Vegan "scrambled eggs'

 

No tofu; no chickpea flour

Blender Alert (but there is a possible suggestion in the Notes if you don’t have one).

I really love scrambled eggs for breakfast, and since I became vegan, they are something I miss.  However, there are many reasons for the ethical vegetarian not to eat eggs, so I rarely buy them.  I have been working on this recipe for scramblers for some time.  What I wanted to achieve is something with a similar appearance, colour and texture as the Real Thing, which to my mind is soft and barely set.  All the vegan recipes I’ve tried produce a very dry, rather rubbery result.  I’ve never tried making it with silky tofu – I can’t buy it locally, and when I get to a larger town where it’s available, it comes in packs that are too big for me to use.  I’m prepared to eat a lot of failed experiments in search of the Ideal Recipe, but I’m not prepared to waste food!  Besides, how many voyagers are going easily to be able to buy silky tofu or are likely to have it on board? This recipe comes from ingredients that you are likely to have in your lockers.

Veganism is still a fringe way of living, especially away from the Western world (although of course many people are vegan without even thinking about it!), so in all these recipes, I am trying to avoid branded or really weird ingredients, which might well be expensive and/or unavailable to the average voyager.  If you’re interested, see the notes below for a discussion as to how and why I’ve chosen these particular ingredients and some substitutes.  I am sure this recipe can be improved, so please leave a comment if you have a suggestion.

 

I can see an argument for mixing all the dry ingredients together in quantity and keeping a supply in a jar, so that you can make this more quickly: just add water!

Serves 2

1/2 cup blanched peanuts

1 cup water, divided

4 tsp tapioca flour

2 tsp nutritional yeast

1/4 tsp black salt

1/4 tsp turmeric

1/4 tsp garlic granules OR 1 large clove, roughly chopped

2 tbsp olive oil

salt and pepper

• Put the peanuts into the blender and whizz them into a coarse meal. 
• Now add 1/2 cup water, the flour, nutritional yeast, black salt, turmeric, garlic and olive oil.   
• Blend quickly - you don’t want to pulverise the peanuts: this gives the scramblers some texture.
• Scrape the contents into a small saucepan and rinse out the blender with another 1/2 cup of water (put it back together and give it a good shake) and pour this into the pan. This is the easiest way to make sure everything goes in the pan!
• Heat the mixture over a moderate flame and stir regularly until the mix is hot and starting to thicken. Turn the heat right down, continue stirring occasionally, taste and season with a generous amount of black pepper and more salt if you think it needs it.    Add some more water if it is getting too thick.

Serve hot on fried bread or toast, or with fried tomatoes, mushrooms, etc as part of a cooked breakfast.

Notes:

• Blanched peanuts are cheap; they are also better for both workers and the planet than cashews, which would be most people’s choice.  Peanuts require much less water than most nuts, they are nitrogen-fixing and their preparation doesn’t generally exploit low wage-people working in poor conditions.  I don’t understand why they aren’t used more often. However, use cashews if you prefer them or can’t get peanuts.
• Tapioca flour doesn’t seem to need cooking the same way as cornflour, once it starts to thicken, which is why I suggest it.  Uncooked cornflour has a definite taste and sensation to it.  Using a little flour creates a more convincing texture as does the slight ‘stretchiness’ of the tapioca flour.
• The small amount of nutritional yeast does, I think, improve the flavour, but you could leave it out if you don’t have any.
• The black salt is to give the sulphur scent that eggs have.  Don’t use it with a heavy hand and if you like your scramblers more salty than the recipe, add some more normal salt. Again, you could leave it out, but the result will be a less convincing substitute for eggs.
• The turmeric is necessary for colour: again, use a light touch – it’s a powerful dye! This amount makes the scramblers a light yellow.
• I love a little bit of garlic in my scramblers. Leave it out or substitute 1/2 tsp onion powder if you can’t face garlic at breakfast. Neither is crucial.
• If you don’t have a blender, this might work with 1/2 cup ground almonds, but they have a much stronger flavour than peanuts.

Peanut Chutney

 Blender alert

This isn’t what most Westerners would think of as a chutney. To us it is more of a pâté or a spread. However, it tastes surprisingly good and goes very well with lentil flatbreads. However, it’s also very acceptable as part of a ‛charcutérie’ board with bread or crackers. The tempering adds an exotic touch, but isn’t essential, especially if there are other dips and pâtés on the board.

Ingredients

1½ tsp oil

1 to 2 green chillies or dried red chillies, to taste

1½ tbsp urad dal or chana dal

1/2 cup raw peanuts, OR roasted peanuts

1/2 tsp cumin seeds

1/4 tsp of garlic OR ginger paste

1/4 tsp salt

1/2 to 3/4 cup water

1/2 tsp tamarind paste

Tempering (optional)

1 tsp oil

1/4 tsp black mustard seeds

1/4 tsp chilli flakes

1/4 tsp crushed garlic

1 pinch asafoetida/hing (omit for GF)

Method:

• Heat 1 tsp oil in a pan. Fry chillies and dal until the dal turns golden.
• Remove and set aside.
• Add peanuts and fry over a medium flame until golden and aromatic.
• Add cumin to the hot peanuts. Keep aside to cool.
• Transfer all these to a blender along with garlic/ginger, salt and 1/2 to 3/4 cup water.
• If your are using it, add the tamarind paste.
• Blend until it’s smooth.
• Taste and add more salt and chilli if required.

Tempering (optional)

• Add 1 teaspoon oil to the hot pan.
• Next add mustard, red chilli and garlic. Fry until fragrant.
• Lastly add hing.
• Turn off the heat and pour the tempering over the chutney.

Serve peanut chutney with bread, crackers or lentil flatbreads.

Notes:

• If you are using roasted and salted peanuts, don’t add any more salt until you’ve mixed and tasted the chutney.
• You can dry roast the peanuts without oil.
• Traditionally, the peanuts are dry roasted first and then the skin removed. In this case, brown the skin as well as the nut to bring out the full flavour. A compromise is to use blanched peanuts and roast them yourself. They will add a better flavour to the chutney.

Carrot chutney

Blender Alert

This is another Indian chutney, that most of us would not recognise as such, and while it may sound unpromising, it’s very good. Like the peanut chutney, it also makes a very useful spread or dip, particularly with lentil flatbreads. The tempering adds a bit more spice and an interesting appearance. If you’re serving it with bread, or crackers, along with other ‛charcuterie’, you might prefer it without. It will still be both an unusual and pleasant addition.

Makes a good cupful

1 tbsp (coconut) oil (divided) 

2 tsp chana dal OR roasted peanuts

1 tsp urad dal OR sesame seeds

2 dried red chillies (adjust to taste)

1/2 garlic paste

1/2 tsp ginger paste

1 green chilli (adjust to taste)

1/2 tsp cumin seeds

1 cup carrots (chopped, 200 grams)

1/2 tsp salt

1/8 tsp turmeric

1 to 2 tsp lemon juice OR tamarind paste

Optional Tempering

1 tsp (coconut) oil

1/4 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp chilli flakes

1/4 tsp garlic paste

1 pinch hing (asafoetida)

Method

• Pour 1 teaspoon oil to a hot pan. Add chana dal, urad dal and red chillies to the hot oil and fry until the dal turns light golden.
• Add garlic, ginger and green chillies. Fry until the dal turns deep golden to light brown. Add cumin seeds, stir and remove all of the fried ingredients to a plate.
• To the same pan, pour 2 teaspoons oil. Add carrots, salt and turmeric. Stir fry on a medium high heat for 3 to 4 minutes until fragrant. Covered and cook for 2 to 3 minutes or until tender. Turn off the heat and cool.
• Add the cooled dal, ginger, garlic, chillies and cumin to a blender and make a slightly coarse powder.
• Add the cooked carrots and tamarind paste/lemon juice. Pour in 1/4 cup water. Blend to a smooth or coarse chutney to suit your liking, scraping the sides as you go.
• Taste and add more salt if you think it needs it.
• Adjust the consistency to suit with more water, if you want to.

To temper (optional)

• Heat oil in a pan. Add the mustard seeds, cumin seeds, chilli flakes and garlic paste. Fry until the cumin seeds have changed colour and the spices smell fragrant. Add hing and turn off.
• Pour the tempering over the carrot chutney.

Notes:

• Leave out the hing for GF.
• Chana dal and urad dal are added for flavour and taste. However, for a change, you can use roasted, skinned peanuts and white sesame seeds. Both work well but the chutney tastes different. Most of us have salted peanuts on board and these can be used, but in that case, add the salt after you’ve blended the chutney so as not to over-salt it.
• You could make this without a blender, if you used peanuts and sesame seeds and either chopped the peanuts, or ground both in a Mouli. The other ingredients would need to be cooked until they were very soft and you might want to use a little cayenne pepper and ground cumin instead of the whole spices. This would end up a little more chunky, but none the worse for that.
• Use young juicy carrots and not old, tough ones. If they need peeling, rather than scrubbing, they won’t go well in this chutney. 
• Ginger and garlic: I love both, but you can skip one of them if you prefer. The chutney is quite delicately flavoured, so follow the recipe and don’t use too much.
• Chillies: Dried chillies add pungent flavours and heat while the fresh green chillies add heat. You can use one or the other, if you prefer. I use green chillies in brine due to the insane expense of fresh ones (in New Zealand).

Vegan garlic and herb soft "cheese"

While this tastes nothing at all like cheese, it is a very pleasant spread, with a similar consistency to soft cheese.  The lemon juice gives a hint of sourness, which might possibly remind the more  imaginative of goats' cheese.  If you can make it well in advance, so much the better: it will let the flavours combine all the more.  As you are unlikely to have fresh herbs, don't be mean with the flavourings .

Makes about 1/2 cup

1/2 cup sunflower seeds or blanched peanuts

1 1/2 tsp nutritional yeast

1/2 tbsp lemon juice

1 clove garlic peeled and crushed

1/4 tsp garlic powder

1 tsp Annie's Mixed Herbs

1/2 tsp salt

1 1/2 tsp chives or other fresh herbs, finely chopped

1/2 tbsp reserved soaking water

Method:

• Soak sunflower seeds/peanuts in water overnight or simmer them for 10 minutes. Then drain and reserve the water. 
• Put about half the chives aside, and then put the seeds, yeast, lemon juice, garlic, garlic powder, Annie's Mixed Herbs and salt in a blender. Blend until the cheese comes together, achieving uniform consistency. 
• If all the ingredients get stuck to the side of the blender, which they probably will, scrape down the sides as often as necessary, adding a little more water, if required.
  
• Taste critically and adjust the seasoning. You may want to add more garlic, herbs or lemon juice. 
• Shape the cheese on a plate by hand, or simply serve in a bowl or on a plate, topped with the extra fresh chives.

The flavours of this vegan cheese develop and combine together, so it’s worth not eating it all up at once! It seems to keep quite well for several days, loosely covered.

 

Variations:

• Substitute, or add onion powder for the garlic powder.
• Use different nuts or seeds.
• Add smoked paprika. 
• Add chilli flakes
• Add some chopped peppadew peppers after blending.
  
• Add chopped capers after blending.
  
• Mix in some pesto once the mixture is blended.
• Form the cheese into a log and roll in either Annie's Mixed Herbs or cracked black pepper.