Tag: eggless

Eggless In Austin

Eggs are the new luxury, with prices soaring to unthinkable heights thanks to a potent confluence of bird flu, import tariffs, and the fearmongering that is never far behind in times of scarcity. Fortunately, vegans have been preparing for this moment our whole plant-based lives. Untouched by the albuminous apocalypse, we have hundreds of egg alternatives for every application. Baking? Cooking? Scrambling? Poaching? Hard boiling? We’ve got that. Soy-free? Bean-free? gluten-free? Sure; we don’t put all our eggs in one basket.

Wakey Wakey, No Eggs and Bakey

If you’re more into the instant gratification of eating an eggy meal than making one, there are loads of options still on the table. Here in Austin, you’re never too far from an eggless feast. Spanning breakfast, brunch, lunch, and dinner, these are the hot spots that can help you satisfy egg cravings, without getting henpecked.

Bouldin Creek Cafe

I find it impossible to visit Bouldin Creek Cafe and order anything other than some permutation of their inimitable Tofu Scramble. As their signature dish, it comes with many different flavors and possible mix-ins, and with an equally wide range of accompanying sides. Heavy on the nooch, it’s a bit old school, but in the best way. Hearty but healthy, wholesome but not austere, it’s a comforting staple that never disappoints.

Unicorniverse

Up north in Round Rock, the Omelets emerging from the kitchen from Unicorniverse are the stuff of legend. Made from JUST Egg, they’re enormous, fluffy, and stuffed to bursting. My personal favorite is the Sicilian Vegetable thanks to the inclusion of umami portobello mushrooms, but I’m happy to switch it up with the Greek and its salty feta finish. Of course, I’d never turn down the Pesto Fromages either, which is a cheese-lover’s dream on a plate.

Rebel Cheese

Available for weekend brunches, 9am – 2pm, the Eggs Benedict from Rebel Cheese is in its own category of egg-cellence. Poached Yo Eggs sit on top of toasted English muffins, bathed in rich bechamel sauce, and have authentically runny yolks in the center. If you’re really lucky, you might catch the special Croque Madame, featuring a sunny-side-up fried Yo Egg on a grilled meatless ham and cheese sandwich. Given that they do specialize in artisan cheese, always go for the cheesier option whenever possible.

Community Vegan

Mark your calendar and don’t be late; this one only pops up at Community Vegan on Sundays, 10am to 2pm. The Chick’n Biscuit Sandwich put the emphasis on crispy, fried oyster mushrooms, and rightly so, but that pillowy JUST Egg patty really brings the whole thing together. The BME simplifies things a bit with BBQ portobello bacon instead, piled on a buttery homemade biscuit that essentially melts in your mouth.

Revolution Vegan Kitchen

You never know exactly what will be on the menu when the weekend brunch service starts cranking at Revolution Vegan Kitchen, but you can rest assured that anything involving their fluffy tofu scramble will hit the spot. Whether featured front and center in a lavish Breakfast Platter or playing a supporting role in the Chorizo Breakfast Taco, this eggy protein can do it all. If you get really lucky, you might even chance upon their Breakfast Crunchwrap, which is even more epic than it sounds.

Vegan Nom

Few foods are as closely linked with the ethos of Austin as the breakfast taco, and The Vegan Nom is doing them right. Scrambled tofu is the foundation that the eggless options are built upon, from the Rockin’ Migas to my favorite, the Neuvo Onda, which swaddles sweet potato hashbrowns and avocado in tender corn or flour tortillas. Affordable basics with just tofu scramble paired with just tempeh bacon or potatoes are a big draw as well, allowing you to indulge in a generously portioned 3-taco meal for around $10.

Double Trouble

Closely mirroring the core offerings at The Vegan Nom, expect similar tofu scramble tacos at Double Trouble, with the added benefit of beer and cocktail pairings, thanks to the full bar. To quell late night munchies or grab a hair of the dog the morning after, it’s an unbeatable combo with something for everyone.

Snooze

Throwing down a Tofu Scramble that could hold its own against the heavy hitters in town, Snooze AM Eatery gives you a choice of three inclusions from a generous list of options. All the usual vegetables make an appearance, in addition to soyrizo, and even avocado at no extra cost. Savory, well-seasoned, hot, and deeply satisfying, you can’t go wrong with this classic dish.

True Food Kitchen

Another limited weekend wonder, the Southwest Tofu Scramble at True Food Kitchen shows up every Saturday and Sunday for your brunching needs. Caramelized onions, roasted red peppers, spinach, and charred scallion salsa join the mix of savory scrambled bean curds. Scoop it all up with soft corn tortillas, and don’t forget the avocado on top.

Kerby Lane

For the classic American diner experience, go all-in for Kerbey Lane Cafe‘s Vegan Breakfast Platter. Alongside your tofu scramble, you’ll find two meatless sausage patties and two pancakes the size of frisbees. Personally, I like to order their omelet options and sub in tofu scramble for the eggs to get a more veggies in my meal. Always ask for vegan queso on top, which comes from our local friends, Credo Foods.

More Egg-straordinary Dishes to Come

Having recently moved in with Barley Bean Cafe, Mission Burger will soon expand their menu to include breakfast and brunch dishes which are sure to include at least a handful of eggless indulgences. Hopefully more mainstream omnivorous restaurants start getting the hint too, because the demand for egg alternatives is not only here to stay, but growing stronger by the day.

Hannah (BitterSweet)3 Comments

Iron Chef

Ruddy brown, smooth, and gleaming like polished river rocks, iron eggs don’t immediately stand out as a potential taste sensation. Hard cooked, then re-cooked, and re-cooked yet again, these Taiwanese specialties may have been created by accident, but they’ve clearly stuck around on purpose. Naturally, we have many options aside from eggs to apply this technique, which is how my Iron Tofu came about.

What Are Iron Eggs?

Iron eggs, or “tiědàn” (铁蛋), have a short but rich history dating back to Tamsui District in Taiwan. Legend says they were invented by a noodle stall owner in the 1970s, trying to keep their eggs hot and ready for customers who just weren’t buying. After hours of cooking, cooling, cooking, and cooling, what were originally basic red cooked eggs became dark, hard, and chewy. Today, they’re a beloved street food and a staple at night markets, especially given that this technique effectively preserves eggs without refrigeration.

What Do Iron Eggs Taste Like?

Despite the name, they’re not made of iron, nor are they particularly iron-rich. The metallic title comes from the repeated stewing process, where the eggs are simmered for hours in a dark, flavorful broth of soy sauce, spices, and black tea leaves. This imbues them with a deep brown color, a chewy texture that’s reminiscent of beef jerky, and a complex symphony of sweet, savory, and slightly spicy flavors.

Making Vegan Iron Eggs

Tofu, the Swiss army knife of plant protein, makes an incredibly convincing substitute for the conventionally mandated quail or chicken eggs in this instance. While they won’t have the distinctive divide between yolk and white, the cooking process effectively makes the two layers impossible to discern from one another in any case. Rather, super firm tofu already has half of the work done for you, without any pressing necessary, creating Iron Tofu in half the time it would take to make iron eggs.

Ironclad Good Eats

Iron tofu is ready to eat as a standalone snack, perfect for whenever you might otherwise reach for a protein bar or jerky. Otherwise, it’s an excellent addition tossed into salads, on top of rice bowls, or diced finely and mixed into soups, stews, or stir fries. Intensely flavorful, a little bit goes a long way in any dish. Personally, I’m perfectly content to munch on them out of hand, paired with a cold beer or sweet bubble tea for contrast, as the perfect afternoon pick-me-up or late-night nosh.

Continue reading “Iron Chef” →

Hannah (BitterSweet)7 Comments

Cracking The Code: Cooking Vegan Eggs On The Sidewalk

“Hot enough to cook an egg on the sidewalk” is a common trope, repeated ad nauseam the moment temperatures climb every summer. Back when it was first printed in 1899, it was classic journalistic sensationalism. The world was a whole lot cooler back then, but now, it’s a perfectly reasonable prospect.

While we’ve gotten off easy this summer in Central Texas, bobbing around just under the 100-degree mark most days, I had the foresight to try this classic solar cooking challenge last year. After baking cookies in the car and lasagna in the mailbox, I felt unstoppable.

Cooking An Egg On The Sidewalk: Fact or Fiction?

Science has proven that a chicken egg needs to reach 158° F (70° C) to be considered fully cooked. At that temperature, the proteins inside begin to unfold, then coagulate. For vegan eggs, the same principle is true but different. I used JUST egg (not sponsored) for the sake of simplicity. Mung bean proteins, which are the base ingredient of the blend, reach the apex of this chemical transformation at 176° F (80° C). That means that plant-based eggs need more time in a hotter environment to achieve the same results.

While that may sound discouraging at first, that actually proves it’s possible on some of the hottest days of the year. If the air temperature clocks in at 115° F, you can easily expect the pavement outside to radiate anywhere from 165 – 180° F at midday in direct sun. Like all solar cooking, it will take longer than popping a pan onto the stove, but if you have the will, there is a way.

Tips For Cooking Vegan Eggs Outside

Perish the thought of cooking directly on the sidewalk; I’m not one to waste food like that! Besides, by choosing a more conductive material, we can further amplify the sun’s rays to do our bidding.

  1. Use a cast iron frying pan. The dark surface soaks in heat and holds onto it, retaining heat longer than other materials and distributing it evenly throughout the entire vessel.
  2. Start cooking early. Make the most of the sunlight and plan to get your pan outside and preheating by noon. Allow at least an hour in direct sun before adding any food.
  3. Asphalt is best. The dark blacktop will radiate more heat, but that’s not always an option nearby. Concrete is your next best bet; I tried to boost reflectivity with a metal baking sheet underneath,but I’m not convinced that made a tangible difference.
  4. Keep it covered. Use a glass frying pan lid (mine went with another pot, but fit nicely) both to protect your precious scramble from bugs, and to further concentrate the sun’s rays inside the pan.
  5. Use potholders. The pan and everything around it is HOT! You wouldn’t walk next to it with bare feet; you shouldn’t try to grab the handle with bare hands.
  6. Mind the forecast. Overcast? Under 105° F? Don’t waste your plant-based eggs.

Ready, Set, Slow

As we’ve established, it’s hot enough to cook a vegan eggless scramble outside, but the last missing ingredient is time. It takes a good while to build up enough ambient heat to form curds, meaning you should plan on having breakfast for dinner with this project. It took at least an hour for me to see any progress at all. Bear in mind that every time you uncover the pan and give it a stir, you’re letting all that built up heat to escape, further extending the necessary cooking time.

After two or three hours, I was questioning my sanity. Four to five, still crazy, but determined to see it through. At the six-hour mark, I had achieved a [very] soft scramble, and was ready to call it. Success never tasted so savory!

If you’re bored by the usual 5-minute procedure of making a scramble on the stove top, try 6 or more hours in the sun! Like all summertime solar cooking trials, it’s more about the experience than the results. Entertain the kids, bemuse the neighbors, and prove once and for all that you CAN scramble an egg on the sidewalk! That alone is more satisfying than the average meal.

Hannah (BitterSweet)1 Comment

Quiche The Patriarchy

For a brief moment in time, quiche became one of the most maligned, loathsome, and outwardly scorned dishes on the brunch menu. All because of one book, originally intended as satire, mind you, an entire generation was taught to snub the combination of eggs and pastry. If quiche is meant to represent sensitivity, emotional availability, and yes, femininity, shouldn’t we embrace all that with open arms? Regardless of gender politics, I see no negatives there.

Mini Quiches, Big Flavors

Perhaps the problem is more about commitment issues. Whipping up a whole quiche takes more time and effort than a simple tofu scramble, and if you’re just cooking for one, you’re looking at quiche for days. Shrink it down to bite size and remove all those barriers. Let’s just enjoy quiche on our own terms.

Crustless, eggless little wonders, these miniature morsels cram a whole lot of flavor and nutrition into tiny packages. Inspired by a surfeit of Greek-style dairy-free yogurt following an irresistible sale, the palate of flavors follows suit with a savory compliment of artichokes, Kalamata olives, and aromatic herbs.

Make Them Your Own

There’s plenty of room for adaptation as well. Other great vegetable additions include fresh or frozen and thawed spinach, chopped mushrooms, green bell peppers, or red onions, just to name a few that fit with the “Greek” theme. Options are endless once you depart from that path.

If you’re ready to fearlessly embrace the larger format, it’s easy to make one large quiche, big enough to feed a crowd and simultaneously bring misogynists to their knees. Double the recipe and bake it in a 9-inch tart pan, pie pan, or cake pan. Double the baking time as well, and make sure it rests until completely cool before slicing.

Delicious By Any Name

Still have guests that would feel irrationally threatened by the idea of consuming quiche? Perhaps it would be more palatable if you call them mini frittatas, egg muffins, or even sous vide egg bites (irrespective of actual technique) to latch on to the trend that Starbucks popularized. When all else fails, just call it brunch, and the flavors will speak for themselves.

Continue reading “Quiche The Patriarchy” →

Hannah (BitterSweet)7 Comments

Joining The Plant-Based Egg Hunt

Few foods are quite as loaded with cultural significance as the humble egg. Whether we’re talking about philosophy (did the chicken or the egg come first?) or superstition (get a double yolk and get ready to have twins), the unfertilized chicken ovum is as meaningful as any random object can be. They take on a different sort of implication for vegans, of course, skewing largely negative.

Are Vegan Eggs Possible?

Plant-based eggs have evolved alongside the massive wave of alternatives to conventional animal products. For decades, creative bakers have sought substitutes using just about anything you could pull out of the pantry, such as:

  • Ground flaxseeds or chia seeds
  • Mashed bananas
  • Applesauce
  • Blended tofu
  • Aquafaba

While that works for muffins and cakes, you’d never mistake these mixtures for eggs on the breakfast table. For that, we turn to:

Vegan Egg Brands Are Keeping Pace

With increased demand comes more ready-made solutions that become even better with every fresh formulation.

  • JUST Egg has held the lion’s share of the market with their pioneering liquid egg, followed by folded patties, and sous vide egg bites.

  • Competition is finally growing with Simply Eggless‘ liquid scramble made from lupin protein.
  • Spero Foods plant-based pepita eggs add diversity to the category.

Still, a large swath of egg-based foods remained untouched… Until now.

Vegan Hard Boiled Eggs Are Here

A new era of plant-based eggs has dawned. Sorry to bury the lede on this stunning breakthrough in food technology, but it’s impossible to emphasize just how far we’ve come to reach this point without a bit of history. WunderEggs, sold exclusively in Whole Foods Markets, right alongside cartons of conventional, free range, and organic chicken eggs offer a truly better alternative.

What Are WunderEggs Made of?

Almonds, cashews, and coconuts sound like a dubious combination on paper. Somehow, once sprinkled with the sachet of sulfurous black salt included in each package, this unlikely trio is transformed into the eggiest experience you can get outside of a hatchery. Rich, creamy yolks add decadence to smooth, bouncy whites, working together and separately to play a pitch-perfect role in the act.

What’s The Best Way To Serve Plant-Based Hard Boiled Eggs?

Given their current scarcity and expense, WunderEggs are a bit too precious to sacrifice for a mundane egg salad sandwich. Hopefully those factors will improve with increased production and distribution, but to maximize your investment, they’re best featured as toppers for:

  • Salads (especially a Cobb or Niçoise salad)
  • Avocado toast
  • Savory oats
  • Congee
  • Breakfast pizza

There’s Always Deviled Eggs

Conserve your supply using this simple shortcut for making a single serving of vegan deviled eggs, or scale up to throw a lavish Easter brunch that will impress all your friends and family. We’ve arrived at the final frontier of eggless alternatives, and it’s a truly delicious place to be.

Continue reading “Joining The Plant-Based Egg Hunt” →

Hannah (BitterSweet)6 Comments

Turn Over a New Leafy Green Vegetable

Spring, a time of renewal and rebirth, is upon us! As someone who dreads the colder months like an impending death sentence, the arrival of spring feels like getting a new lease on life. We’ve been pardoned for our crimes, free to go back out and commit fresh offenses against the world. Nothing too severe now; I’m just talking about reinterpreting traditional dishes in unconventional and sometimes controversial ways. In lieu of traveling to get the full experience while still craving a taste of different cultures, that’s always my MO.

For as long as I’ve known about the celebration of Nowruz, I’ve always wanted a slice of the festivities for myself. The Iranian New Year, also known as the Persian New Year, begins today to mark the spring equinox. For some, that means spring cleaning, shopping, or visiting with friends, but for most, it means eating, drinking, and dancing, just as any good holiday should entail. Combining all of these inclinations, you’ll find incredibly creative dishes that are also excellent for clearing out the fridge of any bits and bobs leftover. I suppose the results are so good, they might make you want to dance, too.

Top of mind for me is kuku sabzi, frequently described as a Persian frittata, though I find that a bit misleading. It’s more about the herbs and greens than the eggs, bound together with just enough filler to create a cohesive savory cake. I recall seeing a vendor at the San Francisco Ferry Building Farmers market selling them in the early dawn hours, pomegranate arils sparkling on top like cut gems. Oh how they would tease me, beckoning in shades of dark emerald green, yet impossibly tangled up in that eggy base. I vowed to make my own, remembering that pledge every year as spring rolled around, and being too busy to make good on the promise.

I’m no less busy these days but I do have a better approach to time management. When something is important, we seem to find a way to make time, no matter what. I think it’s important to honor this Iranian tradition with my own eggless spin, if only to finally be able to enjoy it myself.

Kuku sabzi can be slightly sweet, pockmarked with chopped dates, barberries, or pomegranate arils with a hint of aromatic rose petals, or savory, leaning more heavily into bold spices, or a combination of the two. Terminally indecisive, I thought that mixture seemed like a fair compromise to try all the best, most intriguing additions at once.

Though it seems like a ton of greenery on paper, just trust me: You need to add them all. Granted, it doesn’t have to be this precise formula, since it’s excellent for cleaning out all the scraps you might find languishing in the vegetable crisper. Mix and match, make it your own, and dance a little jig when it’s all done.

Continue reading “Turn Over a New Leafy Green Vegetable” →

Hannah (BitterSweet)7 Comments