When To Use Egg Replacers

oAs a vegan, at some point or another, you will stumble upon the perfect recipe all to find out that it requires eggs in some form or another. This wouldn’t be that much of an issue to me before I became zero-waste since I could go pick up a packet of egg-replacer at the store and call it a day, but alas I needed something without packaging.

So fear not, I have here a list that explains not only how to use these lovely zero waste egg replacers, but WHEN to use them and what recipes they will do best in! I even have a solution for those of you who miss eating macaroons and meringues!

You can also follow along on my vlog at Little Green Goddess where I upload videos every Tuesday!

Vegan Egg Replacers

Baking Soda + White Vinegar

1 tsp baking soda + 1tsp white vinegar = 1 egg

Great for fluffy baked goods such as muffins and sponge cakes


Ground Chia or Flax Seeds

1 TBLS either ground flax or chia seeds + 3 TBLS water = 1 egg

*stir mixture and set aside in the fridge for 15 mins prior to use for gel to thicken

*Put seeds in a high powered blender or use a mortar and pestle to grind

Has a slightly nutty taste

Great in Breads, pancakes, and brownies



3/4 of a mashed banana = 1 egg

Adds a hint more of sweetness to a recipe

Great in cookies, muffins, and cakes


Applesauce ( or any puree such as pumpkin or sweet potato)

1/3 Cup = 1 egg

Makes recipe a tad bit more dense

Great in cookies


Agar Agar Powder

1 TBLS agar agar powder + 1TBLS water = 1 egg

Whisk water and powder together, refrigerate for 15 mins, whisk again and then use

Use when a recipe calls for no more than two egg whites

**I find this in my bulk aisle, although it may not be everywhere


Aquafaba (bean liquid)

The liquid you get when you soak and cook chickpeas

3 TBLS = 1 egg

Beat until white and fluffy

Perfect for making vegan mayo, meringues, mousses, macaroons etc.!


The next two get a courtesy listing since they are not entirely zero waste (unless you make your own tofu), but do offer quite a bit as an egg replacer

Silken Tofu

1/4 Cup pureed silken tofu = 1 egg

**Use for recipes that call for lots of eggs such as custards and quiches

**Creates a very Eggy texture

Firm Tofu

**Sautee any amount with oil and spices while gently smashing into the pan with a wooden spoon to

Create scrambled “eggs” either as a breakfast, or addition to other dishes such as stir fry

**Adding 3 TBLS nutritional yeast and 1/4 tsp Himalayan pink salt per box of tofu will create that egg taste

Happy Baking!





Zero Waste Vegan Choc-Chip Pancakes

I don’t know about you, but I LOVE pancakes. However, I keep running into two major problems. 

  1. All the pancake mixes I find seem to be in boxes…in plastic bags within them 
  2. Eggs and milk are often used 

And as easy as it is to just replace the dairy and eggs in the pancakes, I’d rather just have a recipe that didn’t call for them at all. Not to mention, having a pancake mix free of plastic and cardboard waste would be RAD. 

So, here you are! I’ve come up with a base recipe that you can add ingredients to (such as blueberries) for yourself! 

Zero Waste Vegan Pancakes

  • 1 cup + 2 TBLS non-dairy milk
  • 1 Cup Flour 
  • 2 tsp agave* optional for a sweeter pancake
  • 1 large over-ripe banana (almost fully black in color)
  • 1/4 tsp vanilla extract
  • 3 TBLS organic canola oil
  • Coconut oil to cook with 
  1. Smash banana into a thick paste and add agave (if using), non-dairy milk, and vanilla. Mix well 
  2. Add flour and mix 
  3. Add 1/2 C of the mix-in of your choice (chocolate chips, fruit, nuts) 
  4. Heat pan over medium heat and add a bit of coconut oil.
  5. Cook the pancakes on one side till you can see a golden brown outline around the edges then flip once and cook the other side through
  6. Serve and enjoy! 

P.S. The Lucky’s Market on Manchester in St. Louis, Missouri has bulk vegan mini chocolate chips 



 Root Vegetable Hash

Probably one of the easiest “recipes” (if you can even call it that) is to make roasted root veggies as a breakfast hash. 

It ends up being a very satisfying and filling brunch meal. Usually, I will just toss any root veggies I have on hand in, but I always include russet potatoes and red onions. The onions caramalize in the oven giving this savory dish a nice sweet finish without adding any sweeteners. 

To me, this is lick-your-lips good and hopefully you’ll agree! 

Root Vegetable Hash 

Preheat Oven: 375F

  • 1-2 russet potatoes
  • 1 large carrot
  • 2 medium parsnips
  • 1 sweet potato
  • 1/2 red onion 
  • 3 TBLS High Temp Cooking Oil
  • 1 tsp salt 
  • 1/2 tsp fresh ground black pepper
  • 4 sprigs fresh thyme 
  • 1 TBLS dried thyme (or 1 1/2 TBLS if no fresh thyme is available)
  • 1/2 Tsp garlic powder 
  1. Preheat your oven to 375F and grease a baking pan with oil
  2. Chop all veggies into very small cubes including half the onion then toss into a large bowl
  3. Heat the oil up on medium and pour over veggies 
  4. Add spices and herbs then spread out one layer thick on baking sheet 
  5. Bake for 30 mins, stirring/flipping vegetables around at the 15 min mark
  6. Let cool and serve in your favorite dish! 

Happy eating! 


Vegan BBQ “Wings”

Okay, I won’t bore you with the details of my life because these wings are the BOMB. Seriously. And they can be made without purchasing anything out of the ordinary. I’ve seen many recipes for these on Pinterest, but none of them seemed to capture that smokiness and subtle sweetness in the batter. And then BAM! Today, I got hungry and made my own! Here you go! 


1 Head of Cauliflower

2 1/2 Tsp garlic powder

2 1/2 Tsp Paprika

1 TBLSP chili powder 

1 C flour (+more to thicken)

3/4 unsweetened soy milk (or other non-dairy milk

Oven: 450F

  1. Break the cauliflower apart into smaller florets. 
  2. Cut any large florets into smaller bite sized pieces
  3. Combine flour and milk with whisk until thickened. Adding more milk or flour to get a brownie-batter type thickness
  4. Add spices and whisk some more 
  5. Dip the florets into the batter, fully coat, and shake off excess
  6. Lay the florets on a greased baking sheet (use any oil you would like to grease it
  7. Bake for 20 mins or until golden brown 
  8. Take out and coat in your favorite BBQ sauce (or any other sauce of your choosing) with a brush 
  9. Put back in oven for 10 mins to glaze the sauce on
  10. Take out and brush on one final coat of your sauce! 

Enjoy!! ❤

The Inconvenience of a Green Lifestyle

It has come to my attention that many people are scared to “go green” because they don’t want to inconvenience themselves.

At first, I was going to write a beautiful article on how to still enjoy all of what you are used to and then some! (It is possible) Then, I had the thought that this isn’t what truly being green is about. So instead, here is a bit of advice: 

Inconvenience yourself.

When it comes to the environment, or anything we believe in for that matter, it is worth the little bit of trouble we may run into trying to do what we know is right and honest. The way the world is right now is downright scary. Everything is built for convenience and ease of access. Material goods are tossed out by the MILLIONS. We would rather create toxic gases than have to remember to bring a straw. You can’t save the world without a bit of change on your part. This lifestyle will bring to you many many obstacles and oftentimes, you’ll want to give in because it would be that much easier. 

Stand tall. 

You have to power to tell yourself, “No. This does not sit well with my soul and I will not partake in anything less than who I say I am.” 

This could be something as simple as not stealing a bite of your friend’s cheesy fries that “were already bought for” and the “damage is done” or something as hard as switching banks because they are back a multi billion dollar plan that does NOT sit well with your soul. The first challenge is easier by comparison, but for the second you will need to understand yourself a little bit deeper. 

Ask yourself who you are and define why you believe what you believe, then go out in the world and passionately choose to inconvenience yourself every time something does not align fully with your standards of living.

It’s going to be hard, but good grace it’s worth it.

Zero Waste Almond Milk/Flour

The other morning I opened my fridge and was amazed at how beautifully un-packaged it was!

There were onions rolling around plump last-of-the-season tomatoes and a bouquet of fresh fruits and veggies practically spilling out of the doors.

I smiled as I took a moment to realize that I had made my dreams come true!

I then glanced at the side door and the back corner of my fridge where I spotted some items I hadn’t figured out what to do with yet: Condiments, almond and soy milk, a few packages of tofu…

Frowning, I sought out a remedy!

This is one of the remedies: How to make your own almond milk

There are loads of recipes floating around pinterest, but none of them tasted quite like that store-bought boxed in drink I love.

So, I tweaked ingredients and came up with a recipe that gives you thick (or thin- variations included) sweet (0r unsweetened) almond milk to play with and make your own!

Now that we’re all ready to get our hands a little dirty, take a look below for the recipe instructions:

Almond Milk

Time: 30 mins + 24 hrs for soaking


3C Almonds


cheesecloth (or fine strainer)

**vanilla extract (optional), agave (0ptional)

Prep: Soak 3 cups of almonds in a large bowl with several inches of water covering them in the fridge 24hrs prior to use.

  1. Completely drain the almond/water bowl.
  2. For a thicker milk: combine 1 cup almonds and 2 cups water in a high-powered blender for two minutes. For a thinner milk: combine 1 cup almonds with 4 cups water on high for two minutes
  3. Place your strainer or cheesecloth (folded to have four layers) over a large bowl/ container and pour your mixture in.
  4. If using cheesecloth, squeeze till you can’t get any more out of the bag and cast the pulp inside aside for making almond flour later
  5. Repeat with remaining 2 cups of almonds

**For sweetner: add 1 tablespoon of agave per cup of almonds

**For flavor: add 1/2 teaspoon vanilla extract for every cup of almonds

Keeps fresh in fridge for 4 days or freeze for an extended life!


Time: 2+ hrs

Ingredients: pulp from almond milk

  1. Preheat oven to lowest setting (typically 170 degrees F)
  2. Spread almond pulp out on a baking tray and bake for 2 hrs.
  3. Check to see if the pulp is fully dry and chalky to the touch every half hour over that time.
  4. When it feels fully dry and no moisture can be seen or touched, remove and blend with high-powered blade or food processor until it is fine and powdery!
  5. You now have almond flour to use in recipes!

Drink up!


Zero Waste Homesteading

Hello friends!

It’s been quite a while since I last published an article! The main reason is that I have been working on getting the last bit of my crops planted on my diy cold frame!! For those of you that are unfamiliar with the term “cold frame” it is essentially a mini greenhouse with slightly less insulation and lays flat on the ground! 

Currently, I live in an apartment complex that does not allow for planting in ground (I’m working on a petition to change this or at least get a community garden going), but I didn’t want to just go out and now buy a pre-made raised bed garden and waste more money on something packaged and very much non-zero waste- so I set out to build my own! 

There is so much going on at my little homestead that I will have to break this into it’s own category, where you can choose to search just within the level of homesteading zero waste and vegan. 

A little background on cold frames and why I chose them:

  1. They are simple to build and functional. 
  2. In my zone 6b climate area (find your personal farming zone by typing your zip code in and adding “climate zone”) I would like to extend my growing season into fall and potentially winter! 
  3. It’s beautiful and rustic
  4. You meet really neat people when going about collecting materials!

So what does mine look like and how do you build yours? Well, I’ve got some pictures to explain!! 

*note: I do keep a zero Waste gardening journal to gather my thoughts 

**here I list where you could buy STRAW bales (not hay! Straw offers insulation whereas hay does not), however I personally took a drive to a farm nearby (found on Craigslist) and bought my straw bales for around $3.50 a bale. I was very disappointed that Walmart, Home Depot, hardware stores etc. chose to wrap their bales in plastic so I went out to a farm, met a cool man with a cute dog and happily toted my 6 bales home. 

The antique windows are sturdy and will withstand snow. I found mine at a local thrift store for next to nothing! 


Above, I show you a step by step guide as to how to build your own! A great reference that I used was the book “Your Urban Farm in the City”. It is chock full of amazing how-to guides. Here’s a link to buy it! (And no, I wasn’t sponsored, I just LOVE THIS book) 

Your Farm in the City: An Urban Dweller’s Guide to Growing Food and Raising Animals https://www.amazon.com/dp/1579128629/ref=cm_sw_r_cp_api_lrM9xbQEWVTA7

So what does mine look like now? 

Well, I don’t have the windows on yet and it is only now planted with seeds (nothing has germinated yet- so nothing much to see) but here’s a quick pic! 

The burlap is just covering the straw while I sat and worked the garden. Thanks to a few local coffee shops I was able to gather enough to plant potatoes in this coming weekend! Tip: call around to local coffee shops to see if they have extra (free) burlap for gardening! In St. Louis, Blue Print Coffee and Shaw’s Cofee were both kind enough to help out!

Stay Humble!