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PostPosted: Mon Aug 02, 2010 1:43 pm 
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Joined: Sun Oct 25, 2009 4:24 pm
Posts: 190
Location: B.C.
I am eager to try some more recipes from Laura Calder's French Taste cookbook. Everything I have made so far has been yummy.

Especially after taking Foodsafe I am nervous about using egg that is
whipped and blended with warm chocolate.

Our allergies include peanuts, nuts and one daughter has become vegan and is lactose intolerant.


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PostPosted: Mon Aug 02, 2010 7:21 pm 
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Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6429
Location: Ottawa
Not that I know of...

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Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: allergies to some tree that flowers in May
Cat: allergic to beef, pork and lamb


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PostPosted: Tue Aug 03, 2010 12:14 am 
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Joined: Thu Dec 20, 2007 7:23 pm
Posts: 810
Location: Kingston
Here is a recipe for egg free Banana Mousse:

http://www.phamfatale.com/id_92/title_E ... na-Mousse/

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PostPosted: Tue Aug 03, 2010 8:49 am 
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Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6429
Location: Ottawa
Found a meringue recipe-but haven't tried it yet! I'll post the entire lemon pie recipe:

Luscious Lemon Pie

1 (9-inch) graham cracker crust

Filling:
-1lb. medium-firm tofu
-1/4 cup sugar
-1/2 cup lemon juice
-2 tablespoons cornstarch
-Zest of 1 large lemon,grated, or 2 teaspoons lemon extract

Meringue topping:
-1 1/3 teaspoons agar powder (or 2 tablespoons = 2 teaspoons agar flakes) mixed with 1/4 cup cold water
-1/2 cup powdered egg replacer
-3/4 cup cold water
-1/2 cup sugar
-4 teaspoons pure vanilla extract
-1/2 teaspoon pure lemon extract

Preheat the oven to 350 F

Combine the filling ingredients together in a blender or food processor until very smooth. Pour this into the crust, and bake for 35 minutes. Cool the pie on a rack, then refrigerate.

To make the meringue mix the agar and water in a small saucepan, and let set for about 5 minutes. Stir over medium heat until it simmers, then allow to simmer 1 minute.

In a deep, medium bowl, beat the egg replacer and 3/4 cup water with an electric or rotary egg beater until it resembles softly mounded egg whites. Beat in the sugar, vanilla, and lemon extract, then the cooked agar mixture. Beat well to distribute the agar evenly. When smooth and glossy, cool it in the refrigerator. It will firm up. Beat it again briefly, then pile the mixture around the edge of the pie, leaving the edge of the crust and the center showing. Make little peasks in the meringue with the back of the spoon. Refrigerate until ready to serve.
http://www.postpunkkitchen.com/forum/vi ... pid=580107

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Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: allergies to some tree that flowers in May
Cat: allergic to beef, pork and lamb


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PostPosted: Wed Aug 04, 2010 12:02 am 
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Joined: Sun Oct 25, 2009 4:24 pm
Posts: 190
Location: B.C.
Thank you for the suggestions. I will have to do some experimenting.
I have tried another recipe from postpunkkitchen. The vegan chocolate cookies are a favourite.


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PostPosted: Wed Aug 04, 2010 2:14 am 
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Joined: Sun Oct 25, 2009 4:24 pm
Posts: 190
Location: B.C.
Just found this:

Recipes for Organic Vegan Chocolate Mousse
Tofu is a primary ingredient in homemade organic vegan chocolate mousse. It adds a silky texture, and acts as an emulsifier, or thickening agent. Soy milk is also a common addition.

Here’s an easy no egg mousse you can create in just a few minutes. However, for the best consistency, make sure to allow the mixture to chill for at least an hour.

10 oz. unsweetened vegan baking chocolate (more or less to taste), plus extra for shavings
20 oz. soft tofu
½ cup organic evaporated cane juice
2 tsp. vanilla
Combine the tofu, cane juice, and vanilla with a mixer or food processor until glossy and smooth, scraping the sides often as you go.
Melt the chocolate in the microwave or in a double boiler. Make sure to use the lowest heat or flame setting so as to not burn the chocolate. You don’t want chocolate soup--melt until it just starts to liquefy, then stir.
Add the chocolate into the tofu mixture, a bit at a time. If you have tiny chocolate clumps, that’s OK.
Taste to see if you want to add more chocolate or cane juice.
Spoon the mousse into elegant cups and chill. Before serving, add some chocolate shavings, fresh fruit, or a vegan cookie. Serves 4-6.

http://organic.lovetoknow.com/Organic_V ... ate_Mousse


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