Tag Archives: cook

Egg Subsitutes During the Recall

This is not a good time to own an omelet restaurant, or to be planning a brunch with assorted egg dishes. But like a vegan, it is a good time to try cooking with an egg substitute.

Egg Substitutes

Bananas and Applesauce
Smash up or blend about a half a banana or 1/4 cup applesauce to use as an egg replacer in baked goods such as muffins, pancakes or yeast-free quick breads, such as pumpkin bread, and of course, banana bread! Bananas and applesauce add the perfect amount of thick moisture, like eggs, but they won’t help your dishes rise or turn out light and fluffy, so be sure the recipe you are using includes a bit of baking powder or baking soda to help it rise if needed.

Tofu
Tofu is the best way to substitute eggs in dishes such as a quiche, fritatta or egg salad. The texture of silken tofu or crumbled regular tofu is surprisingly similar to boiled or cooked eggs when used in a similar recipe and, by adding a bit of mustard, turmeric or nutritional yeast to your dish to give it a yellow hue, your eyes will be tricked as well as your taste buds! Because other recipe adjustments are probably needed to make an egg-free fritatta, for example, its best to follow a recipe rather than just replacing the eggs with tofu.

Silken tofu is also a perfect egg substitute for baked goods. To use, blend 1/4 cup silken tofu with liquid ingredients until tofu is smooth and creamy. While it won’t alter the flavor of a recipe, using tofu as an egg substitute will make baked goods a bit on the heavy and thick side, so it works well in brownies and pancakes, but wouldn’t work well in something like an angel food cake that needs to be light and fluffy.

Egg Safety

It’s also time to follow a few egg rules when eggs make their semolina-free comeback. Health experts advise people to refrigerate eggs, use them within two weeks, cook them thoroughly, and never ingest raw eggs. As with meat, containers and surfaces that have come into contact with raw eggs should not touch any ready-to-eat food.

COOKING: Vegan Gluten-Free Pad Thai

Delicious, Easy & Savory

Enjoy this yummy recipe you can make at home and eat like you are in a Thai restaurant.

Watch the Video on RoundTV to see how to prepare and cook this tasty Thai dish.

Ingredients
1/2 package Thai rice noodles
1 Portabella mushroom
1 large flowerette of broccoli cut into small bites
1 red bell pepper cut julienne
1/3 cup firm tofu cut into small bites
2 tablespoons soy sauce
1 teaspoon fish sauce
1 circle of hot chili oil
2 teaspoons Tamarind
1/2 lime
3 to 4 cloves garlic sliced
2 teaspoons fresh ginger diced small
1-1/3 cup bean sprouts
2 tablespoons sugar melted in microwave
2 tablespoons vegetable oil
Optional: chopped peanuts or cashews

Directions

By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can’t take it out. Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes.

Heat the oil in a wok or a big pan. Add the garlic and cook for 1 minute. Add the broccoli and bell peppers and cook until limp. Take off the heat so they don’t sizzle up. Add the ginger, soy sauce, fish oil (unless you are vegan), a swirl or circle of hot chili oil, up to 2 tablespoons of tamarind to add flavor and acidity, and the juice of 1/2 a lime. Fold in noodles and return to the heat. Cook until brown, sticky and gooey. Add the mushrooms and mix together. Add tofu and cook for 1 minute. Take off the heat and mix in the sprouts. Sprinkle with nuts, unless you are allergic or are not a nutty person.

Eat immediately and serve with wine or hot tea.

PART 3: A Day of Healthy Healthy Eating

New on RoundTV

This is the third video in the 3 part series, A Day of Healthy Eating. This last video shows you a tasty Round dinner, Hamburger Eggplant Circles on Confetti, fit for a cold and stormy night — all while being good for you and of course made out of a variety of delicious and colorful Round foods.

Note: This dinner video was shot during my previous life, like breakfast, while lunch came from my new life, since I lost my lunch video in the move and had to re-shoot it.

View PART 3: A Day of Healthy Healthy Eating.

Go to RoundTV to see all the entire healthy eating day and other videos.

Dinner Recipe

Hamburger Eggplant Circles on Confetti

This is so simple that you barely need a recipe!

  • Broil or BBQ a hamburger. One for each person
  • Broil or BBQ a sliced (into circles) eggplant. Lightly brush the eggplant circles with Extra Virgin olive oil and sprinkle with your favorite spice like garlic salt or thyme. One eggplant will feed two people.
  • Cut an artichoke in half and boil it for 30 minutes. 1/2 for each person.
  • Mix together 2 tablespoons of mayonnaise with 1/2 teaspoon of Dijon mustard and a squeeze of lemon juice. 1 tablespoon for each person.
  • Cut Radicchio and Napa cabbage into confetti-like strips, and mix together in a bowl. Cut as much as you like, this is great filler and you will learn to love how you can stretch out any meal with this confetti combination.

Plate Your Meal

On a plate, place a heaping handful of the confetti mixture. Top with 2 or 3 (depending on how big they are) eggplant circles, and then top that with the hamburger. Place half an artichoke on a small plate with a side of the mustard dip in a tiny dish. You may also want an empty dish for the leaves as you eat your artichoke. Serve with ice water, and add some lemon juice for extra flavor.

You will notice that the hot eggplant circles and hamburger wilt the cabbage and make it taste warm and homey. In the summertime, you can BBQ the hamburger and eggplant circles, then stack it on a bun with the cabbage mixture — and a wide smear of the mustard dip. It may seem different, but what have you got to lose trying it?

Eating Healthy on a College or any Budget

Hi Everyone!

As promised, here’s the food I showed you on my Eating Healthy on a College or any Budget video. Find ones you like and stock up on the ingredients so that you always have them at your finger tips. Once you try a few, consider buying the ingredients in bulk so you can get the best price — and so you can cook extra portions that you can store and eat later in the week.

Breakfast

Homemade Oatmeal

Buy the kind you need to cook for at least 5 minutes. To make this a comforting and delicious meal, add 1/2 a ripe banana, a small handful of raisins, and sprinkle with cinnamon and a tiny dash of nutmeg.

Over Easy Egg Salad

Sunnyside Egg Salad

Simply cut a circular wedge of iceberg lettuce, add a tomato slice or two, drizzle dressing of any kind over it, and then cook one or two eggs over easy or sunny-side up and stack the egg or eggs on top of the lettuce. Add salt and pepper to taste and enjoy. The creaminess of the egg yolk makes this super tasty!

Lunch

Salad

Use any lettuce, like Romaine and Iceberg, they are yummy and cheaper than other lettuces. If you find other lettuce that is more budget-friendly or on special, go for that.

Sweet Potato

These orange spuds are cheap, easy to make and highly nutritious. All you need to do is wash them, poke holes in them with a fork, microwave them until they are soft, sprinkle cheese on top, maybe add a dab of sour cream (if you are not on a diet) and salt and pepper to taste.

Black Beans and Red Peppers

This is one of my daughter’s favorites. For this dish, chop red onions and red bell peppers and toss into a pan with a little bit of olive oil. Cook on medium high for 3 minutes and then add a can of black beans. Cook until hot and serve with a pinch of cheddar cheese or even a wedge of avocado — if you are not on a diet you can also add a dollop of sour cream.

PB & J

This old favorite is actually good for you as long as you use peanut butter that is made out of just peanuts, and that you spread it on whole wheat or whole grain bread. Buy peanut butter in bulk, and you can can add preserves of any kind that you can also buy in bulk.

Dinner

Whole Wheat Pasta

Cook any whole wheat pasta and any pre-made or homemade pasta sauce. Mix the sauce with the pasta and put in the oven at 350 degrees for 5 minutes to infuse the pasta with the sauce. If you have the funds, also get Parmesan cheese or use cheddar to top this dish.

When cooking pasta, you can really stretch it by making extra and storing what you don’t eat so you have ready-to-eat leftovers later in the week. You can also freeze the pasta with the sauce if you make too much for even you to eat.

Quesadillas

These are a staple of mine and my college student daughter’s. I made these a thousand times in a thousand ways. Anything can go in them, they are super easy to make and take very little time.

The simplest quesadilla is one with just cheese. To make a cheese quesadilla, all you do is lightly coat a frying pan with olive oil, place one whole wheat tortilla in the pan, layer cheddar or any other cheese lightly all over and wait for the cheese to melt. Then fold the quesadilla in half, place on a cutting board an slice into triangles.

Another great addition is beans, bell peppers, onions, chicken, and almost anything you can imagine — and then to top it off try adding sliced avocados and a dollop of sour cream (unless you are on a diet, and then this entire dish is likely not the best choice).

As you can see, my daughter loves quesadillas and ate everything on the plate after I shot my video. She also ate the over easy egg salad, the pasta and an apple. I will make sure she gets on the rebounder later.

Chili and Brown Rice

Cook the chili and the rice (brown rice is flavorful and full of fiber — and note that in the video I used white rice). I like to make extra so I have lots of leftovers that I can eat later in the week. Also shred some cheddar cheese, cook an egg over easy or sunny-side up. In a bowl, add a heaping scoop of rice, a scoop of chili, pinch of cheese, and top it with an over easy or sunny-side up egg. Other great toppers are avocado and sour cream, unless you are on a diet.

Snacks

Fruit in Season

Right now there is not a big variety of fresh fruits in season, but the ones that are in season taste delicious and will cost you less than the ones that come from some distant location — also known as a big footprint.

Some budget-friendly fruits in season in the Winter, are apples, pears, oranges, tangerines, pomegranates, and bananas. In the Spring, you will start to see a whole new crop of fruits, and that is when you should take advantage of it. Same with the Summer, enjoy all the fruits that come with the summer and get them from local Farmer’s Markets — or even venture out to a local farm. In early May, look for a video on RoundTV about an organic strawberry farm along the coast of California.

If you do not live where there is much fresh fruit, go ahead and buy canned fruit. Be sure to choose cans of fruit that are in their own juice, rather than a sugary liquid.

Nuts

Buy any nuts in bulk, shelled or unshelled (unshelled takes longer to eat), mix them with raisins and dark chocolate chips to make your own trail mix. Pack 2 to 4 ounces with you and eat 1 to 2 ounces of the mix when you need a snack while at school or away from home. This way you will always be fed and won’t be tempted to hungrily go to an unhealthy fast food place where you get food that can wear your body down with bad fats and empty calories.

Make sure you don’t eat nuts without measuring them out first or you will be more likely to eat too many. Nuts are high in fat and a great protein source, buy you don’t want to pig out on them.

Buy food like chili, beans, pasta, pasta sauce, rice and oatmeal in bulk. This will be more cost effective and allow you to prepare more food than you can eat so you can save the rest for leftovers.

Make any of the meals any time of day. Make lunch for dinner, breakfast for lunch or dinner for breakfast. You body will not know the difference, but will surely benefit from the nutrients — and if you keep your portions to a minimum your wallet will become fatter rather than you becoming fatter.