Archive for May, 2012
Black Bean and Mango Salad/Salsa
2 tsp veg. oil
1 ear of Corn – cooked and cornels cut off
1 can black beans, rinsed
4 scallions chopped
1 red pepper, finely diced
1 small jalapeno pepper, finely diced
1 lime, cut in half and squeeze juice out
¼- ½ tsp Cumin
¼- ½ tsp Salt
¼ – ½ tsp garlic powder or 1 clove finely chopped
– Mix all ingredients together and serve as salsa with chips or serve over brown rice for a tasty and fresh light meal.
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.
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: 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.
Most Thai food restaurants use fish oil and/or fish broth in their stir-frys. This recipe is VEGAN and just as tasty!