#but thats diff from the smell of Fresh Blood and ive heard it can congeal weirdly

[whilomm]

....on the other end of the spectrum, for a much less vegan option: blood also works pretty well as an egg substitute for lotsa recipes. Which i still havent tried, but ive wanted to for a while! ive been really curious what the flavor profiles end up being like. the link goes into a lotta details about composition ratios and usage, and apparently yeah it makes a pretty damn good substitute in a ton of recipes (though of course like every single other egg substitute, its not necessarily universal! every sub has its pros and cons!)

of course in a ton of places using blood in food is nbd, like tons of traditional food in various countries uses blood. blood pudding, blood sausage, blood pancakes, etc etc. i also its super high in iron which is neato, plus of course no worry about egg allergies.

sidenote i love this bit about blood sourdough:

We have also observed interesting leavening properties in baking sourdough bread when sourdough starter is fed with blood instead of water for its final feeding. Volume nearly doubled in less than 1 hour, turning the bread dough dark-chocolate brown and changing the flavour profile of the bread to a richer, mildly acidic, moist bread. This discovery is still preliminary, and more culinary research is needed on blood and sourdough.

...anyway! if anyone out there wants to experiment with a bit. blood works as an egg substitute. if you bring blood cookies to a party tho i would maybe put a nice big sign over them reading "WARNING: BLOOD COOKIES. LITERALLY USES BLOOD AS AN INGREDIENT. THEY TASTE GREAT JUST DONT GET PISSED AT ME."

My fellow American hobby bakers, demoralized by egg prices and scarcity and how you will make the American apple pie or the chocolate chip cookie, fear not. I have spent many years turning regular baking recipes vegan for my corrupt and traitorous sister who last week ate a salmon cream cheesed roll. There are many, many substitutes for eggs including but not limited to:

Mashed banana: best added to compliment flavors of whatever it is you're baking (peanut butter, chocolate) make sure it's MUSHY and ripe

Apple sauce: again, best with complimentary flavors (cinnamon, brown sugar) use unsweetened and have the rest as a snack

The big boy champ, ground flaxseed: flavorless, though it does darken your batter/ dough a bit. Bags found next to cornstarch and almond meal, etc. Instructions on how to use right on the bag! Make sure to let the flaxseed water combo sit in a separate bowl until it has the consistency of mucus 👍

Now with all of these you MUST add a bit more leavener, they don't have the lil bit of lift eggs give, so make sure you add a touch more baking powder. Sort of ok for brownies and cookies if you want them a bit more dense but KEY for cakes, quick breads, muffins and other things like that or she is gonna be SQUIDGY 🫡