One of the major hurdles to becoming vegan is replacing common food groups in baking. The vegan replacements below are for eggs, milk, cream and other common baking ingredients. I hope you find it helpful.
1 tbsp ground flaxseed + 3 tbsp water
1/4 cup pureed tofu
1 tbsp chia seeds + 3 tbsp water
1/4 cup avocado
1/4 cup applesauce
1/4 cup pumpkin
1 mashed banana
3 tbsp aquafaba
1 tsp baking soda mixed with 1 tbsp white vinegar
Almond, soy, cashew or coconut Milk – Equal parts
1 cup = 1 cup nut milk + 2 tbsp lemon juice
Agave Syrup, Maple Syrup or Rice syrup to taste
3/4 cup soy milk + 1/4 cup vegan margarine
soy, coconut, almond or cashew yogourt (equal parts)
Vegetable stock is super easy to make and can be used in many recipes. The recipe is great to use up vegetables before they go bad or for when you want that extra special stock for your favourite recipe.
At the end of the week there always seems to be one or two bananas that need to be used. A great way to use them is in Pecan Banana bread. It’s sweet and crunchy and can be eaten for breakfast or a sweet treat. Spread with your favourite fruit jam for added flavour.
My favourite apples are Spies. I like them in pies, crisp and just on their own. Occasionally, when I want to sweeten up the fruit I make this recipe of baked apples. Their sweet but tangy at the same time. Serve with coconut cream or whipped cream for an extra special treat.
At Christmas my family celebrates with food and family. One cookie which turns up again and again is the recipe for peanut butter bites. The chocolate and peanut butter are a great combination for any celebration or for when you just want a decadent treat. Enjoy!
1 cup chunky peanut butter
3/4 cups icing sugar
1/2 cup white chocolate
1/2 cup milk chocolate
Mix peanut butter and icing sugar together in a small bowl until mixture is well incorporated.