Posts tagged vegetarian

Vegan Deviled Eggs

Vegan Deviled Eggs! Or as I like to call them… Angel’ed Eggs

Why would I want to make “eggs”, you ask? Well we certainly didn’t go vegan because we hated the taste of the old diet! What my husband always tells people who can’t believe he eats vegan, is that it isn’t the meat, dairy, etc… that people are worried about missing, it’s the flavors. But if they would just realize that there are so many similar flavors plus so many newly discovered ones to be enjoyed when you finally go vegan, that you do not miss much, if anything at all. Of course there are a few exceptions, such as deviled eggs, but cry no more! Vegans have mastered the deviled egg and there is now even another new  product out there taking the place of egg yolks too called “The Vegg”, for your French toast of course!

About a week ago, my good friend Jinny posted this blog find on how to make vegan deviled eggs. I couldn’t believe it! I had to try this right away. Being too late in the game to gather all of the necessities, recreate it, and share my results before Easter so that you can do it too, I am letting you know now that these were dynamite! We still can’t get over how close to the real thing they are. Pretty darn eggsciting! I want to share my results with you because there are many more holidays and picnics ahead that will give you the opportunity to prepare this old family tradition… the vegan way!

So if the idea of eggs, and all that you have learned about them since being vegan hasn’t grossed you out of your mind and you can still enjoy the flavor of eggs, then it’s your lucky day! As far as deviled eggs go, I can live without the whites. It’s the filling that’s da bomb! This filling recipe alone is so good, that putting it on top of a water cracker or even crostini would be just as wonderful without having to turn your kitchen into a science lab. However, I am totally exaggerating here because the whites of these deviled “eggs” are ridiculously simple to make. You should really try it!

Since I happen to love a project and a challenge, I jumped right onto Amazon and ordered my egg molds and black salt. I didn’t order the Agar Powder because I was in a hurry to get everything. With my Prime membership, I could get everything before the holiday except for the most important ingredient, Agar Powder, only because they wanted some ridiculous 50 bucks for Prime (they have cheaper versions, but it comes snail mail) and I thought OH HELL NO. So instead I searched a few Asian markets nearby and the local Whole foods all to no avail. I ended up breaking the recipe’s rule, and tried the Agar flakes, which I found at Whole Foods Market. It did work, but only with my newly concocted measurements and the fact that I used the coffee grinder to grind down the flakes smaller and denser. I don’t have a mortar and pestle, and now I realize that I really need one! Anyway, my results had the whites turn out with a bit more texture than I preferred, but I continued on, and the final product was still amazing!

The other thing I need to tell you about is the egg mold. When it arrived I was so MAD. I was wrong about the math and these were FAR bigger than I wanted… What was I going to do? Luck has it, I married someone of Danish descent who suggested that I use our Aebleskiver pan. Brilliant!!!! I didn’t let the molds that I bought go to waste, we made gluten free vegan Easter egg cakes, converted from a cupcake recipe from my favorite cupcake book, “Vegan Cupcakes Take Over the World”. Those were AWESOME!

So, lightly oiling the Aebleskiver pan, I poured in the mixture and set it in the refrigerator for 45 minutes. When it was done, I just whipped up a second batch and did it again. If you want an entire platter of “eggs”, you may want to make these ahead of time so you can make batches, unless you have better luck finding a small half egg pan that makes a lot at once. Please let me know if you do! Turns out, our Aebelskiver pan that was collecting dust, was the the perfect size for these “eggs”. After these set, I used a butter knife to loosen and remove them and I used a tiny metal scoop to scoop out some of the white before filling them. I made sure to scoop a little off center, this helped the end result to look more egg like!

For the whites, I used:

  • 1 Cup Plain Soy Milk
  • 1 T Ground Agar Flakes
  • ¼ tsp Black Salt

I followed the recipe exactly for the “yolk” filling and let me tell you, you could eat this in it’s entirety by the spoonful!

Click here for the recipe, Maresa’s Vegan Deviled Eggs

You just have to try these if you were once a deviled egg fan! They are so much fun and would make a fun addition in texture and shape for a vegan party spread!

Having the black salt on hand in your pantry will be wonderful to use as an addition to tofu scrambles, “egg” salad sandwiches or even raw, coconut meat scrambled “eggs”. This gives a true egg flavor, (sulfur) but without the horrible smelling gas that you get from eating real eggs, not to mention ruining everyone’s otherwise pleasant atmosphere! Lol, just imagine all the people right now after Easter with this lovely egg farting problem! Well not I :) …I am also happy to report that I didn’t overdose on Peeps either. I feel so lucky that I don’t find those wretched things appealing!

So when I attempt these vegan deviled eggs again, I will be sure to follow the directions exactly, and use Agar Powder. I can only imagine how perfect they will turn out when I don’t break the rules! I will be sure to update my post with a new pic.

Good luck on your vegan adventure, have fun with your projects and take it on as a challenge. Remember, it’s about having fun with flavors!

Enjoy,

~The Karmatarian

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Simple Mango Chutney Dip

My summer was very busy, sprinkled with a little bit of fun and unfortunately a little bit of stress. I was hoping things would slow down so I could find time to blog. No such luck on the slowing down thing. What I was really waiting and hoping for was a little inspiration which came in time for Labor day. Funny, I realize my last article was written for Memorial day. I don’t plan these things,  but I guess I did however unintentionally take the summer off from blogging. I’m back and hoping your summer was a great one!

It was time for my son’s 3rd birthday party mid August which kind of  feels like the end of summer for us. I had a blast planning his Thomas the train birthday bash and I was very inspired by this super EASY appetizer dip I made. I can’t take total credit as my girlfriend Carrie gave me the original recipe a few years ago and I’m not sure where she got it. I never thought I would enjoy this one again, but I Veganized it my friends!!! I’m happy to report it was a total hit, the first dip devoured, and if you make it, be prepared for everyone to ask you what’s in it. I almost didn’t want to tell anyone, especially those omnivores who just don’t get it yet, but I did anyway, for the shock value of course! This dip is really delicious and the flavors were just meant to be combined together!

Side note: I am not a huge fan of processed foods, especially soy products which are not organic. However, making a dip for a party doesn’t happen everyday and moderation is key. This dip sure beats the alternative… cruelty to animals, planet and your arteries!

Simple Mango Chutney Dip

What you’ll need

1  8 0z tub of Tofutti brand  Better than Cream Cheese

1 jar  of  Trader Joe’s brand Mango Ginger Chutney (or similar brand)

1 Cup or more of  Vegan Bacon Bits (I love the one Whole Foods sells in bulk)

The green section of a few Green onions (or Chives if you choose)

Wheat Thin Crackers. These are the original recipe cracker of choice but now I like Trader Joe’s version which has simpler ingredients and similar flavor.

How to prepare it

I used a 9″ round glass pie dish. First, spread the “cream cheese” on the bottom of the dish. Next, spread all the delicious Mango Ginger Chutney on top of the cream cheese to cover it (it has a spicy kick but don’t worry, the cream cheese tones it down when eaten all together, it’s perfectly balanced flavor!). Then sprinkle on the bacon bits which add a ton of flavor and a bit of needed crunch (I left no Mango Chutney uncovered). Last, cut the green section of a few green onions in about 1/4 inch pieces or smaller and sprinkle them on top for flavor and color and as much as desired (I sprinkled a much lesser amount than the Bacon bits). It’s that simple! Your dip is prepared…

 

Enjoy!

The Karmatarian~

 

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