No eggs? Eggless recipes for breakfast, dinner and dessert

I make scrambled eggs for breakfast every morning. Sometimes it turns into big curds, and sometimes the beaten egg is pushed and pulled into a silky sheet. Slide it over a slice of toast and finish with a sprinkle of flaky sea salt. This is one of my daily rituals that I look forward to every morning.

and, current egg shortage What the country is going through, especially here in California, has affected me quite personally. I eat 4 eggs every morning. A surprising amount for most people, and not at all for a friend who is a personal his trainer. So I eat at least 20 eggs a week for breakfast alone. Cutting back on consumption or changing my morning routine has not been easy, but it has forced me to turn to other egg-free breakfast options. Yes, but I don’t like either. Toast with nut butter and jam is one of my favorite his, but not every day.

I’ve had my fair share of tofu scrambles, but the texture just doesn’t suit me at all. Tomato and Kale Chickpea Frittata It was served at Go Get Em Tiger. Chickpea flour is mixed into a savory batter and baked with aromatics until it becomes soft and crumbly when poked with a fork and forms large curds. This slice of frittata isn’t the same as my daily scramble, but it works really well now.

I also love baked sweets for breakfast, so if you don’t mind, please try this too. Chocolate chip banana bread with peanut crumble From Valerie Gordon of Valerie Confections.Ripe mashed bananas give the loaf cake its richness and eggy softness, and its flavor also provides a nice complement to the chocolate and peanuts. vegan carrot banana cake that too. It’s a cake with frosting, but I often make cakes and leave them plain, so it’s basically a wedge-shaped carrot cake muffin. Both cakes can be stored for days if wrapped in plastic.

Of course, we also want to limit our use of eggs at other times of the day.Mixing eggs with sugar is known to add an addictive crunch to cookies, and I love it. Chocolate Chip Tahini Cookies with Halva and Cardamom Zoë Komarin’s eggs are still crunchy and you’ll want them without them. Instead, tahini adds fat and body to the cookie, providing a pleasant bitterness to balance the sweetness of the cookie.

And for lunch and dinner, I’m not craving a non-Caesars salad.Caesar’s aggressive dressing is the perfect partner for this season’s hardy winter lettuce and radicchio, providing some brightness on those relentlessly gray and rainy days. Used in Caesar dressings to emulsify dressings, but lodge bread vegan caesar salad It uses tahini instead, along with miso and nutritional yeast to provide the umami flavor that anchovies and parmesan cheese lack respectively.

If you’re looking for a way to get your “eggs” without hunting for them at the grocery store across town, try these recipes and let one of them become part of your new daily ritual. Please check whether

Tomato and Kale Chickpea Frittata

This vegan frittata has just five ingredients: chickpea flour, shallots, kale, tomatoes, and olive oil. Tying it all together is the chickpea batter, which needs to be baked in the oven for a long time to be firm, then chilled overnight to set and mellow to an eggy taste. there is. The next morning, and even after, the cold bread is easily sliced ​​into pretty golden squares, perfect for breakfast for the rest of the week.
Get the recipe.
Cooking time: 1 hour 45 minutes plus chill overnight.

Chocolate chip banana bread with peanut crumble

A chocolate chip banana bread that is neither rich nor fluffy, just the right amount of softness and deep flavor. The dark chocolate baked into the bread and the crunchy peanuts on top make it even better, but this bread is great without them.
Get the recipe.
Cooking time: 2 hours.

(Mariah Toger/Los Angeles Times)

vegan carrot banana cake

Bananas replace the eggs to help bind the dough together and add body. For the best flavor, use bananas with mostly blackened skins. The amount of sugar here may seem cumbersome, but it gives the cake the best balance of sweetness to my liking. Please use. For a sweeter crowd pleaser, use 1 cup.
Get the recipe.
Cooking time: 1 hour 20 minutes.

(Ben Mims/Los Angeles Times)

Chocolate Chip Tahini Cookies with Halva and Cardamom

The combination of tahini and halva candy definitely marks these accidental vegan cookies with a sesame flavor. The candy halva melts while baking, creating a sweet and delicious sesame pool on top of the cookie.
Get the recipe.
Cook time: 45 minutes + 1 hour chill.

(Sylvia Razgova / For the Times)

Lodge Vegan Caesar Salad

This completely plant-based Caesar dressing blends nutritional yeast with miso and tahini to make it as delicious as the original, combined with lemon juice and cider vinegar to balance the richness. And just like the standard, raw garlic brightens the mix with its spiciness.
Get the recipe.
Cooking time: 15 minutes.

(Mariah Toger/Los Angeles Times)