Dr. Sulekh Chand Jain
- Vinegar and Baking Soda: For a rising or lightening effect in cakes, cupcakes andbreads, combine 1 teaspoon of baking soda with 1 tablespoon of vinegar.
- Ground Flaxseed: Rich in essential omega-3 fatty acids, 1 tablespoon of ground flaxseed whisked with 3 tablespoons of water in a blender or food processor will replace one egg. Flaxseed works best in nutty, grainy items like pancakes, waffles, bran muffins and oatmeal cookies.
- Bananas: For its binding abilities, half of a potassium and magnesium rich mashed or pureed banana will generally replace one or two eggs in breads, muffins, cakes and pancakes.
- Applesauce: Full of fiber and vitamin C, unsweetened applesauce offers the binding and moisture needed in baked goods. 1/4 cup equals one egg. Applesauce works best when you want the results to be moist, as in brownies.
- Silken Tofu: Rich in protein and fiber, but without the cholesterol and little, if any, saturated fat, this soy-based ingredient works best in dense, moist cakes and brownies. One egg can be replaced with 1/4 cup of tofu whipped in a blender or food processor.
- ENER-G Egg Replacer: Available in a handy box in most food stores, this nonperishable powdered product works well in baking, but is best in cookiess.
Adapted from Rhode Island Vegan Awareness from The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets, by Colleen Patrick-Goudreau, 2007.
The decision is yours: is this behavior surrounding egg production and consumption consistent with ahimsa? You Decide.
