David Hare-Scott
General advice: don't try and "convert" too many things to being vegan. Simply cook things that are vegan in the first place. Indian cooking in general is a great place to start - most of it is vegatarian and near vegan. Replacing ghee with vegan fats goes a long way...
The main emulsifier in eggs in lecithin - you can get plain lecithin that is derived from soy.
Rice pudding is just fine made with soy milk, and is better made with coconut milk than dairy milk. Coconut milk is good subsbreastute for dairy milk and-or cream for a great number of dishes - in many cases it is superior.
The main things that really need eggs are many types of cakes, pastries, and puddings. For the cakes, just avoid them. For the pastries, limit yourself to ones not needing eggs. For the puddings, make ones thickened with vegan gelatin, flour, cornstarch, or tapioca - their are pleny to choose from. Many things that call for milk or cream can be made with some combination of soy milk, coconut milk, almond milk, or rice milk. Tofu is also usefull as a thickener when mashed-blended.
Later, Mark Muller
