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Vegan Scrambled Eggs

Vegan Scrambled Eggs

INGREDIENTSYOLK 3 Carrots (about Approx 300g, and no need to peel, but take off the green butt) 2 medium Potatoes (about 250g and peeled) 1/3 cup mild olive oil 1/4 cup Almond Milk 1 tsp black salt (Kala Namak)* EGG WHITE 200g firm tofu 1 tbsp olive oil Black salt to taste Pinch of pepper METHOD Roughly chop the carrots and potatoes, and boil until soft. Drain, and let them cool. Once cooled transfer them to a blender, along with black salt, and olive oil. Blend until silky smooth. The consistency should be like hollandaise sauce. Ladies and gentlemen, this is...

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