RE: Vegan vs Vegetarian
Posted Thursday, December 13, 2012 at 1:14 PM
If it is just a matter of the challenge, lets talk about cooking without eggs and dairy.
Even though it may not be such a challenge to cook without eggs and dairy once you get the hang of it, probably every one of us has a particular recipe they have not remaster vegan style, yet. Maybe we can help each other.
I have made homemade pasta with no eggs... just flour, semolina flour, water... it works just fine.
Any milk, in baking or cooking, can be replaced with a nut milk which is most appropriate for the flavor of the dish.
Eggs are generally not needed either, but different dishes require different approaches. Applesauce / banana is fine in baked goods. Flax seed "egg" is good in burgers and things that may need binding.
And dare I talk about cashew cream OMG! it is delicious. I much prefer using it for creams and icings and toppings to the commercially available "pretend" toppings.
But what about that one thing you haven't cracked yet (pardon the pun). I have not yet found the perfect pancake or french toast, although I recently elected my best "close enough" candidates. The crunchy Country French Toast from food for life is the best I have tried. You can find it here:
The best pancakes I have found for my taste so far are also related to PCRM, the Chai Spice Pancakes from the meal plan. You can find it here:
I'd appreciate any hints on even better options, and would be happy to share tricks I have discovered or developed with anyone who has a particular food they haven't mastered vegan style yet. There are more than a few others here would I am sure would do the same.
Director: MEET IRENE - An Unlikely Vegan
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