IT IS difficult for vegetarians to have a good meal outside their homes. When they are invited to parties, they inevitably have to settle for a piece of bread, or salads with no dressing, since most dressings contain eggs. Hotel restaurants are almost the only ones with a vegetarian menu, but they are expensive. I hope the smaller eating places could at least include a few dishes in their menu that could be ordered by vegetarians or those on a healthy diet. Here are a few suggestions that can be used to make dishes that are good for everyone:

There are substitutes for eggs whenever they are called for in a recipe.

For two egg whites, use two tbsp. unflavored powdered gulaman dissolved in two tbsp. water instead. Whip, chill, and whip again.

In cooking, eggs can be replaced in a number of ways. In recipes where eggs are used to enrich a dish, such as pastry or bread dough, use soya flour instead. One or two tablespoons of soya flour mixed with 225 g (8 oz.) flour give a richer pastry; 50g (2 oz.) soya flour in 450 g (1 lb.) flour give a rich bread dough. Soya flour mixed to a cream with water can be used instead of an egg wash or glaze.

One to two tablespoons of soya flour can be added to savory baked products as substitute for an egg, but it will not bind the mixture in the same way. Another alternative aside from the unflavored gulaman technique is the use of Tahini paste. Instead of two eggs, use 30 ml (2tbsp) tahini and add extra stock or water.

Here are some recipes used as replacements for scrambled eggs:

1 tbsp. vegetable oil
½ c chopped onion
½ c chopped green pepper
½ c sliced mushrooms
1 pound drained, crumbled tofu
1 tbsp. tamari or soy sauce (tamari is a naturally fermented soy sauce)
¼ tsp. spike or dash of sea salt
1 tsp. basil
¼ tsp. garlic powder

Sauté the first four ingredients and add the last five ingredients. Sauté some more until the tofu starts to brown. Serve hot with whole grain toast.

This dish is great with baked beans and rice:

2 tbsp. olive oil
¾ c finely chopped onions
1 clove garlic, chopped
¼ tsp. curry powder (optional)
1 carrot, grated
1 stalk celery, thinly sliced
¼ tsp. sea salt
¼ tsp. ground black pepper
¼ c diced fresh tomatoes
2 c crumbled firm tofu
1 tbsp. chopped fresh parsley

Warm the oil over medium heat. Add the onions and garlic and sauté for three to five minutes or until the onions are translucent. Add the curry (if desired), carrots and celery. Cook for three to four minutes more. Sprinkle with salt and pepper. Continue cooking until the vegetables are almost soft. Add the tomatoes and tofu. Stir well or use a potato masher to combine. Continue cooking until the mixture is dry. Sprinkle with parsley and serve warm.

Two kinds of eggless mayonnaise:

¾ c. soy milk
½ tsp. sea salt
2 cloves garlic, minced
¾ c safflower oil
2 tbsp. lemon juice

In a blender or food processor, combine the soy milk, salt and garlic. Blend until creamy. With the blender or processor still running, add the oil in a slow, steady stream. Add the lemon juice in the same fashion as the oil and blend for another two minutes. Serve chilled.

6 ounces of drained tofu, patted dry
1 tbsp. lemon juice
2 tbsp. canola or safflower oil
½ tsp. sea salt (optional)

Puree all the ingredients until smooth.

Variation: Add pickle relish, fennel, chopped onion, a dash of horseradish, or fresh-grated horseradish for a tasty sauce.