Did you know you don't have to use eggs in recipes? Yesterday I made a cornbread that called for one egg. I pulled out one of my vegan cookbooks and looked for a substitution. You can use 1 tsp. baking powder and 1 Tbsp. vinegar to replace 1 egg. I tried it out and it worked great! The cornbread was delicious and you'd never know there was no egg in it! As a bonus, it saved the calories and cholesterol an egg would have provided.
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Need a low-salt, low-fat replacement for ricotta that isn't as grainy? Try running salt-free cottage cheese through a food processor. While the taste of salt-free cottage cheese isn't good on its own, it makes a great base ricotta replacement. Add a little pepper, an egg white, and any other seasonings you like, and it becomes perfect for lasagna!
My husband hates ricotta, finding it too grainy, and the salt and fat content is way too high for him to even attempt it. This gives us a quick and easy option that has resulted in his favorite lasagna ever!
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