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To bind and add cohesion in savory foods (e.g. casseroles, burgers)​
* Substitute 1 Tbs. Flax Seed and 1 cup water for about 34 eggs. Blend Flax
Seed and water in a blender for about 23 minutes until mixture is thick and has
the consistency of a beaten egg.
* Substitute 2 Tbs. cornstarch, arrowroot flour, soft tofu, or potato starch for 1
To leaven, bind, and liquefy in baking​
* Substitute 2 Tbs. mashed banana or apricot and 1/2 tsp. baking powder for 1
egg. Or 1 banana for 1 egg. In muffins, pancakes, etc., substitute 2 Tbs. to 1/4
cup of fruit puree, jam, or preserves for 1 egg.
* In burgers and loaves, add a little more vegetable oil.
* Experiment with: Tomato paste, mashed potato, mashed avocado, tahini
(sesame butter), peanut butter, moistened bread crumbs, oats.
Very impressive in appearance, relatively little work to achieve.
* 16 packaged lasagne noodles
* 2 Packages (10 ounces ​
) frozen chopped spinach, thawed
* 2 cups (6 ounces weight) grated parmesan cheese
* 2+2/3 cups Ricotta cheese
* ½ tsp. ground nutmeg
* 1 tsp. ​
salt and pepper
: ​This makes a stingy amount. Double it if desired.
* 2 cloves garlic, minced or pressed
* 1 large onion, chopped
* 3 tbsp. olive oil or salad oil
* 2 large cans (15 ounces ​
) tomato sauce or spaghetti sauce
* ¼ cup dry red wine
* ½ tsp. ​
dry basil and oregano leaves
Cook the noodles in a large kettle of boiling water according to the package
directions. Drain, rinse with cold water, and drain again. Squeeze the spinach to
remove excess moisture.
In a bowl, mix the spinach with the parmesan cheese. Add Ricotta cheese, salt,
nutmeg, and half of the black pepper; mix together. Spread about ¼ cup of this
cheese mixture along entire length of each noodle, as evenly as possible. Roll the
Butter one or two baking dishes. In each dish, stand t