Please read the Welcome cooks topic before posting your recipe(s).

Do you make your own substitues for things like milk, cheese, or chicken broth? Do you make your own choplets from gluten flour? Please post your recipe here.

Linda

Have you tried that store brand of chicken-style seasoning and found it too salty? Here is a recipe that tastes great, and you control the amount of salt.

CHICKEN-STYLE SEASONING
1 cup nutritional yeast flakes*
3 tbls onion powder
1 tbls garlic powder
2 tsp salt (adjust to taste)
1 tbls coriander
1 tsp sage (use scant tsp!)
1 tsp thyme
1 tsp marjoram
4 tbls parsley flakes
1 tsp savory
Blend all ingredients except parsley in blender until fine. Place in an airtight container. Add parsley and shake to mix. Use as you would chicken bullion.

*Nutritional yeast flakes are a yeast that is grown on molasses then processed to kill it. It doesn't have the strong, bitter flavor of Brewer's yeast which is grown on whiskey. Yeast flakes are high in the B vitamins and contain some protein.

For a vinegar substitute, try experimenting with concentrated "Granny Smith or Macintosh" frozen apple juice with lime juice and citric acid. For "red wine style" vinegar try the above with some concentrated grape juice or beet juice for color & some lactic acid juice from green olives to taste.

Let me know how the kitchen experiments turn out.

Next would be a vegan feta cheese substitute. Vegan, translation diet style- greek salads yum.

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Edward F. Sutton

[This message has been edited by Edward F. Sutton (edited August 01, 2000).]

Okay, Ed, I haven't tried this one, but I'll post a vegan Feta recipe in the vegan forum. Let me know if it's good!

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Sarah Moss
*Prayer Changes Things!*

I've posted a recipe for egg replacer in the "where can I find. . ." forum if you want to check it out there. It works well.

Crystal

Several years ago a friend clued me in to using flax seed for an egg substitute. I start by bringing 2 cups of cold water to a boil over high heat, then reduce heat and stir in 1/4 cup flax seed. I allow it to cook for about five minutes over low heat. If you want it free of flax seed, strain immediately. As it cools, it thickens and has the appearance and consistency of egg white. 1/4 cup liquid will equal the white of one egg.

Eggs are added to recipes for two purposes: leavening and binding. In recipes for cakes, the eggs are used for both purposes. In recipes for things like patties or casseroles, they are used as a binder.

When using flax seed for leavening purposes, add 1/4 tsp leavening to the ingredients. For binding purposes, add 1 rounded tbsp of corn, tapioca, or potato starch to the ingredients. For cakes and cookies you'll need both.

You can save the flax seed and use in breads or cook in cereals. I'd suggest adding a little water and blending first. Flax seed is the best source of omega 3 fatty acids in the vegetable world. They are usually taken from fish, so making use of the seed is a good idea. It is also a good source of fiber.

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Even so come, Lord Jesus
Linda