Jain Study Center NC Raleigh 1999 08 Twenty Years

SR No.: 528542
Original Sutra Author: N/A
Author: Jain Study Center NC Raleigh
Publisher: USA Jain Study Center NC Raleigh
Publication Year: 1999
Total Pages: 122
Language: English
Classification: Magazine, USA_Souvenir Jain Center NC Raleigh, & USA
File Size: 15 MB

Page 82

SUBSTITUTIONS IN COOKING & BAKING
Great vegetarian recipes can come from converting non-vegetarian recipes, with the appropriate substitutions. Substitution skills are especially important for those who wish to avoid certain food products. For example, recipes from some vegetarian cookbooks may still contain milk products or even eggs. Also, many vegetarian recipes do season with onions and garlic.
Egg-free Egg Replacers
Watch out! Many egg replacers in stores actually contain eggs! Instead, replace 1 egg with one of the following:
Dairy Substitutes in Cooking and Baking
Certain Jains avoid all dairy products due to the cruelties involved in producing cow's milk. To replace these products use the following:
• use soy milk, rice milk, almond milk in place of cow's milk in baking or to drink
also try soy milk powder (even more convenient and longer storage)
use soy or canola margarine for butter (be aware: some margarines contain animal products) substitute soy yogurt for dairy yogurt (available in plain and great fruit flavours)
for buttermilk in baking, mix in 1 T lemon juice or vinegar to curdle 1 cup of soy milk
for cheese: be aware that many soy cheeses have casein (a dairy product). Experiment with the recipes and ideas in The Uncheese Cookbook by Joanne Stepaniak.
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try 1 mashed ripe banana (great for cakes, pancakes), or 1/3 C purred prunes, or apple sauce. use 1/4 C tofu, blended smooth (mix with other liquids before adding to the dry ingredients). for binding properties only, use 2 T cornstarch or arrowroot starch.
for extra leavening (in muffins, cakes) add a pinch of baking powder to react with the baking soda in the recipe (or add lemon juice or vinegar) in addition to the above.
for binding and leavening, use Ener-G Egg Replacer (prepare as per instructions on package). Ener-G brand Egg Replacer can be found in natural food stores.
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Many grocery stores now stock these products, so ask for them (may be in a separate section). All are available at health food stores. Try different non-dairy milk brands to find which you like best! Try home-made nut milk or rice milk (blend nuts or rice with water, strain, add sweetener). Meat Substitutes in Sauces or Stir Fries
Meat substitutes are a turn-off for some vegetarians. But for young people on the go, they provide a convenient way to get quick, nourishing meals. Add crumbled veggie burgers or finely chopped "not-dogs" to spaghetti sauce or stir fry, for a heartier meal. (Try different brands to find which you like best. Also, be aware that a few of these products do contain eggs, etc.) Or add crumbled tofu to do the same. For variety, try TVP (textured vegetable protein) or seitan.
Substitutes for Onions and Garlic
Jain cuisine often compensates for the absence of these with extra amounts of other seasonings. In Italian, Mexican and Indian dishes, fried cumin seeds and a little asafetida (hing), can add flavor and interest. Also, refer to Hare Krishna cookbooks since they avoid onions and garlic.
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