Red Sun Rising wrote >>
dirtgirl wrote >>
The thing that turns me off to vegan (vs vegetarian) cooking is all the synthetic/processed ingredients it requires you to use. Fake eggs, margarine, veganaise... Can't imagine what types of chemicals are required to make the texture work in those things. Obviously I'm missing the point about animal welfare (but I buy from local small dairies whenever possible), but I'd rather eat real food. The other problem is that a lot of the recipes require using nuts and my kids are allergic.
But all that said, Veganomicon is a great cookbook if you anyone is looking to get started. I got it on Amazon.
Good Point Dirtgirl!
I wanted to further clarify my last statement to you on this:
I agree, that all processed foods should give people pause, to at least read the label, although you would be surprised that most vegan processed foods are predominately not "chemically" based. Here are a couple examples from my freezer:
Original Sunshine Burgers: Organic cooked brown rice, ground raw sunflower seeds, carrots, herbs and sea salt.
Gardein Chick'n Scallopini: water, soy (non GMO), vital wheat gluten, quinoa, amaranth, millet, kamut, natural flavors from plant sources, potato starch, expeller pressed canola oil/and or safflower oil, pea protein, modified vegetable gum, carrot fiber, organic beet root fiber, organic evaporated cane juice, yeast extract, sea salt. http://www.gardein.com/
Veganaise: Canola oil, filtered water, Brown Rice Syrup, Apple Cider Vinegar, Soy Protein, Sea Salt, Mustard Flour and Lemon Juice Concentrate.
http://www.followyourheart.com/vegenaise.php
1 TBSP = 90 calories, 80 from fat, non of which is saturated. 0 cholesterol
Hellman's has the same calories 90, all 90 is fat, and has cholesterol and an a slightly higher salt content.
http://www.hellmanns.us/products/real_mayo.aspx (click on the image for nutritional facts) but here is their ingredients list: INGREDIENTS: SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, NATURAL FLAVORS, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY).
Earth Balance Natural Buttery Spread (EBNBS): Expeller-pressed Natural Oil Blend, filtered water, salt, crushed soy beans, natural flavor from corn soy lecithin, lactic acid (non-dairy), naturally extracted annatto for color.
I buy the USDA organic EBNBS, with the natural oil blend of soy bean, palm fruit, canola, olive and they offer several other options now including non soy based for those with allergies. The all have no MSG, no alcohol, no gluten. http://www.earthbalancenatural.com
"Fake eggs" can come in many forms:
Here are a few basic suggestions for substituting one egg (from Chooseveg.com Tips):
* 1/4 C. Mori-Nu silken style, firm or extra firm tofu, pureed until smooth
* 1/4 C. applesauce or pureed bananas + 1/2 t. baking powder
* 1 T. cornstarch or flour whisked with 1 T. water
* 1 T. finely ground flax seeds + 3 T. water blended in a blender until frothy, and let rest 30 min. - 1 hour
* 1 1/2 t. Ener-G Egg Replacer whisked with 2 T. water
Ener G Egg Replacer Power: http://www.ener-g.com/default.aspx
Ingredients: Potato Starch, Tapioca Flour, Leavening (Calcium Lactate, Calcium Carbonate Citric Acid), Sodium Carboboxymethylcellulose, Methylcellulose.
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