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.
- 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
In a medium bowl, whisk together all the ingredients. Store in an airtight container at room temperature for up to 6 months.
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!
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