I’m sure many of you have heard about the award-winning book, The Flavor Bible.  A best seller and named, “one of the ten best cookbooks of the past century“, The Flavor Bible is one of the most comprehensive book on culinary understanding . Since publishing The Flavor Bible, author Karen Page and photographer husband, Andrew Dornenburg have changed their diets to eliminate meat now eating 99% vegan.  Lucky for us, because they have taken all their experience, knowledge, and passions to create something even more fantastic than the first book: The Vegetarian Flavor Bible. 

I essentially wrote the book that Andrew and I needed to read in order to thrive on our new plant-based diet.” Karen Page

The Vegetarian Flavor Bible is a HUGE, 500+ page encyclopedia that covers absolutely everything you might want to know about food. Inside the book you will find:

  • Alphabetical listing of hundreds of ingredients, along with flavor pairing, nutrition information, and cooking tips.
  • Insight from esteemed vegan and vegetarian chefs from some of the most famous restaurants around the United States (chefs from Portobello, Millennium, Candle 79, and much more).
  • Tips on veganizing standard dishes such as replacing eggs in baking (see below) 
  • More than 100 large, beautiful photographs taken by Andrew Dornenburg 
  • and much, much more

The Vegetarian Flavor Bible is not a recipe book, but possibly the most important book any recipe developer and food lover can have in their kitchen

Today I’m sharing a piece from The Vegetarian Flavor Bible on replacing eggs. Vegan baking can be one of the most baffling parts of going plant-based, but it doesn’t have to be that hard.

pot de creme_edited-1

Here’s how Karen breaks it down

For breakfast, instead of scrambling eggs, “scramble” tofu (e.g., extra-fi rm) with herbs and/or vegetables. Firm tofu also replaces hard-boiled egg whites in vegan dishes (e.g., “egg salads”). 

When baking, you can use Ener-G Egg Replacer, a potato starch–based product that can often replace eggs in the ratio of 1½ teaspoons Ener-G to 2 tablespoons water for each egg, or other commercial egg replacers. However, there are probably already egg replacers in your cupboard or refrigerator, as you’ll see below.

How to know which other substitute to use?

First, determine whether its need is for binding (i.e., holding the mixture together, without the need to rise, e.g., casseroles, veggie burgers), leavening (i.e., by adding air bubbles to a batter or dough, as well-beaten eggs do, e.g., in baked goods such as breads, cakes, cupcakes, or muffins), or simply adding moisture.

Egg Substitutes, each equivalent to 1 egg (best use):

  • ¼ cup applesauce (adding moisture, e.g., in brownies, cakes, cupcakes, quickbreads)
  • ¼ cup avocado, mashed (binding)
  • 1 teaspoon baking soda + 1 tablespoon apple cider vinegar (leavening and adding moisture)
  • ½ mashed banana (adding moisture and/or binding, e.g., in cakes, muffins, pancakes, quick breads)
  • ¼ cup carbonated water (leavening)
  • 1 tablespoon chia seed meal + 3 tablespoons water, mixed (adding moisture; for leavening, add ¼ teaspoon baking powder)
  • ¼ cup full-fat coconut milk + 1 teaspoon baking powder (leavening, esp. in compatibly flavored dishes)
  • ¼ cup dried fruit (e.g., apricot, prune) puree (adding moisture)
  • 1 tablespoon ground fl ax seeds + 3 tablespoons water, mixed (binding; for leavening: add ¼ teaspoon
  • baking powder, esp. in nut/seed-compatible dishes, e.g., whole-grain cookies, muffins, pancakes)
  • 3 tablespoons nut butter, e.g., peanut (binding, e.g., grain-based veggie burgers)
  • ¼ cup silken tofu, blended (adding moisture, esp. in heavier baked goods, e.g., brownies, carrot cakes)
  • ¼ cup vegetable puree, e.g., beets, carrots, pumpkin (adding moisture)
  • ¼ cup yogurt, dairy or nondairy (adding moisture, e.g., in cakes, muffins, pancakes, quick breads)

Before you go running off to check out this incredibly fantastic new book, take the chance to win a copy for yourself below: 

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