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Post by Delta Dawn on Feb 7, 2016 1:04:08 GMT
Hi I made a Japanese dish last night that I used egg in. It was flour, cabbage, egg, water as well as meat. It looked like a pancake with cabbage in it so it's savoury. My friend asked how to make it and I told her we could add tofu to it to make it vegan but is there something that can replace eggs? I used 3 different sauces on it that I am sure aren't vegan friendly. I need to figure out a way to make this without an egg. Is there an egg replacement product on the market? Does it taste good and can it just replace eggs?
This could be fun!
I will post the recipe in a little while.
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Post by hop2 on Feb 7, 2016 1:17:40 GMT
Hmmmm not sure. I've heard finely ground flax seed meal can replace egg but I've never tried it.
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Post by moveablefeast on Feb 7, 2016 1:19:40 GMT
There are vegan egg replacers, but they don't all cook up with the texture of an egg and so they aren't useful in all dishes.
Ener-G is one, I've seen others on Pinterest made with flax or chia.
It depends mostly on the recipe whether an egg replacer will work or not. As a binder, the replacers work well, but you can't make an omelet out of them.
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happymomma
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Post by happymomma on Feb 7, 2016 1:23:04 GMT
Someone on here told me the other day that you can use the juice drained from canned garbanzo beans as a replacement for eggs.
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Post by Delta Dawn on Feb 7, 2016 1:31:27 GMT
Binder is what we need no omelet is needed. I guess it's just a glue thing more than anything. I will see if we can get Ener-G.
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Deleted
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May 19, 2024 10:06:58 GMT
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Post by Deleted on Feb 7, 2016 2:49:44 GMT
Rice flour and water?
I love okonomiyaki.
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Post by Delta Dawn on Feb 7, 2016 4:14:59 GMT
Rice flour and water? I love okonomiyaki. What is the texture of rice flour? Is it nice? They aren't gluten free, just animal free. For a celiac friend I will suggest rice flour to her to make this, though. |
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Deleted
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Post by Deleted on Feb 7, 2016 4:38:15 GMT
I think it gets glue like.
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Post by Delta Dawn on Feb 7, 2016 4:42:44 GMT
Egg is softer than glue but maybe it will work. I will suggest. I just have to figure out how to get either a vegan sauce and for someone else a gluten free sauce. Otherwise it is just a dry pancake.
It is also kosher and halal so any culture/religious/ethnic background can eat it.
Be careful of the cabbage. I put in 600g of cabbage in 3 big okonomiyakis and I had a gut ache later.
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Grom Pea
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Post by Grom Pea on Feb 7, 2016 5:21:57 GMT
Someone on here told me the other day that you can use the juice drained from canned garbanzo beans as a replacement for eggs. It may have been me, aquafaba is chick pea or garbanzo bean water, it's actually the liquid in any beans so you can use canellini beans or kidney beans or black beans but I've read that chick pea makes the best meringues so that's what I used. I just froze the water from a can of black beans to save for later maybe to make brownies since it's dark :-) 3tbsp of this liquid replaces one egg. Eta a link to a bunch of aquafaba recipes and experiments m.facebook.com/groups/VeganMeringue |
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happymomma
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Post by happymomma on Feb 7, 2016 5:24:06 GMT
Someone on here told me the other day that you can use the juice drained from canned garbanzo beans as a replacement for eggs. It may have been me, aquafaba is chick pea or garbanzo bean water, it's actually the liquid in any beans so you can use canellini beans or kidney beans or black beans but I've read that chick pea makes the best meringues so that's what I used. I just froze the water from a can of black beans to save for later maybe to make brownies since it's dark :-) 3tbsp of this liquid replaces one egg. I'm pretty sure it was you! I was shamefully too lazy to search, lol. Great tip about freezing the bean liquids, thanks! |
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Grom Pea
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Post by Grom Pea on Feb 7, 2016 5:31:44 GMT
It may have been me, aquafaba is chick pea or garbanzo bean water, it's actually the liquid in any beans so you can use canellini beans or kidney beans or black beans but I've read that chick pea makes the best meringues so that's what I used. I just froze the water from a can of black beans to save for later maybe to make brownies since it's dark :-) 3tbsp of this liquid replaces one egg. I'm pretty sure it was you! I was shamefully too lazy to search, lol. Great tip about freezing the bean liquids, thanks! No problem, the first two cans i used right away to make meringues, ice cream and cream cheese, but I've slowed down yet were still eating lots of beans and chick peas :-) i need to pace the baking or we'll end up gaining weight from all my experiments. The point of dh eating vegan was to reduce inflammation, but weight loss would be a welcomed side effect :-) |
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Post by Delta Dawn on Feb 7, 2016 5:32:44 GMT
Someone on here told me the other day that you can use the juice drained from canned garbanzo beans as a replacement for eggs. It may have been me, aquafaba is chick pea or garbanzo bean water, it's actually the liquid in any beans so you can use canellini beans or kidney beans or black beans but I've read that chick pea makes the best meringues so that's what I used. I just froze the water from a can of black beans to save for later maybe to make brownies since it's dark :-) 3tbsp of this liquid replaces one egg. Your average vegan researches veganism I am sure so she would know this, too, probably. They are very health conscious so they research everything they eat. I just want to experiment with what will be good before I tell them to go make it this way or that without trying it myself. Can you take Beano if you are a vegan? I think with the cabbage and the bean water, it might be kind of fibrous to the point of gut ache. I will definitely take Beano the next time I make it. Is an egg only 3 tbsps? I had no idea. (I love learning about food. I have a lot more options for me now and I am having fun!) |
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Grom Pea
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Post by Grom Pea on Feb 7, 2016 5:36:39 GMT
It may have been me, aquafaba is chick pea or garbanzo bean water, it's actually the liquid in any beans so you can use canellini beans or kidney beans or black beans but I've read that chick pea makes the best meringues so that's what I used. I just froze the water from a can of black beans to save for later maybe to make brownies since it's dark :-) 3tbsp of this liquid replaces one egg. Your average vegan researches veganism I am sure so she would know this, too, probably. They are very health conscious so they research everything they eat. I just want to experiment with what will be good before I tell them to go make it this way or that without trying it myself. Can you take Beano if you are a vegan? I think with the cabbage and the bean water, it might be kind of fibrous to the point of gut ache. I will definitely take Beano the next time I make it. Is an egg only 3 tbsps? I had no idea. (I love learning about food. I have a lot more options for me now and I am having fun!) I'm not actually vegan, my dh is just on a vegan and gluten free diet per his doctor right now. I've never taken beano so i don't know if it is vegan but from what i read, this stuff doesn't give you gas because you strain out any bean particles and thus there is no fiber. I would recommend giving it a try, basically if you're willing to eat a can of beans it's free experimentation :-) Eta I've never measured an egg precisely but when I've gotten egg whites in a carton it says 3tbsp too so that must be the size of an average egg. |
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happymomma
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Post by happymomma on Feb 7, 2016 5:38:35 GMT
I'm pretty sure it was you! I was shamefully too lazy to search, lol. Great tip about freezing the bean liquids, thanks! No problem, the first two cans i used right away to make meringues, ice cream and cream cheese, but I've slowed down yet were still eating lots of beans and chick peas :-) i need to pace the baking or we'll end up gaining weight from all my experiments. The point of dh eating vegan was to reduce inflammation, but weight loss would be a welcomed side effect :-) Oh I have a chickpea addiction for sure! I've been experimenting with other new-to-me beans too! I was surprised to lose 8# the first month and I'm still losing despite eating twice as much as I did before. I'm not complaining! |
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happymomma
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Post by happymomma on Feb 7, 2016 5:41:45 GMT
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Grom Pea
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Post by Grom Pea on Feb 7, 2016 5:42:37 GMT
No problem, the first two cans i used right away to make meringues, ice cream and cream cheese, but I've slowed down yet were still eating lots of beans and chick peas :-) i need to pace the baking or we'll end up gaining weight from all my experiments. The point of dh eating vegan was to reduce inflammation, but weight loss would be a welcomed side effect :-) Oh I have a chickpea addiction for sure! I've been experimenting with other new-to-me beans too! I was surprised to lose 8# the first month and I'm still losing despite eating twice as much as I did before. I'm not complaining! I tried a dish where they were fried in a tiny bit of oil and coated in spices and they were so good i ate all the leftover ones so the leftovers the next day had no chick peas :-) minimalistbaker.com/sweet-potato-chickpea-buddha-bowl/ |
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Post by Delta Dawn on Feb 7, 2016 5:42:54 GMT
Because I don't know the difference between veganism and vegetarian I am just going to post recipes that have no animal products in them. Trace amounts animal products takes away from vegetarian, right?
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happymomma
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Post by happymomma on Feb 7, 2016 5:48:05 GMT
Because I don't know the difference between veganism and vegetarian I am just going to post recipes that have no animal products in them. Trace amounts animal products takes away from vegetarian, right? Not sure about vegetarian, as some vegetarians eat fish, eggs, etc. Vegans consume no animal products at all. |
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Post by Delta Dawn on Feb 7, 2016 5:54:26 GMT
Because I don't know the difference between veganism and vegetarian I am just going to post recipes that have no animal products in them. Trace amounts animal products takes away from vegetarian, right? Not sure about vegetarian, as some vegetarians eat fish, eggs, etc. Vegans consume no animal products at all. I just want to keep gelatin out of my recipes unless it is a plant based one. When I use fish stock I give a vegetarian alternative, too as it is just as easy for me to recommend the same thing plant based. |
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Grom Pea
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Post by Grom Pea on Feb 7, 2016 5:55:49 GMT
Because I don't know the difference between veganism and vegetarian I am just going to post recipes that have no animal products in them. Trace amounts animal products takes away from vegetarian, right? I'm no expert but a true vegetarian doesn't eat any meat but may have dairy, eggs honey etc. There are some vegetarians that eat fish or chicken but in my opinion those are just people who don't eat red meat and pork. A true vegan eats a completely plant based diet and doesn't eat or use animal products like honey or leather. The one true vegan I know does it to make less of an impact on the earth so for example she would eat egg noodles rather than throw them in the garbage but would never buy them. My husband is following a vegan diet only for medical purposes (to rule out any allergies to proteins that are causing inflammation) so he's not a true vegan, eg he still has leather sneakers but interestingly is anti waste so probably understands our vegan friend very well. |
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Grom Pea
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Post by Grom Pea on Feb 7, 2016 5:57:18 GMT
Not sure about vegetarian, as some vegetarians eat fish, eggs, etc. Vegans consume no animal products at all. I just want to keep gelatin out of my recipes unless it is a plant based one. When I use fish stock I give a vegetarian alternative, too as it is just as easy for me to recommend the same thing plant based. I believe there's a gelatin called agar agar that is vegan but I've never tried it. I think it comes from sea weed |
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happymomma
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Post by happymomma on Feb 7, 2016 5:58:43 GMT
Not sure about vegetarian, as some vegetarians eat fish, eggs, etc. Vegans consume no animal products at all. I just want to keep gelatin out of my recipes unless it is a plant based one. When I use fish stock I give a vegetarian alternative, too as it is just as easy for me to recommend the same thing plant based. Right on. There's definitely a learning curve to vegan eating. There are animal product that you don't even think of in some foods. I'm getting quite an education on this journey, but it's fun to me and I NEED to get my cholesterol way down. |
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Post by Delta Dawn on Feb 7, 2016 6:11:44 GMT
I am not vegetarian or vegan, but having friends/family with senstivities and/or lifestyle choices, I am trying to be more conscious of giving options that will work for everyone.
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happymomma
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Post by happymomma on Feb 7, 2016 6:16:14 GMT
I am not vegetarian or vegan, but having friends/family with senstivities and/or lifestyle choices, I am trying to be more conscious of giving options that will work for everyone. That is very thoughtful of you. You might be surprised at how delicious some of our food is! Hop over to the Vegan Peas thread. I've posted some photos of recent meals I've made. Now, I'm not gluten free in addition, so those things might not work, but I'm hoping people will keep sharing yummy things on our weekly threads and some of them might work for you! |
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Post by Delta Dawn on Feb 7, 2016 6:19:42 GMT
I just want to eat flavourful food now. I couldn't do that with my mother at home and I still have the 3 of us to feed. I am open to everything except mushrooms. I can always leave them out. Never an issue in my world.
I will post to the vegan thread when I have something to add.
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Post by Delta Dawn on Feb 7, 2016 7:13:03 GMT
en.wikipedia.org/wiki/Shirataki_noodlesThese are good noodles for adding texture and interest to food. I use them instead of pasta in some of my Asian dishes. Make sure you soak them for about 10 min in cold water before you cook with them. They are really delicious. Well they don't taste but the texture is nice. (For people with texture issues like me they are great!) Also the world of konyaku which is some sort of potato I am told. It is crunchy and made in oden. en.wikipedia.org/wiki/OdenThis is can be vegan or vegetarian if you want to use a peeled hard-boiled egg. It is a hot pot for winter and there are lots of interesting (nice interesting) foods you can add to this and have it taste great. It is Asian food still, so some textures and crunches are different to North American ones. It has this cool kind of tofu in it that is deep fried and solid not hollow. It is delicious!
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Post by Delta Dawn on Feb 7, 2016 8:31:58 GMT
Oden is not about the taste really. It's more about the soup and the crunch of the "gu" which are ingredients. If the soup calls for beef stock (I have never seen a soup call for beef stock that is Japanese in origin), just use a sheet of konbu until it boils. That is what we made stock from for everything. Kombu is just kelp and it is pure plant. You can also eat it just as is. It is chewy and the taste grows on you. It is a good food to eat at karaoke and with beer. It is also popular for consumption while watching Star Trek apparently. (Every night at 8 pm).
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happymomma
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Post by happymomma on Feb 7, 2016 8:47:07 GMT
Oden is not about the taste really. It's more about the soup and the crunch of the "gu" which are ingredients. If the soup calls for beef stock (I have never seen a soup call for beef stock that is Japanese in origin), just use a sheet of konbu until it boils. That is what we made stock from for everything. Kombu is just kelp and it is pure plant. You can also eat it just as is. It is chewy and the taste grows on you. It is a good food to eat at karaoke and with beer. It is also popular for consumption while watching Star Trek apparently. (Every night at 8 pm). I just spent some time looking up the food items you have mentioned.  I'm looking to expand my horizons and will be trying some of these in the future. |
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