Vegetarianism

Resource: http://www.tsemrinpoche.com/tsem-tulku-rinpoche/food-recipes/you-want-to-be-fooled.html

Food is sustenance. Food can be enjoyment. Food can be symbolic, bonding, a sort of expressing care and also cultural, but one thing food should not be is pain for animals. Last year when I saw the Forgotten Battery Hens video, I decided to stop eating eggs, although they are one of my favourite foods since I was a child. The video really broke my heart. I was very affected by the Cruel Cage Egg System and decided to create more awareness about the suffering of these poor chickens by organising a Win a Manjushri contest. By creating more awareness, we can stop this cruelty from continuing. Apart from proliferating information and awareness, taking action such as stop consuming eggs is another way to help the situation.

Fortunately, as more and more people choose a lifestyle and diet that does not exploit animals, there are alternatives or replacements that taste as good as the real thing. And it comes without the cholesterol or cruelty. For example, tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches or custards while having a low calorie count and relatively large amounts of protein. There are also egg substitutes available at health-food stores and some grocery stores for baking or preparing a dish that calls for eggs. Don’t eat these with expectation it is exactly like an egg. Eat these with an open mind and you will be fooled. Your taste buds will be fooled. This time being fooled is good. They are delicious!

I recently came across some vegan egg recipes and I thought of sharing with all of you. Vegan egg dishes contain nothing from a chicken or harms animals. I have tried some of them and you know what, they are delicious! I am putting the recipes here to bring greater awareness to vegan delicious healthy dishes and the wonderful website that hosts many more recipes you should visit. We can get the ingredients with some effort. But the effort is worth it as more adopt a lifestyle that creates less pain for animals.

Tsem Rinpoche

 

1. First Proper & Best-Ever Vegan ‘Egg Mayonnaise’ (Egg Salad) Sandwich

 

INGREDIENTS FOR ‘EGG YOLK’

  • 2 tbsp vegan dried instant mashed potatoes, dehydrated flakes or powder (Edwards USA, Terrasana UK – also here is a link that will ship to Australia)
  • 7 tbsp hot water
  • 1 tsp nutritional yeast
  • ¼ tsp turmeric (use a little less if you prefer)
  • ¼ tsp kala namak salt, otherwise known as black salt – it has a sulphuric “egg” flavour, so is essential for this recipe (you should find this at your local Indian or Asian grocery store, from Amazon US or Amazon UK)
  • ¾ tsp Orgran egg replacer (or Ener-G in the US)
  • 1 tsp vegan margarine

METHOD:
Make up your mashed potato mix, add margarine and other ingredients, and mash until consistency resembles hard-boiled egg yolk, see pic if you are uncertain, it should be thick in consistency. Mix ‘yolk’ mix really well, then place in freezer for 15-20 minutes, then remove from freezer.

NOTE:
The ratio of water/liquid versus the potato flakes or powder that you find may differ (reason being that brands and textures differ in the dried potatoes, some need less water), so you may need to slightly adjust this, ie a little more potato flakes/dehydrated potato may need to be added – make a note of how much of these quantities worked for you for your future reference. It’s a simple detail, but worth noting.

 

INGREDIENTS FOR ‘EGG WHITE’

Extras:-

  • A sprinkle of fresh chopped chives (optional)
  • Freshly ground pepper (optional)

METHOD:

  1. Crumble the tofu into a clean bowl, then add the mayonnaise.
  2. Mix gently, then spoon in the ‘yolk’ mix – mix gently until the ‘yolk’ is covered with the mayonnaise.
  3. Refrigerate this mix for 1 to 2 hours before serving.
  4. Spoon onto fresh bread and enjoy! I suggest using the freshest and tastiest wholegrain bread, and the best possible brand of vegan mayonnaise.

NOTE:
If you wish to make ‘hard-boiled eggs’, use hen egg moulds – cut a piece of tofu to fit a half-egg mould, level it with a knife, and, using a spoon, carefully scoop out an oval shape. Then fill this cavity with your ‘egg yolk’ mix. Place in the fridge for a few hours until set, before serving.

Original recipe available at: http://mouthwateringvegan.com/2013/04/06/first-proper-best-ever-vegan-egg-mayonnaise-egg-salad-sandwich/

 

 

2. My Vegan Spanish Omelet (also known as Frittata)

 

INGREDIENTS FOR FILLINGS

  • 4 slices of vegan cheese of your choice, cut into 2 inch squares (or around 1½ cups grated mozzarella cheese)
  • 1 small zucchini (a.k.a. courgette), diced into small pieces
  • ¼ red pepper, diced into small pieces
  • 1 small red Spanish onion, or other of your choice, finely chopped
  • 6-8 brown mushrooms, finely chopped
  • 1 potato, cooked, and cut into small pieces

 

INGREDIENTS FOR BATTER

  • 200g firm silken tofu
  • ¼ tsp turmeric
  • ¼ tsp ground garlic granules
  • salt to taste (or else for an “egg-ier” flavor, you could try kala namak (black salt) – available from Indian grocery stores. It adds a sulfuric, eggy taste.
  • 3 Tbsp nutritional yeast
  • ¾ cup (190 mL) soya milk, or any other vegan milk (cashew milk)
  • 1 heaped tsp tahini
  • 2 heaped Tbsp white flour *
  • *(can be made with gluten free flour – it’s best to buy a ready mixed one – if not I suggest tapioca, rice and corn mixed together to make the suggested amount)
  • Tip:- Remember that the denser you want the texture to be, the more flour you will have to add.

 

METHOD:

  1. Pre-cook the vegetables by frying them gently, including the potato (boil first, drain, then gently fry). Having set them all aside, have them ready to add onto your omelet.
  2. Combine all the batter ingredients in a plastic or metal bowl. Then simply process with an electric hand whisk or blender until thick and creamy – taste for salt before frying. (Note: You will be left with a fairy thick batter – this is necessary, and is the binding factor in the omelet. So try not to be tempted to add more liquid – it should part from the ladle when you gently pour it to your hot pan).
  3. Next, heat up a greased non-stick frying pan for a minute or two, and then add a full scoop of the mixture with a soup ladle.
  4. After 1 minute, add 2 slices of your favourite vegan cheese, and allow to cook for a further 3-4 minutes, making sure that you keep the edges from sticking by using a spatula.
  5. Now spread all the cooked vegetables evenly on top of the cheese in the pan, and allow to cook for 3-4 minutes.
  6. Fold the omelet in half – making sure it is not stuck to the pan, and gently tuck your spatula under the folded omelet at this point, ready to serve it onto a plate. Do this by using the pan (not the spatula) to drop into the plate – it should slide off fairly easily.
  7. Repeat the above process to make the second omelet.

Original recipe available at: http://mouthwateringvegan.com/2012/06/23/my-spanish-omelette/

 

 

3. The Ultimate Genius Vegan Eggs

 

INGREDIENTS FOR ‘HARD-BOILED EGG WHITE’

  • 1½ cups (375ml) soya milk, or any other creamy non-sweetened vegan milk of your choice
  • under ½ tsp kala namak (otherwise known as black salt – it has a sulphuric “egg” flavour, so is essential for this recipe (you should find this at your local Indian or Asian grocery store, or else available from Amazon US, or Amazon UK)
  • 2 tsp agar powder (if you use the flakes, you’ll need double the amount, which you can whizz in a dry blender to turn into powder)

METHOD:

  1. Put the above in the liquidizer/food blender, and liquidize on high speed until smooth.
  2. Transfer to a small pan and heat on a low heat until the mixture thickens, stirring all the time with a wooden spoon (around 2 minutes).
  3. Remove from the heat, and pour into egg mould (use hen’s egg moulds, available online).
  4. Then leave in the fridge for an hour or so to solidify.
  5. This mixture makes around 6 ‘egg’ halves.

 

INGREDIENTS FOR ‘HARD-BOILED EGG YOLK’

  • 25g (2 Tbsp) vegan dried instant mashed potatoes, dehydrated flakes or powder (Edwards USA, Terrasana UK – also here is a link that will ship to Australia)
  • 3g (1 tsp) nutritional yeast
  • 1g (¼ tsp) turmeric (use a little less if you prefer)
  • 1g (¼ tsp) kala namak salt
  • 8g (1 tsp) potato starch
  • 100ml hot water
  • 1 tsp vegan margarine or 1 tsp refined pure coconut oil
  • 1 tsp sunflower or canola oil (not olive oil, as that would alter the taste)

METHOD:

  1. Make up your mashed potato mix, add margarine and other ingredients, and mash until consistency resembles hard-boiled egg yolk, see pic – if you are uncertain, it should be thick in consistency.
  2. Mix ‘yolk’ mix really well, then place in freezer for 15-20 minutes.
  3. Then remove from freezer, and using clean hands, form into yolk sized balls in the palms of your hands.
  4. If you want to make a runnier ‘yolk’, add some hot water to your mix in a very small bowl, and stir all the time until you reach a smooth egg yolk consistency.

NOTE:
The ratio of water/liquid versus the potato flakes or powder that you find may differ (reason being that brands and textures differ in the dried potatoes, some need less water), so you may need to slightly adjust this, i.e. a little more potato flakes/dehydrated potato may need to be added – make a note of how much of these quantities worked for you for your future reference. It’s a simple detail, but worth noting.

TO MAKE YOUR ‘EGG’ HALVES
Remove your ‘egg white’ halves from the fridge, then, using a spoon, carefully scoop out an oval shape. Fill this cavity with your ‘egg yolk’ mix, and level with a flat knife. Then place in the fridge for a few hours until set, before serving.

 

TO MAKE A WHOLE ‘EGG’
If you wish to make a whole ‘egg’, take two of your halves (with cavities for the yolk already scooped out). Meanwhile, having formed your yolk into an appropriately sized sphere, place it in your scooped out cavities (see above), making sure that they are levelled as much as possible, before spreading some agar paste on the faces of both white halves, and gently pressing together. The agar paste can be made using ½ tsp agar powder mixed with a bit of vegan milk, heated on the stove until thickened, and allowed to cool down for a minute or so. Ensure you brush the agar mix onto the ‘egg’ halves before it completely thickens. This is a labour of love – only done to impress guests! It took me a while to get the ‘eggs’ above as perfect to the eye as possible. Then refrigerate your ‘egg’ for an hour or so before serving.

Original recipe available at: http://mouthwateringvegan.com/2015/04/22/the-ultimate-genius-vegan-eggs/

 

 

4. Easy & Delicious Scrambled Egg-less Mushroom Delight

 

INGREDIENTS

Serves 1

  • olive oil
  • ½ a packet (175 grms) of firm tofu
  • 1 medium-sized red onion, chopped
  • 1 large clove garlic, chopped
  • 2 medium-sized mushrooms, chopped
  • ¼ tsp dried oregano, or 1 tsp freshly chopped oregano
  • 1 tsp fresh ginger (grated)
  • ¼ tsp nutritional yeast (optional)
  • ½ tsp turmeric powder (for the yellow colour)
  • 1 tbsp soya sauce
  • 1 tsp light tahini

METHOD:

  1. Fry the onions in the olive oil, in a non-stick frying pan until transparent. Then add the garlic, ginger and the mushrooms, stirring every few seconds.
  2. Now crumble the tofu into the pan (and quickly rinse your hands), and mix again for a minute or so.
  3. Add the soya sauce, whilst continuing to mix, and the rest of the ingredients.
  4. Mix all up together for a minute or so, and serve immediately. Enjoy!

TIP:
May be served on wholemeal toast, accompanied by freshly squeezed orange juice, to optimize the nutritional value.

Original recipe available at: http://mouthwateringvegan.com/2011/01/01/easy-delicious-scrambled-egg-less-mushroom-delight/

 

 

5. The Perfect Vegan Fried Egg . . . Sunny Side Up

 

INGREDIENTS FOR ‘EGG YOLK’

  • (again see my Egg Mayonnaise recipe)
  • 2 heaped Tbsp vegan dried instant mashed potatoes, dehydrated flakes or powder (Edwards USA, Terrasana UK – also here is a link that will ship to Australia)
  • 7 tbsp (105 mL) hot water (may need a tiny bit more)
  • 1 tsp nutritional yeast (available in the US from here, or the UK from here)
  • ¼ tsp turmeric (available in the US from here, or the UK from here)
  • ¼ tsp kala namak salt, otherwise known as black salt – it has a sulphuric “egg” flavour, so is essential for this recipe (you should find this at your local Indian or Asian grocery store, or else available from Amazon US, or Amazon UK)
  • ¾ tsp Orgram egg replacer (or Ener-G in the US)
  • 1 tsp vegan margarine
  • 1 tsp sunflower or canola oil (not olive oil, as that would alter the taste)

METHOD:

  1. Make up your mashed potato mix with the water, add margarine and the other ingredients including the oil.
  2. Mash using a fork until consistency resembles hard-boiled egg yolk, but it should be thick in consistency (there is a reason for this).
  3. Then spoon out half of the mixture into a separate bowl, and set aside.

 

 

INGREDIENTS FOR ‘EGG WHITE’

  • 1 x 349g(12.3 oz) pack of firm silken tofu (I use Mori-Nu non-GMO – available in the US from here and in the UK from here)
  • TIP: you may wish to get the packet of tofu and place in the freezer for half an hour prior to opening it and cutting it up – makes for a firmer cut.

METHOD

  1. No secret or frills, it’s firm silken tofu. Using a round cutter (mine was 7cm/2¾”), cut through the centre of the tofu block, so you should be left with a cylinder around 2” thick – this will yield around 4 egg whites. All you have to do is cut this into 4 equal slices with a very sharp knife (don’t use a serrated one).
  2. Next, with a smaller round cutter (around 3cm/1¼”), press out the centre of the first ‘egg white’, which will leave space for your ‘yolk’. Do this carefully, as the tofu will be very fragile, and repeat the same with each ‘egg white’.
  3. In the meantime, you will have extra tofu left – place this in a covered container and refrigerate. I use this to make the egg mayonnaise/salad the next day – I just put together some more yolk (it only takes a couple of minutes), and then just add the mayo, as per the recipe (see link above).
  4. Now heat up some oil in a non-stick pan. Meanwhile, take 1 teaspoon of the egg yolk (make sure it has cooled down), roll it in your palms, then flatten it slightly.
  5. Then, using the smaller cutter, cut out the ‘yolk’ circle, which will fit inside the centre of the ‘egg white’ perfectly. But don’t place it in there yet at this stage.
  6. Gently place your egg white in the hot oil, one at a time, in and shallow fry it until golden around the edges on both sides.
  7. Now flip it, and place your egg yolk in the middle to fit the puzzle so to speak, and press down a little with a teaspoon.
  8. Meanwhile add some hot water to the mix in your 2nd ‘egg yolk’ bowl, and stir all the time until you reach a smooth egg yolk consistency.
  9. Using a small teaspoon, pour a tiny amount of this in the centre of the egg yolk, but don’t agitate it.
  10. Then spoon some of the oil it is frying in over the top of the yolk, to seal the top, and sprinkle on some salt and pepper.
  11. Gently bring it out from the pan onto your toast, or your plate, and enjoy alone, or with your favourite sauce. We love HP.
  12. That’s it, you’ve homemade delicious vegan eggs FOR LIFE.

NOTE:
You will also need extra oil for frying your egg.

Original recipe available at: http://mouthwateringvegan.com/2013/04/27/the-perfect-vegan-fried-egg-sunny-side-up/

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