Submitted by Kim Campbell, director of culinary education.
Learning how to “plantify” a recipe is a fun challenge. Sometimes you simply can’t make a replacement, but most of the time, I am pleasantly surprised. I have learned a few tricks over the years and received advice from the pros. Here are just a few tips:
Photo courtesy of Pixabay.
One Egg = 1 Tbsp flax meal + 3 Tbsp water (allow to thicken)
1 Tbsp chia seeds + 3 Tbsp water (allow to thicken)
1/4 cup silken tofu (best for brownies, quick breads, and cakes)
1/4 cup pureed banana (this will give a definite banana flavor)
1/3 cup unsweetened applesauce
1/4 cup unsweetened soy yogurt
1/4 cup prune paste (puree prunes in a processor with a small amount of water)
Ricotta: The PlantPure Nation Cookbook has a delicious tofu ricotta recipe that tastes very similar to real ricotta and can be used in a variety of recipes.
Parmesan: Grind up walnuts or any nut you choose, then add bread crumbs and nutritional yeast in equal amounts.
Cheese sauce: The PlantPure Nation Cookbook offers a cauliflower alfredo sauce, cashew-based alfredo sauce from the fettuccini alfredo recipe, and a traditional cheese sauce used in the macaroni and no cheese recipe. Any one of these recipes serve as a great cheese sauce substitution.
I try not to be overly dramatic in my writing, but I think most of us would agree we live in troubled times. We might define these troubles differently, but most of us have this sense. Most distressing in my view, however, are not the actual problems we face, but our inability to work together to find their solutions.
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