Join Date: Nov 2015
Location: Philadelphia suburbs
Sorry, I ignored your question, but while eggs, even the ambigious 'may contain eggs', has to posted for allergens, they are for any ingredient from eggs.
Foods containing egg would be labeled as suitable for vegetarians since that label refers to including egg or dairy, just not direct slaughter products like broth, gelatin-anything from meat.
Are you maybe thinking of the yolk as having been fertilized? Just guessing. That won't happen in store eggs as they're kept far away from any roosters
Quinoa is expensive here too, particularly if you want a nicer quality one. It has to do with import costs, I'm sure - everything seems to be more expensive in Canada.
As far as your egg issue, I too am confused as to why the egg white is OK but not the yolk? If you are concerned for ethical reasons, there is no difference to using just the white as opposed to the yolk; you cannot get to one without the other. If you are concerned for health reasons, you could easily move to a vegan egg replacer and ditch the cholesterol all together. Depending on what you are using them for, there are several options available to you. There is a product (Bob's Red Mill makes one) called egg replacer, which is vegan, and can be used in baking, but can also be expensive - I personally just use what we call a "flax egg" which is a small amount of ground up flax seeds mixed with water, which produces a gel-like substance remarkably similar to egg white and is perfect in baking. For scrambles and omelettes, you can use tofu, or even chickpea flour. If you can find it, kala namak (black salt) provides a touch of "eggy" flavour but it's totally good without
If you want to eat actual eggs, then I agree with others, you might as well eat the whole thing including yolks, not just the whites. On the other hand, if for ethical reasons you want to leave eggs off your plate and are looking for a replacement, then the best-tasting option, by far, is VeganEgg by Follow Your Heart. It's not perfect and, unlike real eggs, has very little protein, so you'll feel hungry in a couple of hours after consuming it unless you have something else with protein along with it. But it does taste very good, very similar to actual scrambled eggs.
Hampton Creek is supposedly developing a product called Just Scramble that may be even better and, last I heard, is supposed to be out by the end of the year.
The liquid from cooking chickpeas, called aquafaba, has been the most recent innovation in replacing eggs for their lightening qualities in things like meranques. I haven't tried this yet, but I bet it does a good brownie, which I haven't had near a regular one yet.
Agar is a direct replacement of gelatin and only solid when cooled. It's funny you use an example of pumpkin since starches such as corn, tapioca or potato starch are the usual replacements- with some using tofu. A tablespoon of starch works great for thickening/solidifying. Besan, chickpea flour, does the same to a greater extent
I love pumpkin pie, and a couple of years ago, I started trying to bake them without eggs and have been developing the recipe since. Corn starch on its own does not seem to solidify them, unless one needs to use way more of it than I have used. The only thing I have found that works, with cooling, is agar powder. I have not tried tofu. In any event, with agar powder it ends up tasting exactly like a traditional pumpkin pie. I took one to Thanksgiving dinner last year, and my omni relatives had not a clue that it was anything other than a traditional pie.
Here is the recipe I have developed after experimentation:
1 15-oz can pumpkin pie filling (used Libby’s brand)
1 cup coconut cream (used Trader Joe’s brand)
½ cup soymilk (used Silk Brand original)
1-1/4 teaspoon agar powder
1 tablespoon cornstarch
¾ cup packed brown sugar (light brown)
1 teaspoon pumpkin pie spice blend
¼ teaspoon salt
2 tablespoons water
One 8-inch vegan pie crust, frozen.
Combine everything except agar powder, water, and crust in a mixing bowl. Stir.
Gently add agar powder. Stir.
Add water. Stir.
Pour into pie crust.
Place in oven preheated to 375 degrees. Bake approximately 1 hour and 15 minutes. Remove. Cool on rack for one hour, then chill in refrigerator until firm, or about three hours.