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Hey might be a stupid question bc tofu is really hard to find where I live but can it be used as a paneer substitute? Or is it too soft? I know there’s lots you can do with it but I miss my saag paneer and I don’t really want to go to the effort of finding some to be disappointed 😫
As long as you buy extra firm tofu, then yes, you can use it as a paneer substitute! To put your mind at ease, here is a recipe for it too.
-Admin Samantha
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How to replace oil-fat and eggs(vegan)
How to replace oil-fat: http://happyherbivore.com/2012/03/how-replace-oil-fat/
How to replace eggs(veganbaking):
http://happyherbivore.com/2012/03/replace-eggs-substitute-vegan-baking/
Source: http://happyherbivore.com/
Substitutes are so stupid like do you think that her name had a missing letter or something, and you feel like you have to add it.
An example would be
Actual Name: Kim
Substitute says: "Is Kimberly here?"
Like I'm sorry doe her name have a missing 'berly'
because her name does not have those letters.
Or like change letters like
Actual name: Patrice
Substitute says : "Patrica"
What the fuck?
Baking substitutes
Eggs
If you are baking something light and fluffy (ex. cakes or cupcakes)
Ener-g egg replacer
1/4 cup pureed soft tofu
2 tsp baking powder, 2 Tbs warm water, 1 Tbs vegetable oil (mix until well combined)
1/2 can of diet soda
If you want dense and chewy (ex. Cookies or brownies)
Ener-g egg replacer
1/4 cup pureed soft tofu
1 mashed ripe banana
1/4 cup applesauce
1 Tbs ground flaxseed, 3 Tbs water (mixed well)
Buttermilk
(1 cup=) 1 cup soymilk, 1/2 Tbs vinegar (whisked)
Sweetned Condensed Milk
(14 oz=) 2 1/2 cups soymilk, 6 Tbs vegan butter, 1/2 cup sugar, 1/4 tsp salt (Heat soymilk in pot, in separate larger pot melt butter then add the sugar, when sugar begins to melt add soymilk and salt, low boil and stir for 5 mins)
The 'B' word
Ok? Why do you say goodbye? Am I going to see you again?????? Why don't you just say Lolypop :)
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Subs.
I've had my fair shares of horrible substitutes. Last year in AP English III, I had an insipid sub. Seriously. She had no idea what we were doing. She didn't feel like reading our essays because it "took too much effort." All in all, it was a nightmare in AP English III last year.
Now, I have a long-term sub for AP Biology while my teacher is out getting treatment for cancer. This sub is wayyyy worse than my APEng3 sub. Who in the world would play classical music during a test to bug students. Umm, hello?? The last time I checked, you actually want a student to do well on tests! Also, we're not learning a thing, we're just doing worksheets. So when it comes to test time, like our teacher previously stated, we get to use our notes. Stupid sub won't abide by the rules and eliminated that; therefore, we're all going to fail tomorrow. Stupid. Stupid. Stupid.
Vegan Baking Substitutes,Egg and Dairy Free Dessert
Have Your Vegan Cake and Eat it Too-With Dairy and Egg Substitutes
Why should you give up all your favorite desserts just because you've decided to go vegan, and eliminate eggs & dairy from your diet? Nor should you be limited to the vegan recipes you find online and in cookbooks. It's simple and easy to develop your own egg-free and dairy-free versions of almost any dessert, including cookies, cakes, and even custard pies. Replacing Dairy In Vegetarian and Vegan Desserts
Milk: The best milk substitute for baking is soymilk with almond milk a close second. The reason they work so well is that they have fat, unlike rice milk. Rice milk is great when you are cooking, but using rice milk in baking will result in desserts that are dry and less than rich and satisfying. 1 cup soy or almond milk = 1 cup dairy milk Buttermilk: Substitute an equal amount of soymilk mixed with lemon juice. Allow the mixture to thicken 5 minutes before using. Or substitute an equal amount of vegan sour cream substitute diluted half and half with water. 1 cup buttermilk = 1 cup soymilk with 2 Tblsp lemon juice allowed to sit 5 minutes. 1 cup buttermilk = 1/2 cup vegan sour cream mixed with 1/2 cup water. Cream: Coconut cream (the thick portion skimmed off the top of whole fat coconut milk) and tofu are non-dairy alternatives. Coconut cream can be used as a straight substitute for dairy cream in your favorite whipped cream recipe. Tofu offers versatility, based upon the type you purchase. Soft tofu will yield a light cream when pureed, while extra-firm tofu will produce your thickest option. For a truly creamy texture, always choose varieties that are labeled as 'Silken.' For pumpkin pies and cheesecakes, the non-silken tofu selections will give your dessert a more traditional texture. Cheese: Replacing cream cheese and ricotta cheese in vegan baking. Ricotta Cheese: Substitute an equal quantity of mashed soft or silken tofu blended with a dash of lemon juice. Cream Cheese: Blend a dash of lemon juice with heavy coconut cream. Replacing Eggs In Vegetarian and Vegan Desserts Eggs have two functions in baking: Binding or thickening and leavening (leavening is what makes baked goods light and fluffy.) Identifying their function in a particular recipe will help you decide with how to replace them. Different egg replacers will work best in different recipes. Be prepared to do a little experimenting. In cookies and muffins, no binding agent is generally needed. In quick breads and cakes both leavening and binding is needed. In custard pies, like pumpkin pie, eggs are mainly for thickening. You won't be able to make really light types of desserts that call for a very large number of eggs, but you will be able to make just about anything else that uses up to 3-4 eggs.
Leavening: For cakes, cookies, muffins, quick breads, etc Soymilk with lemon: 1 egg = 1/4 cup soymilk + 1 Tbsp lemon Thickening and Binding: Finely ground flaxseeds whipped with water: 1 egg = 1 Tblsp ground flax seeds mixed with 1/4 cup water The flaxseeds gel and bind with the other ingredients. Cornstarch and pureed soft tofu: 1 egg = 3 Tblsp pureed tofu + 2 tsp cornstarch (Good for quiches and custard pies.) Optional: In cakes and quick breads, add 2 Tblsp of cornstarch to the dry ingredients for each egg being replaced. This will bind the ingredients and give a nice soft texture. Fat Free Egg Replacers: 1/4 cup applesauce, pureed banana, squash or pumpkin, will also work as egg replacers for binding. They are low in fat but will also add some flavor, which may or may not be desirable depending on the recipe. 1 egg = 1/4 cup puree Now that you know how to make all your favorite desserts into vegan delights, get baking!
