Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup flax seeds
1 cup water
1. Grind flax seeds in a blender until powdered. Slowly add water
and blend until it produces a gooey mixture.
2. Tablespoon = 1 egg
3. This makes 6 flax “eggs”.
4. *Refrigerate unused flax eggs in refrigerator for up to 6 days. (Be sure
to clean out blender immediately or you’ll end up with cement. Seriously.)
Recipe Source: vegancoach.com
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz firm tofu
1/2 tsp minced garlic
1/2 tsp minced shallot
1/2 tsp plum vinegar
1 Tbs fresh lemon juice
1 Tbs extra-virgin olive oil
1 tsp nutritional yeast flakes
1/2 tsp chopped fresh basil
1/2 tsp chopped fresh parsley
Kosher salt and fresh cracked black pepper, to taste
1. Press tofu through a potato ricer into a large bowl. Or, alternatively,
mash tofu with your hands until crumbly. Add remaining ingredients and mix
well, until mixture is consistency of ricotta cheese.
