Floridagirl said:
First of all welcome to DC!!!!!
... I would use soy milk instead of cow or goat milk. There are also yogurts made from soy milk. Instead of cane sugar use fructose or a sweetner substitude or honey.
You can bake your own bread, use rye flour and spelt flour.
Instead of a yeast bread use sour dough. Later today I'll post a recipe for a sour dough rye bread.
You can also substitude with buckwheat flour, millet flour, soy flour....
There is also cheese available made from tofu and soy.
substitude corn starch with rice flour or potato starch.
I found a vegan website, they make up the following things for 1 egg (depending on the recipe):
- 1 tbsp soy flour with 1-2 tbsp water
- 50g tofu and liqid from the recipe
- 1/2 banana, crushed
if in your recipe eggs are used as a bonding agent you can try the following (depending on the recipe)
- use soy milk, rice milk, coconut milk (always check the sugar content!!)
- crushed bananas
- plain tofu
- quinoa
I'll get back to you with the recipe for the rye sour dough bread and maybe another ideas for recipes later today!
Iris
I highlighted various items in the quote because they are on the list of "cannot have" ingredients. Sour doughs rely on naturally occuring yeast that floats around everywhere in our atmosphere. This yeast is a direct cousin to baker's yeast, but is a hardier strain. It is cultured into a sponge and used to leaven bread doughs. I would think that the wild yeaast would cause the same allergic reactions. And bannanas were on the list of taboo ingredients.
You can substitue Splenda for sugar in most recipes, and sugar alcohols where the texture of sugar is required. Honey is also a great sweetener. But I would stay away from mollases, as it is made from cane sugar. And as for egg substitutes, do an on-line Google search for a host of egg substitute products. They are out there.
Other ways to enhance flavor in foods:
Cook rice noodles in meat or poultry broths.
Rely on herbs and spices to flavor foods.
Try making a roux out of equal parts rye flour and cooking oil. Add salt to taste, then thin with broth to make rich gravies and creamy soup bases. Then add veggies such as cooked cauliflower or brocolli, asparagus, green or wax beans, Great Northern beans, onion, chives, and season with marjoram, oregano, thyme, lemon grass, etc. and serve with pork, fish, chicken, sliced turkey, beef, etc.
Use rich vegetable and meat stocks to liven up flavor.
Make your own caramel sauce using water, salt, and a sugar alcohol.
Use fruits with vibrant colors, such as cherries, berries, plumbs, grapes, etc. to make fruit glazes for hams, pork roasts, or in deserts.
Look up a fruit crisp recipe, such as cherry or apple. Substitue Splenda for the sugar, and rye flour for the wheat flour. Use sunflower oil instead of butter. Cook the fruit on top of the stove and thicken with tapioca flour until it reaches the consistancy you want. Flavor with cloves, cinnamon, allspice, ginger, etc, to match the recipe. Then place in a lightly greased casserole dish and top with the crisp topping mixture.
Use rye or spelt flour in your muffin recipes, again replacing the sugar with Splenda. You can also substitute apple sauce for the fat in many cakes to add moisture without so much fat, thus elliminating the need for butter.
Oh, and watch the soy milk. Most brands are sweetened with can sugar. I know Silk brand offers a Soy milk that is unsweetend. I use that all the time and sweeten with Splenda to taste. Add a bit of nutmeg to it with more Splenda and it tastes very much like egg-nog.
I will come up with a recipe or two later. Have to get ready for work now.
Seeeeeeya; Goodweed of the North
