The Advertising Campaign
It has been a while since we’ve posted to our blog. We’ve been really, really busy with a major advertising campaign and community outreach program that has been in the planning phase for many, many weeks.
A mock-up of the exterior ad face of a Toronto transit shelter.
What We’ve Been Up To!
It has been a while since we’ve posted to our blog. We’ve been really busy with a major advertising campaign and community outreach program that has been in the planning phase for many weeks.
And as of Easter Monday, that campaign has launched! We’re very, very excited and proud of what we’ve accomplished and we wanted to share with our readers all the details.
Creative for interior ad faces.
Outdoor Advertising
We have placed 42 transit shelter posters in key locations throughout the city of Toronto - North America’s fourth largest urban centre. There are two versions of the creative. The first one (seen in the mock-up above) is for exterior faces where sight-lines are long and read times are short. The other creative is for interior faces only and contains a multitude of descriptions about the many illnesses and conditions hens forced to lay eggs endure. The central image is of a “spent” hen whom we’ve called “Lucy”. Lucy is representative of the millions of hens condemned to lay eggs in barns all over the world. Our campaign is using the hashtag #thisislucy.
This campaign will run for 4 weeks with a 2 week bonus. We already have some local followers who have spotted our posters and have begun sending us their selfies alongside them.
We hope in the coming weeks, the millions of commuters who will see these posters will appreciate the realities of egg production and will visit our website, begin to look for alternatives and make compassionate food choices going forward.
“Egg-Free Get Started!”
On Saturday, April 27th, 17,500 copies of our egg-free starter kit will be distributed through The Toronto Star - Canada’s largest circulation newspaper! This full-colour, 8-page, digest sized booklet will feature delicious egg-free recipes and baking tips, a chance to meet Lady Heisenberg of Happily Ever Esther Farm Sanctuary along with an invitation to visit the farm. Our booklet will also include information on the truth about modern day egg production.
A sample of our 8-page, full-colour booklet.
On the back cover, and with the courtesy of the good folks at Follow Your Heart, there is a $1 OFF coupon for any Follow Your Heart or Earth Island product including VeganEgg! These delicious, cruelty-free products are now available in most major grocery store chains and specialty grocery stores in Toronto.
Social Media
Starting Tuesday, April 23rd, a major social media ad campaign on Facebook and Instagram will invite users to visit a dedicated page on our website where Lucy asks them to “Leave Eggs OFF their plate . . . for HER!”. There will be additional animal welfare information related to egg production, links to other information on our website and a PDF, downloadable version of the 8-page booklet which we have also made available for our readers here. Note: only the colour, printed version inserted into the Toronto Star has the $1 OFF coupon - if you are in the Toronto area, be sure to try and pick up a copy of the Saturday edition of The Star.
Image courtesy of Vegan Outreach.
Street Campaigns
With the assistance of the volunteers at Cube of Truth, we will be conducting an ‘Egg-Cube-of-Truth’ at two major intersections in downtown and midtown Toronto: Yonge-Dundas Square and Yonge & Eglinton on Friday, May 3rd. Here passer’s-by will be able to view video of standard industry practices at hatcheries, layer facilities and slaughter houses. They will also be offered a copy of our 8-page booklet.
In early May, Vegan Outreach will be leafleting our booklet in several key locations in Toronto as well. We anticipate they will be able to distribute approximately 1500 booklets!
In addition to helping to educate consumers about the true nature of egg production and create awareness around egg-free alternatives, we hope to demonstrate the impact our campaign will have. If we can establish proof-of-concept, we hope to be able replicate this same campaign in other cities across North America with the support of donors.
If you would like more information on our campaign, please feel free to reach us via our Contact Us page. We are always receptive to those seeking to help coordinate other efforts in other locations across Canada and the U.S.
Best regards,
Nigel Osborne
Executive Dir., Egg-Truth
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!
YamChops Eggless Egg Salad!
Reprinted with permission “From the Kitchens of YamChops”, Page Street Publications. Photograph: Vincenzo Piztritto
Eggless Egg Salad
Reprinted with permission “From the Kitchens of YamChops”, Page Street Publications. Photograph: Vincenzo Piztritto
Be sure to search out kala namak for this recipe. It is a South Asian salty and pungent-smelling rock salt and it delivers an authentic egg salad umami. It’s often referred to as Indian black salt but, when searching it out, keep in mind that it’s actually pink!
Ingredients:
1 (416 g) block extra firm tofu (see notes below)
½ cup (115 g) finely diced celery
¹/3 cup (50 g) finely diced dill pickle
1 tsp kala namak
¼ cup + 2 tbsp (87 g) vegan mayo
1 tbsp (15 ml) apple cider vinegar
2 tsp (11 g) Dijon mustard
2 tsp (5 g) celery seed
2 tsp (8 g) evaporated cane sugar
2 tsp (5 g) onion powder
1 tsp garlic powder
1 tsp ground turmeric
½ tsp course grind pepper (sometimes called butcher's grind)
Preparation:
Drain and press the tofu. Break the pressed tofu in pieces into a large bowl. Mash the tofu with a potato masher until you reach an egg salad-like consistency. Add the celery and pickle. Sprinkle the kala namak over the tofu and mix well with a spatula to fully distribute the ingredients. In a separate bowl, whisk together the mayo, vinegar, mustard, celery seed, sugar, onion powder, garlic powder, turmeric and pepper. Add the dressing to the tofu mixture and mix together well.
Note:
Always search out non-GMO tofu for tofu recipes. To press the tofu, wrap the blocks in a double layer of paper towels. Place the wrapped tofu on a cutting board with a plate or sheet pan on top. Weigh down the tofu by placing 2 or 3 cans (cans of tomatoes or beans work great) on top of the plate or sheet pan and let rest for 15 minutes.
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!
Esther's Deviled Taters!
Try this delicious ESTHER'S DEVILED TATERS recipe courtesy of Chef Linda of Esther's Kitchen!
Try this delicious ESTHER'S DEVILED TATERS recipe courtesy of Chef Linda of Esther's Kitchen!
Esther’s Deviled Taters taste amazing! The combination of tangy yellow mustard, egg-free mayo and sulphuric Kala Namak black salt make the filling taste like deviled egg filling! The aroma of these deviled taters are just like deviled eggs. A health benefit of an Esther Approved lifestyle is Esther's Deviled Taters are cholesterol free! Give this recipe a try for a snack or delicious appetizer for your next party. This recipe can be easily doubled. Enjoy!
Cuisine:
Esther Approved, Appetizer, Gluten-free if using Glute-free egg-free mayo
Prep Time:
20 minutes Serves: 12 deviled potatoes
Author:
Chef Linda | Esther’s Kitchen
Ingredients:
6 baby yellow or red potatoes (approx. 1-1/2"-2" or 4-5cm round), sliced in half 1/3 cup eggless mayo (75ml) 2 teaspoons yellow mustard (10ml) 1/2 teaspoon kala namak salt, plus more for serving (2ml) 1/8 teaspoon ground black pepper (.5ml) 1 Tablespoon snipped chives, chopped parsley or cilantro (15ml) Sweet or Hot paprika for garnish to taste.
Preparation:
1. Place the potato halves in a steamer and steam them until they are fork tender.
2. While the potatoes are steaming, combine the egg-free mayo, yellow mustard, kala namak salt and black pepper in a small mixing bowl. Stir until combined. Set aside.
3. Allow the potatoes to cool down before handling. Blot the water off of the steamed potato halves with a towel. Scoop out the cooked potato out of each potato. Leave enough potato attached to the skin so the potato cavity base remains intact. You will be filling the cavity with the finished mixture. Place the scooped potatoes in a small mixing bowl and mash the potatoes with a hand masher. Stir the mashed potatoes into the mayo mixture for 1 minute. The mixture will become starchy and resemble a soft dough ball.
4. Place the filling in a piping bag with a star tip or snip off a 1/2" corner of a freezer bag. Pipe the filling into each potato cavity.
5. Sprinkle sweet or hot paprika onto each deviled potato. Sprinkle chopped cilantro, parsley or snipped chives onto each deviled potato.
6. Serve the deviled potatoes warm or cold. The deviled potatoes can be made a day in advance without the paprika and herb garnish. Add the paprika, herb garnish and additional kala namak salt before serving.
ENJOY!
Esther's Eggy Tofu Scramble!
Try this delicious ESTHER'S EGGY TOFU SCRAMBLE recipe courtesy of Chef Linda of Esther's Kitchen!
Try this delicious ESTHER'S EGGY TOFU SCRAMBLE recipe courtesy of Chef Linda of Esther's Kitchen!
What condiment would you put on this breakfast sandwich? Lightlife Smart Bacon is featured today. It’s tasty! To make this sandwich, fry the meatless bacon per package directions; set aside. Add additional non-dairy butter to the pan and prepare the tofu scramble. Place the fried bacon on a sub roll or bread, add the bacon, tofu scramble and cheeze. Pop it under the broiler for a few minutes to melt the cheeze.
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:
• 14 oz/397g package organic firm tofu, drained
• 1/4 cup nutritional yeast
• 1-1/2 teaspoons Adobo seasoning (Frontier Co-op Organic Adobo Seasoning-Authentic Garlic & Pepper Blend was used)
• 1/4 teaspoon ground turmeric
• 1 Tablespoon dairy-free butter
• 2 Tablespoons warm water
• 1/4 teaspoon ground black pepper
•1/4-1/2 teaspoon Kala Namak salt
Instructions:
1. Break up the tofu in chunks with your fingers and add it to a glass mixing bowl. Add the nutritional yeast, Adobo seasoning and ground turmeric. 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 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 10 minutes.
3. Serve the tofu scramble 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!
Tofu Fried Eggz!
Try this delicious TOFU FRIED EGGZ recipe courtesy of Chef Linda of Esther's Kitchen!
Try this delicious TOFU FRIED EGGZ recipe courtesy of Chef Linda of Esther's Kitchen!
Recipe:
Fried Tofu Eggz
Cuisine: Esther Approved, Breakfast, Lunch or Dinner, Gluten-free
Prep Time: 30 minutes
Serves: 4 Fried Tofu Eggz
Author: Chef Linda | Esther’s Kitchen
Nutrition information:
Each Tofu Fried Egg contains 7.5g of plant protein with no cholesterol! One large fried chicken egg contains 6g of protein and upwards of 215mg of cholesterol. Think cholesterol is harmless? Read this.
Ingredients:
* 7 oz Firm Tofu (14 oz block that has been sliced in half and do not squeeze out the water)
* 1/3 cup unsweetened almond or neutral tasting dairy-free milk
* 1/2 teaspoon Kala Namak salt* or pink Himalayan salt
* 1 teaspoon garlic powder
* 1/4 cup Tapioca flour (do not omit)
* 1/4 cup nutritional yeast
*Note: Kala Namak salt enhances the flavour to make them taste like eggs. This salt has a sulphuric aroma like cooked eggs.
Preparation:
1. Add the tofu eggz ingredients in a blender or food processor. Blend on high until smooth.
2. Pour the tofu eggz batter into a small mixing bowl and scrape off the sides of the pitcher with a spatula. Add this to the bowl. This will be easier to scoop out the 1/4 cup portions when frying.
3. Add 3 teaspoons olive oil or nondairy vegan butter to a hot non-stick skillet over medium high heat.
4. Pour 1/4 cup of the tofu eggz batter in the skillet into the size of a fried egg. Fry each side for 3 minutes.
5. Serve with toast or as a breakfast sandwich.
6. The batter will keep in the refrigerator for 3 days in a sealed container.
ENJOY!