Posts tagged egg

Sauces! Pt.1 Hollandaise

Sometimes all you need is a little sauce to turn a vegetable (or two or seven) into a meal! Even better, many sauces can be jarred and saved for future use! In this section I’ll explore how to transform your bare naked vegetables into easy culinary delights.

Hollandaise sauce is a creamy, yellowy, buttery sauce French in origin that is a little sweet and a little sour to the taste. It is traditionally used on eggs benedict but also tastes great on a variety of vegetables.

What goes with hollandaise sauce? What vegetables can I put hollandaise sauce on?
The following vegetables taste wonderful with hollandaise sauce. Unless otherwise specified, we recommend steaming these vegetables if you plan to use them with hollandaise:
-Artichoke hearts
-Baked or Fried Potatoes
-Brussel Sprouts

How do I make it?
You can make hollandaise sauce from scratch or buy it in a flavoring packet that is sold in most grocery stores in the section for packaged sauces. Below are two recipes for hollandaise including a vegetarian lacto-ovo version and a vegan version.

Lacto-ovo Original Vegetarian Hollandaise Sauce Recipe

* 4 egg yolks
* 1 tablespoon freshly squeezed lemon juice
* 1/2 cup unsalted butter, melted (1 stick)
* Pinch cayenne
* Pinch salt


Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Recipe from Foodnetwork

Vegan Hollandaise Sauce Recipe
1/2 c. plus 1/4 c. unflavored soymilk or other nondairy milk (3/4 c. total)
2 T. Earth Balance or Soy Garden Natural Buttery Spread, melted and kept warm (or butter flavored non-dairy margarine)
1 and 3/4 T. cornstarch or wheat starch
*Note: Do not substitute arrowroot, tapioca starch, or kuzu— I tried these and the results were not satisfactory.
1 T. fresh lemon juice
1/2 tsp. salt
pinch of white pepper or a dash of hot pepper sauce
tiny pinch of tumeric (less than a 1/16th of a tsp—more makes a phony-looking color)

Heat the 1/2 c. soymilk until not quite simmering—pour into the blender container along with the salt, pepper or hot sauce, and cover to keep hot while you melt the Earth Balance and go on to the next step.
In a small (2 c.) saucepan or microwave-proof bowl, mix together the first 1/4 c. of soymilk and the cornstarch and tumeric, and whisk together well.
If making in a pot on the stovetop, stir constantly over high heat until thick and translucent, shiny yellow, not a dull yellow — OR:
Microwave option: Use the microwave-proof bowl for the mixture, and microwave on HI 20 seconds. Whisk. Repeat two times, or until thick and translucent, shiny yellow, not a dull yellow.
Scrape the yellow cornstarch mixture into the blender container containing the hot milk mixture, and add the lemon juice. Blend well, adding the melted Earth Balance slowly through the hole in the lid while the machine is running. Blend until the mixture is pale yellow and frothy and emulsified (you can’t see any oil globules).
Serve immediately, or, if it has cooled down too much, heat briefly in the microwave at a low setting, or in a small pot on the stove over low heat, or keep hot on an alcohol burner briefly before using. The cooled mixture may be reheated gently, as well.
Recipe from Bryanna’s Vegan Feast


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Easy Vegetable Tempura

Easiness ***
Greenness lacto-ovo

Tempura seems like it’d be very difficult to make but it’s really not! Most of the time you’ll actually spend in the kitchen will be for the clean up as the battering and frying motion can get a little messy. Still, tempura is a great way to use up whatever spare veggies you have in the fridge that you don’t know what to do with. The downside is you gotta eat it the same day because tempura is best when eaten fresh!

Any of the following can be used to make tempura. Choose one or two, or more!:
Shitake Mushrooms
Sweet potato
Winter squash
String green beans
Green peppers
Bell Peppers of any color
Button mushrooms
Portabella Mushroom

TEMPURA BATTER (You can also buy pre-mixed tempura powder batter at most supermarkets):

1 egg
1 1/4 c. iced water
1 2/3 c. all-purpose flour
Oil for deep frying

TEMPURA DIPPING SAUCE (You can also buy tempura dipping sauce in some supermarkets):

1 3/4 c. dashi stock (fish bouillon)
1/3 c. soy sauce
1/3 c. mirin
Sugar (1 to 3 tbsp.) to taste

1. Cut shitakes mushrooms into halves. Slice sweet potato into thin rounds, squash into quarter rounds, green beans into halves, green peppers into strips.

2. In chilled bowl, mix egg and iced water. Add flour to egg mixture. Fold loosely to keep batter lumpy.

3. Lay out a rack with a bunch of paper towels on it. Heat oil in wok or deep fryer to 340 degrees (you can also use a deep frying pan and a set of tongs). Pat dry all ingredients with paper towel. Dip vegetables in batter. (Be VERY careful with this step. If you are not an experienced cook, please have someone around to help keep an eye on things!) Deep fry until golden (the batter will appear puffy and crisp). Remove using tongs and drain vegetables briefly on paper towel covered rack or tray. Make sure they are cool before serving. 10-15 minutes is usually good.

4. Serve with dipping sauce and rice.

Modified from a recipe at,1726,149168-251192,00.html>

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Easy Veggie Lasagna

Easiness: ***
Greenness: lacto-ovo vegetarian

1 lg. jar spaghetti sauce
1 lb. broccoli, well drained
1 lb. spinach, well drained
Mushrooms, well drained
1 lg. carton cottage or ricotta cheese
1 egg
Parmesan cheese
Lasagna Noodles

Spread a layer of spaghetti sauce in bottom of 9 x 13 inch pan, then a layer of noodles. Mix together broccoli, spinach and mushrooms. Spread over noodles. Mix together cottage cheese, egg and 1/4 cup Parmesan cheese. Spread over vegetable layer. Another layer of noodles. Spread remaining spaghetti sauce, sprinkle Parmesan cheese over top. Cover tight with foil and bake 45 minutes at 325 degrees. Remove foil and bake 15 minutes. Let stand 10 minutes before serving.

Recipe from,1735,148175-248194,00.html

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Chilies Relleno Bake

Happy Cinco De Mayo! Here’s a quick and simple recipe to spice up your day!

Easiness: **
Greenness: vegetarian lacto-ovo

4 egg whites
1/3 cup all purpose flour
16 oz. shredded Mexican blend cheese
1 cup evaporated milk
3 cans whole green chilies
1 8 oz. can enchilada sauce

Heat oven to 350F.

Spray a 2 quart casserole dish. In medium bowl, combine egg whites, milk, and flour; beat until well blended. Place 1/2 the green chilies in baking dish. Cover with 1/2 of the egg mixture. Spread 1/3 of the cheese on top. Repeat layers, saving last 1/3 of the cheese. Pour sauce on top of casserole. Bake @ 350*F. for 25 to 30 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes to melt cheese and until casserole is bubbly.

6 to 8 servings

Recipe from,1657,129181-249194,00.html

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Easy Quiche

Easiness: ***
Greenness: vegetarian (contains dairy)


  • 1/2 cup light mayonnaise
  • 1/2 cup milk
  • 4 eggs, lightly beaten
  • 8 ounces shredded reduced-fat Cheddar cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup chopped onion
  • 1 (9 inch) unbaked pie shell


1. Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
2. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
3. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Recipe from:
Also see: for a home-made pie crust recipe!

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Zucchini Pancakes

Easiness: ***
Greenness: vegetarian (contains egg / cheese)

1/2 medium zucchini grated
1 tsp flour
1 egg
3 TBS parsley (*can be omitted)
1 tsp dill (*can be omitted)
1 clove minced garlic
2 stalks scallions chopped
1/4 cup crumbled feta (*can be omitted or substituted for similarly flavored vegan cheese)
2 TBS olive oil

After grating your zucchini, wrap it in a couple paper towels (or cheese cloth) and squeeze out as much liquid as possible. Put the zucchini in a bowl and mix with remaining ingredients.
Heat oil in a frying pan on medium. Drop spoonfuls of mixture into hot oil and use spatula to press into a pancake. Let cook for about 3 minutes, or until golden brown on the bottom and firm enough to flip. Flip and cook another couple minutes on other side. Remove from pan onto paper towels.

Recipe from:

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Eggplant Parmesan

Easiness: ****
Greenness: Lacto-ovo vegetarian (can be made vegan by leaving out cheese or using vegan cheese / using olive oil instead of egg)

1 large eggplant
1 can crushed tomatoes*
2 pinches oregano*
1 clove garlic diced into very small pieces*
Salt to taste
Pepper to taste
(* you can substitute items 2-4 with your favorite marinara pasta sauce)
10 leaves fresh or dried basil (can be omitted)
Shredded mozzarella
Shredded parmesan
1 egg beaten
Bread crumbs

Paper towels, colander, small mixing bowl or large salad bowl, oven or toaster oven, baking sheet / cookie sheet / tin foil, casserole-style deep baking pan / pie pan / bread pan

Step 0: Preheat the oven to 350 degrees F.
Step 1: Slice the eggplant into rounds approx 1/4″ thick. Drizzle them with salt and lay them in a colander over a bowl (or paper towel) to drain them of their water. It will take them about 10 – 15 minutes for them to “sweat” out their moisture.
Step 2: If you are making your own sauce, combine the crushed tomatoes, salt, pepper, diced garlic and oregano in a bowl until thoroughly mixed. (You can add other spices like powdered thyme if you feel the need). Mash the crushed tomatoes with a fork to make the mix thicker.
Step 3: Scrape the eggplant slices of the salt and press them between paper towels to remove the rest of the water.
Step 4: Dip each of the eggplant slices in egg and then in bread crumbs (on both sides). Put them on a cookie sheet and bake them for 5-10 minutes until slightly browned. (*This will also work in a toaster oven if you don’t have a conventional oven, though not as well!)
Step 5: Remove the slices from the oven. Layer some of the slices on the bottom of the baking pan. Cover them in sauce, then sprinkle them in cheese. Repeat to make a second layer of eggplant, sauce, and cheese. Cover the remaining layer in dried basil. If you are using fresh basil, do not place it on the dish at this time. See step 6!
Step 6: If you are using fresh basil, place the fresh basil leaves over the eggplant parmesan (on top of the cheese) after approx. half an hour- just before the eggplant parmesan is ready. Cook it for another couple minutes to get the basil to soften into the cheese.
Step 7: After 30-35 minutes, remove the eggplant parmesan from the oven. Serve in wedges (like brownies) with greens (spinach, asparagus or broccoli) or eat it alone!

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