Jalapeño Bagel Chickpea Egg 'n Cheeze Breakfast Sandwich
Here’s a monster Jalapeño Bagel Chickpea Egg ‘n Cheeze Breakfast Sandwich which you can enjoy for breakfast today!
Jalapeño Bagel Chickpea Egg ‘n Cheeze Breakfast Sandwich!
Recipe courtesy of Chef Linda of Esther's Kitchen!
Here’s a monster Jalapeño Bagel Chickpea Egg ‘n Cheeze Breakfast Sandwich to enjoy for breakfast today! Here’s one Chickpea Omelette on this sandwich. Each omelette side is folded over the center. Then the whole omelette is folded in half for this breakfast bagel sandwich. The cheese is sliced provolone by Follow Your Heart. Each omelette has 11.5g of plant protein. The cooking method is easy and is aided by a lid. No flipping of the entire omelette is needed. If you wish to make an omelette, add fillings of your choice. This omelette recipe is soy-free, gluten-free, egg-free, Esther Approved, and vegan.
Chickpea Omelette
Prep Time: 10 minutes
Cook Time: 7 minutes without fillings
Yields: 2 omelettes
Author: Chef Linda | Esther's Kitchen
Ingredients:
1 cup chickpea flour
1 teaspoon tapioca flour
2 teaspoons potato flour
1/2 teaspoon Kala Namak salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon melted coconut oil
1/8 teaspoon ground turmeric
pinch of ground cumin
1 Tablespoon nutritional yeast flakes
1-1/4 cups water
Preparation:
1. Stir all dry ingredients in a mixing bowl first. Pour in the water. Whisk until smooth. Let the batter rest for 5 minutes.
2. Heat a nonstick pan on medium heat. Melt nondairy butter in the pan. Pour the batter in the pan. Add the lid on the pan. Begin to swirl the pan with the lid on to spread the uncooked batter to the sides. Cook for about 5-7 minutes. Once you begin to see the surface cooked, begin to loosen the sides and bottom of the omelette with a spatula. Shift the pan occasionally to loosen the omelette.
3. Add nondairy cheese or precooked vegetable fillings down the center. Fold one side of the omelette over the center. Fold the other side of the omelette onto the first folded side. Place the lid on the pan. Cook for an additional 1 minute to melt the nondairy cheese. Slide the omelette out of the pan and onto a plate.
ENJOY!
Mushroom Immunity Omelette
You have two recipes here. The omelette is a new recipe that features tofu and chickpea flour.
Mushroom Immunity Omelette!
Recipe courtesy of Chef Linda of Esther's Kitchen!
You have two recipes here. The omelette is a new recipe that features tofu and chickpea flour. It’s super fluffy. The immunity mushroom blend has shiitake, buttons, turmeric, garlic, liquid aminos, and red pepper flakes. “Shiitake mushroom is used for boosting the immune system, HIV/AIDS, lowering blood cholesterol levels, hardening of the arteries, diabetes, eczema, colds and flu, treating prostate or breast cancer, and as an anti-aging agent.”
Mushroom Immunity Omelette
Yields: 1 large omelette (Batter can be divided in half for 2 thinner omelettes.)
Prep Time: 10 minutes
Cook Time: Approximately 20 minutes
Author: Chef Linda | Esther's Kitchen
Omelette Ingredients:
6 oz firm tofu (Slice a 12 oz block in half out of the container.)
1 Tablespoon nutritional yeast flakes
1/4 cup chickpea flour
1/2 cup plant milk of your choice
1/8 teaspoon salt
1/8 teaspoon ground turmeric
1/4 teaspoon onion granules or powder
1/4 teaspoon garlic powder
drizzle of avocado or olive oil
Immunity Turmeric Garlic Mixed Mushrooms Filling Ingredients:
2 teaspoons raw unrefined coconut oil
2 garlic cloves, sliced
6 large shiitake mushrooms, sliced
3 large white button mushrooms, sliced
1 Tablespoon Bragg liquid aminos (Soy sauce, coconut aminos or tamari sauce can be used.)
1/8 teaspoon crushed red pepper flakes, plus more to taste
A few grinds of black pepper
1/8 teaspoon ground turmeric or 1/4 to 1/2 teaspoon fresh grated turmeric root
Preparation:
Cook the mushrooms first.
1. Heat a skillet over medium heat. Add the coconut oil. Sauté the garlic for 1 minute. Add the mushrooms and remaining ingredients in the pan. Sauté for 5 minutes. Remove the mushrooms from the pan and keep them warm.
Prepare the Omelette now.
1. Add additional coconut oil in the pan and melt it over medium heat. Spread the omelette batter out to the edges of the pan. Place the lid on the pan and cook for 12 minutes over medium heat.
2. Remove the lid. Add non-dairy mozzarella shreds and half of your mushroom mixture on top of the omelette. Place the lid on to heat up the mushrooms and melt the cheese for about 2 to 3 minutes. Remove the lid and fold the omelette in half with a spatula.
ENJOY!
Chickpea Omelette for Brunch!
Enjoy this flavourful Chickpea Omelette for Brunch. The cooking method is easy and is aided by a lid.
Chickpea Omelette for Brunch
Recipe courtesy of Chef Linda of Esther's Kitchen!
Enjoy this flavourful Chickpea Omelette for Brunch. The cooking method is easy and is aided by a lid. No flipping of the entire omelette is needed. Add fillings of your choice. Today’s fillings are sautéed diced bell pepper, diced onion, garlic, and jalapeño slices. The non-dairy cheddar shreds were added on top of the omelette. Then the veggies were added on the cheese. A little more cheese was added on top of the veggies. The veggie blend was cooked first before making the omelette. This recipe is soy-free, gluten-free, egg-free, Esther Approved, and vegan.
Chickpea Omelette
Prep Time: 10 minutes
Cook Time: 7 minutes without fillings
Yields: 2 omelettes
Author: Chef Linda | Esther's Kitchen
Ingredients:
1 cup chickpea flour
1 teaspoon tapioca flour
2 teaspoons potato flour
1/2 teaspoon Kala Namak salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon melted coconut oil
1/8 teaspoon ground turmeric
pinch of ground cumin
1 Tablespoon nutritional yeast flakes
1-1/4 cups water
Preparation:
1. Stir all dry ingredients in a mixing bowl first. Pour in the water. Whisk until smooth. Let the batter rest for 5 minutes.
2. Heat a nonstick pan on medium heat. Melt nondairy butter in the pan. Pour the batter in the pan. Add the lid on the pan. Begin to swirl the pan with the lid on to spread the uncooked batter to the sides. Cook for about 5-7 minutes. Once you begin to see the surface cooked, begin to loosen the sides and bottom of the omelette with a spatula. Shift the pan occasionally to loosen the omelette.
3. Add nondairy cheese or precooked vegetable fillings down the center. Fold one side of the omelette over the center. Fold the other side of the omelette onto the first folded side. Place the lid on the pan. Cook for an additional 1 minute to melt the nondairy cheese. Slide the omelette out of the pan and onto a plate.
ENJOY!
Breakfast Bagel
This morning’s breakfast bagel sandwich features a quick and easy Chickpea Scramble with violife cheddar on a toasted sesame bagel.
Morning Breakfast Bagel
Recipe courtesy of Chef Linda of Esther's Kitchen!
This morning’s breakfast bagel sandwich features a quick and easy Chickpea Scramble with Violife cheddar on a toasted sesame bagel. The flavours of this scramble are more chickpea forward than egg. Add more Kala Namak salt at serving for a sulphuric eggy finish. The tapioca flour gives the chickpea a slight rubbery texture that’s similar to chicken eggs. There are even little crispy edges that form like the edges of fried eggs.
Breakfast Bagel
Cuisine: Esther Approved, Egg-free, vegan
Prep Time: 15 minutes
Yields: 1 serving
Author: Chef Linda | Esther's Kitchen
Ingredients:
1/2 cup chickpea flour
1 Tablespoon tapioca flour
1/4 teaspoon Kala Namak salt, plus more to taste at serving
Dash of ground black pepper
1/2 cup water
Pat of nondairy butter for the skillet
Preparation:
1. Whisk all ingredients, except the nondairy butter, in a mixing bowl.
2. Heat a skillet on medium heat. Melt the vegan butter.
3. Pour the batter in the pan. Begin to move the batter with a spatula as if cooking scrambled eggs.
4. Cook for 5 minutes or until the pieces of chickpea scramble are fully cooked. Serve
ENJOY!
3 Pepper Onion Omelette
3 Pepper and Onion Omelette.. Recipe by Chef Linda of Esther's Kitchen.
3 Pepper Onion Omelette
Recipe courtesy of Chef Linda of Esther's Kitchen!
The 3 peppers are 2 jalapeños, 1 orange bell pepper, 1 poblano pepper and 1/2 medium yellow onion that were sautéed before making the omelette. This batter makes a tofu egg scramble or an omelette. The texture of the tofu egg omelette is light and fluffy. The everything bagel is by O’Doughs. The Canadian style bacon is by Yves veggie cuisine. Both products are available in Canada and the US.
Omelette Batter
Cuisine: Esther Approved, Egg-free, Gluten-free, Vegan, Paleo
Prep Time: 15 minutes
Yields: 2 cups batter/2 servings (1 cup per serving)
Author: Chef Linda | Esther's Kitchen
Batter Ingredients:
1 lb (454g) organic firm tofu, refrigerated and water drained out
3 Tablespoons nutritional yeast
3 tablespoons potato starch
1 teaspoon Adobo seasoning, optional if you don’t have it on hand
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 shakes turmeric powder, used for color, omit if you don’t have it
1/4 teaspoon kala namak salt for eggy taste (add more at serving)
Other Ingredients:
Cooking spray or vegan butter for pan
Preparation:
1. Add all batter ingredients in a blender. Blend on low until combined. Pour out a 1 cup measure for each omelette.
2. To make a Tofu Omelette, heat a nonstick skillet on medium-high heat. Add non-dairy butter in the pan to coat the bottom. Pour the 1 cup batter in the center of the pan. Smooth out to an 8” circle. Cook for 1 minute then turn the heat down to medium. Cover the pan with a lid. Shift the pan over the burner to prevent any sticking. Cook the omelette for about 5 minutes on one side or until surface is cooked. Flip the omelette over. Add non-dairy cheese and sautéed peppers, onions or uncooked baby spinach. Fold the omelette over and cook for about 30 seconds until the nondairy cheeze melts. Serve
3. To make a scramble, follow the above directions and cook the omelette uncovered for 3 minutes. Begin to scramble the omelette. Cook until the scramble texture is desired. Add non-dairy cheese and spinach or other veggies. Serve
4. Refrigerated any leftover batter in the refrigerator for 2 days.
ENJOY!
Eggless Salad
Eggless Salad. Recipe by Chef Linda of Esther's Kitchen.
Eggless Salad
Recipe courtesy of Chef Linda of Esther's Kitchen!
Here’s an easy Tofu Egg Salad that features Aquafaba Mayo. It’s so good served on a bed of lettuce or in a sandwich. Use a store bought egg-free mayo or make your own Aquafaba Mayo.
Cuisine: Esther Approved, egg-free, gluten-free, contains soy
Prep Time: 10 minutes
Yields: 1 lb 2 oz
Author: Chef Linda | Esther's Kitchen
Ingredients:
14 oz (397g) package organic firm tofu, drained
1/3 cup egg-free mayo of your choice
1/2 teaspoon onion powder * 1/4 teaspoon garlic powder
1-1/2 teaspoons yellow mustard or Dijon mustard
1 teaspoon nutritional yeast
1/2 teaspoon Kala Namak black salt for eggy taste or sea salt, to taste
1/8 teaspoon coarse ground black pepper or to taste
1/8 teaspoon turmeric powder for colour
Preparation:
1. Slice the tofu in thirds lengthwise. Lay the pieces between a towel. Press them to remove most of the water.
2. Roughly chop the tofu in a mixing bowl with a knife to resemble chopped hard boiled eggs. Stir in the remaining ingredients.
3. Spread the Tofu Egg Salad on bread, toast, bagels or serve on a bed of lettuce greens.
4. Refrigerate the salad for up to 2 days in a sealed container. Stir before serving.
5. Make the aquafaba mayo.
ENJOY!
Aquafaba Mayo
Aquafaba Mayo. Recipe by Chef Linda of Esther's Kitchen.
Aquafaba Mayo
Recipe courtesy of Chef Linda of Esther's Kitchen!
Refrigerate the liquid left over from canned or home cooked white beans and chickpeas. This bean juice is called Aquafaba. It’s delicious as a mayo. Adjust the salt, vinegar and sweetener to your taste.
Aquafaba Mayo
Cuisine: Esther Approved, Egg-free, Gluten-free, Vegan, Paleo
Prep Time: 10 minutes
Yields: 1-1/2 cups
Author: Chef Linda | Esther's Kitchen
Ingredients:
6 Tablespoons refrigerated bean juice (Aquafaba ) from 15 oz can of butter beans, great Northern beans, chickpea/garbanzo, or cannellini beans
1/2 teaspoon salt * 1 teaspoon golden light agave or maple syrup
1 Tablespoon apple cider vinegar
1 cup organic sunflower oil or other neutral oil
Preparation:
1. Add the cold bean juice in a tall jar. Use a hand immersion blender to blend the bean juice on high until it turns opaque white and fluffy, about 2 minutes.
2. Add in the salt, sweetener, and vinegar. Continue to blend with the immersion blender and slowly start drizzling the oil in stages while you blend. The mayo will begin to thicken in about 1 minute. Blend for 1 more minute on high.
3. Transfer the Aquafaba Mayo in a sealed jar. Refrigerate up to 1-2 weeks.
Notes:
1. The mayo will thicken more in the refrigerator.
2. Remove any bean bits from the Aquafaba.
3. Electric hand mixers can be used if you don’t have a hand immersion blender. The blending container works best if it’s a jar and not a bowl. Use the whisk attachment of the electric mixer or one beater.
4. If you wish to have an eggy taste to your mayo, add a pinch of Kala Namak salt at serving. The sulphuric aroma will dissipate and will not stay in your mayo for an extended period. Use regular sea salt or pink Himalayan salt in the recipe.
ENJOY!
Tofu Scramble and Omelette Batter
Tofu Scramble and Omelette Batter. Recipe by Chef Linda of Esther's Kitchen.
Tofu Scramble and Omelette Batter
Recipe courtesy of Chef Linda of Esther's Kitchen!
Note from Chef Linda: A constant focus on the products we share here is the availability to everyone on a global scale. Does everyone have access to the commercially made egg substitutes globally? The answer is no. When I switched to an Esther Approved lifestyle, the only product that was available locally for me was the Ener G egg replacer. I used it in baking. It’s not an egg substitute that makes omelettes or scrambles. I started to get serious and experiment with silken tofu and chickpea flour for scrambles and omelettes when I was diagnosed with my egg allergies 8 years ago. I rarely made or ate tofu scrambles or omelettes because I was eating chicken eggs as a vegetarian at the time. Chicken eggs were creating inflammation in my body. I also developed an allergy to the proteins in eggs. Some of the ingredients in this recipe should be available online if you can’t find them locally. This batter makes a tofu egg scramble or an omelette. The texture of the tofu egg scramble is light and fluffy.
Tofu Scramble and Omelette Batter
Yields: 2 cups batter/2 servings (1 cup per serving)
Author: Chef Linda | Esther's Kitchen
Batter Ingredients:
1 lb (454g) organic firm silken tofu, refrigerated or shelf stable type, drain water out of the package
3 Tablespoons nutritional yeast
3 tablespoons potato starch
1 teaspoon Adobo seasoning, optional if you don’t have it on hand
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 shakes turmeric powder, used for color, omit if you don’t have it
1/4 teaspoon kala namak salt for eggy taste (add more at serving.)
Cooking spray or vegan butter for pan
Preparation:
1. Add all Batter Ingredients in a blender. Blend on low until combined. Pour out a 1 cup measure.
2. To make a Tofu Omelette, heat a nonstick skillet on medium-high heat. Spray the pan with cooking spray. Pour the 1 cup batter in the center of the pan. Smooth out to an 8” circle. Cook for 1 minute then turn the heat down to medium. Cover the pan with a lid. Cook the omelette for about 5 minutes on one side or until surface is cooked. Add nondairy cheese and fresh baby spinach. Fold the omelette over and cook for about 30 seconds. Serve
3. To make a scramble, follow the above directions and cook the omelette uncovered for 3 minutes. Begin to scramble the omelette. Cook until the scramble texture is desired. Add nondairy cheese and spinach. Serve
4. Refrigerated any leftover batter in the refrigerator for 2 days.
ENJOY!
Tofu Ham Benny with Zoomie Hollandaise Sauce
Tofu Ham Benny with Zoomie Hollandaise Sauce. Recipe by Chef Linda of Esther's Kitchen.
Tofu Ham Benny with Zoomie Hollandaise Sauce
Recipe courtesy of Chef Linda of Esther's Kitchen!
For all you Hollandaise sauce lovers, here’s a zoomie fast way to make it. Egg-free mayo creates a thick and creamy base in this recipe. This sauce is tasty on asparagus too!
Tofu Benny Assembly:
1. Make Esther’s Tofu Sliced Ham or purchase meatless ham deli slices or meatless Canadian bacon, such as YVES brand.
2. Sauté spinach.
3. Make the Esther Approved Hollandaise Sauce.
4. Toast Esther Approved English muffins and spread with nondairy butter.
5. Place some of the sautéed spinach on each toasted English muffin. Add a slice of Esther’s Tofu Sliced Ham on the spinach. Add the Zoomie Hollandaise sauce, black pepper and chives.
Zoomie Hollandaise Sauce
Cuisine: Esther Approved, Non-dairy sauce, egg-free (can be made soy-free or gluten-free depending on mayo ingredients).
Prep Time: 10 minutes
Yields: 1/2 cup
Author: Chef Linda | Esther's Kitchen
Ingredients:
1 Tablespoon nondairy butter
1/2 cup egg-free mayonnaise
1/4 teaspoon onion powder
1/4 teaspoon ground turmeric
1 Tablespoon fresh lemon juice
1/8-1/4 teaspoon Kala Namak black salt, to taste
Preparation:
1. Melt the nondairy butter in a saucepan over medium heat. Stir in the egg-free mayonnaise, onion powder, ground turmeric, and lemon juice. Heat until the sauce is warmed. Do not simmer or boil. Turn off the burner. Stir in the Kala Namak black salt to add an eggy tasting finish.
Esther’s Tofu Sliced Ham
Cuisine: Esther Approved Ham Alternative, Contains Soy
Prep Time: 15 minutes
Marinade Time: 2 hours or overnight
Yields: 15 slices
Author: Chef Linda | Esther's Kitchen
Tofu Ham Ingredients:
16 ounces (1 lb) super firm tofu, drained, sliced into 1/4” thick pieces, pat each slice with a towel to remove excess water.
1 teaspoon tamari sauce or Braggs liquid aminos
2 teaspoons liquid smoke
2 Tablespoons vegan light brown sugar
1 Tablespoon nutritional yeast
1/4 teaspoon beet root powder (This adds PINK colour. If you don’t have it, omit it.)
1/2 teaspoon dragonfruit/pitaya powder (This adds PINK colour. If you don’t have it, omit it.)
1/4 teaspoon ground black pepper
3/4 teaspoon salt
Glaze
Heat glaze ingredients after the marinating time on the stove,
just until the vegan butter is melted. Set aside.
Glaze Ingredients:
1 Tablespoon vegan butter
1 Tablespoon vegan brown sugar
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
Dash onion powder
1 teaspoon liquid smoke
Preparation:
1. Combine the tamari, liquid smoke, brown sugar, nutritional yeast, beet root powder, dragonfruit/pitaya powder, black pepper and salt in a bowl.
2. Arrange the tofu slices in a baking dish. Brush the marinade on the tofu. Flip the tofu over and brush this side. Stack 3 or 5 pieces on each other. Marinate for 2 hours in the refrigerator or overnight is best for optimum flavour. Turn the tofu occasionally during the marinating time.
3. Fry Option - Melt neutral tasting vegetable oil in a skillet over medium-high heat. Fry the tofu on each side for 5 minutes or until desired crispiness, flipping once. Brush warm glaze on top. Continue to cook until the glaze is to your liking. Serve
4. Baked Option - Lightly grease a baking dish to fit the tofu. Lay the tofu slices on each other like fallen dominoes. Drizzle the glaze on the tofu. Broil uncovered at 500F for 10 minutes or until the tops are crispy. Keep an eye on the tofu under the broiler. Broil time can vary with ovens. Serve
5. This Tofu Ham can be refrigerated for ham style sandwiches for up to 3 days. Super firm tofu is recommended for the rubbery ham texture.
ENJOY!
Esther's Eggy Tofu Scramble!
Esther’s Eggy Tofu Scramble. Recipe by Chef Linda of Esther's Kitchen.
Esther’s Eggy Tofu Scramble with Chive Flowers + Chives + fresh grated Violife Parmesan + Arugula + Tomatoes + Almond butter on whole grain bread.
Recipe courtesy of Chef Linda of Esther's Kitchen!
Esther’s Eggy Tofu Scramble
Cuisine: Esther Approved Breakfast, Lunch, Dinner, Egg-free, Gluten-free, Contains Soy
Prep Time: 5 minutes
Cook Time: 8 minutes
Yields: 2-4 servings
Author: Chef Linda | Esther's Kitchen
Ingredients:
14 oz/397g package organic firm tofu, drained and not pressed
2 teaspoons Adobo seasoning (Frontier Co-op Organic Adobo Seasoning-Authentic Garlic & Pepper Blend was used)
1/8 teaspoon ground turmeric * 1/4 teaspoon ground black pepper
1 Tablespoon dairy-free butter
1/4 cup nutritional yeast
3 Tablespoons warm water, divided
Kala Namak salt to taste and add an eggy flavor
Instructions:
1. Break up the tofu in chunks with your fingers and add it to a glass mixing bowl. Add the Adobo seasoning, ground turmeric and black pepper. Gently stir with a silicone spatula.
2. Heat a nonstick sauté pan over medium heat. Melt the 1 Tablespoon of dairy-free butter in the pan. Add the tofu and 2 Tablespoons of warm water. The tofu will be runny in the beginning. The water will evaporate as it cooks. Sauté the tofu scramble on medium heat for about 6 minutes.
3. Stir in the nutritional yeast and remaining 1 Tablespoon of water. Cook for 1 more minute.
4. For an eggy flavor, add Kala Namak salt at serving. Store the cooked scramble in the fridge for 2 days.
ENJOY!
Cheezy Old Bay Scrambled Eggz!
This breakfast will keep me full for most of the day. Recipe by Chef Linda of Esther's Kitchen.
Cheezy Old Bay Scrambled Eggz + Field Roast maple breakfast sausage + sourdough toast + sliced mandarin + fair trade Mexican coffee + Ripple half & half
What Esther Approved, vegan option did you have for breakfast?
This breakfast will keep me full for most of the day. I’ll eat fruit and drink water until a late lunch. This Esther Approved plate of food has 28g protein, 375 calories, 9g fat and 6g fiber. I eat vitamin C rich foods, such as this mandarin to help my body absorb the non-heme iron in this meal: To learn more, click here.
I grew up on the Eastern Shore of the US. I would sometimes eat cheesy scrambled chicken eggs with Old Bay that my Mom would make for my family. You will see Old Bay and other seafood seasoning in recipes on the Eastern Shore. Old Bay is available in Canada too.
These Cheezy Old Bay Scrambled Eggz taste just like the ones I grew up with as a youth. Tofu, nutritional yeast, Esther’s Cashew Parmesan, vegan butter and vegan cheddar cheeze shreds replace the old ingredients. You can also use a commercial vegan parmesan cheeze. Follow Your Heart, Earth Island (in Canada), Violife, Parma, Go Veggie! have a parmesan option.
xo
Chef Linda
Recipe courtesy of Chef Linda of Esther's Kitchen!
Cheezy Old Bay Scrambled Eggz
Cuisine: Esther Approved Egg Alternative, Gluten-free, Contains Soy
Yields: 2 (4 oz) servings
Prep Time: 8 minutes
Cook Time: 4 minutes
Author: Chef Linda | Esther's Kitchen
Ingredients:
8 oz block extra firm tofu, drained, unsqueezed, crumbled lightly with hand masher or fork
2 Tablespoons nutritional yeast
2 Tablespoons prepared Cashew Parmesan (see recipes below)
Couple grinds of black pepper
Dash of ground turmeric, optional for color
1/2 teaspoon Old Bay seasoning, plus more at serving
Small pat of vegan butter for cooking
2 Tablespoons vegan cheddar shreds, use more if you want hog wild extra cheezy
Kala Namak salt, to taste after eggz are cooked
Other Ingredients:
Chives, optional
Vegan sourdough toast
Side of fruit
Vegan cooked sausage
Preparation:
1. Add the tofu, nutritional yeast, cashew parmesan, old bay, black pepper and turmeric in a mixing bowl. Stir to combine.
2. Heat the vegan butter and a nonstick pan over medium-high heat. Add the tofu mixture and cook for 3 minutes. The scrambled tofu will begin to come together. Stir in the vegan cheddar until it melts. Remove the pan off the burner.
3. Sprinkle Kala Namak salt on your eggz to taste. Serve
Esther’s Parmesan Cheeze 3 Ways
Recipe Type: Nut and Seed Cheeze
Cuisine: Esther Approved, Gluten Free
Serves: 1-1/4 Cups
Prep Time: 10 minutes
Option 1:
Esther’s Cashew Parmesan Cheeze
Ingredients
1 cup raw unsalted cashews
4 Tablespoons nutritional yeast, aka nooch
1/2 teaspoon garlic powder
1 teaspoon sea salt or pink himalayan salt
Option 2:
Esther’s Sunflower Parmesan Cheeze
Ingredients
1 cup raw unsalted sunflower seeds
4 Tablespoons nutritional yeast, aka nooch
1/2 teaspoon garlic powder
1 teaspoon sea salt or pink himalayan salt
Option 3:
Esther’s Almond Parmesan Cheeze
Ingredients
1 cup sliced or slivered almonds
4 Tablespoons nutritional yeast, aka nooch
1/2 teaspoon garlic powder
1 teaspoon sea salt or pink himalayan salt
Instructions:
1. Combine all ingredients from your chosen nut or seed parmesan cheeze option in a food processor, bullet or blender.
2. Pulse the mixture to a parmesan cheeze texture. Transfer the parmesan cheeze in a sealed jar. Store the parmesan cheeze in the refrigerator for up to 1 month.
3. Sprinkle on foods wherever you would use parmesan cheese. It's delicious on pasta, salads, soups, raw and cooked veggies, lasagna, avocado toast, sandwiches, pizza and popcorn.
ENJOY!
Deviled Eggz!
You simply will not believe this deviled eggz recipe - Chef Linda of Esther's Kitchen is amazing!
Enjoy deviled eggs again with our Esther Approved, Eggless and Vegan recipe. Wow your friends and family with these Deviled Eggz. The Kala Namak salt can smell intense, just like deviled eggs. It’s potency will go away if it’s added while cooking, so add it in last to both the egg whites and egg yolks.
This recipe was developed to yield more egg yolk to guarantee you have enough. Do a practice run of piping a few mini mounds to get your strength and momentum established with the piping bag. The extra egg yolk filling can be used to fill the cavities of celery, on top of sliced cucumbers, veggies, toasts, mini egg style tea sandwiches and more. Vintage deviled egg platters and woodland pottery animals can be sources at thrift stores and online. Egg molds can be found at baking supply stores and online.
Recipe courtesy of Chef Linda of Esther's Kitchen!
Cuisine: Esther Approved, Vegan, Eggless, Gluten-free, Contains nuts
Yields: 2 dozen
Prep + Refrigeration Time: 45 minutes
Cook Time: 10-15 minutes
Author: Chef Linda | Esther's Kitchen
Egg White Ingredients:
2 cups unsweetened almond milk
1/2 teaspoon tapioca flour
6 teaspoons agar agar flakes
1/2 tsp kala namak salt
Egg White Preparation:
1. Whisk the almond milk, tapioca flour, and agar agar flakes in a small pot. Whisk constantly while you bring the pot to a boil. The liquid will foam and rise up the pot once it reaches the boil stage. Turn off the heat. Whisk in the kala namak salt and pour the mixture into a measuring cup that has a spout for easier pouring.
2. Fill 24 egg molds. If you only have 12 egg molds, fill and leave the remaining liquid egg whites in the measuring cup on the counter. Refrigerate the eggs in the first mold for 35 minutes.
3. Remove the first 12 egg whites and transfer onto a deviled egg platter. Whisk the remaining liquid egg whites and pour into the same mold. Refrigerate for 35 minutes again and release into a second deviled egg platter.
4. Prepare the yellow egg yolk filling while the egg whites refrigerate.
Yellow Egg Yolk Filling Ingredients:
* lb small yellow potatoes, peeled, sliced in half, and boiled until tender, drained
2/3 cup + 2 Tablespoons eggless mayo
1 Tablespoon Dijon mustard
1/4 teaspoon ground turmeric
2 Tablespoons unsweetened almond milk
1 teaspoon kala namak salt, plus more for serving
1 Tablespoon snipped chives, chopped parsley, cilantro, chia caviar, sweet or hot paprika for garnish to taste.
Egg Yolk Preparation:
1. Add the potatoes, mayo, mustard, turmeric and almond milk in a mixing bowl. Combine with an electrician mixer until smooth. Add the kala namak salt.
2. Scoop the egg yolk mixture and transfer in a piping bag fit with a star tip.
3. Practice piping out a few yolks on a plate until you get your momentum. Whatever pattern you do to the first egg, repeat that technique. Blot the tops of the egg whites with a paper towel so the egg yolk doesnt slide off. You can scoop out a little of the center with a melon baller if desired. Begin piping the egg yolk filling onto each egg white. You can cover the whole surface too. These are your Deviled Eggz.
4. Sprinkle paprika, chia caviar, chives, cilantro or parsley. Keep your Deviled Eggs refrigerated up to 1 day.
ENJOY!
Esther Approved Egg Replacers!
Here’s our new egg chart for Esther Approved, Vegan baking.
Here’s our new egg chart for Esther Approved, Vegan baking. These 6 egg replacers get used the most here. If you are using applesauce, pumpkin or nondairy yogurt, they tend to be heavy. Add in an additional 1/2 teaspoon baking powder for each egg to help with leavening. Each of these egg replacers work differently and it depends what you are baking. You can read about their differences with an online search.
To replace 1 egg, you can also use the following:
• 1/4 cup mashed banana
• 3 Tablespoons creamy peanut butter
• 1 teaspoon baking soda + 1 Tablespoon vinegar
• 1/4 cup silken tofu
• 1-1/2 teaspoons water + 1-1/2 teaspoons oil + 1 teaspoon baking powder
• store bought premixed egg replacers.
Courtesy of Chef Linda of Esther's Kitchen!
Esther the Wonder Pig's Eggy Tofu Scramble!
Today’s filling breakfast is Esther the Wonder Pig’s Eggy Tofu Scramble with Sun-dried Tomatoes, Baby Spinach, Field Roast Maple Breakfast Sausages and Sourdough toast. Recipe courtesy of Chef Linda of Esther's Kitchen!
Today’s filling breakfast is Esther the Wonder Pig’s Eggy Tofu Scramble with Sun-dried Tomatoes, Baby Spinach, Field Roast Maple Breakfast Sausages and Sourdough toast. The baby spinach can be omitted if you just want an eggy tofu scramble. If you are shopping at Trader Joe’s this weekend, check out the Everything but the Bagel Sesame Seasoning blend. For a more eggy flavor, sprinkle Kala Namak as a finishing salt on your tofu scramble. Recipe courtesy of Chef Linda of Esther's Kitchen!
Cuisine: Esther Approved Breakfast, Egg-free, Gluten-free, Contains Soy
Prep Time: 5 minutes
Cook Time: 11 minutes
Yields: 2 Servings
Author: Chef Linda | Esther's Kitchen
Ingredients:
1 Tablespoon dairy-free, vegan butter
14 oz/397g package organic firm tofu, drained and not pressed
1/4 cup nutritional yeast
Dash ground turmeric
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1/2 cup loosely measured sun-dried julienne cut sun-dried tomatoes from a store bought package
2 handfuls organic baby spinach
Field Roast Maple Breakfast Sausages, cooked to package directions
*ourdough toast with vegan butter
Preparation:
1. Break up the tofu in chunks with your fingers and add it to a glass mixing bowl. Add the nutritional yeast, turmeric, garlic powder, and black pepper. Gently stir with a silicone spatula.
2. Heat a non-stick sauté pan over medium heat. Melt the 1 Tablespoon of dairy-free butter in the pan. Add the tofu. The tofu will be runny in the beginning. The water will evaporate as it cooks. Sauté the tofu scramble on medium heat for 5 minutes. Stir in the sun-dried tomatoes and cook for another 4 minutes. Stir occasionally. Add the baby spinach and cook just until it begins to wilt.
For an eggy flavor, add Kala Namak salt at serving time.
4. The cooked tofu scramble can be stored in the refrigerator for 2 days.
ENJOY!
Aquafaba "Egg" White Omelette!
Try this Chickpea Egg Scramble recipe courtesy of Chef Linda of Esther's Kitchen!
This Aquafaba “Egg” White Omelette recipe premieres today! It’s been in the works and it might be the first fried, aquafaba “egg” white omelette because it hasn’t been seen anywhere else! The tapioca flour is necessary in this recipe to give these aquafaba fried eggs a rubbery texture. Add more Kala Namak salt at serving for an eggy flavor. Recipe courtesy of Chef Linda of Esther's Kitchen!
Cuisine: Esther Approved, Vegan, Egg-free, Soy-Free, Gluten-free
Prep Time: 10 minutes
Cook Time: 5 minutes
Yields: 1 omelette or 3 fried Aquafaba fried egg whites
Author: Chef Linda | Esther's Kitchen
Ingredients:
1/4 cup white rice flour
1 Tablespoon tapioca flour
1/4 cup + 1 Tablespoon Aquafaba bean juice from canned garbanzo chickpeas
1/2 teaspoon extra virgin olive oil
1/4 teaspoon Kala Namak salt
Additional Ingredients:
1 teaspoon vegan butter for frying
Optional additional Kala Namak salt and ground black pepper, to taste
1/2 cup chopped steamed broccoli
1 slice of vegan cheese, cut in half
Instructions:
1. Whisk the rice flour, tapioca flour, Aquafaba and olive oil in a small bowl until smooth. Whisk in the 1/4 teaspoon Kala Namak salt last.
2. Heat a nonstick skillet over medium high heat. The skillet must be hot. Melt and spread the vegan butter in the skillet to coat the bottom of the pan.
3. Quickly pour the Aquafaba Egg White batter in the pan. Lift the pan and rotate it to spread out the batter to approximately 8” diameter. Begin to fry the omelette. At 1 minute, begin to move the pan on the burner to shift the omelette in the pan so that it does not stick. Fry this side for a total of 3 minutes.
4. Add your steamed broccoli and 1 slice of vegan cheese on one half of the omelette. Fold the other half over. Fry for 1-2 minutes over medium heat or until the cheese begins to melt.
5. Or fry in three portions of the batter for fried Aquafaba egg whites that resemble round fried chicken eggs.
6. Add additional Kala Namak salt and ground black pepper at serving, if desired.
Notes: Aquafaba chickpea bean juice can be refrigerated in a sealed jar for approximately 3 days. Stir the Aquafaba before using.
Learn more about Aquafaba here. There are communities around the world experimenting with Aquafaba. You might find a group in your respective Country and on Facebook, Vegan Meringues - Hits and Misses!
Please share this recipe with folks who have egg allergies and those wanting to omit eggs from their diets. Please tag Esther’s Kitchen if you make it.
ENJOY!
Spanish Potato Omelette!
This Spanish Potato Omelette (Tortilla de Patatas) used to be made with chicken eggs. Recipe courtesy of Chef Linda of Esther's Kitchen!
This Spanish Potato Omelette (Tortilla de Patatas) used to be made with chicken eggs. A chickpea batter can replace eggs in omelettes. One cup of chickpea flour provides 21g of plant protein. The potatoes provide 19g of plant protein. Enjoy this easy meal for Meatless Monday! Recipe courtesy of Chef Linda of Esther's Kitchen!
Cuisine: Esther Approved, Vegan, Egg-free, Main Entree
Prep Time: 15 minutes
Cook Time: 28-30 minutes
Yields: 4 servings
Author: Chef Linda | Esther's Kitchen
Ingredients:
2 Tablespoons olive oil + 2 teaspoons divided
1-1/2 lbs or approximately 700g yellow potatoes, diced small or sliced into 1/4” thick small slices
1/2 teaspoon pink Himalayan or sea salt
1 cup chickpea (besan) flour
1 cup warm water
1/2 teaspoon onion powder
1/4 teaspoon Kala Namak salt, plus extra at serving
Instructions:
1. Add 2 Tablespoons olive oil in a nonstick 10” sauté pan. Add the potatoes, sea salt and onion powder. Sauté on medium heat for approximately 15 minutes. You want to cook the potatoes slow.
2. While the potatoes are cooking, whisk the chickpea flour, warm water, onion powder and 1/4 teaspoon Kala Namak salt together in a large mixing bowl; set aside.
3. Once the potatoes are cooked, transfer them in the mixing bowl with the batter. Stir until the potatoes are coated.
4. Add 2 teaspoons olive oil to the same sauté pan. Heat the pan over medium heat. Pour the potatoes and batter in the pan. Smooth the surface and run a silicone spatula around the edges to pull the omelette away from the sides of the pan.
5. Add the lid and cook on medium heat for 8 minutes. Remove the lid and shift the pan to ensure the omelette is not sticking to the bottom. Place a wet plate on top of the pan. Flip the omelette on the plate. Slide the omelette back into the pan to cook the other side. Cook for 5 minutes uncovered over medium heat.
6. Slide the omelette out again onto a dry serving plate. Slice and serve.
Additional Kala Namak salt and black pepper, nondairy cheese, sliced tomatoes and hot sauce are featured on the slice in the photo.
ENJOY!
Chickpea Egg Scramble!
Try this Chickpea Egg Scramble recipe courtesy of Chef Linda of Esther's Kitchen!
Try this Chickpea Egg Scramble recipe courtesy of Chef Linda of Esther's Kitchen!
Cuisine: Esther Approved, Vegan, Soy-Free, Gluten-Free, Egg-Free
Prep Time: 3 minutes
Cook Time: 6 minutes
Yields: 4 servings
Author: Chef Linda | Esther's Kitchen
Ingredients:
1 cup chickpea flour
1/4 cup nutritional yeast
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
8 fl oz water
1/2 - 1 teaspoon olive oil, adjust to your liking
1/4 - 1/2 teaspoon sea salt in the batter or omit and add Kala Namak black salt to taste at serving
Instructions:
1. Spray a nonstick skillet with cooking spray. Heat the skillet on medium heat. Pour the batter in the hot skillet. Wait for approximately 1 minute before proceeding to pull in the edges to the center with a nonstick spatula. The chickpea egg will begin to start forming.
2. Continue to stir and flip the pieces. At 2-1/2 minutes, cover the skillet with a lid and cook for another 2-1/2 minutes. Remove the lid and break the large pieces apart. Sprinkle Kala Namak black salt on now if you want an egg flavor.
3. Portion out the scramble on tortillas, toast or a plate. Add your choice of toppings, such as avocado slices, tomato, salsa, hot sauce and coconut bacon flakes.
Notes: The protein content in this recipe is 33g.
ENJOY!
Savory Fried Tofu Egg Breakfast Sandwich!
Try this Savory Fried Tofu Egg Breakfast Sandwich recipe courtesy of Chef Linda of Esther's Kitchen!
Try this Savory Fried Tofu Egg Breakfast Sandwich recipe courtesy of Chef Linda of Esther's Kitchen!
Cuisine: Esther Approved, Vegan, Egg-free, Contains Soy, Gluten-free (tofu egg only)
Prep Time: 10 minutes
Cook Time: 6-10 minutes
Yields: 2 Savory Fried Tofu Eggz, 1 or 2 breakfast sandwiches option
Author: Chef Linda | Esther's Kitchen
Our technique of spreading melted non-dairy butter on the tofu then pressing it in the seasoning blend takes tofu to another delicious level!
Ingredients:
2 (1/2” thick) slices firm tofu, sliced lengthwise from block, shaped into round disks with a metal biscuit or donut cutter, water lightly pressed out
4 grinds ground black pepper
3 teaspoons nutritional yeast
1/4 teaspoon Kala Namak sulphuric salt, add more at serving if desired
1/8 teaspoon smoked paprika
Pinch of ground cumin
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
2 teaspoons nondairy buttery spread, melted in a small bowl or saucepan
1 - 2 non-dairy cheeze slices (Follow Your Heart Smoked Gouda was used here.)
1 or 2 Esther Approved English Muffins
Instructions:
1. Mix all of the seasonings in a small shallow dish. Level out the seasonings by shifting the dish.
2. Lightly brush the melted nondairy butter on each side of the tofu rounds. There will be remaining nondairy butter left that you will add later to the sauté pan.
3. Press the two tofu rounds into the mixture. Flip over and press again.
4. Heat a nonstick sauté pan over medium heat. Once the pan is hot, place the tofu rounds in the pan. Pour the remaining melted nondairy butter around each tofu round. Press the remaining seasonings on the top of each tofu round.
5. Fry each side for 3-5 minutes, turning only once.
6. Add the cheeze slices on each tofu after the first flip. Place the lid on the pan or tent foil over the tofu to melt the cheeze.
7. Toast your English muffins. Add the Fried Tofu Eggz. Enjoy as is or add meatless bacon, meatless sausage, sliced tomatoes, spinach, ketchup, hot sauce.
ENJOY!
Eggy Tofu Sramble and Easy Potato Hash
Try this delicious SCRAMBLE and POTATO HASH recipe courtesy of Chef Linda of Esther's Kitchen!
Try this delicious EGGY TOFU SCRAMBLE and POTATO HASH recipe courtesy of Chef Linda of Esther's Kitchen!
Easy Potato Hash
Cuisine: Esther Approved Breakfast, Side, Gluten-free
Prep Time: 15 minutes
Cook Time: 22 minutes
Yields: 6-8 servings
Author: Chef Linda | Esther's Kitchen
Ingredients:
1 Tablespoon olive oil,
1 medium onion, diced,
3 garlic cloves, sliced,
5 medium yellow potatoes, sliced in half lengthwise then sliced into 1/4” slices,
1 medium sweet potato, peeled and sliced in half lengthwise then sliced into 1/4” slices,
1 jalapeño, de-seeded and sliced, optional,
1 teaspoon dried herb of choice: thyme or rosemary (Or 1 Tablespoon fresh rosemary or couple sprigs of fresh thyme)
Salt and black pepper to taste
Preparation:
1. Sauté the onions in the olive oil over medium high heat for five minutes or until translucent. Stir in the jalapeño and garlic. Sauté for one more minute.
2. Reduce the heat to medium. Stir in the potatoes and choice of dried or fresh herb. Cover the pan with the lid and cook for approximately 10 minutes or until the potatoes are tender. Stir occasionally. Remove the lid once the potatoes are tender. Turn up the heat to medium high and sauté for another 5 minutes to crisp the edges. Salt and pepper to taste. Serve.
Eggy Tofu Scramble
Cuisine: Esther Approved Breakfast, Egg-free, Gluten-free, Contains Soy
Prep Time: 5 minutes
Cook Time: 10 minutes
Yields: 4 Servings
Author: Chef Linda | Esther's Kitchen
Ingredients:
15.5 oz package organic firm tofu, drained
1/4 cup nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon curry powder
1/2 teaspoon Kala Namak salt
2 dashes ground turmeric
1/4 teaspoon ground black pepper
1 Tablespoon nondairy butter
2 Tablespoons warm water
Instructions:
1. Break up the tofu in chunks with your fingers and add it to a glass mixing bowl. Add the nutritional yeast, seasonings, salt and pepper. Gently stir with a silicone spatula.
2. Heat a non-stick sauté pan over medium heat. Melt the 1 Tablespoon of nondairy butter in the pan. Add the tofu mixture and 2 Tablespoons of warm water. The tofu will be runny in the beginning. The water will evaporate as it cooks.
3. Sauté the tofu scramble on medium heat for about 8 minutes. Remove from the burner and serve with additional salt and pepper. For an eggy flavor, add Kala Namak salt at serving time. 4. The cooked tofu scramble can be stored in the refrigerator for 2 days.
ENJOY!
Chickpea Omelette!
Try this delicious CHICKPEA OMELETTE recipe courtesy of Chef Linda of Esther's Kitchen!
Try this delicious CHICKPEA OMELETTE recipe courtesy of Chef Linda of Esther's Kitchen!
Try our easy and delicious Chickpea Omelettes with Arugula, Mushrooms, Shallots and Cheddar Cheeze for a weekend brunch!
Prep Time: 10 minutes
Cook Time: 12 minutes
Yields: 2 omelettes
Author: Chef Linda | Esther's Kitchen
Chickpea Omelette Ingredients:
- 1 cup chickpea flour
- 1 Tablespoon tapioca flour
- 1 cup (8 fl oz) water
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
1/4 teaspoon Kala Namak salt or sea salt
- Dash of ground Black pepper
- Dash ground turmeric
- 2 teaspoons Olive oil, plus more for cooking omelettes
- 1 shallot, diced
- 5 medium (1 cup) size white button mushrooms, sliced
- 2 handfuls arugula or baby spinach
- 2 teaspoons water
- Non-dairy cheeze shreds, to taste
Veggie Filling Preparation:
1. Whisk the omelette ingredients, except the olive oil, in a mixing bowl until smooth. Set aside while the veggies are sautéing.
2. Heat the 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Sauté the shallots for 1 minute. Stir in the mushrooms and sauté for 3 minutes. Add the arugula and 2 teaspoons water. Sauté the arugula until it begins to wilt. Remove the pan from the burner and place the lid on the pan to keep the veggie filling warm.
Chickpea Omelette Preparation:
1. In a separate nonstick sauté pan, heat 2 teaspoons olive oil over medium-high heat. The pan must be hot before you add the batter. Pour 1/2 of the batter in the center of the pan. Spread and thin out the batter slightly with a silicone spatula. Cook the first side for 3 minutes. Lightly drizzle additional olive oil on top of the omelette. Flip the omelette over and sauté for 3 minutes. Transfer this omelette to a plate and keep warm.
2. Drizzle additional olive oil in the pan for the next omelette. Repeat this process with the remaining 1/2 of the batter. Once the second side is cooked, divide the filling in 1/2 onto 1/2 of this omelette. Add the nondairy cheeze shreds. Fold the omelette in half over the filling.
3. Add the other cooked omelette to this same pan. Add the filling and nondairy cheeze. Fold the omelette in half over the filling. Cook the omelettes over medium heat until the cheeze begins to melt. Serve
Footnote: the avocado toast in the background is topped with sliced tomatoes and Trader Joe’s Everything but the Bagel Sesame seasoning blend.
ENJOY!