Category Archives: “eggs”

Blintz Souffle Success!

WARNING: NOT PASSOVER-FRIENDLY. I made this a while ago, I’ve just been keeping it to myself. As soon as passover ends, I’m making this. And I’ll post a photo.

Okay, get ready for this. I made a SUCCESSFUL vegan blintz souffle!!!!!
My camera is still broken so I’ll just jot down the recipe:

Blintz Souffle

  • 1 package Nasoya firm lite tofu (or 14 oz of any firm tofu, not silken)
  • 2 tablespoons lemon juice
  • 1/4 cup sugar ( I used maple sugar just because I don’t like using regular sugar, but plain sugar sould give it a more neutral taste)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup flour ( I used spelt, but any flour will do)
  • 1/4 cup corn flour
  • 2 teaspoons vegan cream cheese
  • 1/2 cup vegan milk

Throw all ingredients into the blender until smooth, and then pour into an 8 inch souffle dish. Bake at 375 for about 30 minutes, or until risen and set in the middle. Enjoy!

P.S. I actually don’t remember exactly how I baked it, but you could pretty much do it by eye.  And if you want more texture, leave half of the tofu out of the blender and mash it with a fork instead.


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Mission #1: Sunshine Toast

Lately, I’ve been obsessed with veganizing sunday brunch recipes. Maybe it’s from all the talk about Isa’s new book, Crack of Noon. Scrambled tofu has ceased to please me, and I feel the need to do some recipe concocting of my own. If you read the title, you can figure what I plan on doing. Sunshine toast is just such a “happy” morning dish. Maybe it’s just the name, but still I must veganize it!! My plan of attack: adjust fatfreevegan’s omelette recipe to resemble a fried egg. First I could make the recipe, omitting the nutritional yeast in attempt to recreate egg whites, then make the runny yolk by adding extra nutritional yeast, water, and turmeric. Cut a hole in the middle of the toast, as you would for traditional sunshine toast, then layer white, yellow, white. Sound like it could be a success? I’ll let you know when I try it.

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Filed under "eggs", brunch, mission