Dinner – French Vegan Fair. Faux Gras, Souffle/Quiche, and No-Coq au Vin.

I felt compelled to cook a semi-elaborate dinner. And it all started with a container of Faux Gras from the Regal Vegan. We picked it up at the NY Vegetarian Food Festival, and it seemed like a good idea to actually use it soon. Since I associate foie gras with french cuisine, there began the French theme. I flipped through our cookbook collection, on the bookshelf and digitally, and one cookbook had what I was looking for:  The Healthy Voyager’s Global Kitchen by Carolyn Scott-Hamilton. My plan was: Regal Vegan Faux Gras with Ace Bakery Baguette Toasts. Popeye’s Spinach Souffle  (which I’ve been calling a quiche for the last 24 hours) – page 123 Sans Coq Au Vin (Not Chicken in Wine) – page 120

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The Vegg – Vegan Egg Yolk Replacer

The Vegg Package

Once upon a time I saw The Vegg online and I thought it was some sort of April Fools Prank that wasn’t possible. The pictures looked… too much like eggs. It looked too good to be true. And the website… looked fake too. However, the website has since improved, and I can verify that The Vegg really does exist and also happens to tastes quite a bit like eggs. Unlike many vegans, I don’t miss cheese, I miss over-easy (easy-over?) eggs. It’s a textural thing that isn’t easy to duplicate through conventional tofu magic. It’s something you can do with a bit of molecular gastronomy (spherification) and black salt to some degree, but it’s not something that’s as easy as crushing up some tofu and throwing it in a pan. Until now.

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