Christian_Vegan_Weirdo
New Member
I'm a vegan (no meat, eggs, sea food or dairy) in a meat-eating family, so trying to learn how to cook with tofu, soy, egg replacers and the such took a long time. One of my first mager cravings I got as a vegan was for some sugar cookies, since I was mostly eating salads. I had no clue how to make these, and did not know of any that I could buy. I settled on making them and using egg replacers and the such. It was going semi-good untill I got to the egg replacers, and was stumped... after doing research, I found that the best (and cheepest) replacers were simpally mixing one tablespoon of cornstarch and two tablespoons of soy milk for each egg. I completely messed up the recepie, when I figured that there was no difference between cornstarch and something else with corn in the name. :biglaugh: I learned my lesson.