Two very dear friends of mine, Nicole Axworthy and Lisa Pitman, have created a gorgeous book that will be released at the end of the month: DIY Vegan: More Than 100 Easy Recipes to Create an Awesome Plant-based Pantry.
Thanks to Lisa and Nicole, and their publisher, I am sharing their Savory Egg Mix recipe today (vegan, natch!) and offering you a chance to win to a copy of this super-helpful and delightfully delicious book (below). Oh, and you’re probably going to want to enter this spectacular book tour giveaway, too:
Authors Nicole and Lisa want to share two of their most-loved kitchen appliances with you! Use the box below to enter to win a Blendtec blender or Breville food processor. The giveaway is open to U.S. and Canadian residents* only and will run until 12:00 a.m. EST on December 9, 2015. One U.S. and one Canadian winner will be chosen. Good luck!
Prize One: Blendtec Designer 725 Series Blender ($650 value) is a sleek, top-of-the-line kitchen appliance that will meet all your blending needs! Features SmartBlend technology, multi-speed pulse, and a 100-speed touch slider for precision control. *Shipping qualification apply. One US resident will be chosen randomly through Rafflecopter.
Prize Two: Breville Sous Chef 12 Plus Food Processor ($500 value) boasts power and versatility in a more compact size! This 12-cup food processor comes fully equipped with an additional accessory kit to simplify a wide range of kitchen tasks. *Shipping qualifications apply. One Canadian resident will be chosen randomly through Rafflecopter.
Click this image to enter:
And now, here’s the Savory Egg Mix recipe + a chance to win a copy of this new book!
PHOTO: Nicole Axworthy
Savory Egg Mix
Makes about 2 cups
Here’s a secret we’re excited to share: a savory egg mix that will transform your tofu scramble, French toast, and quiches. The black salt will give your dishes that distinct eggy smell and taste. We’ve balanced it out with a healthy helping of nutritional yeast and a blend of starches to mimic eggs’ binding ability. Breakfast will never be the same.
INGREDIENTS
- 1 cup nutritional yeast flakes
- ½ cup potato starch (not potato flour)
- 6 tablespoons tapioca starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon black salt (kala namak)
- Pinch of turmeric powder
INSTRUCTIONS
In a medium bowl, whisk together all the ingredients. Store in an airtight container at room temperature for up to 6 months.
TRY THIS:
Make an amazing tofu scramble:
In a saucepan, heat 2 teaspoons olive oil over medium heat, then add ½ onion, minced, ½ cup chopped mushrooms, ¼ cup chopped tomatoes, and 1 cup crumbled firm tofu and sauté. Whisk together 2 tablespoons Savory Egg Mix with 2 tablespoons water. Once the tofu scramble is cooked, add the egg mixture and cook until warmed through and all the liquid has been absorbed. Use up your leftover scramble to make a mind-blowing breakfast burrito, with spicy black beans, salsa, and slices of avocado.
Make French toast for two:
In a blender, combine 1 cup almond milk, 2 tablespoons Savory Egg Mix, 1 tablespoon chia seeds, and ¼ teaspoon ground cinnamon. Blend on high speed until the chia seeds are broken down, about 1 minute. Pour the mixture into a large, shallow bowl. Add a slice of bread to the bowl, cover it with the mixture, and flip it over to cover the other side. Allow it to soak while you heat up a cast-iron pan or skillet (brushed with coconut oil) over high heat. You’ll know the pan is hot enough when you drop some water on the surface and it sizzles. Reduce heat to medium. Place soaked bread on the pan and cook, covered, for about 5 minutes, or until browned and no longer sticking to the pan. Flip and cook on the other side. While it is cooking, place another dry slice of bread in the bowl to soak. Repeat the process with another 2 or 3 slices of bread or until the liquid mixture is used up. Serve with maple syrup.
Reprinted from DIY Vegan. Copyright © 2015 Nicole Axworthy and Lisa Pitman. Published by St. Martin’s Griffin.
Want your own copy of DIY Vegan? Enter here!
a Rafflecopter giveaway
Good luck!
26 thoughts on “DIY Vegan Savory Egg Mix Recipe PLUS a giveaway!”
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My favorite vegan DIY is making fresh nut/seed milks at the start of each week. They’re the base for so many other recipes, as well as being somych yummier & healthier than packaged!
My favorite vegan diy is pumpkin seed milk. I make this multiple times a week. So good and cheaper than almonds 🙂
I live alone, but whenever I make a soup or spaghetti sauce, I make enough for an army, and freeze most of it in individual portions.
Great useful recipe in time for the holidays
My vegan tip is to visit the farmers market when available for fresh fruits and vegetables, be sure to freeze or can some for winter.
This book looks great! My favorite tip is to roast a variety of vegetables at the start of the week. It makes it really easy to throw together salads or bowls!
I like to make my own vegan butter substitute. The recipe makes a lot and it keeps in the freezer. Next DIY I would like to try is broth. I make soy or almond milk each week, too.
my easy vegan tip is you can make nut/ seed milks using the butters and water. No need to soak nuts!
Cashew milk!
Making my own beans! I know it seems simple but it stretches the dollar and they are so versatile. 🙂
I buy ripe avocados when they are in season, then peel, halve and freeze them. Then I have them available for sauces and guacamole throughout the year. Loooove my avocados!
My favorite vegan DIY is making my own quick cheesy pasta sauce in one bowl! While the pasta is cooking, I put a little Earth Balance, a drizzle of olive oil, a sprinkle of garlic powder, a tiny splash of apple cider vinegar, just a little white miso, a good amount of tapioca starch, and plenty of dried parsley and mix it up until it’s a nice, thick paste. When the pasta is done, I pour a little of the pasta cooking water over the top, drain the rest of the pasta, and add it back in with plenty of nutritional yeast and soy milk and mix it all up. Perfect cheesy pasta every time! 🙂
What everyday staples do you prefer to make yourself? Well, I have been into making my own raw vegan parmesan lately! Evening Tonics is another one. And I can’t go too many days without making a dip or sauce myself!
Yum! My favourite DIY vegan trick is coconut yogurt. So good with Nature’s Path coconut chia granola on top!
1) Make your own mayo – there are loads of recipes online – using either silken tofu or cashews and 2) make your own burgers and loaves using beans (black, white or red kidney) or lentils with a binder such as oatmeal, flax, bread crumbs. Again, there are loads of recipes online if you don’t use cookbooks.
Always make a fresh batch of homemade hummus! I cook dried beans in the rice cooker and then just blend it up and go crazy with flavors!
My favorite DIY tip is an oldie but a goodie: batch cooking! Weekend batch/bulk cooking sets you up so easily for the rest of the week. Today I’m making a double batch of a mushroom farro soup.
Make enough for leftovers!
I definitely think bulk cooking is a great way to save time and money. I rarely make less than a double batch of a recipe if I know I like it.
My vegan DIY tip is baking with unsweetened almond milk
I love making my own soybean milk drinks!!
I love making ranch dip!
RAFFLECOPTER: CAROLSUE
I make Coconut Whipped Cream with a chilled can of coconut milk
Making my own seitan was life-changing.
It’s not a fancy DIY, but I prefer to buy dried beans in bulk and cook them rather than buy canned beans. Much cheaper, and I don’t have to worry about anything leaching into the beans from the can!
My favorite vegan staples to make are vegan cheese and condiments, though I’d have much better results if I owned a better blender.