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Dear Listmates:

I didn't get a "huge" response about my question on egg substitutes, but I
did receive some very helpful suggestions.

One gave me the name of an eggless mayo called Nayonnaise, and stated the
nonfat variety did not contain the canola oil (which I am allergic to also),
and the distilled vinegar was from corn; this was confirmed recently with
the company.

This same person gave me a recipe for a mayo made from tofu.  I tried it,
but I prefer the Vegenaise that I just discovered at my local health food
store.  Here is the recipe if you'd like to try it:

Here it is: 6 ounces of Silken Tofu, well drained, 1 1/2 to 2 tablespoons
lemon juice or vinegar, 2 tablespoons oil, 1/2 teaspoon salt, dash of
pepper, and a dash of Dijon Mustard.  Combine all ingredients in a blender
for about 20 seconds, until smooth.

I also tried a recipe in one of Carol Fenster's books, but I still think I'm
a bit partial to the Vegenaise.

Here is a recipe for egg substitution from fellow Listmate Adele Koenen,
which was previously posted to the List:

1C flaxseeds
3C water

Grind the seeds in a blender till mostly all are broken.  Pour water into
saucepan, and stir in flaxseed meal till well blended and lumps are mashed
out with a fork.  Bring to a boil over medium heat, stirring constantly to
prevent lumps.  After three minutes, remove from heat and allow to cool.

Use 2 heaping Tablespoons to replace each egg in breads, cookies, muffins,
pancakes.  Does not bind puddings or sauces!  Store refrigerated in an
airtight container for up to two weeks.  Caution:  cool completely before
adding to yeast breads or you might kill your yeast.

Thanks to all who responded.  All of you are so extremely helpful!

Cecilia Vohl
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