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GENTLEVIKING's Photo GENTLEVIKING Posts: 3,798
4/10/12 8:46 A

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Thanks for the recipe, SusieQ--I saved it to try later. Sounds good!

I have tried baking cakes over the past few vegan years using ground flax seed and the cakes seemed to usually be "weak" and crumbled. I tried using firm tofu once and it seemed much more like a normal cake consistency.

But (to me) the trouble with tofu is that it's a perishable item and we don't always have it "right on hand" in the fridge. So I was glad that Patti has told us about Chickpea flour as an egg replacer! I'm gonna have to try that! (Thanks, Patti!) It would be an item that could easily be on hand if we suddenly decided to bake something.

I've yet to try chia seeds for anything, but want to get some at my next trip to Whole Foods.

T E R R Y

***Life has no remote. Get up and change it yourself!
***"I can do all things through Christ!" Phillipians 4:13




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SHIVAMOON's Photo SHIVAMOON Posts: 2,672
4/10/12 3:09 A

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Thanks so much PattyK and Kelly. I've passed those on to my sister, who's stepping her tippy toes into a vegan diet.

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DS9KIE's Photo DS9KIE SparkPoints: (252,896)
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4/9/12 11:41 P

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yummy

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Eating got me into this mess and eating is going to get me out of this mess
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SUSIEQQQ123's Photo SUSIEQQQ123 SparkPoints: (13,819)
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4/9/12 4:11 P

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OOh. Both of those suggestions are SO helpful. I have chia seeds at home already, so I might try that. If it's not quite as delicious as I hoped, I'll get the chickpea flour.

Thank you two!!!! REALLY appreciate the advice!
:)

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LIV2RIDE's Photo LIV2RIDE Posts: 6,209
4/9/12 4:08 P

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I like "chia eggs". They are a lot more gel like and work really well as a binder.

Kelly

A man who wants something will find a way; a man who doesn't will find an excuse.
- Stephen Dolley Jr.

PATTK1220's Photo PATTK1220 SparkPoints: (65,482)
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4/9/12 4:02 P

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This recipe seems perfect for using chickpea flour as the egg replacer. Here's the method www.veganbaking.net/egg-replacers/74
8-
chickpea-flour-the-underrated-egg-reR>placer
Nutritional yeast will replace the parmesan. The recipe sounds yummy. Hope these subs work for you.

If you don't want to buy chickpea flour, you'll probably find another substitute on this list www.chooseveg.com/baking-without-egg
s.
asp
I would probably go with tofu. Add a little bit of turmeric for coloring and a touch of black salt if you have it. That will add the eggy color and slight sulfur taste.

Edited by: PATTK1220 at: 4/9/2012 (16:10)
Patt in Minneapolis
Leader, Forks Over Knives & Engine 2 Diet
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One's philosophy is not best expressed in words; it is expressed in the choices one makes ... and the choices we make are ultimately our responsibility.- Eleanor Roosevelt

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SUSIEQQQ123's Photo SUSIEQQQ123 SparkPoints: (13,819)
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4/9/12 3:29 P

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Hi there!
I found this recipe below for cheesy quinoa bites that you make in mini muffin tins. I think my toddler would totally get behind this, but I want to veganize them (i.e. take out the egg and the parmesan cheese).

This might be the wrong place to post this question, but I thought I'd try! Do any of you have suggestions for how to bind the quinoa together without egg? I am not sure that making a "flax egg" would really work in this instance....

http://www.soveryblessed.com/2012/01/che
esy-quinoa-bites.html
2 cups cooked quinoa
2 large eggs
1 cup shredded carrot
2 stalks green onion, diced
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1/2 cup grated Parmesan cheese
2 Tbs all-purpose flour
1/2 tsp seasoning salt
1/4 tsp freshly ground pepper
1. Preheat oven to 350 degrees.
2. Mix together quinoa, carrot, egg, green onion, garlic, cilantro, cheese, flour, salt and pepper.
3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each).
4. Bake for 15-20 minutes.




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