By Pam Hadder
For so many years I choked down eggs – they grossed me out,
but I was told they were good for me! In
my early 30s eggs were a big part of low-carb dieting that allowed me to keep
my weight down even when work and family demands kept me from engaging in the
physical activities I had once enjoyed.
Looking back, eating all of the meat and eggs was soul-less for me – most
of the time I was politely swallowing while trying to distract
myself from the dead animal realities. It was functional and disengaged
consumption.
Now I have been dairy-free for over 14 years and vegan for
about three years and eggs are one thing I do not miss. Having not eaten them in so long, the
sulphurous odor is really repulsive for me when I am in a restaurant, or when
one of my kids is cooking them! Yes, I
live among omnivores but for me, "scrambled" silken tofu with veg has become my weekend breakfast treat - great in a vegan crepe, with toast, or solo.
Although I am a vegan, I am not an enforcer type – it is my choice not
necessarily theirs, and I do not preach to my kids about my choices; they
always have omnivorous options as they choose without my judgement. I still make my son his “love eggs”
(basically scrambled with LOTS of butter, lol), but I feel good about the
choices I make daily with my diet.
And although I recognize my choices are not those of the majority, I do share my vegan recipes and tips in the hope that a few folks will consider Meatless Mondays or will sub some vegan meals into their diet. Vegan eating is heart-smart, is a natural fit for those of us that love all animals, and may contribute to the betterment/sustainability of Earth’s ecosystems.
Another concern of those wanting to go egg-less is all of the recipes that call for eggs – for baking, this is an easy fix. Here are a few options to substitute for one large egg in any muffin, cake or cookie recipes. You will find that most family favourites can be converted with great success and with equal or improved taste:
And although I recognize my choices are not those of the majority, I do share my vegan recipes and tips in the hope that a few folks will consider Meatless Mondays or will sub some vegan meals into their diet. Vegan eating is heart-smart, is a natural fit for those of us that love all animals, and may contribute to the betterment/sustainability of Earth’s ecosystems.
Another concern of those wanting to go egg-less is all of the recipes that call for eggs – for baking, this is an easy fix. Here are a few options to substitute for one large egg in any muffin, cake or cookie recipes. You will find that most family favourites can be converted with great success and with equal or improved taste:
One small banana mashed = one lg. egg
1/3 cup unsweetened apple sauce = one lg. egg
1/3 prune puree = one large egg
1 Tbsp. ground flax or chia seed and 3 Tbsp. water = one lg. egg
(NOTE: cover flax/chia mixture and chill 15 minutes prior to use)
Additionally, Bob’s Red Mill foods sells an egg replacer that works very well in many recipes without altering the flavours. Prune and flax eggs do have distinctive flavours, particularly for those new to these ingredients – therefore, you will want to use them in recipes that have strong flavours like chocolate or spice (i.e. ginger snaps, brownies) to avoid having the flax or prune overwhelm the recipes. Chia is perhaps the most neutral of the homemade options, and Bob’s Red Mill’s is a great option for those who don’t want to fuss with grinding their own flax or chia seeds. Bob’s is made with flax, but their process neutralizes any strong flax flavours.
1/3 cup unsweetened apple sauce = one lg. egg
1/3 prune puree = one large egg
1 Tbsp. ground flax or chia seed and 3 Tbsp. water = one lg. egg
(NOTE: cover flax/chia mixture and chill 15 minutes prior to use)
Additionally, Bob’s Red Mill foods sells an egg replacer that works very well in many recipes without altering the flavours. Prune and flax eggs do have distinctive flavours, particularly for those new to these ingredients – therefore, you will want to use them in recipes that have strong flavours like chocolate or spice (i.e. ginger snaps, brownies) to avoid having the flax or prune overwhelm the recipes. Chia is perhaps the most neutral of the homemade options, and Bob’s Red Mill’s is a great option for those who don’t want to fuss with grinding their own flax or chia seeds. Bob’s is made with flax, but their process neutralizes any strong flax flavours.
Many other ingredients, such as potatoes, oatmeal and agar agar naturally serve as binders so you may need to surf the web and try some recipes posted by vegan cooks. Some recipes just need a bit more oil to compensate for the absence of animal eggs. I will admit, some vegan recipes I have found online and tried were duds, but the vast majority were just amazing. Here is a link to PETA’s site with several more options for replacing eggs in your recipes. Enjoy in excellent health xox
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