Marisa Miller Wolfson’s Vegan At Heart Weekly Mission

A lot of you vegetarians out their still rock those 3-egg omelets, right?. Well this week’s Vegan at Heart Weekly Mission encourages all of those folks to drop the yolks!

Turns out the egg-industry is hella cruel and nobody (especially veggies) enjoys support torture, right? So check out the mission below and learn some creative ways to give up the goopy stuff.

Weekly Mission: Incredibly Edibly Egg-free!

Today your mission is to be egg-free for a week.

If someone told you that the #2 most viral video on the internet on Tuesday, September 1st, was about egg production, would you believe them?

An undercover investigation of the world’s largest egg industry hatchery has gotten over 1.5 million hits in just two weeks! Watch this short video by Mercy for Animals to find out what all the buzz is about and what the egg industry doesn’t want you to know.

This week’s mission is dedicated to the baby chicks in the video: it’s to be completely egg-free for one week.

Sometimes it takes a solid commitment like this to get out of your comfort zone and experiment with new egg-free options. It might feel like a stretch at first, but once you try new things, they’ll be in your tool belt for ever and ever and ever! Now isn’t that nice?

Feel free to read and/or watch the following eggless cooking tips, recipes and videos…and print out the tips/recipes!

Mercy for Animals’ Tips for Baking without Eggs

Eggless egg salad recipe from the Compassionate Cooks Vegetarian Cooking DVD.

Breakfasts tend to be the eggiest meal of the American day, but it doesn’t have to be!

Here’s a highly rated Scrambled Tofu recipe by cookbook author Isa Chandra Moskowitz

Want French Toast but don’t know how to make the bread-dipping sauce? Friend Robert Friedlander sent me his recipe:

Put these ingredients in a blender:
1 1/2 cups soy milk
2 tbs flour
2 tsp nutritional yeast
2 tsp flax seed
1 tbs vanilla extract
cinnamon (to taste)
maple syrup (to taste)
Enough for approx. 8 pieces.

And my friend Jenna Calabrese sent me this recipe:

Mushroom, Leek, and Tofu Quiche (gluten-free!) recipe (c) The Little Vegan Monsters

Ingredients:
2 leeks, sliced
4 C. sliced shittake and oyster mushrooms
1 T. olive oil
4 cloves garlic, minced
1lb. firm tofu
2 T. lemon juice
1 T. tamari
1 t. dijon mustard
1/4 t. black pepper
1/4 t. dried marjoram
1/4 t. dried basil

Preheat oven to 350F.

Saute the leeks, mushrooms, and garlic in the olive oil over medium-high heat until soft and tender.

Blend the remaining ingredients until smooth.
Pour the blended tofu mixture in a large bowl and fold in the sauteed vegetables. Transfer all to a lightly-oiled 9-inch pie dish and bake for 45-55 minutes or until lightly browned around the edges.

Have your own favorite egg-free substitute/recipe/product/resource? Don’t keep it to yourself–let us know!
Your fan,

Marisa Miller Wolfson

Kind Green Planet