Recipe To Go

Chocoate Chips – Caro chips (equal amounts)

Cocoa Powder – Carob Powder (equal amounts)

Corn Starch:  Use arrowroot starch or tapioca starch to replace corn starch in most recipes                       

Dairy (Butter): Coconut oil can be used where butter is called for

Dairy (Butter): Earth Balance Vegan Buttery Sticks 

Dairy (Butter): Use 1 cup applesauce for 1 cup butter

Dairy (Heavy Cream):  2/3 Cup Dairy Alternative (Soy milk)

Dairy (Heavy Cream):  Use prepared Dari-Free + 1/3 Cup Melted Margarine or oil 

Dairy (Light Cream):  3/4 Cup Dairy Alternative (Soy milk)

Dairy (Light Cream):  Use prepared Dari-Free + 1/4 Cup melted margarine or oil

Dairy (Evaporated Milk): 1 Cup Light Cream Alternative or a Dairy Free Coffee Creamer

Dairy (Milk): In baked goods, you can generally substitute water or juice in place of milk

Egg:  For each egg in baked goods (cakes, breads, muffins, waffles, pancakes, etc.) substitute 1 heaping tablespoon soy flour and 1 tablespoon water or oil

Egg:  Mix 1/4 cup warm water with 1/2 tsp unflavored gelatin. Stir and let sit for a few minutes.

(3 Tablespoons of this mixture equal 1 egg)

Egg:  One teaspoon baking soda and two tablespoons vinegar        

Egg:  One mashed banana has the binding power of one egg, good for baking when 1-3 eggs are required.

Honey:  Use simple syrup (cane or beet sugar + water) to replace honey in most recipes

Oats/Oatmeal: Equal amount of wheat flakes (found in food stores)           

Sugar: An excellent substitution for sugar is Stevia, but it does not  have the same taste as sugar 

Vinegar:  Lemon juice or lime juice           

Wheat: Amaranth, Millet, Kamut, Kasha, Spelt, Quinoa or Oats 

Dari-Free is a milk substitute that I found through the following site: http://www.vancesfoods.com/home.htm 

Dari-Free is Vegan friendly, Gluten-free, Casein-free, Fat-free Potato based milk alternative.  This is a great substitute for those who are Lactose Intolerant. We’ve tried both the Vanilla & Chocolate and they are great!

There are several ways in which to substitute eggs in a recipe. For each egg, substitute one of the following:

As Binders

1/2 large mashed banana

1/4 cup apple sauce or pureed prunes

Mix 1 packet of unflavored gelatin with 1cup boiling water   (3 tablespoons of this mixture equal one egg )

1 tablespoon apricot puree

1/4 cup of soft tofu

1/4 cup soy milk

 As Leavening

2 tablespoons carbonated water and 2 teaspoons baking flour

1 teaspoon baking powder, 1 tablespoon water, and 1 tablespoon vinegar (add vinegar separately at the end for rising)

Dissolve 1 teaspoon yeast in 1/4 cup warm water

1 heaping tablespoon of soy flour and one tablespoon water

1 tablespoon of arrowroot powder mixed with 3 tablespoons water

1 tablespoon cornstarch mixed with 3 tablespoons water

 For Whipping

 1/4 teaspoon xanthan gum with about 1/4 cup of water. Let stand. It thickens, and can be whipped like an egg white.