Instead of using eggs in cornbread and other dishes Use Okra?!
Instead of using eggs in cornbread and other dishes Use Okra?
Does anyone else do this? A lady told me once cut the ends out of okra and drop in boiling water for 3min small to 5 min for the big ones or just use tough ones you can't eat. drain and set in a bowl and it fills with this sticky liquid, which you can use as wipped eggs in cornbread and pancakes. I tried it and it works great.
Has anyone else ever heard of that? If so how did it work for you?
7 months ago
also blueberry muffins my favorite of course sweetened with splenda
7 months ago
Wow you guys are really smart thank you so much. Okra to us is free. Grandpa has a big garden and saves the best seeds for next year from the best plants. He has made super plants. Very proud of his okra it is like trees.
7 months ago
Grandma freezes it, we have a freezer full.
Answers:
7 months ago
also blueberry muffins my favorite of course sweetened with splenda
7 months ago
Wow you guys are really smart thank you so much. Okra to us is free. Grandpa has a big garden and saves the best seeds for next year from the best plants. He has made super plants. Very proud of his okra it is like trees.
7 months ago
Grandma freezes it, we have a freezer full.
No, but i know what you mean. Okra does has a sticky clear liquide. I like okra , but don't buy it much cause it's usally expensive.
What i use is: i make soymilke as well as oat milk, sunflower seed milk, etc. using a soy milk maker machine. After it gets done grinding, heating , and filtering through the cannister, it leaves this moist ground up, i belive it's called somthing in Japenese like okra. Anyway i use like eggs in baking along with baking powder and it work great . I don't think it would make merangue or an egg by itself style food.
I have never heard of that. I guess I'm lazy b/c I use Energy Egg Replacer in cornbread and either that or applesauce in everything else. I'll have to try it if I ever have okra on hand! happy tofurky day!
This old F*rt has done it. No need to boil them though, just slice 'em up and the 'goo' will drain anyway (but it will be thicker). It's the only way I've ever found to make a vegan Angelfood cake that is comparable to the eggy kind for rise and texture. I don't normally list it as an egg replacement because Okra is so seasonal and regional an item.
Lay off the Splenda! It's not quite as bad as Aspartame(NutraSweet) but it's really close! If you're diabetic or just cutting back on sugar try using Stevia instead! The 'green box' powder (can't think of the brand name) works about the same as sugar when baking. Sweetness without the poison
Edit:
Veggiepark, it's Okara and have you ever tried making your own soysage out of it? Yum!