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Vegan Allergen Free Recipes

Vegan Allergen Free Recipes

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Published by: Our Compass on Nov 10, 2010
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07/10/2013

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 Vegan Recipes
The following recipes are a sampling of some healthy recipes to get your creativecooking-juices flowing during your Wellness Program. The majority of these
delightful recipes came from a vegan site courtesy of Kreeli’s
Cookery and havebeen tried and found delicious. Those of you who are on the Anti-CandidaProgram have a more specialized eating plan that includes no yeast products,sugars (not even natural fruit), fermented products (like vinegar or alcohol) orcaffeine.
Substitutes
 And How On Earth Do I MakeSome of these ingredients!
Egg Substitutes
It's not hard to substitute for eggs in most vegan recipes. The substitute useddepends on the recipe it's being used in.
Ener-G Egg Replacer: I
t's really only good for recipes that call for 1 or 2 eggs. Youcan find it at natural food stores. One whole egg = 1 tsp powder + 2 tbsp water. It'smade from potato flour and other vegan leaveners.
Tofu:
Tofu is great for egg substitutions in recipes that call for a lot of egg (likequiches). To substitute for only one egg in a recipe, whip 1/4 cup tofu and add toyour cooking.
Stuff around your kitchen:
 1 whole egg = 2 tbsp water + 1 tbsp oil + 2 tsp baking powder1 egg = 1 tbsp ground flax seed simmered in 3 tbsp water1 egg = 2 tbsp water + 2 tsp baking powderegg white = dissolve 1 tbsp plain agar powder in 1 tbsp water. Whip, chill andwhip again.
For use in sweet baking:
 Try substituting 1 banana or 1/4 cup applesauce for each egg called for in a sweet,baked recipe. These will flavor the recipe, however, so make sure banana or applewill taste good in it.
 
Milk and Cream Substitutes
o Like egg substitutes, milk and cream substitutes used depend on the recipe.o For most recipes soymilk will do just fine (in cream sauces etc).o Try using nut milk in recipes that don't need to be boiled intensely.o To make a heavy cream, use the nut milk recipe below, only use equal partsground nuts and water.o For buttermilk, simply mix 1 tsp white vinegar into 1cup soymilk.
Non-Dairy Milk RecipesNut and Seed Milks and Creams
If you've never had almond milk in your coffee...if you've never tried cashew milkon your cereal...if you've never made a sesame seed milkshake...you're in for a realtreat. This is a basic recipe for nut milk that you can play around with, as you like.To make it thicker or thinner, adjust the nut to water ratio as appropriate. These arethick and creamy due to their rich mineral and oil content, yet they have nocholesterol, little or no pesticide residue, a calcium content that exceeds that of dairy milks and there is no need to pasteurize them. Please remember, however,when adding nut milks to sauces and soups to not boil it intensely, or the milk willlikely separate.½ cup raw nuts or seeds2 cups pure water1 tbsp pure maple syrup or other liquid sweetener (optional)¼ tsp vanilla extract (optional)Grind the nuts or seeds in your coffee or seed grinder until they are a fine powder.Place in your food processor or blender along with 1 cup of the water, thesweetener and vanilla extract, if desired. Grind for a minimum of 5 minutes. Withthe blender still on high, slowly pour in the remaining water and grind for yetanother 5 minutes minimum.Line a colander with 2 layers of cheesecloth and place this over a large bowl.When the nut milk is finished blending, pour it slowly into the colander and allowit to strain naturally. You can stir it a little to try and speed the process, but in orderto keep all particulate out of the finished milk, it's best to let it do it on it's own.You can strain the milk a second time, if you want to be sure it's free of allparticulate.
 
Store the finished milk in an airtight container in your fridge for 4 or 5 days.The nut fiber remaining in the cheesecloth is great as an addition to baking, or youcan take it into the shower with you for an all-natural body-scrub.
Vegan Mayo
There are a couple of non-dairy, egg-free mayonnaises available on the markettoday that you can use, however, this recipe i
s by far the tastiest vegan mayo we’ve
tried so far.1 ½ cups medium-firm or firm silken tofu (you can use regular tofu, but it will be abit grainy)2 tbsp natural, light oil, like sunflowerup to ½ cup water (depending on how watery the tofu is)1 ½ tsp yellow mustard1 tsp minced garlic¼ of an onion, minced¼ tsp white pepper1 1/4 tsp sea salt1 tbsp lemon juice1 tbsp apple cider vinegar2 tsp granulated beet sugar (optional)1 tbsp finely ground raw cashewsCombine all ingredients in your food processor and whip until smooth.Keep in your fridge for up to one week
Vegan Sour Cream
You can find non-dairy sour creams in some natural food stores; however, many of them contain gelatin, so read labels carefully! Try this easy recipe and see if itdoesn't fit the bill.2 cups firm silken tofu (you can use regular, although it will be a bit grainy)1/4 cup light, natural oil like sunflower3 tbsp lemon juice1/2 tsp salt1 tsp granulated beet sugarBlend all ingredients until smooth. Taste and adjust seasonings and lemon juice, if desired.

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