To me,
the web is at its best is when people use it to share information that needs to get out,
as in this case of chicks, eggs, & a YouTube sensation that shows the unsavory history of the vast majority of eggs people eat these days. Thanks to Mary Max, who led me
to this info, and Marisa Miller Wolfson of Kind Green Planet who provided today’s
guest blog and a challenge: how about an egg-free week?

baby chicks 3.jpg

If someone told you that the #2 most viral video on the Internet on Tuesday, September 1st, was about egg production, would you believe them? 

An undercover investigation of the world’s largest egg industry hatchery has gotten over 1.5 million hits in just two weeks! Watch this short video by Mercy for Animals to find out what all the buzz is about and what the egg industry doesn’t want you to know. 

This week’s mission is dedicated to the baby chicks in the video: it’s to be completely egg-free for one week. 

Sometimes it takes a solid commitment like this to get out of your comfort zone and experiment with new egg-free options. It might feel like a stretch at first, but once you try new things, they’ll be in your tool belt for ever and ever and ever! Now isn’t that nice?

Feel free to read and/or watch the following eggless cooking tips, recipes and videos…and print out the tips/recipes!

Mercy for Animals’ Tips for Baking without Eggs 

Eggless egg salad recipe from the Compassionate Cooks Vegetarian Cooking DVD.

Breakfasts tend to be the eggiest meal of the American day, but it doesn’t have to be!
Here’s a highly rated Scrambled Tofu recipe by cookbook author Isa Chandra Moskowitz

Want French toast but don’t know how to make the bread-dipping sauce? My friend Robert Friedlander sent me his recipe:

Put these ingredients in a blender:
1 1/2 cups soy milk
2 tbs flour 
2 tsp nutritional yeast
2 tsp flax seed
1 tbs vanilla extract
cinnamon (to taste)
maple syrup (to taste)
Enough for approx. 8 pieces.

And my friend Jenna Calabrese sent me this recipe for an eggless (and gluten-free) quiche:

Mushroom, Leek, and Tofu Quiche (c) The Little Vegan Monsters

  2 leeks, sliced
  4 C. sliced shittake and oyster mushrooms
  1 T. olive oil
  4 cloves garlic, minced
  1lb. firm tofu
  2 T. lemon juice
  1 T. tamari
  1 t. dijon mustard
  1/4 t. black pepper
  1/4 t. dried marjoram
  1/4 t. dried basil

Preheat oven to 350F.

Saute the leeks, mushrooms, and garlic in the olive oil over medium-high heat until soft and tender.

Blend the remaining ingredients until smooth.
Pour the blended tofu mixture in a large bowl and fold in the sauteed vegetables.  Transfer all to a lightly-oiled 9-inch pie dish and bake for 45-55 minutes or until lightly browned around the edges.

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