Monday, April 24, 2006

Calling All Substitutions!

I've been digging on the whole notion of being able to bake (and cook) from scratch, especially now that I've got a lot of staples down. However, sometimes you run outta syrup, and you need to figure out how to substitute in some other sort of sweetener. Or you don't have Ener-G Egg Replacer, so you find yourself wondering what to use for eggs instead. And then you realize you need to pull a MacGuyver (using a toothpick, a paperclip, and some wire to create a fully functional blender), but how to do so? Wonder no more.

Egg replacers!


    1 egg =
    1 tsp. Ener-G Egg Replacer + 2 T warm water =
    1/4 c. tofu =
    2 T water + 1 T oil + 2 t baking powder =
    1 T ground flax seed in 3 T water =
    2 T water + 2 t baking powder

In baking of cakes and other sweets
    1 egg =
    1 banana =
    1/4 c. applesauce

Egg Whites
    1 egg white=
    1 T plain agar powder in 1 T water... whip, chill, whip again

    1 c. sugar =
    1/2-1/3 c. maple syrup (reduce liquid in recipe by 1/4 c.) =
    1/2 c. molasses =
    1 3/4 c. packed powdered sugar =
    1 c. brown sugar (slight difference in taste) =
Honey substitutions:
    1 c. honey = 1 1/4 c. sugar + 1/4 c. more of liquid

    2 t. of tamari = 1 T. of soy sauce

Make Your Own!

Make your own powdered sugar:
    2 c. sugar, 1/2 c. cornstarch--food process the shit out of it

Make your own brown sugar:

    1 c. light brown sugar = 1 c. granulated sugar + 1/2 T molasses
    1 c. dark brown sugar = 1 c. granulated sugar + 1/4 c. molasses

Make your own vegan "buttermilk":
    2 t. lemon juice or white vinegar per c. soymilk (*and* it's called "clabbering"--how cool is that?)

Other Fantastical Substitutions:

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