Some Tricks of the Trade....

Some Tricks of the Trade....

Alright, over the weekend I spent close to 36 hours in the kitchen. Getting ready for the holiday season, my family always gets baked goods. Turning the family favorites vegan, is not that difficult if you know what you're doing. So, I'm going to share these tips in hopes that it makes a holiday special and animal friendly....

Eggs: This is a fairly easy one. There are a lot of good egg replacers on the market. I like Bob's Red Mill. Most vegan recipes will call for Ener-G egg replacer. Sometimes, depending on what you're making, you can use bananas or applesauce.

Egg Whites: What I do is soak over high heat, 1/4 cup to 3/4 cup (if making a meringue go with 3/4 cup) of flax seeds over medium-high heat for 20 minutes. You'll get a thick egg white like texture and using a fine strainer, over a bowl you'll be able to dip/whip/or dunk the "egg white". When making a meringue, whisk on high until fluffy. Add some powdered sugar and/or maple syrup to sweeten.

Egg Yolk: There is a wonderful product call The Vegg. It can be used just like eggs in recipes, from baked goods to breakfast and dinner. A teaspoon with 1/4 cup water will act as the egg yolk. I used this in my cookies over the weekend, and it was perfect! I had no problems with binding and it smells just like a cracked egg. I will use this the next time I make latkes, since the potato starch didn't hold them together....

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