Fried “egg” makes any plate a perfect “breakfast”.
Remember no egg fried “egg”?
I just love how it looks.
Another favorite breakfast sandwich of mine.
I recently discovered this salt, which gives unique egg-like flavor.
Interesting, right?
Fried tempeh.
Doesn’t it look good?
Fresh watercress.
Mise en place.
I always tend to pile up too much stuff and get afraid that they might fall!
Have a great weekend everyone!
Breakfast sandwich is always a hit at our house.
Since I now know how to make plant-based fried eggs, it gives a wider variety t0 our breakfast options.
It does take time and good planning, though, because as a plant-based eater who does not like mass-produced/processed vegan products, I make a lot of things myself, including this breakfast sausage.
I’m not complaining, however.
It is time-consuming, but I’m happy to spend my time on creating food that nourishes our bodies.
Homemade English muffins.
In this sandwich you’ll find tomato, arugula, BF sausage, homemade V cheddar cheese slices, and fried “egg”.
Have a great weekend everyone!
Love pan fried noodles.
This time I added a lot of Korean flavors, like gochujang and kimchi.
It turned out delicious!
But this plant-based fried “egg” made the dish even more special.
I devoured it!
A game changer!!
Who knew I can still have a fried “egg” as a plant-eater!!
I used this recipe.
Now here is my Q & A style review.
-Does this taste like a fried egg?
No.
-Is the “yolk” runny?
No.
BUT,
It’s visually very convincing!
It’s easy to make.
It tastes good for what it is.
I was able to make several “eggs” , and I made pretty cool dishes with them; I will post them soon.
I’m very satisfied with the result, and I will definitely make them again.
But I’m also open to trying other recipes.
I’ve already found another (actually this was what I was going to try first), and I can’t wait to compare.
This is something I make when I get tired of scrambled “egg.”
This is super easy to make, and since I had some left-over sautéed veggies (onions, peppers, mushrooms) already, it took no time to finish.
It looks somewhat festive too when you present it in the pan on the dining table.
Super tasty!
Served with quality crusty bread, green leaves, green grapes, and blueberries for breakfast.
Breakfast Veggie Frittata: extra firm tofu (pureed), chickpea flour, nutritional yeast, turmeric, sugar, salt, pepper, garlic powder, onion powder, cumin, sautéed veggies
I have always been a fan of big breakfast.
I wake up with a big appetite, and I get excited about my first meal.
I would have no problem eating a big plate of steak and eggs at 7:00 a.m.
My morning big appetite hasn’t changed, but the food has changed.
Croissants are always a good choice for a breakfast sandwich (or any sandwich if you aske me).
Warm vegan croissant, homemade seitan steak, tofu scramble, fresh spinach, and homemade cashew herb cream cheese.
Is there a dish that you grew up eating all the time as a kid because your mom made it, and then later as an adult you realize that no one else makes it?
This “egg” and lettuce hot sandwich is one of those foods.
My mother made this for my sister and I all the time when we were kids, and I thought everyone else was eating it too.
I was apparently wrong.
You spread mayo and mustard on two slices of bread.
Place generous amount of lettuce leaves and soft scrambled eggs.
Sandwich and then cook it in an oven toaster.
Of course to make it vegan, I used soft tofu to make the scrambled “egg” and my own homemade mayo.
I also added mayo later after the sandwich was out of the oven because I was not sure how my mayo would react the high heat (I didn’t want my mayo to become liquid oil during the cooking process).
This was actually my second attempt to make this sandwich.
The first attempt was rather disappointing.
I thought it would be better to add lettuce later after the cooking to keep it fresh, but it was a big mistake.
Cooking the lettuce along with the eggs really makes this sandwich special.
The lettuce gets soft and almost sweet, but not soggy.
Of course you have to eat quickly as soon as it’s out of the oven, but it’s not a problem (lol).
The other key is the mustard.
You cannot skip mustard in this sandwich.
It’s a must.
It tasted exactly like the one my mother used to make.
Loved it.
Egg Rice Bowl is one of my favorite lunch dishes on the cafeteria menu at the college I attended in japan.
It was cheap (I believe it was about 400 yen (approximately $4.00), filling, and tasty.
Egg rice bowl is basically eggs and onions cooked in soy sauce-based slightly sweet broth and served over rice.
Simple yet (or because of that) I would order it multiple times a week and I never got tired of it.
Making soft “eggs” with silken tofu.
Instead of cooking the “eggs” and onions in broth, I decided to serve the “eggs” and onions with broth on the side.
Pour the broth right before serving.
This was exactly what I was craving for so many years.
Served with miso soup.
Wakame seaweed is one of my favorite things in miso soup.
Don’t forget roasted seaweed as a topping.
Have a great week everyone.
I got beautiful whole grain English muffins from a co-op store.
While I was at the store, something caught my eye.
“Minnesota Local”.
Since we changed our diet and now pay so much more attention to what food we buy, certain key words get my attention, like vegan, plant-based, no preservatives, no artificial colors, no artificial flavors, organic…
And “local” is also one of them.
Well, it’s actually a big one for me.
This green tomato chutney was produced by Urban Roots, a local organization that help “youth interns to develop leadership, entrepreneurial, and life skills” through their Market Garden, Conservation, and Cook Fresh Programs.
This is how I built this sandwich.
First, tomato and onion slices.
Spinach.
And then crunchy tempeh.
They look pretty awesome already at this point.
But wait.
It gets even better.
A heap of V-egg salad goes next.
Left-over V-egg salad goes into my pretty Pioneer Woman cup to be stored and enjoyed later.
Now here is the main supporting actor!
Green tomato chutney from Urban Roots.
I love when the producer lists the ingredients up front, not in small print hiding in the back.
This always means that the maker is proud of their product!
And I liked what I saw.
They apparently create wonderful flavors.
The tomato chutney was a GREAT addition to this sandwich.
The only other thing I need is a glass of home cold-brewed coffee.
