Yogurt

Found rice yogurt in Manchvegas the other day.

I've tried the vanilla. Its a bit watery and curdley, not quite as thick as soy yogurt. Not as appealing as soy yogurt and its more expensive, but hey its something.

Plus it has all those loverly good bacteria in it, and would probably be as good of an egg replacer as soy yogurt. 1/4 cup=1 egg

Margarine and Oil Conversion

Online search to find a soy-free, dairy-free, non-hydrogenated vegan margarine is so far unsuccessful.

I found a recipe for homemade that I haven't tried, but here it is:

http://www.angelfire.com/mi/FAST/margarine.html

it has artificial flavoring though, gross!


For use in baking, here is a conversion for substituting oil for margarine.

1 cup margarine = 3/4 cup oil