Archive for the ‘Vegan Goodness Reviews’ Category
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:
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
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!