Try using flour to bind things with - chick pea flour is excellent and is
the basis of Indian bajais, pakoras, etc.


"David Hare-Scott" > wrote in message
news
> I like to to serve good food that is according to the tastes and
preferences
> of my guests. If I am to cook vegetarian food without eggs I have some
> problems with technique. This is probably due to my lack of experience in
> vegetarian cooking so I am asking the more experienced for help.
>
> Eggs are useful in binding foods as the protein coalgulates on cooking.
For
> example vegetable patties, rissoles and slices are going to be harder to
> keep cohesive with no eggs.
>
> Similarly eggs act as an emulsifying agent allowing one to bind oily and
> watery components together in sauces and dressings (with or without
> cooking). Dairy products can also bind sauces but such are also eschewed.
> You can bind sauces in some cases using vegetable purees and with starches
> but these rather limit your scope and will add flavours that may not be
> desired in all situations.
>
> Egg foams are also the basis of a number classes of foods, many (but not
> all) are desserts and treats. One can give up such things altogether in
the
> name of health but even those who take great care with their diet may want
> to have a small indulgence sometimes on special days.
>
> Can I do these sorts of things without eggs or dairy (if so how) or does
> cooking vegan mean certain techniques, and hence certain classes of foods,
> are not possible? .
>
>
> David
>
>