Not exact matches
I will however be making them at a time when I'll be temporarily abstaining from
meat and eggs; is there a way for me to
substitute the eggs with greek
yogurt or the like?
• Baked products — muffins, cookies, crackers • Catering and deli products — pâté, delicatessen
meat, minced
meat and reconstituted products • Dairy products — soft white cheese and milk protein
substitutes,
yogurt, ice cream • Encapsulation — flavors, essential oils, polyunsaturated fatty acids, fat - soluble vitamins, etc. • Infant / toddler nutrition — milk powders / infant formulas • Snacks and cereals — crunchy and high protein products • Sports nutrition formulations — protein mix and bars, high protein pasta • Weight management and high protein formulations — nutrition bars, pasta, biscuits, mixes, meal replacers
A guide to creating vegan versions of staple ingredients to stock the fridge and pantry — from dairy and
meat substitutes such as vegan
yogurt, butter, mayo, bacon, and cheese, to mustards, dressings, pancake mix, crackers, pasta sauces, cookies, and more.
In addition to gluten - free
substitutes, Eenigenburg suggests filling lunchboxes with fruits, vegetables,
meats, beans and
yogurts.
11 Hence the proliferation of soy products resembling traditional American foods - soy milk for cows milk, soy baby formula, soy
yogurt, soy ice cream, soy cheese, soy flour for baking and textured soy protein as
meat substitutes, usually promoted as high protein, low - fat, no cholesterol «healthfoods» to the upscale consumer increasingly concerned about his health.
Your best sources for protein include fish, lean red
meat, skinless chicken or turkey breast, nonfat
yogurt, skim milk, eggs and egg
substitutes, beans, tofu, and lentils.
A guide to creating vegan versions of staple ingredients to stock the fridge and pantry — from dairy and
meat substitutes such as vegan
yogurt, butter, mayo, bacon, and cheese, to mustards, dressings, pancake mix, crackers, pasta sauces, cookies, and more.
Carrageenan is used as a thickening, emulsifying and stabilizing agent in ice cream,
yogurt, custards, jellies, cream cheese, cottage cheese and other dairy products, as well as chocolate products, pie fillings, salad dressings, soups, soy milk, and as a fat
substitute in processed
meats, and in toothpaste to mention just a few.
If you prefer to feed mostly dry or canned food for convenience and can not be persuaded to change, it's a simple matter to top it off with a spoonful of cottage cheese,
yogurt, or
substitute some of the canned food with a serving of some of the
meat and vegetables that you are eating yourself.