Egg Substitutes for Baking Recipes (Vegan & Vegetarian Baking) Gemma's Bold Baking Basics Ep6

Hi Bold Bakers! On a daily basis, I am asked
to show you egg substitutes. Now, lots of people dont eat eggs for many different
reasons, but Im going to show you how you can replace them in any recipe with very regular
ingredients that most of you will have in your own home. So lets get started. So here are some of the most commonly used
ingredients to replace eggs in recipes: banana, silken tofu, buttermilk, yogurt (you can use
dairy free or regular), applesauce, ground flax seed, and condensed milk.

Now these substitutes
arent all used in the same way; the one that you need to use depends on what youre
baking. First off, Im going to show you what substitutes you can use when youre
baking cakes or cupcakes. When making something soft and spongy like
a cake, you can replace your eggs with silken tofu, banana, buttermilk, or applesauce. Now
the measurements that you need per egg and all the other information can be found at
my website: biggerbolderbaking.Com.

And you can get a FREE downloadable chart you can
use for easy conversions. The next egg replacement that Im going
to show you is for cookies. Now eggs in cookies are used as a binder, so you can replace them
with applesauce or ground flax seed. Now to grind the flax seed you can put it through
a coffee grinder or you can grind it in a pestle and mortar by hand.

Next up is egg substitutes for brownies. Now
brownies normally contain a lot of eggs, but you can easily replace them with these ingredients:
ground flax seed, or a banana, or yogurt (dairy free or regular), silken tofu, or applesauce.
Any of those ingredients will work great. Substituting eggs in recipes is really easy.
One thing to remember is that an egg is around four tablespoons. So no matter what substitute
you choose to put into your baking, you just have to put four tablespoons of it to replace
your egg.

To substitute eggs in any of my recipes, make sure you download my FREE easy
to read chart. So thats how easy it is to replace eggs
in any of your recipes, and I know you can do it. For more Bold Baking Basics, check
out the rest of my videos..

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EASY VEGAN TACOShot for food

It's John and Lauren from hot for food... And I'm John! Ok we're going to make tacos today we eat tacos, like, a lot they're just really easy to make and there's no rules so whatever you like just put it in a freakin' taco shell! Tacos... Let's "taco" bout it! Ya that's a joke that John says on the regular... Almost everyday! Ok so what kind of tacos are we making John? We're just doing ground beef cause we have it.

Ground round, ya. Tons of veggies. I'm gonna make a salsa...Like a fresco? What do you call it? I don't know Fresca! Fresh salsa? Is that what they call it? Fresca? I think you're making that up!  Like a ... A tomato salsa! I actually don't like when you put the water from the tomato in it, because it's too watery and then it soaks through the corn tortilla! She's never told me that!? Making tacos there isn't really recipe to this, we're just going to tell you what we're making  but it's like very easy.

There's nothing to it!  Cut up some lettuce or greens. Cut up some jalapenos if you want. Make a really quick guacamole by mashing up an avocado, putting lime juice, salt and pepper!  And it's like just make as much or as little as you need. The key to flavouring your taco meat is to not just cook what you have and not add any flavouring.

I think you need to add chili powder and cumin and that's what gives it the taco flavouring.  You can even by taco spice in the spice aisle and then make it taste like tacos. What's your first taco memory? Uhh I don't wanna taco bout it! Actually talking about this just reminded me of something that I otherwise would have completely forgot about!  I was born like 20 days late or something like that.  My parents anniversary was like 5 days before I was actually born.

So I'm now a couple weeks over due at this point and they're like well we should still celebrate!   And they're like where do you wanna go? And they're like let's go to Mexico town! So I'm ready to be born any day and they just decide to go over to America to go to a spicy food restaurant!   Ok this is funny! That's why you like tacos so much!  Ya! So they had tacos... Good thing I didn't like come out right then! You did come out of a taco though! Hahahaha  That's disgusting! You're talking about my mother! She's gonna watch this too! NO! Ya your mom watches these videos! That was a really hilarious joke! Ya so they got Mexican food and I betcha that's why I came out liking tacos! And why you like wearing a moustache! When I met John he had a moustache! He looked Mexican and I hate moustaches. And I was like why am I so attracted to this guy with a moustache? He's probably  a douche! I don't know if you guys have one of these at home, but it's very handy! A citrus squeezer! Confession! I saw these on Guy Fieri's "Big Bite" on Food Network a long time ago, when I was younger. I was like I want those! So I went to Winner's and got them! Don't tell people that.

Hahaa I think it's a funny story!  I used to watch Guy Fieri's "Big Bite" and "Diners, Drive Ins, and Dives"  I still like watching "Diners, Drive Ins, and Dives" to see how disgusting the food is! People are like mmm it's so good!  We come here every weekend for home cooking! And they're literally eating 10 pounds of lard! I love that you can stick the pit of the avocado in your guacamole and it doesn't go brown! Don't tell them that! It's like so weird that the avocado thinks it's in tact when it's mashed up with a pit in it! It's like the shell is communicating to the thing right now! It's like alien like! Like a pod. And then the pit comes out which is like the core or the centre?! And it can live because its centre is in tact! Whoa that's like spiritual! If you want to be real quick take vegan mayonnaise and make a quick aoili with more lime juice a little bit of garlic powder. Add dill, add cilantro to it, to make like a cream drizzle! I made too much cilantro!    So cilantro cream sauce. OK.

Who doesn't like cilantro out there?! You're crazy!  I heard that if you don't like cilantro, if you have that gene where you can't eat it you're actually a serial killer! So tortilla's! I saw this on like a Buzzfeed, internet thing.   They're so dry! So you're going to take this and we're going to put it in the oven on the rack like this. Are you hoping they're going to be like those Old El Paso shells? Ya! That's what I'm hoping for. It kinda worked! They just moulded like that over the rack! It was not my idea it was the internet's idea! So the way I'm going to do this...

You can make tacos however you want!  But I like the lettuce on the bottom and then the meat get's it hot. Ugh, nobody like's hot lettuce! Ya I do! No!? These look good! Ya ok sorry don't put lettuce on the bottom then. Fine! OK so here's the tacos! They're really loaded and stuffed, but ya know just shove 'em in your mouth! Little known tip!  Let's say you want to eat 5 tacos. You make 3 and then on the plate you like keep extra taco shells as napkins!  You put them down on the plate and then as you eat your taco it falls into it and makes another taco! That's kind of a cool idea! Taco napkins! Ok so we post videos every Wednesday.

Let us know if you like seeing John and I in the kitchen! And I just say, you know, go at it however you want with your tacos! Freestyle 'em! Bye!.

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Easy Vegan Recipe Smokey Collard GreensJason Wrobel

Hey, it's Jason Andrew Wrobel aka J-Wro from
the J-Wro Show and the Cooking Channel's How to Live to 100 rocking out here
with the Sun Warrior Tribe, and often I hear, "Yeah, vegan food's pretty
good, but what about soul food? What about that meaty, rich, old school
Southern flavors?" Well, if you guys have watched this show,
in my [squash up] you'll see that I masterfully created a butternut squash mac
'n cheese. But what about those side dishes with the soul food? Well,
today I'm going to be doing a smoky collard green that is so delicious,
smoky sweet and rich. You are never going to know the difference, and it's
zero-free cholesterol and awesome. So let's begin by jumping in and starting
the base of our collard greens.

First thing you want to do is get a neutral
tasting oil. In this case I'm doing a non-gmo safflower seed oil. So go
ahead and take a tablespoon and add it to a large saucepan. Turn it up to
medium or medium-high heat, and then we're going to add onions and garlic.
In this case I've got about a cup and a half of diced yellow onion and four
small cloves of fresh minced garlic.

Now go ahead and cook the onions and the garlic
over a medium heat for about three to five minutes max or until they're
slightly translucent and a little bit golden brown. Now it's time to
add a whole bunch of collard greens. So go ahead and add the collard greens
right to your full quart saucepan. Kind of give it a quick mix with
the onions and the garlic just to get them playing nicely with each other.

Now the next step is you want to cover about
three quarters of the height to the top with fresh water. So how you know
is when you press down with the spoon, the water is going to start to
come up just a little bit. Next up we're going to infuse this with the great
smoky sweet flavor starting with one tablespoon of organic coconut palm
sugar which you can use as a one to one substitute for regular white sugar. Then we're going to add one tablespoon of
our liquid smoke seasoning, one tablespoon of organic black strap molasses
which is super high in iron, a few healthy pinches of our Himalayan crystal
salt, a few shakes of ground black pepper, and this last one is optional.
If you want a little bit more spice to the mix, just a few shakes of cayenne
pepper.

Cover it and cook for about 30 to 40 minutes,
and soon we will have tender, delicious, smoky, amazing, old school collard
greens. It will be worth the wait, trust me. Alright. So 30 minutes later
we're going to add another tablespoon or two of the coconut palm sugar.
It smells incredible.

Now, there's still a little bit of liquid
here. So if you wanted to go the full 40 minutes or 35, feel free to do so.
In this case though I think we can take it to the face. And then what I like
to do is top them with a little bit of raw hemp seed. Alright.

So here's the moment of truth. I
just need some mac 'n cheese and some sweet potatoes, and we have ourselves
a party you all. If you guys loved my smoky collard greens recipe, give
this video a thumbs up and leave a comment below. What's your favorite all-time comfort food?
Is it soul food? Is it stuff that your mom used to make? What's your number
one comfort food of all time, and I'll try to make a delicious plant-based
version here on the show.

So this is J-Wro rocking out from the J-Wro
Show hanging with the Sun Warrior Tribe bringing you guys delicious
vegan recipes, great comfort food, and vibrant living tips. Be sure to
subscribe here to Sun Warrior's Channel and also my channel, the J-Wro Show,
with awesome recipes, exercise tips, just everything to help you get through
your day with vibrance and joy and zest for life. So I will catch you guys soon with another
awesome recipe. Follow me on all the social media networks.

And I'll see you,
peaches. You know what? One of my favorite old school recipes is like a peach
cobbler. Finish this off with a crispy, crunchy, gooey, ooey peach
cobbler. You know, I think I've got to get working on that guys.

So, back
to the lab..

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Date Pumpkin Butter - Naturally SweetenedVeganVegetarian Recipe

Pumpkin butter is easy to make at home. My version for todays recipe is lightly
spiced and naturally sweetened with dates, no added sugar. I am using a fresh sugar pumpkin variety. You may use other varieties but the sugar
pumpkin or pie pumpkin has a smoother texture that makes it particularly great for butters,
pies and other baked goodies.

If you are starting off with a whole pumpkin,
cut it in half first. Using the tip of a thin flexible knife, insert
it through the skin and move it across all around. You may also use canned pumpkin puree instead
of fresh pumpkin in this recipe if you wish. Make sure to use plain pumpkin puree and not
pie filling.

Just substitute the fresh pumpkin and proceed
as per the recipe. Once cut, remove the seeds using a spoon or
ice cream scoop. Save the seeds. They can be roasted and eaten as a snack.

Cut a few slices off one half of the pumpkin. Then remove the fibrous centres. Peel each slice. I find it relatively easy to place the slice
on the board so the skin side is perpendicular to it.

Then run the knife under the skin starting
from the top towards the board. Rotate the pumpkin slice as you follow the
curve with the knife. Cut the pumpkin into small pieces. Then measure out about 2 cups or about 360g.

Pit and chop the dates into small pieces. The dates that I am using are the perny variety. Medjool dates are also good. You may need less if you are using medjool
dates as they are larger and sweeter.

Place the tamarind paste in a little warm
water to soak. Once soften, mash it between your fingers
to remove the seeds. We have another video on the channel where
we have showed how to do this. Check the link in the description if you want
to watch it.

Peel the pear. Cut it into quarters and remove the seeds. Then cut into small pieces. Add the pumpkin, pear and dates to a saucepan.

Then add in the diluted and deseeded tamarind
paste. The distinctive sweet sourness of tamarind
adds an interesting complexity to the soothing spicy flavours of this butter. If you dont have tamarind however, you
may substitute it with lemon juice or apple cider vinegar. Next add in all the spices  the cinnamon,
nutmeg, ginger powder, allspice  and a pinch of salt.

I find that sweet treats tend to accentuate
any added spice. So, I am keeping this butter rather subtle
on the spices but you may adjust them to your taste. Add about one cup of water. Stir and mix everything well together.

Cover and simmer on a low medium heat for
about 20 minutes. Occasionally check on it and stir or add a
little water as required so that the mixture does not stick to the pan. Once the pumpkins are soft, blend the mixture
using a hand blender directly into the pan. You may alternatively transfer everything
to a blender and process until smooth.

Then return the puree into the pan and continue
cooking for another 5-10 minutes. The reason why I choose to blend this mixture
after it has cooked rather than before is because it will tend to splatter a lot if
blended before cooking. It is up to you how much you want to reduce
the mixture. The more time you allow it on the stove, the
more the flavours will deepen.

It will also become darker in colour and thicker
in consistency. Turn off the heat and allow to cool. Transfer to a jar or container and store in
the fridge for 2-3 weeks. On a side note, I made the cute crochet pumpkin
that youve seen attached on a ribbon to the jar.

This makes a nice jar decoration if you want
to give this butter away as a gift to someone. We are going to be doing a giveaway for these
crochet pumpkins jar decorations soon. I might be making them into mug cozies too. I will be announcing the giveaway on Instagram
where it will be hosted sometime next week.

There will be more than one winner. So make sure to follow us there to find out
about the rules and how to enter. This is just a thank you gift from us to you. This butter is great smeared on toasts, crackers,
pancakes, added to porridge or incorporated in other sweet treats.

Or you can give it away as a gift in a nicely
decorated jar. We have some upcoming recipes where weve
made use of this butter. So stay tuned for these pumpkin butter roll
cookies. If youve enjoyed this video, please give
it a thumbs up and share it.

Leave us your comments as we love reading
them. If you give this recipe a try, dont forget
to send us a snapshot and tag us on social media. As usual the full printable recipe can be
found on our website. Check the description for the link.

And subscribe to our channel if you are not
already for more recipes. You can also subscribe to our mailing list
to receive email updates. This way youll never miss a recipe. Dont forget to find us on Instagram for
the giveaway.

We have more pumpkin and squash recipes on
the channel. So keep watching by clicking on the thumbnails. See you soon..

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