Eggless Salad

Adapted from Vegan Egg Salad Sandwich - Nora Cooks.

Ingredients

1 lb. extra firm tofu, pressed and drained

1/2 c. vegan mayo

1 tsp. Dijon mustard 

1.5 tbsp. dill pickle juice

2 tsp. dill pickle, diced

1/8 tsp. smoked paprika

1/8 tsp. tumeric

1/2 tsp. kala namak (black salt)

1/4 tsp. black pepper

1 scallion, diced 

Directions

Prepare the dressing by whisking together all ingredients except tofu and scallions. Chop the tofu into tiny cubes, then chop again randomly with knife. Fold tofu and scallions gently into dressing and combine thoroughly. Refrigerate for at least an hour before serving. 

Makes 2 cups. 

1/2 cup = 208 calories.

Vegan Runny "Egg Yolk"

Ingredients
1 c. water
4 tsp. cornstarch or arrowroot starch
2 tbsp. light oil
2 tsp. nutritional yeast
3/4 tsp. kala namak (black salt)
1/4 tsp. tumeric

Directions
In a small pot, whisk together water and starch. Now stir in remaining ingredients and place over medium-high heat, whisking constantly for 3 to 5 minutes, until thickened. Serve hot and fresh!

Makes about 1 cup.

Vegan "Egg" Batter

Ingredients
1-12.3 oz. package of Mori-Nu Silken Tofu, Firm (drained)
1/4 c. plain, unsweetened non-dairy milk with a neutral flavor (i.e. soy, flax, oat)
2 tbsp. nutritional yeast
1 tbsp. cornstarch, arrowroot starch or tapioca starch
1 tsp. tahini or cashew butter
1/4 tsp. onion powder
1/4 tsp. turmeric
1/2 to 3/4 tsp. salt
1 generous pinch of kala namak (black salt)

Directions
The possibilities are endless! Use as a batter for omelets, quiche or frittata. Mix with diced, sautéed veggies and pour into muffin cups. Generally speaking, bake at 350 to 375 degrees. If you're using mini muffin tins, 25 to 30 minutes might be enough. If you're using a pie plate for quiche, you may need close to an hour. Look for a golden brown on the top and a knife that comes out clean.

Harissa Eggs In Purgatory

Ingredients
1/2 tsp. olive oil
2 tbsp. red onion, minced
2 tbsp. red bell pepper, minced
1-15 oz. can petite diced tomatoes
4 tbsp. prepared harissa
1 tbsp. parsley, chopped
4 eggs
salt and pepper, to taste

Directions
Heat a large non-stick skillet over medium heat, add the oil then the onion and saute until golden, about 2 to 3 minutes. Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.

Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover. Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking. Top with chopped fresh parsley or chives and serve. Serves 2. 

Chipotle Sweet Potato & Brown Rice Egg Skillet

Ingredients
1/2 tbsp. olive oil
1/4 red onion, chopped
2 tbsp. poblano pepper, minced
2 medium sweet potato, shredded
1/2 to 1 tsp. chipotle powder and water
Juice from one lime, freshly squeezed
1/2 c. brown rice, COOKED
3 tbsp. cilantro, chopped and divided
2 eggs
1 avocado
2 to 3 tbsp. cojita cheese, crumbled

Directions
In a cast iron skillet, heat olive oil over medium low heat. Add onion and peppers, cooking for 5 to 6 minutes. Stir in shredded sweet potatoes, lime juice, and two tablespoons of water. Cover and let cook for 4 to 5 minutes, just until sweet potatoes are becoming soft. (Sky actually browned the sweet potatoes in advance a bit). Stir in the cooked brown rice and cilantro. Make a well in the center of the pan and crack both eggs. Cover, and reduce the heat to low, cooking eggs until desired firmness, about 7 to 12 minutes. Serve with wedges of avocado, a sprinkle of cojita, and cilantro. Serves 1 to 2.

Leek & Goat Cheese Quiche

Ingredients
1 prepared pie crust
2 tbsp. unsalted butter
1 lb. leeks (including tender green parts), sliced crosswise 
1/8-inch thick
Salt and pepper, freshly ground
4 whole eggs, plus 2 egg yolks
1 ½ to 2 cups heavy cream, light cream, or half-and-half
Pinch of nutmeg, freshly ground
1 c. Gruyère, Emmenthaler, or Jarlsberg cheese, shredded
3 tbsp. fresh chives, chopped
¼ lb. fresh goat cheese, crumbled 

Directions
In a large, heavy frying pan, melt the butter over medium-low heat. When it foams, add the leeks, reduce the heat to low, and cook slowly until the leeks are soft and golden, about 15 minutes. Season with salt and pepper. Position a rack in the upper third of the oven and preheat the oven to 350 degrees. Place a baking sheet on the rack below to catch drips. 

In a bowl, whisk together the whole egg, egg yolk and cream until well blended. Season with the nutmeg, salt, and pepper. Sprinkle half of the shredded cheese evenly over the bottom of the pastry crust. Top with the leeks, then the chives, and finally the goat cheese. Pour as much of the egg mixture as will fit, stopping within ½ inch of the rim. Sprinkle the remaining shredded cheese evenly over the top. 

Bake the tart until the top is lightly puffed and golden and the filling jiggles only slightly when the pan is gently shaken, about 25 minutes. Remove the tart from the oven and let rest 10 minutes. If using a tart pan with a removable bottom, place the pan on your outstretched palm and let the ring fall away, then slide the tart onto a serving plate. Serve hot or at room temperature.

Asparagus Soup with Poached Eggs

Ingredients
2 tbsp. olive oil
1 large leek, well cleaned and sliced
Salt and pepper, to taste
1 bunch asparagus, trimmed and chopped
1 tsp. paprika
3 c. vegetable stock
1 c. spinach

6 to 12 eggs


Directions
Heat oil, add leek, salt and pepper and cook 10 minutes. Add garlic, paprika, asparagus, spinach, stock and cook until tender. Purée soup. Gently poach one or 2 eggs per person (about 4 minutes each). Season eggs with paprika, salt and pepper. Ladle soup into bowls and slide eggs on top. Garnish with parsley and chives. Serves 6. 

Shakshuka

This is a traditional Israeli breakfast, best served with warmed pita.

Ingredients
1 tbsp. olive oil
1/2 medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 c. ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tbsp. tomato paste
1 tsp. chili powder (mild)
1 tsp. cumin
1 tsp. paprika
Pinch of cayenne pepper (or more to taste)
Pinch of sugar (optional, to taste)
Salt and pepper, to taste
5 to 6 eggs
1/2 tbsp. parsley, freshly chopped
1/3 c. Israeli feta

Directions
Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant. Add the bell pepper, sauté for 5 to 7 minutes over medium, until softened.

Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5 to 7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka.

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. The eggs will cook "over easy" style on top of the tomato sauce. Cover the pan. Allow mixture to simmer for 10 to 15 minutes, or until the eggs are just cooked and the sauce has slightly reduced. To make sure the eggs stay over easy, serve as soon as any clear whites or yolk is gone.

Garnish with the chopped parsley and feta.

Smashed Peas on Toast

Ingredients
1 c. shelled peas (roughly 3/4 lb)
1 tbsp. olive oil
2 tbsp. garlic scapes
1 tbsp. honey
1 tsp. fresh thyme
salt and pepper
2 tbsp.  ricotta cheese
2 slices bread
spinach
egg (could be hardboiled, poached or fried!)
parmesan
Olive oil

Directions
In a skillet, heat olive oil over medium heat. Add in olive oil and garlic scapes,sautéing until tender. Stir in peas and let cook until tender, 3-4 minutes. In a food processor, combine peas, honey, thyme, salt, and pepper. Pulse until peas begin to smooth out. Add in ricotta cheese and pulse until combine.
Lightly toast the bread and layer with spinach, pea mixture, and hard boiled egg. Sprinkle with parmesan cheese and olive oil to serve.

Choose Your Own Adventure Strata

Interested in taking advantage of your leftovers?! Have friends over for mimosas, bloody marys and this breakfast strata. It allows you to use any combination of breads, vegetables, meats and cheeses... so choose your own adventure with this casserole!

Ingredients
8-10 slices of bread, cubed
1-2 cups shredded cheese
10 eggs
1 cup milk
salt, pepper & other spices to taste
your favorite leftovers

Directions
Grease a 9x12 casserole dish. Layer the cubed bread on the bottom of the dish. Top with your favorite leftovers (brown any uncooked meats first) and cheese. Whisk the ten eggs with milk, throw in salt, pepper and other spices, and pour evenly into the casserole dish. Cover and refrigerate overnight.* The next day, bake at 375 degrees until browned and set in the middle (about 45 minutes).

*If you don't have time to make it the night before, you can put the casserole together shortly before baking, but cut out a considerable amount of bread, milk and eggs. You need those to soak into each other and too much liquid to bread will make it soupy!