Ener-G Egg Replacer How to use it: 1 1/2 tablespoons + 2 tablespoons water mixed well = 1 egg Many people swear by this egg replacer. I think it is good to use in a pinch, in all baking that requires a few eggs. However, I can definitely taste it in cakes and cookies (tastes chalk-y), and I'm not crazy about the dense texture it turns out. When it works best: It seems to work best in cookies, or things that are supposed to be a little crispy. Where to get it:Health food stores, some supermarkets in the baking or ethnic food section Bananas How to use it: 1/2 banana blended until smooth or mashed well= 1 egg. Bananas work wonders as an egg replacer in baking, which is the reason many banana bread recipes don't require eggs. They hold the air bubbles well, make things nice and moist, and impart a nice flavor. However, you don't want everything tasting like banana, so use in things where the taste won't be intrusive. I've also noticed that baked goods using banana brown very nicely. When it works best: Quick breads, muffins, cakes, pancakes Tip: Make sure bananas are nice and ripe and have started to brown. Where to get it:Just kidding, I think you can figure this one out. Soy yogurt How to use it: 1/4 cup soy yogurt = 1 egg. Soy yogurt works a lot like whizzed tofu as an egg replacer. It makes things moist and yummy. When it works best: Quick breads, muffins, cakes Where to get it:Health food stores, yuppyish supermarkets  1 (13.5oz) can Coconut Cream1 (13.5oz) can Coconut Milk*1/2 c. SugarDash of Kosher salt1/4 tsp Ground Cardamom1 Young Coconut Flesh Combine first 5 ingredients in a large pot. Heat over medium-low and whisk constantly for 20-30 minutes. (Try to keep it simmer, if it starts to boil, the heat is too strong.) The mixture will look like melted ice cream.Cool the pot immediately by submerging into ice bath. Refrigerate the mixture for at least 3-4 hours. Meanwhile, scoop out the flesh from young coconut and chop into small pieces. Keep them in the fridge also.The best oils for deep-frying and high temperatures are refined safflower and sunflower oils, peanut, safflower and soy oils. Refined almond, avocado and cottonseed oil are also great if you can find and afford them, and canola oil is usually not a problem either.'Pasta and Peas'I use frozen bagged hash browns(red potatoes, or cauliflower with cashew butter), and add garlic, onion, and paprika for flavor. Sometiems I scramble and egg or add cheese so it's like a wrecked omelette (the only way to make an omelette!). My grandmother has never lost her depression mentality. I remember she really wanted some watermelon once, but she couldn't buy a whole watermelon since it would go to waste on just her, but the small containers of watermelon were so much more expensive. The end result? No watermelon.I don't think I'd ever want to go that far, but I do admire her commitment to not wasting food.  Nutty Vegan Chocolate Milk ShakeIngredients:1 cup soy milk1 banana1-2 tbsp sweetened cocoa2 tbsp cashew nutscarob covered raisinsAlmond Breeze! Awesome hot chocolate tooZenSoy (formerly Zendon) Chocolate Soymilk. mmm.... awesome, awesome stuff. Though their Capuccino soymilk is the best.Vitasoy Chocolate Milk with a bit of vanilla and cinnimoncarob/mint fruit juice sweetened soy ice creamricemellow creamHershey's chocolate baking powder has a hot chocolate recipe on the Almond Breeze is really good in coffee always buy Nesquik. I know it is aimed at youngsters, but I like the taste, and the ingredients are vegan. They have a hazelnut flavour which is the one I like the most.Vitasoy peppermint chocolate soy milk is amazingchocolate hemp milk Silk coffee flavor? It's delish...I pour it over ice and bring it in a thermos to work, it's the best iced coffee