Cashew Creme Frosting

To me this tastes just like frosting, which I don't really like at all. Instead I'm dedicating this post to my Aunt Sue who absolutely loves frosting, and will probably like the ingredients in this healthy alternative.

Ingredients:
2/3 cup coconut milk
1/3 cup Medjool dates, pitted and chopped
1 cup raw cashews
1/2 teaspoon vanilla extract

Place all ingredients in a food processor or blender, and blend together until very smooth. If it is too thick, add a touch more coconut oil to thin it slightly. If you can't find Medjool dates, use ordinary dates, but these have the best flavor and texture. Store in the refrigerator.

recipe from: The Gluten-Free Vegan

Soy Sauce (kinda)

Ingredients:

4 teaspoons balsamic vinegar
2 teaspoons dark molasses
1/4 teaspoon ground ginger
1 pinch white pepper
1 pinch garlic powder
1 1/2 cups veggie stock
salt to taste

In a saucepan over medium heat, stir together the veggie stock, balsamic vinegar, molasses, ginger, white pepper, garlic powder and salt. Boil gently until liquid is reduced to about 1 cup, approximately 15 minutes.

recipe adapted from: http://allrecipes.com/Recipe/Soy-Sauce-Substitute/Detail.aspx

Egg Substitutes

Here are a few egg substitutes that I have collected from friends and the internet. You can also use egg replacer, however many of these are full of strange chemicals so I like to avoid them. Besides, what can be better than a little extra flax in your recipes (hooray for omega 3s!).

1 tablespoon ground flaxseeds
3 tablespoons of liquid eg. water, rice milk, soy milk etc.

Whip flaxseeds with liquid until you get an egg-like consistency. If you use warm water it will become thicker and egg-like faster. This is a great universal egg substitute.


applesauce

great substitute in muffins, some sweet breads, and some cakes.


mashed bananas

good substitute with an overwhelming banana flavor.