It’s been around 28 years since I had my last egg. You know why. But what is cheese for most, for me always was eggs. And I thought scrambled tofu, which of course no one does as good as me, gives me all the eggy pleasure I need in this vegan part of my life. But eating this was almost a religious experience.
And yes, that is cheap ass vegan supermarket protein toast under a not fully ripened avocado.
Found some beautiful leeks at the farmer's market; this was also a way to use some leftover tofu and seitan ham from other cooking projects.
My bag arrived and I’ve been messing with it all weekend and here’s what I’ve messed with so far.
Omelette. Mixed up 4 eggs worth, mixed in probably 1/8th tsp of black salt and some pepper, and poured it in a medium preheated and oiled pan. Once it was no longer liquid on top, I added my filling. Folded it once I could get the edges to peel back, cooked for a few minutes, flipped, cooked more, then served. It tasted just like I remember (it’s been 20+ years since I’ve had an egg white omelette).
Span and egg breakfast tacos. Same recipe as above with only 2 eggs. I had already fried some vegan spam, threw kale in a pan with some oil, once it was shriveled I added some cubed spam, then poured in the egg. Sizzled up and put it on a tortilla.
Egg bites. For this I blended a shelf stable block of silken tofu with garlic and onion powder, nutritional yeast, lemon juice, and black salt. Once that was pureed, I added 6 Tbsp of the powder and 1.125 cups (18 Tbs) of water and blended it. Oiled up a muffin tin, put in wilted kale and torn up Morningstar sausage crumbles, then poured the mixture over each one. Baked at 350 for 24 minutes, let them cool, and they popped right out.
Next things I want to try:
Mixing with chickpea flour. I’ve made besan chela for a long time, I’m thinking a little of that may round out the eggy flavor. May also take a crack at some mung bean egg to see if that gets it.
Once I can get a full egg flavor, I want to try a quiche.
I want to see how it holds up refrigerated and premixed. Making a weeks worth and tossing a serving in a pan every morning could be a time saver and breakfast game changer. Has anyone tried this?
Greens and cakes from Vegan Soul Food.
The soup is based on the Blue Zones Minestrone recipe for nourishment and rehydration, my current comfort meal! :) I top it with some spring onion, seeds, and sometimes hot sauce.
Crispy oats Manchurian made in the air fryer is a healthy twist on a classic Indo-Chinese favorite—oil-free, crunchy outside, soft inside, and tossed in a flavorful, tangy sauce.
Written Recipe (+video)
https://blessmyfoodbypayal.com/air-fryer-oats-manchurian-recipe/
quinoa with vegetables, vegan nuggets, a whole grain wrap with hummus, veggies, and vegan feta, a salad with radish, tomatoes, and green onions, and waffles with vegan nutella 🤤
Vegan Au Gratin fresh vegetables baked in a rich, creamy, dairy-free sauce until perfectly golden and comforting.
Tastes absolutely amazing when served hot with crispy toasted bread on the side.
Written Recipe (+video)
https://blessmyfoodbypayal.com/vegan-gratin-recipe-in-airfryer/
Borrow to top:
Follow your heart chipotle mayo, tofu egg, impossible sausage, fyh American cheese, arugula, mashed avocado.
🤌
Traveling through Michigan this weekend and I came upon this gem in Wyoming, Michigan called Noble Restaurant. They have several vegan breakfast menu items. I tried the GARDENER’S HASH BROWNS.
This was made with broccoli, onion, green pepper, mushroom, kale, tomato, hash browns, vegan sour cream, vegan basil pesto. I also had a side of fresh fruit, an added a tofu scramble for a vegan egg option. They also have a mini bakery, and I bought a loaf of their vegan banana bread. I might have to make this a regular stop on my way through Michigan every time.
This was the best mushroom burger I’ve had. Non vegan bf loved it as well. From the cookbook “BOSH!: Simple Recipes, Amazing Food, All Plants”. Didn’t use mayo but added caramelized onions and Trader Joe’s vegan cheddar cheese and yummmm
Same recipe of it but online (didn’t use this exactly): https://www.carnivoresveganwife.com/post/portobello-mushroom-burgers
Pukka no steak pie. Good solid food 👌
Used a can of Pillsbury croissants to make 2 pockets. Stuffed with scrambled just egg, crumbled morningstar maple sausage patty, and slice of violife cheddar cheese
First time making walnut "tacos".
I used this recipe: https://cadryskitchen.com/collard-leaf-tacos-with-walnut-taco-filling/#recipe
I also added a lime crema.