This week has been one of the best weeks of my plant based life. That is because my parents decided that they want to try and limit their intake of animal products and incorporate more plant based whole foods in their diet. They ate 100% vegan meals all week! My dad has always been very against mock meats and dairy substitutes because he doesn’t really believe in eating something that tastes like what you’re trying to avoid. However, I think he never really saw the type of food that is out there in the world and how much better plant based food is for your over animal protein. He was so excited this week after watching “What the Health” and doing his own research that he purchased so many plant based goodies, that he has always swore against. He purchased a few varieties of vegan cheeses, butters, sausages, bacon, vegan egg substitutes and even mock duck! He may have gone a bit extreme and even I thought that him choosing soy milk over cows milk was crazy but I couldn’t be happier!
My Dad’s all time favourite breakfast is scrambled eggs with smoked salmon on toast and my boyfriends is corn fritters with avocado and so on Sunday, being the day that my dad would usually have a breakfast like this as he has more time in the morning before work and the day that my boyfriend was at ours in the morning from having stayed the night, I decided to make a big breakfast for everyone. I made corn fritters using the Follow Your Heart Vegan Egg, which I have previously tried before as a scramble an in baking, with the Mexican Chipotle Sausages by Field Roast, an Avocado and Tomato Salsa and Pan Fried Garlic Mushrooms. I couldn’t believe how well everything worked and tasted! The Corn fritters were spot on and the sausages were amazing. My Dad, boyfriend, Mum and I loved the meal so much and it really made them all feel as though they aren’t being deprived at all when choosing plant based food and ingredients.
~ 2 Follow Your Heart Vegan Eggs (4 tbsp mixed with 1 cup of water) OR alternatively use 2 flax eggs ( 2 tbsp of flaxseed mixed with 6 tbsp of water)
~ 2 cups of corn kernels (3 corn cobs)
~ 1/2 cup of plain flour
~ 1/2 cup of cornflour
~ 1/4 cup of unsweetened almond milk
~1/2-1 tsp paprika
~ 1/4 cup of slice green onions
~ 1/4 cup of chopped coriander
~Salt and pepper to taste
~ Vegan butter or canola oil for frying OR alternatively bake or pan fry on a non stick pan however these are served best when fried.
~ Firstly create your vegan egg mixture by whisking the egg mixture with ice cold water. Whisk until there are no lumps and set aside for about 5 minutes to set.
~ Place all of the dry ingredients into a bowl and mix together and then add the vegan egg mixture and the almond milk. Mix well to combine.
~ Heat your frying pan to medium high heat using your desired butter/oil.
~ Scoop about 1/3 of a cup of the mixture at a time. Let it cook on each side for about 3-5 minutes until golden and crispy.
~ Once they are cooked, place them on a paper towel to soak up any excess oil.
~ Serve with anything you’d like! For my family, I made a side dish of chunky avocado and tomato salsa, pan fried mushrooms and the Field Roast Mexican Chipotle Sausages. My parents also had a piece of toast with theirs and we all shared some orange wedges afterward.