Hello Everyone, The opening day of the Southside Farmers Market is just around the corner and to date we have several vendors signed up and ready to offer you their lovely products.
In the mean time Easter is upon us and everyone will be busy serving their favorite holiday dishes which we hope does include some of your favorite vegetables. The Easter Bunny enjoys some carrots now and again as well as some of that green stuff called Lettuce.
I suppose we could talk about eggs and the benefits we achieve from them. Besides being packed with lots of vitamins, eggs can be used in a variety of dishes as well as eaten alone. Eggs can be deviled, scrambled, hard boiled, 3 minute, or be used in a variety of main dishes like breads, cakes, cookies, quiche, just to name a few and you can substitute eggs with several different ingredients.
There is a web site called Eggless Cooking where you can learn which products to use to replace eggs. Not all substitutes are equal and can change the taste or texture of the product you are trying to prepare. You can use applesauce, Tofu, even bananas just in case you don’t have that special egg ingredient standing by. Some people have allergic reactions to eggs so these substitutes are very good, that way when everyone is eating cookies, you will be able to munch right along with them. Now I have used buttermilk and/or yogurt before with a great deal of success. Here are some simple examples of egg substitutes that most every home has available:
Vinegar & Baking Soda:Vinegar works very well as an egg substitute in cake, cupcake and muffin recipes, making it light and fluffy. White and apple cider vinegar is used quite often.
How to replace?
1 teaspoon of baking soda along with 1 tablespoon of vinegar. Apple cider vinegar and white distilled vinegar can be used.
Buttermilk, Yogurt or Baking Soda:This is used as an egg substitute in cakes, muffins and cupcakes. Vegan buttermilk is prepared by mixing non-dairy milk and vinegar together.
How to replace?
If there are no other ingredients to make the baked item rise, then one of these can be used in place of the egg. Replace the liquid in the recipe with same amount of buttermilk or thinned yogurt. Replace baking powder with 1/4 as much baking soda. Read More:http://www.egglesscooking.com/egg-substitutes/
We don’t want to forget the “Reason For The Season” with all our Easter festivities and eats. That being Our Savior, Jesus Christ, died for US, endured torment for US and rose again for US. Hallelujah!
Until Monday then cause I will take Easter off from posting and we will talk about possibly growing some of your own veggies. Happy Easter, Think Spring and Farmers Market is coming – kind of like Peter Cottontail.