Faux Egg Drop Soup

I loved Egg Drop soup and it is one of the things I miss from my non-vegan days. This recipe is a very close imitation and it is adapted from VegWeb. The key to this recipe is the Indian Black Salt. It gives it the sulfuric smell and taste that eggs have. You can find it at Vegan Essentials online store or Amazon. My next goal is to recreate the bits of egg found in real egg drop soup with silken tofu in the future :)

INGREDIENTS
1 cup rolled oats
5 cups water
2-3 cups No Chicken broth
2-3 green onions, minced
Indian black salt, to taste
1/4 teaspoon white pepper

METHOD
1. In a pot, combine the rolled oats and water. Bring to a boil, then lower the heat. Cover and let simmer for 1 hour.

2. Remove from the heat and let the oats cool. In a separate sauce pan, heat the No Chicken broth until it is hot and add it to the pot of oats. Stir until well combined, then strain out the oats. Reserve the gelatinous mixture and put it in the sauce pan that was used to heat the No Chicken broth.

3. Reheat the soup and add the indian black salt, white pepper and green onions.

Fabulous Blueberry Muffins

Happy Earth Day! I was craving blueberry muffins on this lovely spring morning!
This recipe makes about 16-18 muffins

INGREDIENTS:
2 3/4 cup all purpose flour
1 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/3 cup soy milk plus 1 tsp. apple cider vinegar
1 Ener-G egg (you can find Ener-G in the gluten free isle of your supermarket. The directions to make 1 egg equivalent are on the box)
1/2 cup canola oil
1 generous cup of plain soy yogurt
1 tsp. vanilla extract
2 cups fresh blueberries
turbinado sugar, optional

METHOD:
1. Preheat oven to 350 degrees.

2. Line a muffin tin with liners. You can also just grease the pan with some cooking spray or shortening.

3. Mix the soy milk and apple cider vinegar and let this curdle together while you get your other ingredients mixed up.

4. In a large bowl, sift flour, baking powder, baking soda, salt, nutmeg and sugar.

5. In a medium bowl, mix the Ener-G egg together. Then add in the canola oil, yogurt, vanilla extract, and the soy milk/apple cider mixture.

6. Add the wet ingredients to the dry and stir with a wooden spoon. Make sure all of the ingredients are incorporated, but don't over mix the batter.

7. Fold in 1 1/2 cups of the blueberries.

8. Add the muffin batter to the muffin tin, filling almost up to the top.

9. Sprinkle the remaining berries where you think the muffin looks sparse and press down lightly into the batter. Sprinkle turbinado sugar over the top.

10. Bake 35 minutes and allow to cool completely.