Review: Coloring "Eggs" for Easter with EggNots

Pictured are recently dyed EggNots.

My son has been begging to color eggs for Easter, so I told him to be patient while the "eggs" arrive in the mail.

Instead of buying eggs from the grocery store, I ordered mine from a company called EggNots. The company makes ceramic eggs for people with egg allergies or who have an aversion to coloring chicken eggs.

The ceramic eggs look just like chicken eggs and even come in an egg cartoon. The eggs are lightweight, so you have to hold them down in the dye.

I purchased a run-of-the-mill egg dye from the store, but the EggNots come with a recipe to make your own dye using food coloring, vinegar, and water.

My son and I had a blast coloring the EggNots. What's great is that they won't spoil, and we can save the eggs to hide for next year.

"Like" the company on Facebook because they occasionally offer sales on their product.

This is how the EggNots look when they arrive.

The "eggs" dye well. 

Recipe: Creamy Potato Salad with Tofu Eggs

This potato salad is creamy, tangy, and has chunks of "tofu egg salad" in it.

Who doesn’t love a good potato salad?!

I prefer mine on the saucy side and with a bit of a tang to it. I want to taste the tender potato chunks with crunchy elements, such as chopped celery. I also like a mild pungent flavor that only green onions can provide. 

Before I became vegan, I loved chopped boiled eggs in my potato salad. I can still have that egg flavor and texture with black salt and tofu.  

Creamy Potato Salad with Tofu Eggs

(Inspired by this recipe from Kraft.

Ingredients:

1/4 c. – 1/2 c. of prepared tofu egg salad (recipe below)

3 medium-sized red potatoes cut into small chunks (I leave the skins on)

1/3 c. – 1/2 c. of vegan mayo (start with less and add more if needed)

1 tablespoon of Dijon mustard

1 tablespoon of apple cider vinegar

1/2 tsp – 1 tsp of organic sugar

4 green onions sliced thinly (include most of the green part, too)

1-2 stalks of celery sliced thinly

Directions:

Boil the potatoes until fork tender, 15-20 minutes. Drain under cold water and set aside.

Mix the mayonnaise, mustard, and vinegar. Add ½ tsp of sugar and taste. Add more sugar if you want a sweeter sauce. If you want more tang, add a little more mustard or vinegar. Add the potatoes, green onions, and celery and mix well. Fold in the tofu egg salad (add the egg mixture 1/4 c. at a time until you get the ratio and taste you prefer). If you have any vegan bacon, chop some up, pan fry until crispy, and add to the potato salad.

Tofu Egg Salad

Ingredients:

12-15 oz container of extra firm tofu

1/4 c. of vegan mayo

1 tsp of yellow mustard or 1 tsp of Dijon mustard – you can add 1 tsp of both if you like the taste of mustard

3 tablespoons of sweet pickle relish 

1 tablespoon of fresh lemon juice or 1 tablespoon of vinegar or pickle juice

1 tsp of smoked paprika

1 tsp of turmeric 

Dash of black pepper

Dash of hot sauce

1 tsp of black salt (also called Kala Namak)

Directions:

Drain your tofu and wrap it in some paper towels while you assemble your sauce. In a bowl, mix everything but the tofu together. Once all your ingredients (except the tofu) are mixed, taste it. It should be salty, tangy, and egg-like in flavor. Add the tofu, and break it up with a fork or potato masher. Make it as chunky as you like. Mix everything well and taste. Add more relish or a pinch of black salt. Be careful with the black salt; too much and your dish will be very salty.

Review: Gardein Breakfast Sausage Patties and Upton’s Bacon Seitan

A cruelty-free breakfast definitely doesn’t include sausage and bacon…unless those items are made from veggies and grains.

If you’re a plant-based eater and want a hearty protein with your fluffy pancakes and tofu eggs, than I would definitely try Upton’s Bacon Seitan. If you pan fry it, it retains its chewy texture, but I found that when I cooked it in the toaster oven (on a tray, no oil), it crisped up a bit. 

Whenever I have Upton’s Bacon in my fridge, I eat 2-3 slices every morning. Yup, every morning. I usually just stick it between two pieces of toast with a savory spread. Otherwise, I enjoy it with tofu eggs or pancakes. It’s chewy, savory, and has a lovely spice. It doesn’t taste like bacon, but when crisped slightly in the toaster oven, it does taste like crisp, dark brown bacon.

Upton’s bacon is sliced thinly, and I find the contents more than generous. I think one box lasts me easily a week.

Gardein's sausage patties that I pan fried with fennel seeds to bring out a savory flavor.

When it comes to breakfast sausages, I haven’t found one that I really like. Gardein’s Patties look like an imitation pork patty – like what you’d get at McDonald’s. But, it tastes like mushy carrots. Now, I like carrots, so that’s not a bad thing, but if you want a savory, sausage taste, pan fry the patties with some fennel seeds. I found that gives it that sausage taste you might remember.

The patty is tender and hearty, but I just wish it had more of a savory and spiced taste to it.

So, buy the bacon seitan, but skip the Gardein patty – unless you like mushy carrots with your eggs and pancakes. 

Upton's bacon seitan sandwiched between two pancakes.

Recipe: Vegan Eggs for a Hearty Egg, Bacon, Avocado, and More Burrito

Tonight I had a scrumptious “breakfast burrito” for dinner. It had herbs, avocado, “meat,” and vegan eggs. 

Before you make this burrito, you'll need some eggs -- and I don't mean the kind from our friends, the chicken. 

I mean a tofu-based egg product. I love my vegan egg recipe. The dish tastes like a cross between egg salad and deviled eggs. Indian black salt makes this dish, so don’t attempt this recipe until you buy this product. You can find this item at Indian grocery stores or on Amazon. Buy finely ground black salt.

Black salt, aka Kala Namak, gives off a sulfur smell. It sounds gross, but it works. 

Vegan Eggs

Ingredients:

• 12-15 oz container of tofu (The firmer the tofu, the firmer your “eggs,” so unless you like them runny, use extra firm)
• 4 T of vegan mayo (I used 3 T of Just Mayo Original and 1 T of Follow Your Heart Chipotle Mayo in this latest batch)
• 1 tsp of yellow mustard or 1 tsp of Dijon mustard – or do what I do and use ½ tsp of both!
• 3 T of sweet pickle relish (you can add more later if you want)
• 1 T of fresh lemon juice or 1 T of white vinegar or pickle juice
• 1 tsp of smoked paprika
• 1 tsp of turmeric (omit if you don't want bright yellow eggs)
• Dash of black pepper
• 1 tsp of black salt (you can add more later if you think the egg flavor is subtle)
• Optional: dash of hot sauce

In a bowl, mix everything but the tofu together. If your tofu was packed in water, like most are, wrap it in some paper towels while you assemble your other ingredients. Once all your ingredients (except the tofu) are mixed, taste it. It should be salty, tangy and eggy. Add the tofu and break it up with a fork or potato masher. Make it as chunky as you like. Mix everything well and taste. Add more relish (if you want more sweetness) or a pinch of black salt if you think it needs more egg flavor. Be careful with the black salt; too much and your dish will be very salty.

Note: I usually use Earth Balance Mayo or Follow Your Heart Vegenaise Original with this recipe, but I used Just Mayo. It’s runnier than the other mayo products, so I added a small spoon of potato flakes (instant mashed potato mix) to thicken the sauce before adding the tofu.

Second note: If you want this dish without the tofu, use cooked red potatoes that you’ve boiled and mashed (it's up to you if you want the skins removed or not). The finished dish will taste like an eggy potato salad.

To make the breakfast burrito, warm up a large flour tortilla. Smear it with a sauce, if you like. I smeared a spoon of Follow Your Heart’s Roasted Garlic Mayo on the tortilla. Next, add any ingredients you like. I chopped up a few slices of Upton’s Bacon and sautéed it in a pan until crispy (2-3 minutes). I added the bacon, cilantro, half a sliced avocado, some spinach, and then a couple spoons of the egg mixture. I also added a little chili garlic sauce for some heat. Roll up one side, tuck the right and left ends in, and continue rolling. Then, dig in!

If the neon yellow color of the eggs is a turn-off, omit the turmeric. But...turmeric is very good for you because it fights inflammation. Its power is boosted when mixed with a little black pepper!

You'll love this hearty burrito for breakfast, lunch, or dinner. Add whatever veggies, herbs, and fake meats you like.