February 27, 2010


February 27, 2010 - .  

breakfast: Special K (vegan variety; may vary per region) with soymilk; soy latte

snack: peanut butter cookie dough and cookies (mix 1/2 c earth balance, 1/2 c peanut butter, 1/2 c brown sugar, 1/4 c granulated sugar, 1/4 c agave, 1 tsp vanilla. Add 3/8 c soymilk whisked with 1 T corn starch as egg replacer. Then add mixed dry ingredients: 1.25 c flour, 3/4 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt. Bake 350F for about 8 minutes.)

I don’t really know if this recipe is any good so I’m going to wait to add it to the recipe database, since after making the dough I realized that there is not a baking sheet in my sublet apartment, and the makeshift aluminum foil/broiler-drip-pan solution sucked. They were too cooked on the bottom and still doughy on the top.

dinner: leftover black bean sweet potato enchiladas; leftover kale salad; leftover pasta with olive/tempeh sauce; yuelski (a variant on the greinski… click for the recipe)


  • 1-2 shots whiskey
  • juice of one lemon
  • a dollop (maybe about 1 T) agave nectar
  • big pinch of chopped Italian parsley
  • ice


dessert: more peanut butter cookies


  1. stacey's comment:

    you now have egg replacer? fancy….

    let me know if you think egg replacer is worth it. I saw a post on how to make homemade egg replacer, but I haven’t tried it yet.


    katherine's reply:

    in the post i said i used corn starch AS egg replacer. The Ener-G egg replacer is mostly potato starch, and corn starch seems to be a fine substitute. We once ran out of Ener-G at the bakery and used corn starch in all the recipes, and they turned out fine.

    I’ve been trying about 1.5t corn starch in 2T soymilk for 1 egg. This equals 1 T corn starch in 1/4c soymilk for 2 eggs. Whisk the corn starch into the milk before adding it.


  2. stacey's comment:

    sorry, I was reading quickly and only saw “egg replacer” listed as an ingredient.


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