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.
Baked samosas are a healthy version of a traditional Indian fried pastry. These samosa burritos burst with flavor - a flavor loved by kids and adults alike.