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 Post subject: Re: I Made A Vegan Simulacrum of Scrambled Eggs! Foodies in
PostPosted: Tue Jul 17, 2012 1:37 pm 
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Naked Under Apron
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I failed at making this. It kept boiling over on me with the cover on (both on the burner, on low, and off the burner completely). So I wound up cooking it basically like risotto, and that was fine at the end but not at all what it was supposed to be like.


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 Post subject: Re: I Made A Vegan Simulacrum of Scrambled Eggs! Foodies in
PostPosted: Tue Jul 17, 2012 1:40 pm 
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I will definitely try this out. I've been looking for savory/protein-y breakfasts that don't involve tofu.
How much black salt do you suggest?


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 Post subject: Re: I Made A Vegan Simulacrum of Scrambled Eggs! Foodies in
PostPosted: Tue Jul 17, 2012 1:55 pm 
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I just go by taste on the nooch and the salt. I am feeding a baby, so she gets no added salt in her portion and I go really light on mine.

Sorry Amy :( I don't think it matters how you cook it. I just cook quinoa and rice and lentils the same way - bring to a boil, cover and then let sit cover with no flame underneath until the stuff is cooked. It ends up being fluffy for me every time and otherwise I am too aggressive with heat and burn the crepe out of everything.

Vegetalion, YAY!! So happy you liked it!

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 Post subject: Re: I Made A Vegan Simulacrum of Scrambled Eggs! Foodies in
PostPosted: Tue Jul 17, 2012 2:14 pm 
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kasiakoz wrote:
I will definitely try this out. I've been looking for savory/protein-y breakfasts that don't involve tofu.
How much black salt do you suggest?

My "to taste" ended up being about 1/3 C of nutritional yeast and about 3/4 tsp of black salt (though it's hard to tell, since I added it a little at a time). But I tend to like things salty, so maybe start at 1/2 tsp and work your way up?

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 Post subject: Re: I Made A Vegan Simulacrum of Scrambled Eggs! Foodies in
PostPosted: Tue Jul 17, 2012 3:23 pm 
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Id just like to kudos TF on the cream tang in the water comment

Well done young lady

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 Post subject: Re: I Made A Vegan Simulacrum of Scrambled Eggs! Foodies in
PostPosted: Tue Jul 17, 2012 6:50 pm 
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Tofulish wrote:
Sorry Amy :( I don't think it matters how you cook it.

It's ok, I manage to screw up even the simplest things. :)

It was still good though!


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 Post subject: Re: I Made A Vegan Simulacrum of Scrambled Eggs! Foodies in
PostPosted: Fri Jul 20, 2012 10:58 pm 
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This is a brilliant idea. The texture reminded me a lot of a soft scramble. After the water cooked out of the lentil quinoa, I folded in a pat of EB, black salt, black pepper and green onion. Maybe unsweetened soymilk would work as the liquid for more creamyness. It was great on crusty toast. A++ breakfast, will eat again.

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 Post subject: Re: I Made A Vegan Simulacrum of Scrambled Eggs! Foodies in
PostPosted: Wed Jul 25, 2012 11:34 am 
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Holy wow, this tasted great! as in, the taste reminded me of cheesy scrambled eggs enough to ignore that it didn't look so hot and had a bit of a dense or pasty texture. I devoured this thickly spread on 2 pieces of sourdough and my very skeptical partner tried it too and really liked it! He was totally confused when I told him what the ingredients were, because it just doesn't make sense that they end up tasting the way they do. And I certainly appreciate having a breakfast that doesn't leave me starving by the time I get to work. Way to go, Tofulish!


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 Post subject: Re: I Made A Vegan Simulacrum of Scrambled Eggs! Foodies in
PostPosted: Wed Aug 01, 2012 3:55 pm 
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I finally made this. It's delicious and a great pre-gym breakfast! As written (1/2 c each lentils & quinoa) I divided it into 4 smallish servings, because post-gym I have Second Breakfast.

I don't know that it tasted "LIKE" eggs to me, but I suppose it reminded me of eggs because it's seasoned the same way I season scrambled tofu. I think the texture being so un-egg-like got in the way for me, though; my quinoa was still pretty "little grains that pop in your teeth", rather than mushy. Maybe next time I'll cook the quinoa a bit before adding the lentils & turning off the heat.

I added some dijon mustard, because nooch + black salt + dm is pretty much how I do my 'fu. Next time I might add the remaining missing ingredients from my 'fu also: onion powder and a little pepper.

Thanks for the idea! Super easy to make and a perfect First Breakfast.

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 Post subject: Re: I Made A Vegan Simulacrum of Scrambled Eggs! Foodies in
PostPosted: Sun Sep 09, 2012 12:13 pm 
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I made this for breakfast today and it was delicious and SO filling. I used veg stock powder when cooking it so didn't add salt, added nooch, yellow pepper, green onion and black pepper. Ate with toast and ketchup. Delish! And so easy for me to blearily put it on the stove then go back to bed for 15 minutes.

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