Category: allergy-friendly

Follow Your Heart VeganEgg 

I was never a big egg fan, but it was nice to be able to scramble up a quick breakfast on occasion. Especially for my son is screaming because he’s straving. But me being vegan and his egg allergy, not gonna happen anymore. 

Then I heard that Follow Your Heart was making vegan egg substitute product. And not just another egg replacer for baking, these could be used just like real beaten eggs. Scrambles, quiches, omelette, and baking! 

My first question was what the heck is it made of? Jack is also allergic to soy and cashews, two very common sources of vegan protein. I asked on their Facebook page and they quickly answered it was soy and nut free!  It’s main ingredient is an algae dervitive, algal. 

My mom asked what she could make for me and jack instead of scrambled eggs for Christmas Brunch, so I decided to order some finally. Luckily a local vegan grocery store in Portland Food Fight had some in stock, so they arrived just in time before Christmas morning. 

They come in cute little eggs cartons, but inside is really a package of powder. 

   
The instructions are easy and straightforward. In a nutshell, add correct amount of powder to correct amount of water, get lumps out, cook in a hot pan until firm. The key is to do what the directions say (duh). Too much water and they come out rubbery. Too much powder and they come out clumpy. And they are dead serious about letting it cook the full 6-8 minutes in an already hot pan. Otherwise it’s just goo that has no resemblance in texture to eggs. 

  

So how are they? I can happily say good! The texture is totally on point. Not too slimy, not to dense.  Fluffy and satisfying feel.  The taste is pretty close, but just a tiny bit off. I can’t really explain how it’s off…it’s like lacking that umami taste satisfaction. But I added a little sea salt and paprika before cooking and it helped a lot. 

 Did they pass the toddler test? Kinda. But Jack was more excited for the ham and maple syrup. He took a bite of the scramble, didn’t hate it but didn’t love it. 

I think this is a great product, I plan on buying it again and hope it becomes available in stores soon. A great vegan protein source that is soy-free. I’m going to try baking with it soon so look out for that recipe.  

 But For now, I highly suggest some over toast with salsa and hot sauce for breakfast. 

Holiday Lentil Loaf 

What does a vegan who is nursing a toddler who’s allergic to soy, wheat, and cashews have for Thanksgiving? Lentils! I actually had this last year too before Jack developed his food allergies, because it’s that good!

I posted a lentil loaf recipe before, and I still make that one often. It’s more of a meatloaf than a holiday dinner.

I should have posted this last week, but life got in the way. My apologies! But this is good for any holiday as a poluty substitute. I actually assembled the loaf the night before and baked it the next day. It is very allergy-friendly and tastes great! Even my  meat-loving husband took several bites!

Holiday Lentil Loaf IMG_0439
1 cup red quinoa
2 cups brown lentils
2 carrots, chopped fine
2 stalls of celery, 
chopped fine
1/4 finely chopped onion
2 cloves of garlic, 
minced
1/4 tsp fresh rosemary, 
minced
1/4 tsp fresh sage, 
minced
1/4 tsp thyme, minced
1 tsp poultry seasoning
1/4 gluten-free flour
1/4 nutritional yeast
1/2 cup coconut aminos
1/4 cup olive oil
Salt and pepper to taste 

Cook lentils according to directions on the package.

Cook lentils according to the directions on the package.

While those are cooking, sautée the carrots, celery, and onions in a little bit of olive oil in a medium skillet over medium heat. Add garlic and cook for one minute. Then remove from heat and set aside.

In a small bowl, add all remaining ingriedents, expect the salt and pepper, and whisk together.

Drain both the lentils and quinoa, add to a large mixing bowl.

Add the sautée vegetables and mix well.

Add the liquid mixture and also mix well.

Spray a roasting pan or baking sheet with cooking spray. Form a loaf on the pan with the lentil mixture.

Bake for 25-30 minutes, until heated through and a light crust forms.

Cut off a slice and top with some vegan gravy. Enjoy a taste of the holiday season everyone can enjoy!