As an adult, I liked the sulphur-y flavor of eggs, but continued to want them dry, dry, dry. I could only eat a fried egg (we called them sunny-side-up eggs) if the white were thoroughly cooked and crisp at the edge, and the yolk only slightly runny. I liked dipping my toast into the yolk. In the late 70s, when I was a lacto-ovo vegetarian, I was buying my eggs from a friend who lived in the country and kept chickens. One day, not long after Thanksgiving, I took a bite of an omelet and it tasted exactly like turkey. I just about gagged, and couldn't eat it, the taste and smell were so strong. I thought something was wrong with the eggs. My friend later told me she gave her chickens table scraps, and there must have been some leftover turkey in the mix. She said the flavor of eggs can be affected by what chickens are fed. To be honest, when it comes to eggs, a slab of crisped tofu with a little kala namik (Indian black salt) is more appealing to me than an actual egg ever was.
We were having a family dinner to celebrate my husband's birthday, and I planned to try the Vegg in one of the dishes. The Vegg comes in a 1.56 ounce package that can be blended with water to make one liter of "yolk." You can also choose to make 2 to 3 yolks by using 1 teaspoon of The Vegg and 1/4 cup of water. The package emphatically (in caps!) implores you not to mix the product by hand, so I used my VitaMix to mix three teaspoons with 3/4 of a cup of water in preparation for making a garbanzo flour quiche, a dish I've made before without The Vegg. Once blended, The Vegg looked like egg yolk, and kind of tasted like I remember egg yolk tasting, so I was expecting the quiche to be much more eggy than before.
this recipe, subbing The Vegg mixture for the soymilk, yeast flakes, turmeric and tahini, and I used mushrooms and red onions for the filling. Rather than add the filling to the omelet as it cooked, I cooked the omelet until the surface was quite dry before putting the filling on, and I covered the pan (a cast iron griddle) so the omelet would thoroughly cook through. The final result was well-browned and crispy on the outside, but the inside was soft and creamy like an egg-omelet might be. It tasted delicious, though not exactly like egg, and the moist texture reminded me of what I didn't like about eggs. Still, I ate it because it was really delicious, and after all, it wasn't an egg! Egg lovers might find it wonderful.
I still have some Vegg mix in the refrigerator and I'd like to try making a tofu scramble with it. Other people have been using The Vegg to create egg yolks for fried "eggs," and I think that's probably where it really excels — or in traditionally egg-based sauces or for French toast. If you were an egg fan before becoming vegan, or if you are considering giving up eggs and egg products for ethical or health reasons, it's probably well worth experimenting with The Vegg.
I haven't tried using The Vegg in baking, nor does the company provide any information on what to expect, or if it was even intended for that use.
I altered the Penne Arrabbiata recipe from The Vegan Table by Colleen Partick-Goudreau, by substituting raw spiralized zucchini for the pasta, and adding 3/4 of a cup of kalamata olives to the sauce, turning it into Puttanesca. (p.49, Penne Arrabbiatta. I sautéed the garlic in olive oil.) This is one of those recipes that tastes so amazing, you can't believe it was so simple to make and has so few ingredients. The zucchini was spiralized earlier in the day, then placed inside the refrigerator in a colander inside a bowl. It was covered with a plate and weighted with a couple of cans. There wasn't any moisture in the bowl when I removed it at dinnertime, which surprised me, but the zucchini was nice and crisp. The raw zucchini topped with a generous dollop of heated sauce, was my favorite dish of the night.
For dessert there were raw chocolate morsels (photo; recipe) and Coconut Bliss ice cream in Mint Galactica, and Vanilla. Mint Galactica is my favorite flavor, but the Vanilla, with real vanilla beans, can hold its own! There's just so much darn fat in it. The Mint Galactica has 16 grams in 1/2 cup. Most of the time I make my own ice cream in the VitaMix, using just frozen fruit and a little almond milk. It tastes great, and I think it's a much healthier treat, but I was was craving a little bite of Coconut Bliss.
Full disclosure: Both cookbooks were personal purchases.
Fremont Solstice Parade (part 2)