Vegan McDonald’s switch: ‘egg mcguffin’

October 23, 2012 at 10:00 am | Posted in VeganMoFo | 2 Comments
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Egg McGuffin by Alicia Simpson

Breakfast sandwiches always stare at me when I get up early enough to eat breakfast and happen into a Sheetz or other fast food place, like McDonald’s. The fact they come from a fast-food place doesn’t make them healthy, but I am hungry for one nonetheless.

It has been a long time since I had a breakfast sandwich.

And then I stumbled upon the egg mcguffin recipe in Alicia Simpson’s “Quick and Easy Vegan Comfort Food,” and all I could do is think “YESSSS!”

I was super excited to make these, but there was going to be one modification: the vegan meat. I needed Lightlife Smart Bacon for another recipe, and vegan breakfast sausage patties are hard to come by (though I did find new ones by Gardein in Baltimore Saturday night.)

Flaky, toasted bread? Check. Faux meat and cheese? Check. Then came the tofu “egg,” which surprisingly held up well and tasted similar to eggs (without the cruelty), even if it gunked up my Magic Bullet blender.

It was great and kept me full to lunch, which is a rarity these days. It can be quite high in calories, especially for something I am not used to eating in the morning (I ate two. They were just too yummy.) But it great after a run or gym time before work.

I recommend making the tofu “egg” patty the night before, because it is a pain when you are rushing in the first place. Also, melt the cheese with your toaster oven on the bread if you have one.

I can’t wait to make more. I highly recommend these for the busy person who needs a dish with a good amount of protein in the morning.

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Creamy black bean soup

October 22, 2012 at 12:00 pm | Posted in VeganMoFo | Leave a comment
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I know, I know … I should have been blogging for the past two weeks. It got busy before New York Comic Con, and then I got busy afterward. That, though, is for another post.

I am moving on to creamy black bean soup. I used the exact recipe from “Quick and Easy Vegan Comfort Food” by Alicia Simpson.

It had a few, simple ingredients and maybe 20 minutes, tops. AMAZINGLY, it was creamy and hardy, minus soy milk or any type of fatty, vegan creamer.

It was a perfect dish for busy me, who wants a hearty cup of soup at the end of a long day during the fall.

Unfortunately, no photos! I guess it was just too yummy. I do have photos for other recipes from Simpson’s book; posts to come soon.

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