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December 2011 Table of Contents

 
 

Food - Vegan Recipe Substitutes
By Anna Schultz

Vegan Recipe Substitutes

 

Bring your fruit upon the table. As for preserves, they are not best for us. Some simple pies that are not injurious may be used.” Sermons and Talks, vol. 1, 10. “It would be better not to tax the stomach with unhealthful desserts, and not to demand that the cook expend time and strength and ingenuity in preparing them. It would be much better to discard the sweet puddings, jams, and marmalade, which cause fermentation in the stomach. When these are banished from our tables, when we have sweeter stomachs, we shall have sweeter tempers, and be better enabled to live a Christian life.” The Signs of the Times, September 30, 1897.

 

Just as most people associate vegetarians with “no meat,” vegans extend the association to “and no eggs, dairy, or other animal products.” Everyone loves desserts, but having to ask or be asked the question, “Is it vegan?” can be a source of frustration. Learning to make your own baked goods is the best defense in the wide world of breads, cakes, and cookies, and other tasty treats where eggs and dairy have long held reign.

 

In traditional baking, most types of baked goods can easily be made vegan by replacing the dairy and eggs with plant-based ingredients. Some of the obvious substitutions are: soy milk or rice milk to replace dairy milk and nonhydrogenated vegan margarine or oil instead of butter.

 

There are also a number of ways to replace eggs in baking. Use any of these most common techniques to replace 1 egg in a baking recipe:

 

·         In a blender, grind 1 tablespoon flax seeds to a powder, add 2–1/2 tablespoons water, and blend until thick.

·         Combine 1–1/2 teaspoons Ener-G Egg Replacer with 2 tablespoons water.

·         Blend together 3 tablespoons applesauce, mashed banana, or soft tofu, and 1/2 teaspoon baking powder (aluminum free).

 

A recipe is like a road map because it helps you find your way to a destination; in this case, great-tasting food. After you familiarize yourself with a recipe, you can truly make it your own by personalizing it. Whether you take the direct route (following the recipe exactly) or try some side roads (by substituting ingredients or changing the recipe in some way to suit your taste) matters little, as long as the results are pleasing to you and your family.

 

You’ll enjoy cooking more if you can learn to be flexible, creative, and relaxed. The exception to this, of course, is in baking, which requires precise measurements to succeed. However, even in baking, you can modify certain ingredients, such as swapping out walnuts for pecans in a brownie recipe, or leaving them out entirely.

December 2011 Table of Contents

 

       
 

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