There are many different egg replacements available for use in different ways. From commercially made products specific for purpose to byproducts of other baking & cooking necessities; the options are plentiful. Some are listed below with instructions on how to use and the best uses.
Use one tablespoon of chia seeds & three tablespoons of water for each egg required.
Mix together and let stand for 15 minutes, till forms a jelly like consistency.
Perfect for use in savoury baking & smoothies.
Ground flax seed
Use one tablespoon of flax seeds & three tablespoons of water for each egg required.
Blend together until it forms a thick, creamy, egg like consistency.
Best for use in savoury baking recipes.
Use half a ripe banana for each egg required.
Mash until smooth and puréed.
Good for use in baking including recipes such as brownies & cookies.
Aquafaba is the leftover juice from tinned chickpeas.
Use three tablespoons for each egg required.
Whisk until light and fluffy.
Perfect for use in vegan meringue recipes.
Egg replacement powder
Commercial shop bought egg replacement powders.
Brands include Orgran No Egg & Vegg Powder.
Use as directed on packaging.
Best for use in cooking and baking, not suitable for scrambled egg.
Use one tablespoon of agar agar & three tablespoons of boiling water for each egg required.
Mix and leave to set at room temperature.
Good for use in sauces and savoury cooking.
Such as Peanut, Almond and Cashew.
Use three tablespoons for each egg required.
Best for use in baking where no rise is needed i.e cookies & savoury recipes such as burgers.
Purée with a blender until smooth.
Use a quarter cup of purée per egg required.
Good for use in cakes, brownies and any sweet recipes that require moisture.
Baking soda & vinegar
Use one teaspoon of baking soda & one tablespoon of vinegar to each egg required.
Mix together until combined.
Great for use in cakes, muffins and other recipes that require a fluffy texture.
I hope you find these helpful. I love baking and you don’t have to miss out on your favourite recipe because it contains egg! What’s your favourite thing to cook or bake? Let me know in the comments below x
Its been a week of Veganuary! I hope you are all doing well and happy on your vegan journey. Today I’d like to share with you a recipe that a friend shared with me; passing on the knowledge and all that. So how do we make it? Keep Reading…
– 4 sweet potatoes, peeled and roughly chopped
– 2 tsp oil
– 1 clove of garlic, peeled and finely chopped– 2 ribs of celery, trimmed and finely sliced
– 1 onion, peeled and finely sliced
– 1 butternut squash, peeled, deseeded and chopped
– 450ml vegetable stock
– 1 tin of kidney beans, drained and rinsed
– 1 tin of lentils, drained and rinsed
– 2 peppers, deseeded and sliced
– 2 courgettes, trimmed and sliced
– 4 tomatoes, halved
– 1 tsp arrowroot powder
– 2 tbsp chopped parsley
Step 1. Pre-heat the oven to 200C/GM6
Step 2. Steam or boil sweet potatoes for 15 mins, until tender.
Step 3. Pop the oil, garlic, celery and onion into a saucepan along with 2 tbsp of water and cook for about 3 mins; add the butternut squash and cook for a further 2 mins, stirring regularly.
Step 4. Add the vegetable stock and bring to the boil. Cover, reduce the heat and simmer for 10-15 mins.
Step 5. Add the beans, lentils, peppers, courgettes and tomatoes and simmer for another 5 mins.
Step 6. Mix the arrowroot with a splash of water and add to the pan with the parsley giving everything a good stir.
Step 7. Drain the sweet potatoes and mash roughly.
Step 8. Transfer the filling to a pie dish and cover with the sweet potato mash. Bake for 10-15 mins until the mash begins to brown.
Step 9. Serve and enjoy!
Unfortunately I don’t have a photo on this post as the editor wont let me upload. I’m still trying to get it fixed with the lack of customer service from the provider; but I didn’t want to leave you all without a post for day 8 of Veganuary. So here you go! I hope you enjoy this recipe. If you cook this or any other of the recipes please share them with me on social media using #CCERecipes
Let me know how your first week of Veganuary has been in the comments below x
This topic is outside of my knowledge on an experience level, obviously the facts are simple, but a purely factual post would be quite dull! However, I feel its an important topic to cover; especially considering its Veganuary – families with young children need to hear this kind of information. So i’ll pass you over to Amelia, mother to two girls and we’ll find out – can vegan children be healthy?
As we are part way through Veganuary, plant based diets and veganism seem to be on everyone’s minds. Hooray! The down side to this is that as soon as you mention being vegan everyone’s an expert on nutrition, from your hairdresser to your postman. You’re usually asked about protein and what on earth you can actually eat. What happens then when you choose to raise your children as vegans? Lots and lots of questions! As a parent to vegan children I’ve learnt that much of these questions surrounding your children comes from a place of love and genuine concern in a society that regards meat, eggs and dairy products as essential for health and growth.
Vegan children can be healthy, in fact there are many nutritionists and studies out there that successfully argue that a plant based diet is healthier and so by default vegan children can be healthier than their meat eating counterparts. But raising children on a plant based diet isn’t as simple as raising children on a ‘standard’ diet; you need to arm yourself with knowledge, the more the better and in doing that you’re definitely armed not only to answer questions from friends and relatives but also to give your kids the best and healthiest start in life.
Possibly the biggest benefit for infants of vegan parents is that most tend to be breastfed which brings with it added health benefits as apposed to formula feeding which relies heavily on the dairy industry. Once weaning vegan children need a lot of variety in their diet to make sure they get a mix of proteins and vitamins. If you’re a worrier like me, you can also find great quality vegan supplements for children to top up a varied diet, in fact I believe supplementing is advised for all children after 6 months by the NHS. My two vegan kiddos now aged 3 and 1 were born at 6lbs 6 and a sturdy 8lbs 6! They have both followed their weight and height percentiles perfectly, jump up through their age appropriate clothing sizes and have never had more than your average cold. They have more energy than I (or they!) know what to do with, and meet all their milestones on time. They are smart, healthy children who are certainly thriving.
My three year old is increasingly compassionate towards animals, and it’s obvious to me she views them as equal to people, with more to offer the world than simply being a source of food. We don’t talk about being different or why we choose to be a vegan family more than every so often so it surprises everyone just how perceptive she is to these issues.
At the minute their favourite meals include chickpea and coconut curry, vegan sausage rolls, and lentil and vegetable soup. Like all children they enjoy treats – biscuits, chocolate and cakes are firm favourites! We use Hemp Milk instead of cows milk for its omega 3 content and it’s sustainability. There are so many vegan foods available today that I’m hopeful as they grown up they will continue to make compassionate choices, but I am confident that either way an educated, varied vegan start was the best choice for us.(Please note that I am not an expert, nor do I have any nutritional qualifications and I would urge you to talk to your own doctor before you make any changes to your own or your children’s diets.)
I hope you found this article helpful, thank you to Amelia for offering to help me with this - I couldn’t have done it without her! Amelia also has a small vegan treats business (www.vegansnackssorted.co.uk). Are your children vegan? Or are they going vegan with you for Veganuary? Let me know in the comments below x
Most of the food I make as a vegan is three things; easy, cheap, nutritious. This pate is no exception. What I like about it is you can create something that is similar to the old liver pates we are used to. The brandy or whiskey gives it this flavour. You’ve got the healthful properties of mushrooms, Dr Joel Furhman talked about their cancer prevention qualities in his book Super Immunity. Walnuts are touted as good for the heart and brain health, among many other things. Garlic and onions contain anti-oxidants. The margarine and alcohol in this recipe are the decadent bits, but it all tastes decadent whilst being healthful.
You can buy all the ingredients in your ordinary supermarket, my goodies were from Lidl. Here’s everything I used:
– Two punnets of mushrooms – chestnut and button
– One bag of walnuts
– Two shallots – or white onions
– Two cloves of garlic
– Some vegan margarine (PURE or Vitalite or the like)
– Splash of brandy or bourbon whiskey (I used Lidl’s own Western Gold, £12/bottle)
– Black pepper
The only speciality product is a blender of some sort. I swear by the NutriBullet, have had mine a year and use it about three times a day. Any blender or food processor will do for this recipe, even a handheld one.
But, you ask, how do I make it? Well, the method is as follows:
Step 1: Cook the mushrooms, walnuts, garlic, and shallots in your margarine. Cooking in margarine will give a creamier taste than using any oil, but you could experiment with flavours once you’ve mastered the recipe; truffle oil may go nicely and give an even more decadent taste.
Step 2: Add in as much black pepper as you like, a few turns of a mill. Add in about three caps of the brandy/whiskey. This will give the mixture a nice liquid to cook in.
Step 3: Put the lid on, turning the heat to low, leave to marinate and cook.
Step 4: After about 15 minutes you will end up with a drier mixture. All the alcohol will be cooked out leaving just the flavour. Leave the mixture to cool.
Once cooled, blend. You can do this either in batches or simply blend, stuff more in, blend, stuff more in – you end up with a variable mixture this way; smooth plus a few “bits” (which is perfectly palatable). It’s all about how you like your pate.
You can serve and store your pate in saved containers. Here I have an old hummus pot and a jar. Store your pates in the fridge to serve cold, gift to friends or take to parties for entrees.
This recipe was written by Eve Davies, I hope it is useful. What is your favourite topping for crackers? Let me know in the comments below. I hope you are all enjoying Veganuary! x
P.S – I’m sorry for the missing post yesterday, the blog editor I use is having major problems and its taking ages to even get onto it! I’m still here though and still around on social media. Hope you are all well x
2016…well that was quick; it felt like just yesterday we were saying hello to 2015!
This past year has been a rollercoaster, I thought 2015 was going to be an amazing year; unfortunately that turned out not to be the case. However, the year didn’t go without highlights; from going vegan to completing group therapy, there were some good things to happen this past year too!
Now, January 2016, it’s veganuary! For the whole of this month there will be a post every single day; including some guest posts. Remember to check back each day for fresh new content, there may even be a giveaway or two…
I’d like to wish you all a happy new year and I hope you had a lovely Christmas! As you may have noticed, I haven’t been very active this last couple of months; you can read more about it here. I’m trying to post, but as a sufferer of bpd I have to put my health and wellbeing first. I’ve lost a few readers (which is a bit upsetting) but I’d like to thank those of you still here, I love you all. If you’re new to the family, the links to my social medias and also to subscribe to email updates, are in the sidebar to the right.
I’d love to hear how 2015 treated you and what you’re doing for veganuary.
Here’s to a good 2016, I hope this year brings you happiness and love x