead of cooking spray. Also, always place fresh dough on a cool pan instead of using one that is recently out of the oven and still hot.
 
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