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2 questions

The first involves the Beano substitutes.  Thanks for all good suggestions
for substitutes, but how much cumin, fennel seeds, mango, etc. do you add,
say, to 1 cup of beans to be effective?

I want to make a vegetable dish that includes a "dough" component. However,
the recipe calls for margarine. People have made lots of suggestions for
"sweet" fat replacers to be used in dessert type dishes. Can anyone suggest
something that will not add sweetness? I've thought about using tomato sauce
or paste, but my family would rebel at pink bread.  TIA for your help.  Bette