Ask a Chef: Tanya Petrovna
Tanya Petrovna founded Native Foods in 1994. Since then, the vegan restaurant with a global consciousness has expanded into eight locations in Southern California, with plans to grow a dozen more branches reaching beyond the Golden State. Now that visions of sugarplums are starting to dance in our heads, we asked Petrovna about egg-free holiday baking. Her suggestions:
Substitute 1/4 cup coconut milk per egg. Because of coconut milk’??s natural fat content, you don’??t need to add oil to make up for the missing egg fat. Watch out for overwhelming a recipe with coconut flavor, though a hint can be very engaging.
Purée 1 tablespoon raw flaxseed in a blender with 1/4 cup water per egg. This provides a nice gooey texture to help bind ingredients, as an egg does. Reserve for recipes that will suit or mask flaxseed’s nutty taste.
Stir 1 teaspoon sunflower or canola oil, cashew or almond butter, or tahini into soymilk1/4 cup per egg. Recommended for cookie recipes!
Blend silken tofu1/4 cup per eggin a blender with the recipe’??s liquid ingredients. This works best for baked goods with a denser texture, such as a chocolate or carrot cake. For a creamier texture, mix equal parts silken tofu and vegan cream cheese.
Add dried fruit, such as apricots or plums, to a saucepan with equal amounts of water, and simmer for 10 to 15 minutes, then purée.
Substitute 1/4 cup of purée per egg. Any remainder doubles as a jam or dessert topping.November/December 2009 p.21
you might also like
Walnut-Horseradish Cheese in Endive Petals
Main-Dish Lentil-Vegetable Soup
Cinnamon Ice Cream
Fusilli Bucati Lunghi with Roasted Red Pepper Sauce
Wilted Mustard Greens Salad with Cranberry Dressing
Arborio Rice and Savoy Cabbage Soup
Roasted Squash Soup with Almond Cream and Spiced Pumpkin Seeds
Ginger-Shiitake Pot Stickers & Red Crystal Sauce