Sarah, for now why don't you try using the same amonut of the powdered as what the recipe calls for in flakes, or just a tiny bit less. See how it works and adjust the amount if need be the next time.

Another suggestion: Buy the flakes and blend in a blender about 1/4 cup at a time to turn into powder. Then use the amount called for in the recipe.

For egg substitutes-- there are some commercial egg substitues on the market available in health food stores. A few other substitutes are:

1 tsp commercial egg replacer + 2 tbls water
1 tbls arrowroot, 1 tbls soy flour + 2 tbls water
2 tbls flour, 1/2 tbls vegetable shortening, 1/2 tsp baking powder + 2 tbls water
1/4 cup tofu blended with the recipe's liquid
1 tbls tapioca starch or potato starch + 2 tbls water
1 banana in cakes, pancakes, etc.

Linda

[This message has been edited by Linda Sutton (edited August 27, 2000).]

Hi Sarah,

My wife, Beth, told me that she isn't even sure whether eggs are even necessary in a banana bread recipe. In other words, try it as the recipe shows without any eggs or egg replacements.

------------------
In His Love, Mercy & Grace

Daryl

[This message has been edited by Daryl Fawcett (edited August 27, 2000).]

Here's the egg replacement I ALWAYS use in absolutely everything that calls for eggs (and I haven't had any bad results yet):

2 cups water
6 Tbsp flax seed
Bring this to a boil. Just as it starts to boil, remove from heat and immediately pour through strainer removing seed and reserving the liquid. The liquid is what you're after. 1/4 cup of this liquid (best if cooled before using) equals 1 medium egg.

Good luck. Crystal

Many years ago I tried using agar powder in a recipe that called for agar flakes. I used the same amount of powder that the recipe called for of flakes, and my "jelly" turned out as hard as a bar of soap! So it takes much less powder than it would of flakes, but I have no idea what the proportion should be. I can get agar flakes from either the health food stores in our area, or from the co-op I belong to, but they only come in a one-ounce bag, nothing larger, and it is rather expensive.

------------------
The Lord is the strength of my life and my portion forever.

Does anyone have a good recipe for lemon juice French dressing that uses tomato paste instead of tomato soup, and tastes good? The only non-vinegar French dressing recipe I have that tastes good (and I have lots of them that don't taste good) uses tomato soup, but I don't want to use any processed foods that have ingredients I don't want.

------------------
The Lord is the strength of my life and my portion forever.

[This message has been edited by Cathy Sears (edited September 17, 2000).]

Where might I find videos showing how to prepare a menu, shop for it and then prepare them?
I need to see it done to do it.
Thanks,
Gerry

Cathy, I noticed that Linda posted a recipe for Tomato Soup in the "Recipes from an early vegetarian cookbook" forum. Maybe try that one.

------------------
Sarah Moss
*Prayer Changes Things!*

Gerry, I'm still trying to think of who may have the kind of videos that you are wanting. I have some cooking videos, but none of them actually talk about menu planning or shopping. I guess they just take those things for granted. I have some things that might be of help that I'll post in a new topic.

Cathy, I have found two French Dressing recipes that I will post under a new topic, Sauces, Dressings, and Spreads.
________________________
Even so come, Lord Jesus
Linda

[This message has been edited by Linda Sutton (edited September 27, 2000).]

Thanks, Linda. That first one looks like just what I was looking for!

Anyone have a good pumpkin pie recipe? I have one, but it uses a lot of eggs, and I'd like a different one!

Thanks!

------------------
Sarah Moss
*Prayer Changes Things!*