Friday, August 24, 2012

Vegan Eggs Flamenco

The vegan world has not come very far with recreating a whole egg substitute to eat as is, but why wait for them? Make it yourself! More flavor and no cholesterol means this is a win-win situation.

Tofu eggs baked in red bell pepper, pimentos, tomatillo and garlic sauce with lightly cooked asparagus.

Vegan Eggs
12 oz firm silken tofu
1/4 tsp onion powder
1/4 tsp garlic powder
salt and pepper, to taste
2 tbl vegetable broth

Combine all in a blender and blend until smooth.

2 tbl extra virgin olive oil
2 tbl all purpose flour
1/4 cup nutritional yeast
1/2 tsp dry mustard powder
1/2 tsp garlic powder
salt and white pepper, to taste
1/2 cup vegetable broth

Combine the oil and flour in a small pot and whisk into a smooth paste. Add the nutritional yeast, dry mustard, garlic, salt and pepper. Pour in the vegetable broth and whisk into a thick paste while cooking over low heat for 3-4 minutes. If the mixture gets too thick, add a bit more broth.

Egg Flamenco
serves 2
2 tbl extra virgin olive oil
1 small yellow onion, small dice
1 red bell pepper, medium dice
1 cup chopped tomatillos, small dice
3 garlic cloves, minced
2 oz jar chopped pimentos, drained
2 tsp paprika
1 tsp dried oregano
salt and pepper, to taste
15 oz  can crushed tomatoes
1/2 bunch asparagus, tips trimmed
2 tbl roughly chopped, fresh parsley

Use a large saute pan that is oven proof.
Sweat the onion in olive oil until soft, 7 minutes. Add the red bell pepper, tomatillos, garlic and pimentos. Season with paprika, oregano, salt and pepper. Cook for 10 minutes. Add the crushed tomatoes and cook 10 minutes more.
Preheat the oven to 375.
Use a spoon to scoop away 4 large holes in the tomato mixture and poor the tofu whites equally in. Top with a large dollop of the yolk mixture. Sprinkle the asparagus on top and bake for 15 minutes.
Garnish with parsley, paprika and black pepper.

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