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Leonor
May 8th, 2004, 06:35 PM
The explanation on the package is not very clear. I need fluffy stiff egg white for a chocolate mousse.

cedarblue
May 8th, 2004, 08:40 PM
is this an egg-substitute? where are you from? is it available in the UK? :confused:

i have an old recipe that was out of this world, pure indulgence - unfortunately it had whisked egg white in. i'd like to make a freindly-version of it!!

Leonor
May 8th, 2004, 08:59 PM
Yes, I'm in the UK. The egg replacer was bought through veganstore.co.uk

harpy
May 9th, 2004, 02:42 AM
I'm afraid all the vegan chocolate desserts I've had or made have been more like blancmange than mousse. (Some were yummy though.) Does the egg replacer packaging imply it can be used instead of egg whites? I thought they were more often used instead of whole eggs.

There is what purports to be a recipe for vegan chocolate mousse on here and it's just made with chocolate, soy "cream" and brandy (I imagine you could substitute e.g. strong coffee or fruit juice if you wanted a non-alcoholic version). I would be interested to know what that is like if anyone tries it....

http://www.veganvillage.co.uk/recipes/mousse.htm

There are one or two others if you google for "vegan chocolate mousse"

globesetter
May 9th, 2004, 09:42 AM
The explanation on the package is not very clear. I need fluffy stiff egg white for a chocolate mousse.


A friend of mine makes chocolate mousse with silken tofu, and coconut milk. If the coconut milk is very cold, it whips up pretty well. I have never tried to make it, but she does and it tastes and looks great.


regards,
globesetter

cedarblue
May 9th, 2004, 03:01 PM
A friend of mine makes chocolate mousse with silken tofu, and coconut milk. If the coconut milk is very cold, it whips up pretty well. I have never tried to make it, but she does and it tastes and looks great.


regards,
globesetter





post the recipe please :p

Newcook
Jul 25th, 2004, 08:08 PM
Hi all,

Has anyone done any baking of cakes, cookies, etc. with egg substitutes? I was thinking of the egg substitute that is commercially produced by EnergE Foods (I can't remember how the name was spelled). But if anyone has any experience with using dates, tofu or pureed fruit, please share that also. Are the baked goods pretty similar to the regular?

Thanks for any comments.

Newcook

cedarblue
Jul 25th, 2004, 08:56 PM
do you specifically want to use egg substitute? you can make some fantastic cakes etc without the direct egg substitute product.

check out my choc chip brownie recipe on the recipe post!

my family insists i make this one regularly!!!!! :p

harpy
Jul 25th, 2004, 09:09 PM
I made some muffins (American style muffins, more like British rock cakes or "fairy cakes" as we used to call them) recently using a recipe that has mashed bananas as its base and they were very good I thought - I even fed them to my mother-in-law successfully. It's someone else's recipe but I can probably get permission to post it if anyone's interested.

It's ages since I made anything like that as I fortunately don't have a sweet tooth (more of a "fat tooth") but it seemed to be less trouble than I remember with conventional cake recipes - easier to mash a banana than mess around with breaking eggs etc. Yet another good reason for being vegan :)

Also my mother kindly makes me a vegan Christmas cake (i.e. a fruit cake with lots of booze) each year and after the first few years she decided not to bother with the egg replacer because the fruit kind of glues it together without. I can probably get that recipe too if anyone wants it though it isn't exactly the time of year.

Newcook
Jul 26th, 2004, 02:15 AM
cedarblue,

Thanks for the recipe, but I'm allergic to chocolate. I get a migraine from it. Thanks for letting me know that baked goods can successfully be made without eggs.

harpy,

Thanks for your reply. I have many recipes that use egg substitutes or no eggs as your recipe has done. I just wanted to hear from some real people (not cookbook authors) that they tasted good before I go through the trouble to try and make some. Thanks for your input.

Robin Robertson's book, "Vegan Planet" lists about 4 different egg substitutes (from tofu and baking powder to Ener-G Egg Replacer to ground flaxseeds to pureed fruit and baking powder). I was wondering if they all worked and if they were easily substituted into any recipe. She has some yummy looking dessert recipes, but I don't want to be disappointed, so I thought I'd check here first.

Newcook

Artichoke47
Jul 26th, 2004, 02:29 AM
I have used prune puree, applesauce, tofu, and Ener-G egg replacer with positive results, but I wouldn't necessarily call them egg replacers myself, as I believe eggs stolen from hens don't believe in human recipes in the first place. ;)

Artichoke47
Jul 26th, 2004, 02:30 AM
Oh, I have made recipes that contain flax seeds (ground), too, with success. I repeat that I wouldn't necessarily call the flax seeds a replacer for anything; the flax seeds are simply a part of the recipe.

harpy
Jul 26th, 2004, 04:03 PM
Newcook, you might be better starting with your recipes that are already vegan rather than trying to adapt others, which I imagine will be easier once you have a bit of experience in cooking this way.

As to whether it tastes good, I think you will be pleasantly surprised, because banana, flax etc all contribute positively to the flavour of the end product whereas eggs didn't really in my opinion (mind you I never really liked eggs so perhaps I'm not the best judge!)

i_like_deer
Jul 26th, 2004, 05:02 PM
what i usually use as an egg sub in recipes is 1 tsp of arrowroot powder + 1 tsp of water. this works well becasue it makes stuff light & fluffly (i use it pancake mix & works perfectly). however, sometimes you'll want to add a little extra milk or water or oil to make up for the bulk that you would get with a real egg.

cedarblue
Jul 26th, 2004, 05:20 PM
try the shortbread recipe on recipe post then - its a bit crumbly but still yummy! :p

Newcook
Jul 26th, 2004, 08:27 PM
Artichoke47,

Thanks for letting me know about your positive experiences cooking without eggs. I agree that we shouldn't call it egg replacer, but I didn't know how to say it so everyone knew what I meant. :)

harpy,

Thanks for the encouragement. I hope that I am pleasantly surprised. I liked eggs very much, although I don't know how much flavor they add in baked goods. It just seemed that it had some kind of magic binding quality or something because most recipes for baked goods that are non-vegan have them.

i like deer,

I'll keep your substitution in mind as well. I think the easiest one for me is the tofu and baking powder since I always have tofu on hand. But if I bought a box of arrowroot, that might work as well. Thanks.

cedarblue,

I'll check out the shortbread recipe. Thanks. I love shortbread! :)

Newcook

n0r1
Jul 27th, 2004, 08:13 PM
Robin Robertson's book, "Vegan Planet" lists about 4 different egg substitutes (from tofu and baking powder to Ener-G Egg Replacer to ground flaxseeds to pureed fruit and baking powder). I was wondering if they all worked and if they were easily substituted into any recipe. She has some yummy looking dessert recipes, but I don't want to be disappointed, so I thought I'd check here first.

I love the flax seed substitute! Just tried it for the first time this morning, and it's amazing. When you first grind up the flax seeds with water, it looks all liquid. I let it sit for a minute or two while I got distracted with some other part of the recipe I was making (the ginger-cashew scones in the Vegan Planet, which were really good!), and when I looked back, it was very eggy -- all viscous and slippery, just like an egg! I'm amazed.

Newcook
Jul 29th, 2004, 06:14 AM
I love the flax seed substitute! Just tried it for the first time this morning, and it's amazing. When you first grind up the flax seeds with water, it looks all liquid. I let it sit for a minute or two while I got distracted with some other part of the recipe I was making (the ginger-cashew scones in the Vegan Planet, which were really good!), and when I looked back, it was very eggy -- all viscous and slippery, just like an egg! I'm amazed.
YUM! about the scones - it sounds great. :)

Thanks for your input. All of your replies are making me feel a little more confident about vegan baking. Thanks.

N0r1,

Do you have any other favorite recipes in "Vegan Planet"? I'd love to hear about them.

Newcook

lolakey
Aug 8th, 2004, 04:00 AM
I love that book!!! A must have in my cookbook collection.

I use the flax seed replacer all the time. I like it better than the tofu or fruit, plus it's so good for you. I just made a cake with it a couple of days ago. If you wait a while like N0r1 said then whip it, it will work somewhat like an egg in baking. It doesn't work with everything the same as eggs would, but I've never had any complaints from my family. I use it in pancakes, cookies, cakes...whatever and never had a bad result. Good luck.

Michelle
Aug 8th, 2004, 05:15 AM
I have a question. I am making cupcakes for my daughter's birthday and the mix I have does not have eggs or milk products in it. I was planning to use something else besides the 3 eggs in it. It will be chocolate, so I don't want to add anything to it that will change the flavor. I was planning to use the "egg replacer" stuff in a box, but would be thrilled to use something else. What do you guys suggest? I love chocolate cake and I don't want to have any banana flavor and anything like that added in. (Yeah...that's a little selfish since the cake is for my daughter, but she's too little to say what kind of cake she likes the best...so I picked my favorite LOL) Would applesauce be good to use?

Thanks! :)

ConsciousCuisine
Aug 8th, 2004, 05:58 AM
You cna use many things that will thicken without changing the flavor. Pureed baby food plums mixes great with chocolate! Add a tsp. of apple cider vinegar too!

SilverBird
Aug 8th, 2004, 09:16 AM
I use the Orgran egg replacer to make a nice everyday fruit cake and it turns out well ... usually make double the quantity as it's popular with friends and family.

Not sure if it's okay to post the recipe?

Artichoke47
Aug 8th, 2004, 03:00 PM
Yeah, the prune puree will work great.

cedarblue
Aug 8th, 2004, 05:32 PM
I have a question. I am making cupcakes for my daughter's birthday and the mix I have does not have eggs or milk products in it. I was planning to use something else besides the 3 eggs in it. It will be chocolate, so I don't want to add anything to it that will change the flavor. I was planning to use the "egg replacer" stuff in a box, but would be thrilled to use something else. What do you guys suggest? I love chocolate cake and I don't want to have any banana flavor and anything like that added in. (Yeah...that's a little selfish since the cake is for my daughter, but she's too little to say what kind of cake she likes the best...so I picked my favorite LOL) Would applesauce be good to use?

Thanks! :)



michelle

just use my choc chip brownie recipe from te recipe thread and pop in into cup cake cases instead of a big cake and adjust the times, make sone vegan choc icing for the tops :p

globesetter
Aug 9th, 2004, 08:55 AM
I have a question. I am making cupcakes for my daughter's birthday and the mix I have does not have eggs or milk products in it. I was planning to use something else besides the 3 eggs in it. It will be chocolate, so I don't want to add anything to it that will change the flavor. I was planning to use the "egg replacer" stuff in a box, but would be thrilled to use something else. What do you guys suggest? I love chocolate cake and I don't want to have any banana flavor and anything like that added in. (Yeah...that's a little selfish since the cake is for my daughter, but she's too little to say what kind of cake she likes the best...so I picked my favorite LOL) Would applesauce be good to use?

Thanks! :)

Michelle -

This is my favorite chocolate cake recipe - I have made it for family and it was a very big hit - good texture, good taste. Its on veganfood.net

INGREDIENTS

1 1/2 cups unbleached white flour ( I used wheat flour and it was still `normal` looking cake)
1/3 cups unsweetened cocoa powder
1 t baking soda
1/2 t salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water ( I used soy milk)
2 t pure vanilla extract
2 T vinegar


METHOD
Preheat oven to 190C/375F.

Sift dry ingredients into 20 cm / 8 inch square or 23 cm / 9 inch round baking pan. Mix liquids (except vinegar) and whisk into dry. When batter is smooth, add vinegar and stir quickly, until it is evenly distributed. Bake 25-30 minutes. Cool.



all the best,
globesetter