? About EnerG Egg Replacer

[Tussiemussies]

I have used this product a long time ago and I want to make the filling part of a pumpkin pie with it. Has anyone tried this or know anyone who did where it was successful? It has been so long I can't recall if I ever tried this....

[fidgiegirl]

We have used it in bready things like waffles in a pinch at home and pancakes when camping. It has worked well for us. I am not sure how it would do in a creamy filling, however.

[CathyA]

I'll ask my DD if she's used it that way.

[Tussiemussies]

Thanks Cathy, I haven't tried it yet with the pumpkin filling but would like to since fall is on it's way!

[CathyA]

I asked DD and she can't remember if she's used it in pumpkin pie. She's house-sitting and isn't near her recipes. She's makes a crustless Vegan pumpkin pie at Thanksgiving and its pretty good. I just did a google search on it, and it looks like lots of VEGAN recipes for pumpkin pie use it. Just don't forget to mix it with water first.
The pie she makes is pretty good, even without a crust. If you'd like the recipe, I'll try to get it from her.

[Jilly]

From their web site:

http://www.ener-g.com/recipes/node/462

http://www.ener-g.com/recipes/egg-replacer-soy-free-pumpkin-pie

http://www.ener-g.com/recipes/node/248

http://www.ener-g.com/recipes/node/68

[Tussiemussies]

Thanks Cathy A and Jilly, Cathy when your daughter has time I would like to see her recipe. Jilly thank you so much for looking this up for me. I will read them ASAP! Great!

[Tussiemussies]

From their web site:

http://www.ener-g.com/recipes/node/462

http://www.ener-g.com/recipes/egg-replacer-soy-free-pumpkin-pie

http://www.ener-g.com/recipes/node/248

http://www.ener-g.com/recipes/node/68

Hey Jilly, went to the website and saw the pumpkin recipe. It looks good and you can use any type of cream, not just coconut cream, which I am not a fan of. The recipe has some sweet potato which I really enjoy. Plus they have a finder for what type of dessert you are looking for. Should have thought of this but glad you did!

[Jilly]

Doing research is part of my work, so it is almost always my default response to the need for just about anything. Maybe that is why I am enjoying my brand new viewing relationship with QVC. :~)

My preference is to use whole eggs, and lots of them for the protein boost, but there are many recipes there that caught my eye, and it was nice to see soy and non-soy alternatives, as well.

Ah, it seems that there is more coconut milk for the rest of us, yes? How do you make curries without it?

Did you know that, if you are able or want to use dairy, that you can make an acceptable substitute for cream by mixing powdered milk very strong. I have easily use that when I did not have cream, and when cooked, I have not been able to tell the difference. I especially like it for potato soup. And, nope, I do not have any measurements, I just mix it until it tastes strong enough to me. :~)

[CathyA]

Hey Tussiemussies.........I'm sorry I forgot about this recipe!
Here's where DD got the recipe from. She really likes it and makes it every year for Thanksgiving. She serves it with Soyatoo Vegan whipped cream.

I also have a favorite recipe for a Vegan Pot de Creme. I make it and put it into a Vegan graham cracker crust. Its really good. If you're interested, I can get the recipe for you.
Sorry it took me so long to get back to you!

http://vegweb.com/recipes/pumpkin-pecan-pie-crustless

[Tussiemussies]

Hey Tussiemussies.........I'm sorry I forgot about this recipe!
Here's where DD got the recipe from. She really likes it and makes it every year for Thanksgiving. She serves it with Soyatoo Vegan whipped cream.

I also have a favorite recipe for a Vegan Pot de Creme. I make it and put it into a Vegan graham cracker crust. Its really good. If you're interested, I can get the recipe for you.
Sorry it took me so long to get back to you!

http://vegweb.com/recipes/pumpkin-pecan-pie-crustless

Hi Cathy,

This pumpkin pie looks terrific! I love pecans so that is a great topping...I bookmarked the recipe and will see if I cn make it with stevia instead of sugar.

I would love your vegan recipe for Pots de Creme, sounds good! Thanks Cathy!

[CathyA]

Tussiemussies.......here's the recipe for the pots de creme.

Since tofu is in 14 oz containers, I adjust the recipe so that I can use the whole block.
I got this from the program "The Jazzy Vegetarian". I really like some of her stuff.

What I do instead of serving it in cups is to buy a pre-made Vegan graham cracker crust (they mostly are) and pour this into it. I usually make it the day before serving because it firms up better the next day. We put whipped cream on top (Soyatoo for DD), and I sprinkle it with toasted almonds. It is so good that I make it all the time for DH and myself. I don't use Vegan chocolate chips for us, but everything else is Vegan. Its one of my favorites!

You can use silken or soft Tofu. The silken makes a softer, creamier pie, but I sort of like the firmness of using the soft tofu. Just be sure to express alot of the water out of the tofu first. You can cover it in several layers of paper towels (or a towel) and press down on it.
I also process the chocolate chips before adding the tofu to the processor. It helps to make a creamier pie.
Let me know if you have any questions.

_________________________________________
Pots de Crème

Makes 4 to 6 servings
This delicate, rich dessert is based on a recipe my grandma often made. When I was a child it was my favorite dessert, but it was packed with eggs and heavy cream. Here’s a fail-safe vegan version that faithfully reproduces the taste of Grandma’s specialty. Served in tiny espresso cups, it provides an elegant ending to any fancy meal. Plus, you can make it the day before serving if you wish—always a bonus when entertaining.
3⁄4 cup vanilla nondairy milk
12 ounces soft regular or silken tofu, drained and cubed
2 teaspoons brown sugar
1 cup vegan dark chocolate chips
Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.
Put the tofu and brown sugar in a blender, then add the chocolate chips. Pour in the nondairy milk and process until completely smooth.
Spoon the mixture into tiny dessert bowls or espresso cups and refrigerate for 4 to 24 hours. Serve chilled.
RECIPE: EPISODE #108

[Tussiemussies]

Tussiemussies.......here's the recipe for the pots de creme.

Since tofu is in 14 oz containers, I adjust the recipe so that I can use the whole block.
I got this from the program "The Jazzy Vegetarian". I really like some of her stuff.

What I do instead of serving it in cups is to buy a pre-made Vegan graham cracker crust (they mostly are) and pour this into it. I usually make it the day before serving because it firms up better the next day. We put whipped cream on top (Soyatoo for DD), and I sprinkle it with toasted almonds. It is so good that I make it all the time for DH and myself. I don't use Vegan chocolate chips for us, but everything else is Vegan. Its one of my favorites!

You can use silken or soft Tofu. The silken makes a softer, creamier pie, but I sort of like the firmness of using the soft tofu. Just be sure to express alot of the water out of the tofu first. You can cover it in several layers of paper towels (or a towel) and press down on it.
I also process the chocolate chips before adding the tofu to the processor. It helps to make a creamier pie.
Let me know if you have any questions.

_________________________________________
Pots de Crème

Makes 4 to 6 servings
This delicate, rich dessert is based on a recipe my grandma often made. When I was a child it was my favorite dessert, but it was packed with eggs and heavy cream. Here’s a fail-safe vegan version that faithfully reproduces the taste of Grandma’s specialty. Served in tiny espresso cups, it provides an elegant ending to any fancy meal. Plus, you can make it the day before serving if you wish—always a bonus when entertaining.
3⁄4 cup vanilla nondairy milk
12 ounces soft regular or silken tofu, drained and cubed
2 teaspoons brown sugar
1 cup vegan dark chocolate chips
Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.
Put the tofu and brown sugar in a blender, then add the chocolate chips. Pour in the nondairy milk and process until completely smooth.
Spoon the mixture into tiny dessert bowls or espresso cups and refrigerate for 4 to 24 hours. Serve chilled.
RECIPE: EPISODE #108


Hi Cathy, thanks so much for posting this for me. It sounds really, really good. This will be nice since we rarely eat any dessert! My husband will also appreciate it! Chris