I am happy to report on a brand new product that has become available to the Vegan community. It is “Follow Your Heart” brand Vegan Egg which has revolutionized menus and diets that have been looking for a real substitute for a humane egg product. This powder is created from the newly formulated “Algal” flour which is formed from a algae derivative added to a high lipid product to make a low fat, gluten-free, cholesterol free versatile treasure. It works the way eggs used to without sacrificing any animal lives and is cruelty free plus incredibly delicious.
Eggs are loaded with cholesterol, fats and contain a high percentage of calories which adds to heart disease, diabetes and obesity. We are becoming one of the unhealthiest nations albeit so affluent because of the increase at astronomical rates of serious chronic diseases. Magically, the vegetable kingdom (including fruits) contain not one drop of cholesterol. We need to turn to these gifts from nature which nourish our true health and help us to evolve into a more conscious way of eating.
The reasons i am promoting this product is because it finally does what no other egg substitute has done in the past. Yes, there are still egg replacements like “Ener-G” and using flax seeds soaked in water to create a binding agent for baked goods and other foods. However, this amazing powder creates things that taste, look and function like the product it’s eliminating with all positive qualities. It does a fine job in creating scrambled non-eggs and un-quiches, plus outrageous omelets.
Technically, one serving offers us 4 grams of fiber, 90 calories, no sugar, low fat, no cholesterol, 1 gram of protein, iron and calcium. It gets its egg-like smell and taste from the use of black salt (Kala Namak is its native name) which has a high sulfuric content which originates in the lofty mountain regions of Asia near the Himalayan Mountains. It appears in powder form as well as black crystal-like coarse granules that can be sprinkled on foods for this specific taste. The Vegan Egg contains no soy products, an allergen for some folks. Being gluten-free makes it available to almost the entire population. So who is willing to try a new natural product that enhances one’s health as it contributes to compassion for the animals and serves our ecological needs by eating lower on the food chain?
The Vegan Egg has been in the markets for only a few months now. It is sold in a cutesy gray paper carton resembling the original crate shaped packaging. This smaller size item creates about the equivalent of 10 eggs = 4 oz. You can also purchase a more economical bulk container =2 lb. size, available to order through the internet. In order to create the approximation of one egg: mix 2 tablespoons of the powder with 1/2 cup of very cold water and whisk either by hand or in a blender until smooth. You may be aware of a slight sulfur odor when mixing and that is the black salt waking up upon contact with the water. The smell will dissipate once cooked or baked. Use this to create fluffier cakes, cookies and muffins. It makes soufflés puff up as well as yummy pancakes, waffles, and fabulous tasting cinnamon french toast.
I still like using tofu for my tofu salad because of the density and texture of the that soy product which packs more protein than the Vegan Egg. (see recipes #13 and #2 in PPR past Vegan Delights). But for just about every other egg type analog like: scrambled eggs, omelets (great with veggies, vegan cheese and salsa) and quiches, this marks a serious advance in taste and consistency. Follow directions on package for making scrambled eggs and notice it should cook longer than its counterpart, taking at least 6-8 minutes over a medium-high flame to fully set and cook from within.
I have also use the Vegan Egg batter to dip, fresh off the vine from our local Veganic gardener, delicate squash blossoms, and baked them to perfection. Eggplant and zucchini can be dipped in this tempura-like mixture and coated with breadcrumbs. Simply place on a cookie sheet and bake at about 375 degrees for about 20-25 minutes, turning half way through for a delicious treat. This is so much healthier than frying. I would then layer these vegetables with tomato sauce and vegan cheese (“FYH” brand shredded mozzarella and parmesan) cover and bake in a deep dish pan to make a delectable dinner dish.
Try canned artichokes rinsed and drained well, dipped and coated with breadcrumbs and baked, then served with garlic aioli for a fantastic appetizer. There are many exciting ideas to view by accessing the “Follow Your Heart” Vegan Egg recipes website and look under the breakfast or dessert categories for some wonderful, healthy new dishes that will delight and nourish your family and friends. I am looking forward to trying the gorgeous Vegetable Spiral Quiche from the choices featured there. Here is my simple formula for a dynamite quiche i proudly brought to my last Vegan meet-up dinner:
Magic Mushroom Vegan Quiche
9” frozen pie crust (use whole wheat or gluten-free)
1 tbsp. vegan margarine
1/4 c shallots, thinly sliced
1/4 c. chopped scallions (white and green parts)
1 c. asst. thinly sliced mushrooms
6 tbsp. vegan egg powder
1 and 1/2 cup ice cold water
3/4 c. coconut creamer
pinch ground nutmeg (try grating it from the seed)
1/8 tsp. cayenne pepper
1/2 c. any flavor hard vegan cheese, medium shredded like monterey jack or gouda, or provolone.
1. Preheat oven to 400. Thaw pie crust until just soft enough to prick the dough with a fork (10 min.?) Apply baking pie weights in a single layer so the crust will not form bubbles. Bake crust for about 10 minutes on center rack until golden brown. Set aside and turn oven down to 325. When cool, remove the weights.
2. Heat margarine over medium-low flame and sauté shallots and
scallions for about 5 minutes. Add the mushrooms and cook a few minutes until liquid starts to weep. Set aside. Do not brown.
3. Measure the Vegan Egg powder and the spices adding ice water, whisk and then add the coconut creamer mixing until smooth.
4. Place crust on a cookie sheet and fill it with the veggies and shredded cheese, topping evenly with the egg mixture. Garnish the top with dried Italian blend spice, paprika or fresh herbs like minced parsley.
5. Bake at 325 for 50-55 min. until custard is set (test with a toothpick to see if it comes out clean). Top should be golden brown. Serve hot or warm. Cold leftovers are also yummy!
Some variations on this theme can add spinach (drained well), vegan bacon (pre-cooked), assorted peppers, artichokes and asparagus. Mix and match your way to delightful enjoyment.
Be Egg-Centric… VIVA LA VEGAN QUICHE!