Savory Custard

 

Ingredients

2 cups cashew cream
1 sprig thyme, optional
1 clove garlic, optional
3 vegan eggs plus 2 yolks
Pinch cayenne
½ teaspoon salt
½ cup grated vegan semihard cheese, like Gruyère, Comté or Emmenthal
½ cup grated vegan Parmesan

Instructions

Put cream in a small pot with thyme and garlic, if you're using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil.

Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard cups.

Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.

Deviled Egg

 

Ingredients

Vegan Egg White
1-1/2 cups plain plant milk
1-1/2 teaspoons agar agar powder
1/2 teaspoon black salt
tiny pinch white pepper

Vegan Deviled Egg Yolk
1(12 ounce) package firm or extra firm tofu
1/2 cup vegan mayonnaise
1/4 cup mustard
1 tablespoon vinegar
a few drops of annatto seed extract
black salt and white pepper, to taste

Garnish
paprika
chives

Instructions
Vegan Boiled Egg Whites
Combine milk with black salt, white pepper, and agar agar in a small sauce pan and bring to a boil.
Reduce to a simmer and whisk for 2 to 3 minutes.
Remove from the stove and transfer to a container with a lip for pouring.
Pour into egg molds and set in the fridge for 30 to 45 minutes.
Once the egg whites are set, remove a half sphere in each using a teaspoon.

Vegan Deviled Egg Yolk
Add all ingredients to a blender and blend til smooth.
Taste, and adjust seasoning to your liking.
Add mixture to a pastry bag, and pipe into prepared vegan boiled egg whites.
Sprinkle with paprika and chives.
Enjoy!

Joe's Special

 

Ingredients

1⁄2 lb Beyond Beef
1⁄2 cup vegan egg, beaten (Just Egg or VeganEgg)
2 tablespoons extra virgin olive oil
1 cup chopped onions
1 tablespoon fresh basil, minced
2 cloves garlic, minced 

1 tablespoon vegan Worcestershire sauce
4 cups fresh baby spinach

salt 
pepper 

Instructions

Heat a large nonstick skillet over medium heat and begin to cook the plant beef.
Add the Worcestershire sauce halfway through cooking.
When plant beef is cooked, remove it from the pan and set aside.
Heat olive oil in the pan over medium heat.
Add the onions and sauté 2 to 3 minutes.
Then add the garlic and sauté 2 to 3 minutes more.
Add the spinach, toss well to coat, and sauté until just wilted.
Add the plant beef stirring to distribute ingredients evenly.
Pour the vegan egg over all and stir gently until cooked. 

Add fresh  basil and mix well.
Season to taste with salt and pepper.
Enjoy!