One of the things that I used to love eating before I turned vegan/raw was having scrambled eggs! I used to have it about 3 times a week, thinking it was a healthy food (eggs when cooked are acidic so not good for our tummys) When I first went raw it was hard for me not to miss it.
When I saw this recipe in Ani’s Raw Food Kitchen book, I thought wow looks nice but how could it actually taste like scrambled eggs. I hadn’t even tested it out till today.
Wow! I actually said that to myself (ok the cat was in the kitchen so she was listening!) after my first mouthful. It DOES taste like eggs!!! Perhaps you will have to try it out for yourself to see that I am not telling a fib! But as you can see from the recipe down below it is super easy! Just a food processor is the only equipment needed.
I am serving this to my husband tonight when he comes home from work. He too is a lover of scrambled eggs so I can’t wait for his response!
One recipe of ‘Love the Chick’s Pate’
1 cup almonds, dry 1/2 cup sunflower seeds, dry 1/4 teaspoon sea salt 1 teaspoon tumeric 1/2 cup filtered water
1/4 cup cilantro 1/2 cup tomato, diced 2 Tablespoons scallions, chopped 1 batch Love the Chicks Pate 1/2 cup spinach leaves pinch black pepper
Basically how you make it like this. Make the ‘love the chick’s’ pate first.
Place almonds and sunflower seeds in food processor and tumeric and blend until a fine powder – small chunks is ok. Add the seasalt, and pour some water in till you get the consistency right, it shouldn’t be too wet or too dry, just enough to stick together.
Chop up the cilantro (coriander) and also dice the tomato and add to the pate. I also put in half and onion (instead of scallion) into my batch.
Then I put the scramble into a ramekin and pressed mix in there.
I placed the spinach leaves on the plate and put the ramekin over the leaves, upside down and tapped out so that it came out onto the spinach so it was the shape of the ramekin.
Put some black pepper on the top, and thats it you are done! you can also drizzle over some olive oil if you wish.
Recipe taken from the wonderful Ani Phyo’s Raw food kitchen book and can also be found on her website: www.aniphyo.com