Cooking & Baking
Related: About this forumAnyone use chia seeds +water as a binder in cooking?
I was browsing cooking advice and saw that. Mix 1 T to 3 T water, let sit 15ish minutes till it gels. Then, as an example, use this as an 'egg' in salmon patties or ground meat mix.
mucifer
(23,524 posts)edit I found a better chart:
irisblue
(32,961 posts)mucifer
(23,524 posts)That's the address not sure if it helps
SharonClark
(10,014 posts)MLAA
(17,276 posts)For scrambled eggs I just tried the new Just Egg product. It is by the same company that makes Just Mayo. I loved it! I scrambled it with onions, mushrooms and a little vegan Follow Your Heart Parmesan.
I havent researched if it is good for cooking, but I doubt it would be.
Downside: Hard to find and very expensive 😉
mucifer
(23,524 posts)We often add a little black Himalayan salt https://www.amazon.com/Spice-Lab-Himalayan-Black-Crystal/dp/B001O1VDXM
at the end. For some reason this special salt has a strong sulphur eggy flavor.
It's not exact. We are pretty creative and vegan cooking sure has come a long way over the decades.
irisblue
(32,961 posts)I've used turmeric for yellowing & Cheyenne for a bit of strong flavor when I do the scramble. Do you get it on line or a local store?
mucifer
(23,524 posts)irisblue
(32,961 posts)I'll check locally.
Callalily
(14,889 posts)Ratio is one tablespoon of ground flax seeds to three tablespoons of water. Wisk until gelatinous. I also let "sit" for a little while. Works great!
I use a spice grinder to grind flax seeds rather than purchase ground flax seeds as I use the seeds in breads and other applications.
mucifer
(23,524 posts)seeds
Dr Hobbitstein
(6,568 posts)I do 1T ground flax to 2T water, chilled for 5 mins.
Works great in meatloaves/balls, cornbread, and chocolate chip cookies (all I have tried so far).