I don't know any decent subsitutes, but I found when coming off of eggs, that just remembering these things really helped me: eggs are high in saturated fat, and EXTREMELY high in cholesterol. We never get told about this, all we get told is that they are a source of protein. Honestly, you can get protein from much better sources that aren't going to clog your arteries ie beans etc etc.
Also, think of it as this: a chicken's egg, is essentially that chicken's ovulation. When a female human ovulates, and her egg is unfertilised, then she has her period. That is what the chicken's egg is - like a 'chicken period'. Why we choose to eat this is beyond me!
Cholesterol from food is not what clogs arteries, but the cholesterol that your body makes. Honestly, remember the hype about not eating eggs because of cholesterol?
I wish people would read up on cholesterol-- it's needed to make hormones, vitamin D, bile acids (aid fat digestion), and helps to maintain healthy cell membranes. There's a major difference in LDL, VLDL (both "bad cholesterol"), and HDL ("good") cholesterol. Eggs yokes are high in cholesterol (and fat), but not the bad type and can help lower your LDL levels. Still, moderation is needed-- just like everything. :) That being said, pet chickens are great! :D
For baking there are many good substitutes. A 1/4 banana per egg or 1/4 cup of apple sauce are the ones I've usually used. It works for sweet and savory dishes.
I don't know about protein between two pieces of toast, but you will want to invest in some nutritional/brewers yeast. It's high in B-12 and you'll either like the taste sprinkled on tofu, or hate it. Hopefully if you're going more into veganism you'll like it, otherwise you'll have to look into supplements.
I've heard of using bananas before, but I never knew if it worked. Mostly I'm thinking about muffins, because I do like making muffins sometimes (and they're really easy to make, too). I'm going to have to try it now and find out how it works. Thanks. :-)
Yes, Bannanas work, as does the apple sauce, however, I've never totally replaced eggs in recipes, just used these methods when I've only got 1-2 eggs in and "Need" cake :)
As for the yeast, yeast extract (Marmite) I try to keep in, though rarely eat it on toast, I add it to all savoury sauces, and having been vegetarian for many years w/o watching my diet too closely, was found to have dangerously low levels of B12 a couple of years back, Marmite beats yet more tablets :)
I think tofu scramble can be quite good depending on what you add to it (veggies and salsa is how i like mine). You might prefer a tofu cutlet, though there's nothing wrong with other types of beans for breakfast.
do you like tempeh? it's pretty filling on a sandwich. I am also thinking avocado slices might be a good sandwich option.
I love tempeh, but sadly the one store that carried good, fresh (not frozen) tempeh here stopped selling it a while ago. Now it's only available at four times the price and frozen. Freezing doesn't really seem to bother it any, but now I don't know how long it's been sitting there, you know? This isn't a neighborhood with a lot of vegetarians, or even people who will try different foods period. Anything more adventurous than cheese fries will get raised eyebrows around here, it seems. Sad.
Perhaps I'll give the tofu scramble another chance. It took me a long time to figure out how to cook tofu at all, and then it was only by chance. Turns out what I thought was only tolerable is actually really good! And adding some salsa to it sounds great. Now I want a breakfast burrito. :-)
Eggs in baking serve two purposes: leavening (causing the baked good to rise) and binding (giving the baked good a more cohesive, less crumbly texture). Ener-G Egg substitute is a powdered substitute product that you can use, but you can make your own just as easily. Add a small amount of baking powder (1/2 tsp? 1/4 tsp?) to the recipe and about a tablespoon of corn starch. (Note: this means increasing the baking powder in recipes that already call for it.) Also increase your liquid in the recipe by about 2-3 tablespoons. Voila.
I don't knock the applesauce or banana substitutes (although I'd be more likely to use those as substitutes for oil in the recipe). Some recipes you can just leave the egg out completely and you'd never notice--for instance, if you have a boxed pancake mix that calls for oil and egg, I skip the egg. I find the result is a more tender, less tough pancake.
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Also, think of it as this: a chicken's egg, is essentially that chicken's ovulation. When a female human ovulates, and her egg is unfertilised, then she has her period. That is what the chicken's egg is - like a 'chicken period'. Why we choose to eat this is beyond me!
Sorry if I grossed you out :p xx
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I don't know about protein between two pieces of toast, but you will want to invest in some nutritional/brewers yeast. It's high in B-12 and you'll either like the taste sprinkled on tofu, or hate it. Hopefully if you're going more into veganism you'll like it, otherwise you'll have to look into supplements.
Hopefully that helps.
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As for the yeast, yeast extract (Marmite) I try to keep in, though rarely eat it on toast, I add it to all savoury sauces, and having been vegetarian for many years w/o watching my diet too closely, was found to have dangerously low levels of B12 a couple of years back, Marmite beats yet more tablets :)
For protein on toast, Peanut Butter?
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do you like tempeh? it's pretty filling on a sandwich. I am also thinking avocado slices might be a good sandwich option.
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Perhaps I'll give the tofu scramble another chance. It took me a long time to figure out how to cook tofu at all, and then it was only by chance. Turns out what I thought was only tolerable is actually really good! And adding some salsa to it sounds great. Now I want a breakfast burrito. :-)
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I don't knock the applesauce or banana substitutes (although I'd be more likely to use those as substitutes for oil in the recipe). Some recipes you can just leave the egg out completely and you'd never notice--for instance, if you have a boxed pancake mix that calls for oil and egg, I skip the egg. I find the result is a more tender, less tough pancake.
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sunday morning tofu benedict.
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