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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.

 

 

The folks at Vegg were nice enough to send a free sample of their product for me to review. 

REVIEW: Vegan Samoas

Recipe found on VegNews:

http://vegnews.com/articles/page.do?pageId=4249&catId=11

 

Well, after 5 hours of mixing, baking, waiting, heating, stirring, coating, waiting…. I’d say these cookies are good.  Not great, not bad, but good.   Would I happily eat and enjoy them – yes!  Would I spend the time and effort to make them a second time – definitely not!

Recipe From: http://www.vegetariantimes.com/recipes/11831

Yumm!

I added a bit more olive oil to lightly coat the bottom of the baking dish and also needed to cook it an additional 15 minutes from what was recommended.   Also, I served it with a garlic/wild rice/chickpea  side – which we good, but will probably pair the eggplant cutlets with couscous or a pasta next time!  ENJOY!

In honor of Valentine’s Day I thought I’d make a chocolate recommendation for all your Vegan friends & significant others. Believe me when I say.. that I’ve tested a LOT of vegan chocolates… and these are the best I’ve found so far.  All of their Vegan chocolates are good… but my favorites are the Hazelnut Selection… A-Mazing!

http://www.rosecitychocolates.com/vegan-hazelnut.html