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Subject: Need interesting eggless or vegetarian recipes for breakfast
Date Posted: 2/20/2009 11:37 AM ET
Member Since: 3/10/2008
Posts: 2
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I hit submit by accident befor I could type the text.

My husband and I have a B & B and are searching for alternative gourmet type eggless recipes for our guests who can't tolerate eggs or dairy products.

 

thanks

 

 



Last Edited on: 2/21/09 1:02 AM ET - Total times edited: 1
Date Posted: 2/20/2009 5:50 PM ET
Member Since: 6/29/2008
Posts: 26,635
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I LOVE this.  I think I got it years ago from a magazine.

Mediterranean Tuna-Sandwich Salad

Dressing: 1/3 Cup olive oil from tuna

                   3 Tbsp red-wine vinegar

                  1/2 tsp each minced garlic, salt and pepper

2 large ripe tomatoes, cut into 1/2" chunks (about 3 Cups)

1 can (16 oz) chick-peas, rinsed and drained

2 cans (6 1/8 oz each) tuna in olive oil, drained reserving 1/3 Cup oil for dressing

1 loaf French bread (about 8 oz) torn in bite-size pieces (about 6 Cups)

1 can (3 1/4 oz) small ripe black pitted olives (about 1 Cup)

1/2 Cup sliced scallions

1. Whisk dressing ingredients in a large bowl.  Add remaining ingredients and toss to mix and coat.

2. Cover and refrigerate at least 2 hours or up to 2 days.  Toss before serving.

 

 

Subject: Dal
Date Posted: 2/20/2009 9:35 PM ET
Member Since: 7/19/2008
Posts: 15,384
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My favorite is a mild curry dal (red lentils).  Served over rice with almonds.  From this cookbook.  Spicy enough to be different.  Mild enough that my midwestern parents could eat it.  Can also be served over steamed veggies.

http://www.paperbackswap.com/book/details/9780394748672-Madhur+Jaffreys+WorldoftheEast+Vegetarian+Cooking

Date Posted: 2/23/2009 4:30 PM ET
Member Since: 11/28/2008
Posts: 21
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Here is a completely vegan breakfast idea for you:

Equipment:
Skillet, I prefer cast iron but use what you've got
Firm wooden spatula

Ingredients
1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
1 carrot (this is optional, I grate it in at the end, mostly for color)

spice blend:
2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt

Directions
Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.

Crumble in tofu and mix well. Don't crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.

Grate the carrot into it and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon. Then rub your tummy till well into the afternoon.

Date Posted: 2/24/2009 7:28 PM ET
Member Since: 6/12/2008
Posts: 2,999
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I am a vegetarian and can think of many things to recommend.  For instance how about french toast, my favorite!  You make them with egg beaters and throw in a dash of cinnamon and vanilla and use soy milk as the base.  It is delicious served with maple syrup or fruit syrup.  Another good alternative for breakfast is an egg beater vegie omelete with maybe a selection of mushrooms, tomatoes, green peppers and onion with whole wheat toast and jam.  Soy smoothies made with fruit would be nice also.

Date Posted: 2/25/2009 11:25 AM ET
Member Since: 3/10/2008
Posts: 2
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Thanks.  My husband has a super recipe for Apple French Toast that allt he guests love, but hasn't used eggbeaters.

Date Posted: 3/9/2009 11:46 AM ET
Member Since: 11/17/2005
Posts: 678
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Oatmeal, grits,cream of wheat, cold cereals, breakfast breads, faux bacon, lettuce tomato sandwich, scones, fruit filled blintizes or pastries

Date Posted: 3/19/2009 1:39 AM ET
Member Since: 10/4/2005
Posts: 3
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Polenta or risotto cakes - let the polenta (or risotto) cool overnight in the fridge. Form into patties and heat in buttered skillet (or olive oil for vegans). You can also dust th patty with flour before heating, if it is too sticky to handle. Serve with cheese/tofu or sauted mushrooms.

In Central America, breakfast commonly includes this rice and bean dish: Saute cooked cooled rice in  small amount of oil; Add cooked beans (I use canned beans - drained, but not rinsed), and cook stirring constantly until heated through. Serve with sour cream, "mexican" cheese and corn tortillas if desired.

A common Belizean breakfast is "fryjack" (Taos bread) with refried beans.

Sauted mushrooms are a great breakfast egg substitute: serve with toast points, or in english muffins. Yum.

PETA Prime websitehas this egg substitute, that can be used in baking or for french toast.

Flaxseed Egg Replacement

3/4 cup boiling water
1/4 cup ground flaxseed

  • Add the boiling water to the ground flaxseed and stir. Let cool and substitute for eggs in any baking recipe. May be stored in the fridge. Equivalent to two eggs.
Subject: Putu (Rice Muffins)
Date Posted: 4/8/2009 4:20 PM ET
Member Since: 7/19/2008
Posts: 15,384
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These are sweet muffins.  But I don't think they have much nutritional value.  Maybe some bean flour?

1 3/4 cups rice flour
1/4 t salt
1 1/2 t baking powder
1/2 c sugar
1 c H2O

mix flour and water well.  should be smooth and satiny.

add salt, baking powder, and sugar, blend

pour into muffin tins, filling half way.

steam for about 15 minutes.  a toothpick inserted in the muffin should come out clean.  put muffin tin in shallow pan of cold water to loosen from the mold.  (I'm using individual silicone muffin cups.)

I'll add maple syrup or vanilla to the water for taste.  Juice might also work well.

from Madhur Jaffrey's World of the East Vegetarian Cooking.  Based on a Philippines dish.

Date Posted: 4/9/2009 2:18 AM ET
Member Since: 12/20/2008
Posts: 1,417
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Here's a recipe for a tofu scramble, I have 3--a Chinese, a Mexican, and an Indian scramble.  (Let me know if you want the Chinese or Indian)

Mexican Scramble: a vegan version of "Huevos Rancheros" (This recipe serves 3)

Ingredients:

  • 6 small or 3 large corn or flour tortillas (6" or 9" tortillas work best)
  • 2 tbsp vegetable oil
  • 1 cup chopped onions
  • 3 garlic cloves, minced or chopped
  • 1 cup chopped red bell pepper
  • 1 cup chopped green or yellow bell pepper
  • 1 fresh green chile, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt (or more to taste)
  • 16 ounces soft tofu, pressed*
  • 6 tbsp chopped fresh cilantro
  • 1.5 cups salsa

*To press tofu: sandwich the tofu between two plates, and rest a heavy object on the top plate. Press for about 15 minutes, then drain the expresses liquid from the plate

Instructions:

  1. Wrap the tortillas in aluminum foil and warm in a 300 deg. oven for 10 to 15 min.
  2. In a wok or a heavy skillet on med. heat, warm the oil. Saute the onions for about 5 min, until they begin to soften. Add the garlic, bell peppers, chile, cumin, coriander, and salt and saute another 2 to 3 minutes.
  3. Crumble the pressed tofu into the vegetables and stir gently until well mixed. Cook uncovered for 4 to 5 minutes without stirring until the moisture evaporates. Gently turn over the scramble and cook for about 2 minutes. Turn off the heat.
  4. Remove the tortillas from the oven and fill each one with a generous mound of scramble topped with fresh cilantro. Roll up the tortillas and place them in a baking dish. Cover the dish tightly with aluminum foil and keep warm in the oven for up to 20 minutes, until ready to serve. Top each serving with 1/2 cup of salsa.

 

 

Date Posted: 4/9/2009 2:27 AM ET
Member Since: 12/20/2008
Posts: 1,417
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Tempeh Sausage: (recipe is for 24 small patties)

Ingredients:

  • 16 ounces tempeh
  • 2.5 to 3 tbsp vegetable oil
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp soy sauce
  • 2 tbsp unbleached white flour

Instructions:

  1. Preheat oven to 400 deg. Generously oil a baking sheet.
  2. Break up the tempeh and steam it in a basket steamer for about 10 minutes. When cool enough to handle, crumble it into a bowl and mix in 2 tablespoons of the oil and all of the remaining ingredients
  3. Form the tempeh mixture into 1-inch balls (or make larger ones, if you prefer). Place the balls on the prepared baking sheet and press them down into patties about 1/4" thick. Brush the tops with remaining oil.
  4. Bake for about 5 minutes, until the tops are browned. Use a spatula to flip the patties over and then bake for an additional 5 minutes, or more, til browned.

 

Date Posted: 4/9/2009 2:45 AM ET
Member Since: 12/20/2008
Posts: 1,417
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Sweet Spiced Congee  (Congee is an Asian version of oatmeal, or porridge)

This recipe serves 8 to 10 (prep time is about 15 min, but the cooking time is about 75 minutes)

Congee Ingredients:

  • 1.5 cups Arborio rice
  • 1.25 tsp salt
  • 12 cups water

Sweet sauce ingredients:

  • 5 apples, peeled, cored and diced *
  • 5 Bosc pears, peeled, cored, and diced *
  • 2 cups water
  • 2 tbsp ground cinnamon
  • 2 to 3 tbsp brown sugar, packed
  • 2 tsp ground nutmeg
  • 2 tsp ground ginger
  • 1 tsp allspice
  • * a total of 9 to 10 cups of diced fruit is needed, if large apples are used,  only 3 may be needed. Dice fruit into 1/4 to 1/2 inch pieces

Instructions:

  1. Place rice in a sieve, and rinse well with cool water.  Combine the rice, 12 cups of water, and salt into a large pot and bring to a boil, uncovered.
  2. When it boils, cover the pot, reduce the heat to low, and simmer for about an hour, stirring occasionally, until thickened to a smooth porridge.
  3. When the congee is almost ready, combine the apples, pears and 2 cups of water in a medium saucepan, cover and bring to a boil. Add the cinnamon, sugar, nutmeg, ginger, and allspice and cook, uncovered, on medium heat for about 15 minutes, stirring occassionally, until the fruit softens and makes a thick sauce.
  4. Spoon about 1/4 cup of the sweet sauce on top of individual bowls of congee and serve immediately. Store leftover congee & sauce seperately.

 

 

 

Date Posted: 4/9/2009 4:43 PM ET
Member Since: 7/31/2007
Posts: 2,690
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do keep in mind for those individuals who can't eat eggs....Egg beaters ARE real eggs!!!

Date Posted: 4/21/2009 1:37 PM ET
Member Since: 4/3/2007
Posts: 7
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Thanks Christy!  That was going to be my question/comment.  It really depends on whether or not your guests simply don't like milk/dairy/eggs- or if they are truly allergic to it. 

Take it from one who knows (moi) - But there are some great alternative staples out there-  I recently discovered vegan mayonaise - called "Vegenaise."  I think it's pretty good and I rarely used regular mayo.  But I've been making Tuna Macaroni Salad the last week or two with this stuff and it's awesome. 

Now, does anyone know an egg substitute that I can use for potato salad?? I mean a real substitute, as I am severely allergic to eggs, and deathly allergic to any kind of milk/dairy.  

Date Posted: 4/21/2009 8:15 PM ET
Member Since: 12/20/2008
Posts: 1,417
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Hi Jessica,

Here are two eggless recipes. One is "Egg salad" and the other is potato salad. (Both are egg-less.) Both are from Chooseveg.com

Eggless Egg Salad

  • 1 ½ pounds tofu, firm
  • ½ cup eggless mayonnaise (Nasoya Nayonnaise is my favorite!)
  • 2 red bell peppers, chopped finely
  • 4 scallions (white and green parts), chopped finely
  • 1 small carrot, finely shredded
  • 3 Tbsp. chopped fresh parsley
  • 2 stalks celery, finely chopped
  • 1 tsp. onion granules
  • ¼ tsp. turmeric
  • 4 tsp. pickle relish
  • 1 ½ Tbsp. prepared mustard
  • 1 ½ tsp. sea salt
  • 1 ½ tsp. garlic powder
  • Black pepper, to taste

In a large bowl, mash tofu with a fork or potato masher (alternatively, you may wish to finely cube the tofu). Add remaining ingredients and mix well. The resulting savory treat is wonderful as a sandwich spread, served on crackers, or as a side salad.

Variation:

Creamy Potato Salad:

In place of the mashed tofu, use:

  • 4 large yukon potatoes
  • 2 small red potatoes

Place potatoes in a large pot and cover with water. Boil for 25 minutes. Cool potatoes, peel, and cube. (Alternatively, you may simply steam the potatoes, peel, and cube - or leave the peels on for a more rustic potato salad)

Make the dressing as in the eggless egg salad (combining all the ingredients together, minus the mashed tofu). Combine the cubed potatoes with the dressing. You may serve the potato salad as is, or chill for two hours.

Subject: Eggless cooking
Date Posted: 4/23/2009 1:53 PM ET
Member Since: 3/6/2009
Posts: 4
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My son has an egg allergy and I have had the challenge of cooking for him for almost 10 years.  One cookbook that I rely heavily on is called Baking without Eggs by Rosemarie Emro.  It shows all kinds of breakfast items in there that usually have eggs in them and most of the recipes I have tried our whole family loves!  I also use a product called "Egg Replacer Powder" that is put out by Bob's Red Mill and other companies.  HOpe this helps!

Jean

Subject: Eggbeaters are EGGS!
Date Posted: 4/23/2009 1:55 PM ET
Member Since: 3/6/2009
Posts: 4
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Just read through all the replies...Eggbeaters are made out of EGGS, specifically the egg white which most people that have an egg allergy are really allergic to more than the egg yolk.

 

Jean

Subject: VEGETARIANA cookbook, Nava Atlas
Date Posted: 5/5/2009 5:01 PM ET
Member Since: 12/27/2008
Posts: 42
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Atlas is one of the best vegetarian cooks. Some of her recipes contain eggs, most do not, and she is a phenomenal cook. I highly recomment trolling Amazon for a copy of her book Vegetariana (I bought a copy for pennies plus shipping) but she has other books as well and I believe almost any one would please you. Good luck.

Date Posted: 5/19/2009 2:51 AM ET
Member Since: 7/19/2008
Posts: 15,384
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I make my potato salad with an oil and vinegar dressing.  Which also makes it much safer for picnics and potlucks in the summer.

(Milk, wheat AND egg allergies.)



Last Edited on: 5/19/09 2:53 AM ET - Total times edited: 1