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1/3 cup Veganaise
2 TBL ketchup
3 TBL finely chopped dill pickles (about 2 whole baby dills)

Mix all ingredients until well blended. Keep refrigerated.
Good on veggie burgers or as a sandwich or wrap spread.

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There are many alternatives to using eggs. You ask, ‘why would you want to do that’? Well, an egg is loaded with cholesterol and 70% of the calories come from fat! Not only that, but a big portion of that is saturated fat! Eggs are also the leading cause for food poisoning due to the fact that they are the perfect host for salmonella bacteria. The shell of an egg is thin, porous, and fragile living in dirty and over-crowded egg farm conditions. I think you get the picture. Knowing that, why would you not want to make a change today?!
 
If you want scrambled eggs, try crumbling extra firm tofu in your new scrambled egg conversion, called tofu scramble.
 
For baking, I prefer Bob’s Red Mill Egg Replacer. There are other brands available, so find one that you like. Read the package instructions, as each  one is slightly different. You will need to whisk the egg replacer powder with water to arrive at your egg substitution for baking. Keeps well in freezer (store in freezer bag).
 
Aside from egg replacers, you can use
1/4 cup of unsweetened applesauce for each egg the recipe calls for which works well to bind ingredients in muffins and cakes.
Half of a mashed banana can also be used to replace 1 egg. Use this in  breads, muffins and cakes where you want the banana flavoring.
Or, try 1 heaping tablespoon of soy flour or cornstarch mixed with 2 tablespoons of water for each egg in a baked product.

Tofu is a great alternative to using egg. Try 1/4 cup of pureed soft silken tofu when making puddings and mousse.

For main course meals, such as meatloaf and burgers, try using tomato paste, moistened bread crumbs or mashed potatoes. Egg replacers do work well for these type of recipes.

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Earth Balance, for greasing
2 3/4 cups all-purpose flour, plus more for dusting
1 cup pecan pieces
3 ripe bananas, chopped
1/2 cup finely chopped fresh pineapple
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1 1/4 tsp baking soda
1/2 tsp salt
3 TBL Bob’s Red Mill Egg Replacer (whisked together with 6 TBL water)
1 3/4 cups granulated sugar
1 cup vegetable oil

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Sweet Breath

6 TBL dairy-free mayonnaise (I like Vegenaise)
1 tsp lemon juice
1 tsp curry powder
1/4 tsp cayenne pepper

Mix all ingredients in a small bowl. Use as a dipping sauce with sweet potato fries, as a sandwich spread, a veggie burger topping, or with raw vegetables (broccoli and cauliflower are my favorites).