In baked goods, eggs are used as a binder, emulsifier, and a thickening agent. But what do you do if you are unable to eat eggs? Flax "eggs" are a great substitute for the real thing and they are very simple to make. Use one flax "egg" as a one-for-one substitute for recipes that call for up to three eggs. Flax "eggs" (flegs?) work particularly well in loaves, cookies, and cakes. If you find that your baked good is not rising as much with a flax "egg," increase the amount of baking powder in the recipe by 1/2 teaspoon.
Every once in a while, a new plant-based product comes around that piques my interest. Normally, I'm fairly immune to the charms of packaged foods proclaiming that they are vegan, dairy-free, egg-free, gluten-free, high in fibre, high in protein, high in iron, chock-full of Vitamin C, Omega-3-enriched, and/ or filled with magical unicorn dust and granulated rainbows. But every now and then, something catches my eye and I feel the need to try it.
The other day I was at the grocery store, and I noticed this product:
Nothing adds a creamy coolness to a spicy dish like a dollop of sour cream. Spicy chilis, soups, curries, and tacos are all made better, in my opinion, with a spoonful or two. If you cannot eat dairy products, you don't need to give up such creamy pleasures - you can easily make your own non-dairy sour cream at home.
Nutritional yeast is a common staple in plant-based cooking, and of all the ingredients I use, it is the one I get questioned about the most. Nutritional yeast is as common as salt in the cupboards of those of us who have been following plant-based diets for a long time, so I sometimes forget that not everyone is acquainted with this tasty little flake. For every question I receive, I assume there are many people who wonder about it but do not want to ask.
Let's set the scene: it's 9:00 pm. The school bake sale is tomorrow, and you just found out over dinner that you were "volunteered" to bring two dozen cupcakes. You've finished helping with homework, overseeing baths, getting the kids into bed, AND baking the required cupcakes. You pull the beautiful, fragrant cupcakes out of the oven only to realize that you have no frosting and are all out of butter and icing sugar.
There is nothing quite so wonderful as a fragrant, buttery cookie, still warm from the oven. It's a thing of beauty, a delectable treat - unless you cannot have dairy. For the dairy-sensitive or allergic, butter is a contraband substance.
Cookies and other baked goods - such as squares or brownies - rely on fats that are solid at room temperature - like butter, or certain margarines - to obtain the proper taste and texture. For those who are unable to eat dairy, coconut oil is a perfect substitute for butter in baked goods.
One of life's greatest comfort foods is a plateful of potatoes and gravy, but if you are vegetarian, traditional meat gravies are a no-go. Don't worry, you don't need to give up that warm, savoury side dish - mushroom gravy is a wonderful alternative. In my house, this gravy is enjoyed by my meat-loving family, especially when my husband cooks a roast or a turkey on the grill, which doesn't allow for traditional gravy-making. It's easy to make and so delicious!
Heavy cream is a rich and decadent way to add creaminess and flavour to sauces and soups, but what if you are unable to have dairy products? Fear not: cashew cream is an excellent substitute and it is very easy to make. Use it as a one-for-one substitution in recipes that call for heavy cream.
