Posted by: Sylvia, aka Shucky | February 20, 2011

New Recipes: Stedda Eggs

Chicken & Egg Seasoning

Makes about 1 cup

1 c. nutritional yeast flakes (or 1/2 c. powder)
1/4 t. cayenne pepper
1 T. celery salt
2 t. garlic powder
1 T. onion powder
1 T. turmeric

Run all through a blender until powder, then store in a clean jar.

Phony Egg Salad

Makes about 2 cups

1/2 lb. firm tofu
1/4 green onions, chopped
1/4 c. mayonnaise
1 T. Chicken & Egg Seasoning Mix
salt & pepper to taste
1 t. curry powder or
1 T. sweet pickle or dill relish

Mix these all gently but well. No-one will ever know unless you tell them.

Stedda Scrambled Eggs

Makes 2 servings

1 pkg. silken tofu, drained well and crumbled
1-1/2 T. Chicken & Egg Seasoning Mix
2 T. extra-virgin olive oil, for frying

Toss tofu with seasoning while heating the oil. Fry gently and serve when heated through.

Stedda Ricotta

Makes 3 cups

1 lb. firm tofu, drained well and crumbled
1/3 c. extra-virgin olive oil
1 T. lemon juice or balsamic vinegar
1 t. basil
1 t. garlic powder
1 t. onion powder
1 pinch nutmeg
1/4 t. oregano
1 t. salt or salt substitute

Toss tofu with seasonings, then stuff your shells or manicotti. You can use this to make a vegetarian lasagna; just crumble up and fry
some Wonderful Veggie Burger or Oat Burger as a meat replacement, and the Ricotta Filling for the Cheese Replacement.
You can also mix this with cooked spinach, and with cooked lasagna noodles make ‘roll-up’, covering them in tomato sauce and baking them for 25 minutes.
From The Woodsy’s Kitchen


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