So the world is slowly opening up again. We’ve had a few socially distant visits with neighbours and a couple of weeks ago, some friends from Vancouver dropped by on their way to Hornby for a glass of wine (or two) on the deck.
And then, last weekend, our good friends, Bob and Susan, visited us with their darling daughter, Greer, and her lovely husband, Nic. Bob and Susan have been vegetarian most of their lives, but shifted to a strict vegan diet about three years ago and, as a result, are both super skinny and amazingly fit. Oh, and they also exercise like demons, so my lazy ass was put to shame. And then there’s James who spends two hours working out every morning.
As they were leaving Sideways Cottage on Saturday, Greer snapped a picture of us together. I was lamenting to James later that I’d stuck myself between super-fit Susan and super-skinny Bob and was dreading seeing Greer’s Instagram post. By the time Greer posted it, I’d already imagined myself as twice the size of both of them, so I was relieved when I wasn’t quite as fat as I’d imagined.
I showed James and said, “Well…it’s not THAT bad…I’m not THAT fat,” to which he replied, “WHAT ARE YOU TALKING ABOUT?! I LOOK FAT!” He doesn’t, of course, but he’s the least vain person in the world, so it was a funny moment.
Anyway, whenever vegetarians and vegans get together, we spend an inordinate amount of time talking about food and recipes. Bob mentioned that Susan has been making eggs from mung beans after being inspired by the Just Eggs products, which are made from mung beans (but tend to be extremely expensive), so I was inspired to give mung-bean eggs a try!
Susan sent me her recipe and I also did a deep dive into other recipes, and was particularly struck by Vegan Richa’s version of mung eggs.
One commonality of all the recipes is the necessity of soaking the mung beans first. This step, I decided, was unnecessary if one has a high-speed blender, which I do! So I dispensed with the soaking and simply rinsed the mung beans in hot water.
I love The Gentle Chef’s mix for tofu eggs, so decided to use that mix for flavouring, with a couple of adaptations.
SO….here we go!!
First, make up a batch of this adaptation of The Gentle Chef’s tofu scrambled eggs seasoning recipe:
Eggy Seasoning Mix
Blend in the Magic Bullet until fine and powdery:
1 cup nutritional yeast
2 T onion powder
2 TBS vegan chicken broth powder
2 TBS T kala namak
2 tsp paprika
2 tsp turmeric
Next, make the eggs!
Just Sideways Eggs
Blend in a high-speed blender until smooth (if you don’t have a high-speed blender, you’ll need to soak the mung beans for a few hours):
1 cup mung beans, rinsed in hot water
2 TBS of eggy seasoning mix
1 TBS safflower oil
1.5 cups oatmilk
Heat some vegan butter in a pan on medium heat and pour 1/3 cup of the mixture into the pan. Smooth out the mixture with a spoon. Once the top is bubbled and dry-looking, flip and cook the other side for a minute or two.
I wanted to try the eggs alone to assess the texture and flavour and was very impressed with both! James was (surprisingly) impressed as well!
And since Bob and I were talking about The Beach Boys’ album Pet Sounds last weekend, the song of the day is “Don’t Talk (Put Your Head on my Shoulder)”: