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[jasperecipes]

Simple and cost-effective solution for egg as an ingredient in recipes, especially baking: puréed split peas. 1/4 cup per egg.

In the last few years, vegan egg substitutes have come to market in stores across the US. However they usually come in plastic bottles, which for me, just won't cut it, especially at those prices.

The properties of egg essential for cooking and baking are its proteins that help to keep shape, and water. Cans of unsweetened applesauce is a popular choice, but when baking bread or making veggie patties, this is a problem.

Investigating the ingredients list, the main ingredient in store-bought vegan egg substitutes is garbanzo/faba beans, and aquafaba. These are hard to find in my local grocery stores, and they can cost a pretty penny. However they have many of the same properties as split peas, which are very cheap uncooked and often found free of cost in food pantries and donations.

The taste when using this substitute is heartier, more dense. The breads are filling, the split peas are a nice complimentary flavor undertone, and I made a Mexican-style chocolate pound cake with walnuts that was very rich. (Baked in a silicone pan.) Perhaps other styles of cake will be lighter. I will just have to try it later.

One thing I especially like about split peas rather than egg, is that they can remain uncooked in the pantry indefinitely, and boiled and puréed just when I need to use them. It even looks like egg yolk! However, keep the purée in the fridge too long and it can clump up. Heating and rehydrating should fix it, but this is a good sign of what it can do for your recipes.

Thanks for reading!~

[jasperecipes]

Creamy loaded mac n cheese (pizza mac)

Here I used some vegan cream cheese substitute that I made with pistachios. Your results will look a bit different.

Where I can get my food, I often find myself with ready packs of macaroni and cheese dinner. I always find the default pack to be markedly underwhelming, however. The addition of a melty cream cheese makes all the difference to me. One day, I looked to pizza and determined this wheat starch and cheese base may be truly great with other components associated with pizza, and some spice.

This recipe is designed to feed a family for dinner, or to be refrigerated in leftovers to sustain one person for a few days.

If you are vegan, you may have a vegan version of this mac pack. In this case, you may use cream cheese alternative, often made of cashews. I have this recipe for vegan cream cheese, and I have also sometimes bolstered its bulk with other tree nuts close to cashews, such as pistachios, although it is chunkier. I have also substituted coconut cream with aquafaba.

Ingredients:

1 can diced tomatoes, drained

1 can (6.5 oz) cooked sliced mushrooms, drained

2 boxed packs of mac and cheese dinner

8 oz cream cheese (or alt)

1 tsp garlic

1/2 tsp onion

1/2 tsp black pepper

Prepare the box of mac as normal, adding the accompanying cheese packs to the mix.

Dice the block of cream cheese into small cubes and microwave 10 seconds at a time until they are soft and creamy to the touch of a spoon. It will be hot.

While the mac is still hot, add the cream cheese to the mixture and stir until evenly dispersed.

Add drained diced tomatoes, mushrooms, and spices. Stir.

If you discover any other additions such as spices that you really like, I would love to hear it! You may suggest them in the replies.

[jasperecipes]

Southern USDA dried fruit pie

Ha! My homemade crust really falls apart.

I've found myself with a copious supply of dried fruits, berries and raisins from the USDA. Based off of this recipe for southern fried pies, traditional pie is less of a challenge than flipping and trying to keep the fried pies in one piece.

There has been a supply chain shortage of sugar recently, so I've opted for maple (flavored corn) syrup, otherwise known as pancake syrup, which has added tremendously to the flavor. Plus some of my favorite spices thrown in the mix to really complete the flavor profile.

You will need: glass jar(/s) (I used pasta sauce jars)

4 cups dried fruit and berries/raisins

1 1/3 cup maple/pancake syrup

3/4 cup chopped walnuts

1/4 cups corn starch

1 tsp ground cinnamon

1 tsp ground nutmeg

1/4 tsp ground rosemary

A dash of salt

Dough pie crust (thawed, not frozen)

Fill up the jars(/s) with the mixed dried fruit and berries of your choice. Fill up the jars with filtered water, swirling to make sure most of the air bubbles escape. Soak the mixed dried fruit in the jar(/s) overnight.

Pour all of the ingredients (except for the pie crust, of course) into a pot on the stovetop. Do not drain the fruit.

Simmer and stir the fruit on stovetop until enough water is evaporated that it becomes thick and chunky.

When cooled, preheat the oven at 400°F.

Fill the pie crust with the filling and cover with a layer of dough. Poke ventilation holes into the dough.

Reduce oven heat to 350° and bake for 40-50 minutes or until golden brown.

Tips:

If you only have corn syrup, you could try flavoring it with an appropriate amount of maple extract at your discretion.

I tend to have corn muffin mix on hand more often than corn starch, but it works fine as a substitution for this purpose.

The most common premade pie crust, at least in the US, seems to be Pillsbury brand. This contains lard. I highly for recommend this recipe for pie crust if you would like to make your own. This uses vegetable oil instead of shortening. I usually have veggie oil on hand and not shortening.

[jasperecipes]

Easy eggless egg nog cookies

The cracked edges are due to me taking my dear sweet time with molding the dough, and it dried out a bit. Tastes great all the same!

If you missed the taste of egg nog this year, as it is either too pricey or does not align with your special diet, this may be a decent substitute for the taste. It can be vegetarian or vegan depending on your choice of ingredients between butter and margarine, or animal milk and plant milk.

It has been based on this recipe on ShwetaintheKitchen.com, with a simplified process. These buttery pastries have been a hit at Christmas parties.

Yield: 24 cookies

Ingredients

1 2/3 cups flour

1 cup powdered sugar

1 stick/cup butter or 1 cup margarine

2 tbsp your choice of milk (animal/cow milk, plant-based oat, rice, almond milk, etc)

4 tsp nutmeg

1 tsp baking powder

1 tsp salt

1 tsp rum extract

You will need: cookie sheet, parchment paper, medium mixing bowl

Preheat the oven to 350°F

Sift together your flour, sugar, baking powder, salt, and nutmeg.

Microwave your butter/margarine for 20 secs, covered, or until soft and partially melted.

To your dry ingredients, add your butter/margarine, milk, and rum extract. Stir until the butter/margarine is dissolved and your batter begins to clump. At this point, you may begin to knead the dough together, making sure to blend the ingredients evenly and scrape any ingredients sticking to the sides of the bowl.

Knead until the dough does not crumble and is just enough not sticky, adding as much extra milk or flour as may be necessary for this consistency.

Roll into small balls and flatten about 1/4 inch thick onto parchment paper on your cookie sheet. The dough should be 3 to 4 inches in diameter. I like to take a handful and separate it into four even pieces to roll into balls.

Bake at 350°F for 7 to 8 minutes. 7 is softer, 8 is more firm. They will come out very squishy, but they will firm up as they cool.

Tips:

If you have salted butter/margarine instead of unsalted, you may use that instead without adding any more salt.

The most important part of milk in the recipe is water. Most of milk is just water.