vegangoodness.com

VEGG REVIEW:

Having been a vegan for the past 22 years, I have to admit that I can’t even remember what an actual “egg” tastes like.  That said, I was very excited to try recipes that I haven’t had for years.

When I first blended the Vegg powder with water, I was struck by how close it resembled an actual egg.  After being turned off by “eggs” for so many years, I had to actually overcome the smell and look to begin cooking with it.  After consulting with my non-vegan husband, he confirmed that the look and consistency was as close as possible to a “real” egg yolk.   It is easy to prepare (simply blend powder with 1L water in the blender).  The down side is that it is a large quantity that you then need to refrigerate or freeze (there is no easy way to blend a smaller portion).

 

I used the Vegg in two different recipes to get an idea of how it tastes and how easy it is to work with.

1)      Almond French toast: DELICIOUS!!!!!!

-          5 tsp Vegg

-          1 C vanilla soy or almond milk

-          3 Tbs flour

-          ¼ tsp salt

-          ½ tsp baking powder

-          ½ tsp almond extract

• Thickly sliced French bread
• Vegetable oil & vegan margarine for cooking
• Wisk together Vegg, milk, flour, salt baking powder and almond extract.
• Dip and soak bread in mixture
• Place slices in a shallow dish and refergirate (if time)
• Heat oil & margarine over medium heat and fry bread on both sides until browned
• I topped with fresh berries and drizzled with maple syrup

 

2)      Home-made egg rolls:   The homemade egg roll wrappers were a bit of a challenge to make.  It’s a delicate process that will probably take a few more times to master!  They turned out tasty – but the wrappers were a little too thick which I think I will remedy with practice.

-          1 Tb Vegg

-          ¾ C cold water

-          ¼ tsp salt

-          7/8 C flour

-          Peanut oil for cooking

• Wisk together everything but oil.
• Heat nonstick pan to high heat, then lower to low once hot.
• Add oil to pan
• Scoop in ¼ C of four mixture – immeadietly spread out mixture to a thin layer – in under a minute the edges will begin to curl and the wapper is done
• Place on paper towel to cool
• Once cool – fill with filling and wrap.  (I used cabbage, carrots, scallions, bean sprouts and fresh ginger lightly sautéed with a dash of braggs/soy sauce)
• You can then fry or bake eggrolls – I sprayed mine with oil and baked on 400 until browned

 

Overall, the Vegg is a fantastic addition to the Vegan kitchen.

Thai cashew stir-fry  – better than take-out! 

 

3 Tbs vegtable oil

1 Package extra firm tofu, cubed

2 cloves garlic

2 Tbs fresh ginger, minced

2 Tbs thai Chili sauce

9 Tbs Braggs amino acid (or soy sauce)

3 Tbs brown sugar

1 red pepper, cut into strips

1 green pepper, cut into strips

5 scallions or 1 onion

½ Cup cashews

Optional: pineapple

Optional: fresh basil

 

-       In a small bowl, mix together: Braggs, brown sugar and chili sauce

-       Heat part of the oil in non stick frying pan. Pan fry cubed tofu until crispy

-       Heat the rest of the oil in a large skillet or wok.

-       Add garlic & ginger and cook for a minute or two

-       Add vegetables and stir fry for just a couple of minutes

-       Add Braggs mixture to vegetables and cook for another 5 minutes or until peppers are softened

-       Add Tofu, cashews, pineapple & basil and mix.

-       Serve over rice.

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Most Thai food restaurants use fish oil and/or fish broth in their stir-frys.  This recipe is VEGAN and just as tasty!

Tofu:

1 Package Extra Firm Tofu, cut into long slices

1/4 tsp each: Cumin, Chili Powder, Garlic Powder

1 Tbs Veg. Oil

1 Tbs Braggs (soy sauce)

- Cook tofu in frying pan until crispy (med-low heat). Set aside and add veggies to the same pan.

Veggies:

1 large Pepper

1 large Onion

2 Zucchini

1/4 tsp each: Cumin, Chili Powder, garlic powder

1Tbs Veg. Oil

1 Tbs. Braggs (soy sauce)

- After setting aside tofu, add additional oil, braggs, and spices and veggies cut into strips.  Cook on high heat until veggies start to soften.

- Serve in flour tortilla or over Quinoa or Rice

1 Box Pasta

Fresh Green beans

1 large red pepper

1 medium onion

1 can Chick peas, rinsed & drained

2 cloves garlic

salt, pepper, dried basil, sugar to taste

olive oil

 

- While water is boiling, cut up all veggies and saute over med-low heat in olive oil and seasonings (add chickpeas once veggies are cooked)

- Cook pasta as directed, drain and dress with olive oil and some additional salt & pepper

- Top pasta with veggies

 

 

Roasted Cauliflower Curry

Cubed Tofu

Olive oil

3 Tbs Curry Powder

1 tsp cumin

1 tsp ginger

1 tsp salt

1 onion, sliced

1 cauliflower head, cut into small pieces

3 large carrots, peeled and chopped or baby carrots

Cooked rice

 

-       Preheat oven to 450

-       In a skillet over medium heat, cook onions and all spices in olive oil until onions start to soften

-       Mix all ingredients together – make sure everything is coated with spice and onion mixture. (may need to add more oil)

-       Bake for about 30 minutes – stirring 2-3 times

-       Serve over rice (I made a coconut-jasmine rice this time)

Eggplant Sauce

*A FAMILY  FAVORITE*

 

1 medium eggplant, cubed

1 onion, chopped

1 red pepper chopped

4-5 cloves garlic

Bunch fresh basil

Salt& pepper to taste

Sugar (1Tb more or less to taste)

Crushed red pepper, a dash

Olive oil

Crushed Tomatoes, 1 large can

-       In a large pot, place eggplant, onion and peppers in seriously coat with olive oil, sprinkle with some salt, pepper and sugar

-       Cook over medium-low until eggplant is soft (about 10 minutes)

-       Add crushed tomatoes, garlic, fresh basil, sugar, salt, pepper and crushed red pepper to taste

-       Cook over low heat for another 10-20 minutes.

-       Serve hot over pasta.

Fresh Clementine-Spinach Salad… YUM! 

1 package of baby spinach

2 clementine’s, peeled and separated

Sliced almonds

Dressing: Olive oil, balsamic vinegar, orange juice, salt & pepper

*Light, fresh and delicious*

BLACK BEAN COUSCOUS topped with TOMATO SALAD - QUICK AND EASY! 

-       1 Cup uncooked Couscous

-       2 Cups Water or broth (I usually do ½ and ½)

-       ½ onion, chopped

-       2-3 cloves of garlic, chopped

-       Olive oil

-       Frozen (or fresh) corn

-       1 Can Black Beans, rinsed/drained

 

Tomato Salad:

-       2-3 fresh tomatoes, chopped

-       Fresh basil

-       Olive Oil

-       Salt & pepper to taste

Put chopped tomatoes and chopped basil in a bowl, generously drizzle with olive oil, season with salt & pepper

 

In a pot, sauté onion & garlic and corn in olive oil for about 2 mins.  Add water/broth bring to a boil.  Add Couscous & black beans, cover  and let sit for 5 minutes until the water is absorbed.  Top with tomato salad and serve!

            Starting from the outside leaves, fill with breadcrumbs until you reach the center.  Put in large pot with a small amount of water on the bottom (about an inch deep), drizzle stuffed artichokes with olive oil, cover pot and cook on low – steaming artichokes.  Cook until leaves are tender (about 45 mins)