Wednesday, June 2, 2010

Vegan Baking?

{via here}

Last night I babysat for Max, a smart little dude who lives next door to us in our apartment building. Seriously, he is 4 years old, but has the brain of a 10 year old. He's also adorable. I felt so bad for him because Oregon kept licking him like crazy, but he was so "whatever, it's cool" about it.

We were both craving chocolate chip cookies last night (Max is a fellow lover of chocolate...or connossieur shall I say?) I went into my cabinets and began pulling out the ingredients: olive oil (instead of butter), salt, flour, sugar, cinnamon, baking soda, eggs....EGGS....AH! I had no eggs left due to our wild escapade of baking two batches of brownies the night before Salman left to go home to Texas. What to do? Baking is my save-all method of keeping kiddies occupied and teaching them something new at the same time. So, I googled "egg substitute" and VOILA! Bananas! I had four super-rippened bananas in my fridge waiting to be whipped into banana cupcakes. Instead, I pulled two out and we mashed them up and threw them into the gooey batter. First I dipped my pinky in to test the taste...then Max asked, "can I do that too?" we swiped a dollop of goo and smacked our lips. It was delicious!

Now you know! 1/2 large banana = 1 egg

Does this mean I'm a vegan chef? Hardly. The cookies, although great tasting, didn't come out as attractive looking as they usually do. They were flat and a bit chewy...but oh so yummy!

If you can, put away your butter into the freezer and don't worry about not-enough eggs. Oil and bananas will do the trick for now :)

1 comment:

  1. That actually sounds wonderful! And that way you can give cookie dough with out the risk of bad eggs, very clever! I love raw cookie dough nom nom nom