Egg recommendation? - VeggieBoards
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#1 Old 09-08-2014, 03:32 AM
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Egg recommendation?

"Before" a somewhat "regular treat" kinda meal for us was making our own Egg McMuffins. Very fast and easy.

Recently we've started recreating it using Harmony Valley sausage and Go Veggie cheese, it's good, but the creation still lacks an egg, which my wife misses.

Any suggestions for a simple/easy substitute?

I was thinking to try just a thin slice of silken tofu, lightly spiced. What do you think?

My thinking was, in a sandwich like this, the traditional egg doesn't contribute much flavor anyway, so maybe?

Or would something like Vegg work?

I'm not necessarily looking for it to look exactly like an egg. She used to be just fine with egg whites in this.

Thanks!

Ken
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#2 Old 09-08-2014, 05:25 AM
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I found a recipe for scrambled tofu which is more like plain scrambled eggs than other recipes, which makes an excellent replacement for my 'before' Sunday morning eggs. That might work?
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#3 Old 09-08-2014, 05:49 AM
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Originally Posted by TheHappyBeans View Post
I found a recipe for scrambled tofu which is more like plain scrambled eggs than other recipes, which makes an excellent replacement for my 'before' Sunday morning eggs. That might work?
Maybe, gotta a link?

Ken
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#4 Old 09-08-2014, 01:41 PM
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Maybe, gotta a link?

Ken
That would help wouldn't it? It's on the Magic Jelly blog - she has a recipe for poached egg to but I haven't tried that.

Vegan Breakfast Scramble
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#5 Old 09-08-2014, 02:09 PM
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Sounds terrific, just not sure it'll work for a sausage sandwich.

Tried Ener G today. Kinda gross

Ken
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#6 Old 09-08-2014, 03:16 PM
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I DO, I DO !!!!!
I'm so glad you asked....
If you want the taste of egg--and the smell too--this is the stuff:
http://www.grocerybabu.com/ItemDispl...5#.VA4opvldWmE
I'd heard of black salt and looked at Whole Foods, but they have way too many, with no descriptions.
I found this at an Indian grocery. I got a 6 oz bag for $1.69.

I don't miss eggs, and I never liked the whites at all. When I opened the bag the smell was really overwheming. One woman often eats hardboiled eggs in the break room-that was it exactly.

My son does miss eggs, so I mixed about 1/4 tsp with some water and poured it over crumbled extra firm tofu. Scrambled as usual, and he couldn't believe it, he really liked it!
You could just as well marinate a slice- maybe silken would be better?

So get down to an Indian store and look for that bag!
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#7 Old 09-08-2014, 03:57 PM
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Thank you! I'm not aware of an Indian grocery around here but I'll check.

But that was the same stuff in your link? May have to order it.

Ken
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#8 Old 09-08-2014, 04:10 PM
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Checked out the link. They want $10 to ship it! And then they charge you tax on the shipping. $.70 tax for $2 worth of salt, totaling $13! Sheesh!



Ken
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#9 Old 09-08-2014, 04:17 PM
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Is the salt actually pink? I found one on Amazon, called Indian Black. Description sounds about right, but it's actually pink.

Ken
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#10 Old 09-08-2014, 04:27 PM
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That's the stuff exactly. I got a 6 oz bag for $1.69. Looks just like that. It's kinda pink- grey and powdery.
I looked at the amazon black salt and it sounds like it from the descriptions
Haha, I looked up Deep Indian spices and found it- for .50 cents and $5.27 shipping!
If you get to the Mayfield Rd area there are Indian stores. And Italian, Chinese, Russian, Polish...
I go to Sunnys Asian Foods in Solon
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#11 Old 09-08-2014, 05:54 PM
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Cool, I'll head up there tomorrow
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#12 Old 09-08-2014, 07:57 PM
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Lately I've been making mashed chickpeas w/ vegenaise and chopped veggies and it reminds me of a tuna or egg salad! It's actually really close in my opinion! I filmed a tutorial on the recipe & will will have it out probably by the end of the week =]
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#13 Old 09-09-2014, 03:21 AM
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Nice Irene! Sounds delicious. Don't think it would work for this, exactly, but I'm definitely going to try it in a roll up.

Thanks!

Ken
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#14 Old 09-09-2014, 08:33 AM
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Quote:
Originally Posted by irenesuhwon93 View Post
Lately I've been making mashed chickpeas w/ vegenaise and chopped veggies and it reminds me of a tuna or egg salad! It's actually really close in my opinion! I filmed a tutorial on the recipe & will will have it out probably by the end of the week =]
youtube.com/user/irenesuhwon93
I love that! I make mine several ways, sometimes with curry, vegan mayo and nut. yeast. For more tuna-salady I use lemon juice and olive oil with Old Bay seasoning. I use the same pickle relish, chopped onion and celery as I would with the other salads.
I do believe using a pinch of this black salt would make it quite the "egg" salad!!

It also gives me the idea of adding to a silken tofu based "mayo" for things like pasta or potato salad.
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#15 Old 09-09-2014, 08:40 AM
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Cool, I'll head up there tomorrow
I made a thread on Knowing your Indian store with some very good links.
Check it out before you go and post your findings! (with pics maybe?)
I'm hoping to expand that thread.

I've found those ready to eat packets of things like chickpea or kidney bean curries incredibly good. I just had one that had been on my shelf till almost the expire date with some rice I had frozen. I know you stay away from packaged food but they are good for inspiration.
The other thing I get is Udupi brand frozen Tamarind Rice. It's inspired many, many rice dishes, but I can't get it close enough.
It's also a great place to buy besan, chickpea flour. I got an organic one and find it useful for many thijngs
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#16 Old 09-09-2014, 02:30 PM
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Quote:
Originally Posted by silva View Post
I DO, I DO !!!!!
I'm so glad you asked....
If you want the taste of egg--and the smell too--this is the stuff:

I'd heard of black salt and looked at Whole Foods, but they have way too many, with no descriptions.
I found this at an Indian grocery. I got a 6 oz bag for $1.69.
WINNER! Went to the store on Mayfield. It was more expensive. $3 for 3oz, but not bad.

Sliced the tofu thin and put it in the same dishes we used to cook eggs in (white ceramic 1/2" deep, 3 1/2" across) Sprinkled a bit of black salt on top and baked it. Really good.

Thanks Silva,

Ken
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#17 Old 09-09-2014, 11:57 PM
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Originally Posted by ilikekale View Post
WINNER! Went to the store on Mayfield. It was more expensive. $3 for 3oz, but not bad.

Sliced the tofu thin and put it in the same dishes we used to cook eggs in (white ceramic 1/2" deep, 3 1/2" across) Sprinkled a bit of black salt on top and baked it. Really good.

Thanks Silva,

Ken

Definitely trying this. How long did you bake the tofu in ramekins for?
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#18 Old 09-10-2014, 01:43 AM
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Definitely trying this. How long did you bake the tofu in ramekins for?
That's funny, I so wanted to call these things ramekins (and ramekins would definitely work) but I think they really aren't. They're actually something we got in a set to put herbs and olive oil in. You know, to dip bread and such? Like some restaurants have? But they are the perfect size for this. Shallower and wider than most ramekins I've seen. (But maybe that's what these things are called too?)

Anyway, I baked these at 450 for about 12 minutes. I think they could have gone a bit longer, but we were hungry

Ken
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#19 Old 09-10-2014, 01:49 AM
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Check it out before you go and post your findings! (with pics maybe?)
I'm hoping to expand that thread.
Thanks for that! I was really kinda rushing, yesterday. Had a lot to get done, so I just grabbed the salt and moved on to the next errand on my list

But this place is (kinda) on our way to Whole Foods, which we usually get to 2-3 times a year. Hopefully I can take a bit more time to browse it next time.

Ken
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#20 Old 09-10-2014, 04:10 PM
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Did you use silken or regular tofu?
I like to imagine silken because it so much more like egg white, and wonder how it would come out cooked?

I didn't even like eggs before but this is so novel!
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#21 Old 09-10-2014, 04:27 PM
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Silken. Yes, it's was very much like a runny egg. I'll try firm as well, though.

Ken
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#22 Old 09-10-2014, 06:44 PM
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Ah geez...
My son made rye toast and stirred some black salt into the margarine....
Smelly
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#23 Old 09-11-2014, 03:15 AM
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On the toast? Or in the tub?

Ken
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