13 min listen
Replacing Eggs in Cooking and Baking
Replacing Eggs in Cooking and Baking
ratings:
Length:
22 minutes
Released:
Nov 6, 2006
Format:
Podcast episode
Description
After hearing our earlier podcast episodes on chicken's eggs, many of you have written to tell me you have eliminated them from your diet. On behalf of the 290 million hens being kept (and eventually killed) for their eggs, I thank you. This new path, however, has left you with questions about how to cook and bake without them. Join me as I give away all my secrets for eggless baking and offer my thoughts about why I can live without boiled eggs.
Released:
Nov 6, 2006
Format:
Podcast episode
Titles in the series (100)
Skipping the Middle Animal: coming to terms with the fact that plants are the source of all our nutrients.: We're told we need to eat animals and their secretions to obtain certain nutrients, such as calcium, iron, B12, Omega 3 fatty acids, but what we're not told is why the animals' flesh and secretions contain these nutrients in the first place. by Food for Thought: The Joys and Benefits of Living Vegan