March 20th, 2008

What do you use milk for anyway?

A friend of mine has asked me to write a series of articles on vegan staples, detailing both how they're used and how they compare and contrast to each other and their non-vegan counterparts.  I'm excited about the opportunity, but here's the problem--he wants me to write my first article on milks--soy milk, rice milk, and mayfield's new "nutritionist" milk.  The problem?  Long before I went vegan six years ago, I had been lactose intolerant for many years.  I gave up milk 12 years ago.  A roommate introduced me to soy milk several years ago when he discovered that I eat dry cereal.  The problem is, I was so used to it at that point, I still prefer dry cereal when I eat it.  I'd also already adjusted a lot of the recipes I used to not include milk (I usually just sub water).

So the question is--what do you use soy/rice/almond milk  for?  Other than the occasional splash of soy milk in my cold coffee, I really can't think of a single reason why one would need a milk replacement.  What does milk/milk subs do in recipes?  I know the question is silly, but I'm really stuck.  Thanks for any help!

***EDIT:  Much thanks to everybody.  I think I've got a starting point for research and writing now.  You're all wonderful--thanks for the suggestions and tips!***
Mabon flower

Milk flavorings?

So far I've made soymilk and oatmilk with my SoyQuick. The soymilk is pretty good, if a little bland. The oatmilk is also bland, but rather viscous and lumpy. My fiancé suggests brown sugar for the latter, but I'm not sure if I want to feel like I'm drinking liquid oatmeal.

Any suggestions on flavors? He's not fond of vanilla. For sweeteners, agave, brown rice syrup, or dates?


Egg Substitutes for Yeast Breads (Request)

Hey! This is my first post here, so... just let me know if I make any mistakes with the format or anything.

I was wondering what method any of you use for replacing eggs and egg
yolks in yeast bread recipes. Specifically the one here.

Mind-Blowing Hamburger Buns

1 Cup (250g) Water, lukewarm
2 Tbs (30g) Unsalted butter, at room temperature and creamed
1 Egg (~50g)
3 1/4 Cups (433g) Plain white flour
1/4 Cup (53g) Castor sugar
1 Tsp Salt
1 Tbs Instant yeast
1 Egg yolk (+ 1 Tsp water)
Sesame seeds

1. Sprinkle the yeast into the water and leave for 5 minutes. Stir to
2. Combine all the ingredients and mix well.
3. Turn the dough out on to a lightly floured working surface and knead
for about 10 minutes until you've made a soft, smooth dough.
4. Place the dough in a clean and lightly greased bowl.
5. Cover it with a towel and let rise for about 1 (or1-1/2) hour, until
doubled in size.
6. Divide the dough into 8 pieces and shape each piece into a flattened
7. Place the buns on greased baking sheets, cover with a towel and let
rise 30 to 40 minutes, until they're quite puffy and doubled in size.
8. Preheat the oven to 190°C (375°F).
9, Glaze the buns with the egg yolk and water mixture, then sprinkle
with sesame seeds.
10. Bake the buns for 12 to 15 minutes, until they are golden brown.
11. Remove them from the oven and cool them on a wire rack.

Thanks in advance!

(Sorry for all the mistakes and thanks for the patient corrections!)

Crispy Pressed Tofu with Garlic, Lemon and Mint; Bulgur with Roasted Chickpeas, Onion and Lemon

I made this for dinner tonight and it was fabulous.
This tofu is lemony, minty, garlicky, crispy, and tender. The garlic, lemon, and crispiness make it a good vegan alternative to fish, even though it tastes nothing like it. If you want some fishy flavor, you could probably use some sort of seaweed instead of/in addition to the mint.

The bulgur is good enough to be a meal on its own.

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