December 22nd, 2008

Sugar cinnamon pecans - Replace egg white?

Hi everyone,

I really want to make cinnamon/sugar pecans for the holidays, but I'm not sure what to use in place of egg white.

This is the recipe someone gave me:

Mix an egg white w/ 1 tbsp of water (whisk until frothy)
In another bowl combine 1 cup sugar, 3/4 tsp salt and 1/2 tsp cinnamon
Coat the pecan halves in egg white then coat in sugar mixture
Bake at 250 for an hour.

It doesn't seem like Ener-G egg replacer would work for this purpose. Any ideas? Thanks in advance!!

Carob "Hot Fudge Sauce"

I was really craving a hot fudge sundae, and threw this together. Everything I make is, "add some of this, that, these thingies here, taste, ew, add more of that..." you get the picture. So, I'm only guessing the measurements. Definitely taste before you smother a perfectly good bowl of ice "cream" with questionable goop.

~2-4 Tbsp Earth Balance, melted
~1-2 Tbsp soy cream
~1-3 Tbsp carob powder
~2-4 tsp blackstrap molasses (This helps make the carob taste more like chocolate, imo, plus you get lots of minerals and stuff)
~A few drops of vanilla extract (If you're using flavored creamer, feel free to omit this)
~Sweetener of choice to taste (It won't need much at all, I probably added a teaspoon of agave nectar. It does need just a squidge, though, to accommodate the slight bitterness of the molasses)

Either microwave in 15-30 second increments, or warm in a small saucepan over low heat. Yay.

Oh yeah. I love the taste of carob, and this turned out quite carob-y. However, if you still haven't decided whether or not you like carob, use more Earth Balance than carob, and be conservative with the molasses. And maybe add a teeny pinch of salt. And a little extra soy cream. Ok, I'm done now.

Any idea how to veganize springerlies?

I'm trying to figure out a way to veganize a type of cookie called springerlies. These are very dense, heavy anise flavored cookies. The recipe calls for four eggs--they're practically egg cookies. So I'm feeling lost--I know of egg substitutes that will replace one or two eggs, but four?

Here's a nonvegan example recipe -- it's just basically flour, anise oil, sugar, baking soda, and four eggs.

Does anyone have ideas on how to make this vegan?

I don't think Energ-G would work for four eggs. Mashed banana would give it too strong of a flavor. Silken tofu might work, but I think it would probably be too gooey--these cookies are supposed to be really solid and hard, almost like biscotti. I'm out of ideas. :(

(The reason I'm asking is that my dad makes these every year from an old family recipe. He offered to try to make vegan ones with me this year, which is HUGE because he normally mocks my veganism. So I'd really like to be able to make them with him... but I have no idea how!)
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