EGG REPLACEMENT RECIPE
Tips for plant based cooking
What to use to replace eggs? Use Flax in most baking
For each egg, mix 1 Tbsp (15 ml) of ground flaxseed with 3 Tbsp (45 ml) water. Refrigerate for 15 minutes.
Want a non-dairy, lower calorie version of buttermilk?
For each cup of buttermilk, whisk 1Tbsp (15 ml) of apple cider vinegar with 1 cup (250 ml) of non-dairy( almond milk) and let stand for 5-10 minutes.
Crustless Asparagus Mushroom Quiche
1-1/2 pounds fresh asparagus - trimmed and cut into ½ inch pieces
1 medium leek, chopped
½ cup sliced fresh mushrooms
¼ cup butter, cubed
2 eggs, lightly beaten
2 cups(8 ounces) shredded part-skim mozzarella cheese
¼ cup minced fresh parsley
½ teaspoon salt
½ teaspoon pepper
1 teaspoon garlic crushed
½ teaspoon each basil, oregano and rubbed sage
In a large skillet, sauté the asparagus, leeks and mushrooms in butter until asparagus is tender-crisp. In a bowel combine the remaining ingredients; stir in asparagus mixture. Pour into casserole dish.
Bake at 375 degrees for 25 to 30 minutes or until a knife inserted near the edge comes out clean. Let stand for 5 minutes before cutting …4 servings
Spinach and Feta Frittata
Prep time 15 mins Serves 4
1 bunch of Spinach washed and steamed
(175mls) 3/4 cup crumbled feta cheese
(50mls) ¼ cup grated Parmesan cheese
(75mls) 1/3 cup breadcrumbs
(75mls) 1/3 cup of water
2 green onions chopped (I used chives)
(45mls) chopped fresh dill
(1ml) ¼ tsp pepper
Squeeze excess water from steamed spinach
In a bowl, beat eggs until combined.
Stir in spinach, both cheeses, breadcrumbs, water, pepper, onions and dill. Pour mixture into a greased 2L (8 inch) square baking dish.
Bake in a preheated oven 190C (375F) oven for 25 minutes or until eggs are set and top is light golden. Let stand 5 minutes before serving