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Bananas: For its binding abilities, half of a potassium and magnesium rich mashed or pureed banana will generally replace one or two eggs in breads, muffins, cakes and pancakes. Applesauce: Full of fiber and vitamin C, unsweetened applesauce offers the binding and moisture needed in baked goods. 1/4 cup equals one egg. Applesauce works best when you want the results to be moist, as in brownies.
Silken Tofu: Rich in protein and fiber, but without the cholesterol and little, if any, saturated fat, this soy-based ingredient works best in dense, moist cakes and brownies. One egg can be replaced with 1/4 cup of tofu whipped in a blender or food processor.
• ENER-G Egg Replacer: Available in a handy box in most food stores, this nonperishable powdered product works well in baking, but is best in cookies.
Adapted from Rhode Island Vegan Awareness from The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets, by Colleen Patrick-Goudreau, 2007.
The decision is yours: is this behavior surrounding egg production and consumption consistent with ahimsa? You Decide.
THE USE OF HONEY BY JAINS
Many Jains and nearly all vegans avoid the use of honey because it is an animal product that involves himsa to the insects (bees) that produce honey. It is reasonable to draw an analogy to milk production.
In fact, just like milk, honey is the dairy of the insect world.
Today, there are hundreds of medicinal and eatable products (including many cereals, cookies, biscuits, juices, and spreads) that contain honey.
Honey can be produced by honeybees in the wild or in honeybee farms, but most honey comes from full-time factory
An Ahimsa Crisis: You Decide
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