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PostPosted: Wed Dec 23, 2009 2:00 pm 
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Joined: Mon Feb 07, 2005 6:39 pm
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Location: Toronto
For Christmas dinns, I'm attempting to make my bro-in-law's amazing sweet potato dish.

Problem is - it contains dairy and our 20-something is now vegan.

It basically made of tons of sweet potatoes, small amts. of brown sugar, apple juice, cinnamon, apple juice, milk and whipped egg whites.

The latter is the biggest challenge. I can think of egg replacers (fyi, we have bunch here: http://www.allergicliving.com/columns.asp?copy_id=273), best bet for this recipe would seem to be either applesauce and/or mashed banana EXCEPT - what I'm replacing is fluffy egg whites, which lend volume, airiness.

Any better ideas for replacing whipped egg whites?

Re milk - I'm allergic to soy so can't use soy milk, thinking of using rice milk. Should be ok taste-wise, yes?

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Allergic to soy, peanut, shellfish, penicillin


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PostPosted: Wed Dec 23, 2009 2:41 pm 
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Joined: Tue Mar 22, 2005 11:17 pm
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Location: Ottawa
From what I can see, most egglless recipes just omit the egg. The result would be slightly thicker (less souffle-ish) but just as tasty.

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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: Thu Dec 24, 2009 2:20 am 
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Joined: Mon Feb 07, 2005 6:39 pm
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Location: Toronto
Thanks - I may go for the souffle-less approach.

However - I have been experimenting. Someone pm-ed me to try mixing egg replacer, then chilling, then whipping.
Not bad. Through a little applesauce in - consistency may work. As you say, can't really flop (I hope).

Now I feel like the mad food scientist. bwah-ho-ho. :happydance

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Allergic to soy, peanut, shellfish, penicillin


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PostPosted: Thu Dec 24, 2009 8:29 am 
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Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6455
Location: Ottawa
When all else fails...dim the lights, light the candles, pour the wine and according to Juila Child, "No matter what happens in the kitchen, never apologize."

—Julia Child, in Fitch, Appetite for Life, p. 142

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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: Thu Dec 24, 2009 8:51 am 
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Joined: Tue Oct 06, 2009 11:08 am
Posts: 78
Location: Halifax
Normally, I would use silken tofu to replace eggs in my recipes; it whips up just like eggs. It's not appropriate for a soy allergy though. This is just a guess, but perhaps baking soda or baking powder could do the trick, if volume is what you are looking for, and like Susan said, the texture might be a bit different but it'll still taste good, more potatoey. The recipe sounds delicious, and I have a lot of baking to do today...

Noha

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Daughter: ana to milk, eggs, peanuts, allergy to pet dander, asthma, eczema
Husband: ana to aspartame, shellfish, allergy to pet dander, eczema
Myself: asthma
http://www.allergymom.ca


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