Research "Ek Khoj"

For every dairy product, there is a cruelty-free alternative. In addition to being more humane than cow's milk, soy-, rice-, and nut-based milks and cheeses are generally lower in fat and calories and contain no cholesterol.

Milk:
Soy, rice, or nut milk can replace cow’s milk in any recipe.
Soy and rice milks are available in a variety of flavors including plain, vanilla, chocolate, and strawberry.
If you cannot find a nondairy milk, try making soy milk at home.

• For desserts, try using almond, oat, or coconut milk.
• For whipped cream, try Rich's brand nondairy whipping cream, beaten until stiff peaks form.
You can find it at most Kosher or specialty baking stores.
• For buttermilk, combine one cup soy milk and one tablespoon vinegar.
• Silk brand creamer makes an excellent coffee creamer.

Cheese:
You can make vegan cheese at home; check out our recipe section.
There are also plenty of convenient alternatives to cheese, such as the following, available at the grocery store:

• Vegan Gourmet Cheese Alternative by Follow Your Heart brand comes in mozzarella, nacho, Monterey jack, and cheddar flavors and contains no casein (a milk derivative). You'll find it in natural food stores.
• Tofutti brand makes a wide variety of soy cheeses, including nondairy cream cheese, as well as vegan sour cream and ice cream.
• Replace cottage or ricotta cheese with crumbled, seasoned tofu.
• For parmesan cheese, try Soymage brand vegan parmesan cheese or nutritional yeast flakes.
• If you cannot find vegan cream cheese, make your own with our recipe.

Yogurt:
Try Silk, Whole Soy, or Stoneyfield Farm O'Soy brand vegan yogurts alone or in a recipe. You can also make vegan yogurt at home with our recipe.
For a sweeter version, omit the mustard and add sugar or fruit.

Ice Cream:
There is a wide variety of vegan ice cream available on the market.
Try Soy Delicious, Soy or Rice Dream or Tofutti, brand.
If you're feeling adventurous, check out our vegan ice cream recipe to find out how to make homemade nondairy ice cream.

There are plenty of egg substitutes available for baking or preparing a dish that calls for eggs. Ener-G Egg Replacer is a reliable egg substitute for use in baking. It is available at health food stores and most grocery stores.'

Tofu:

Tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu. It is important to keep in mind that although tofu doesn’t fluff up like eggs, it does create a texture that is perfect for “eggy” dishes.
Tofu is also a great substitute for eggs in eggless egg salad and breakfast scrambles.

In Desserts and Sweet, Baked Goods:

Try substituting one banana or 1/4 cup applesauce for each egg called for in a recipe for sweet, baked desserts. These will add some flavor to the recipe, so make sure bananas or apples are compatible with the other flavors in the dessert.

Other Egg Replacement Options

• 1 egg = 2 Tbsp. potato starch
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup puréed prunes
• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again

Egg Replacement Tips

• If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
• Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
• When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product.
• Be sure to use plain tofu, not seasoned or baked, as a replacer.
• Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.
• If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
• If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.

Ingridents:-

½ cup unfiltered apple juice
2 cups unbleached white flour
1 cup whole-wheat pastry flour
1 Tbs. baking powder
1 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
1 ½ cups soy milk
1 ¼ cups maple syrup
¾ cup canola oil
2 Tbs. vanilla extract
1 Tbs. cider vinegar

Method:-

Preheat oven to 350.
In a large bowl combine both flours, cocoa powder, baking powder, baking soda, cinnamon, and salt.
Place apple juice in a blender.
Add soy milk, maple syrup, canola oil, vanilla extract, and vinegar and blend thoroughly.
Gradually add this mixture to flour mixture and mix well with a rubber spatula.
Pour batter into 9 x 13 in. cake pan.
Bake until cake pulls away from sides and is firm with a little spring to the touch—about 25 to 30 minutes.
Once cake is cool, cover with chocolate icing.

ingridents:

Carrots (or) Beets (grated coarsely) 1 cup
Sugar 3/4 cup
Milk 2 1/2 cup
Cardamom seeds a pinch
Cashew nuts(halved)
Ghee 1/2 cup

method:

Mix carrots (or) beets with sugar & milk and cook for 30 minutes over low heat, until it becomes thick.
Add cardamoms, cashew nuts & ghee and stir constantly, until it becomes thick.
Spread the mixture in a greased tray & leave it to cool for 30 minutes.
Then cut into squares.

ingridents:

Potatoes- 3 (boiled & mashed)
Carrots- 1 (grated)
Fresh Green Peas- 1/4 Cup
Onions- 1big (chopped)
Red Chili Powder- 1 tsp
Salt -to taste
Maida- 2 tablespoon
Oil - for frying
Garam Masala Powder- 1 tsp
Rusk Powder- 1/2 Cup

method:

Steam the grated carrot & peas in a pressure cooker.
Heat oil in a pan and fry the chopped onions until golden brown.
Then add mashed potatoes, steamed carrots and peas.
Fry for 10 minutes & add garam masala, chili powder & salt and saute well.
Remove from heat and let it cool down.
Make lemon sized balls out of this veg mixture.
Add some water to maida and make it as a paste.
Dip the vegetable balls in the maida paste and coat with rusk powder.
Flatten this into thin patties.

Heat 2 tbs of oil in a shallow frying pan and fry few cutlets at a time until both sides becomes brown (turn it once).
Repeat this until all the cutlets are fried (Pour some oil every time you replace the cutlet).
Serve hot.
Green Chutney (Mint) & Tomato Ketchup makes a good accompaniment.