Blog about the Vegg!

Ok! So I responded to the Vegg's Facebook post asking for bloggers who were interested in writing about their product, and they sent me some. Exciting! There is only one (two now?) place to order the Vegg online in Canada, and it's been on back order or sold out so I haven't gotten around to purchasing my own to try.
Anyway, my mother asked me a while ago what I miss most, in terms of animal products. Not much. Maybe fried eggs, was my response. I would have thought it would be cheese, but once you detox from that stuff, it's pretty easy to stay away. I ate it a bit when I was pregnant (and feeling very sick, craving weird things) and it was always disappointing. Not worth it in any case.
Eggs though... Eggs.
The Vegg, prepared as is, smells, looks and tastes so much like egg yolk it is off putting! Not a dis, that is what they are going for. Buy I admit, it freaks me out. I ate it with toast. Good. But it did the same thing as cheese... I have realized I don't really miss it.
Never fear! The Vegg has many other uses! I tried it in a tofu omlette, but was underwhelmed by the results (it might have been my methodology). I didn't care for the sliminess that it added to my scrambled tofu either. But, I DID like the French vanilla ice cream recipe from the Vegg's website.
Also, I made lemon curd. I love lemon curd. Vegan curd is always too corn starchy, or too firm. This stuff turned out fantastically!

The Vegg lemon curd:
4 tsp the Vegg powder
1 cup water
1 tbs arrowroot powder
1/2 cup vegan margarine, softened
1 cup sugar
2/3 cup lemon juice
Grated rind of one lemon

Blend water and the Vegg. Add the rest of the ingredients and blend until combined and creamy. Transfer to a pot on stove and heat on medium low heat for about 10 minutes, stirring constantly as it thickens. Allow to cool on stove, then refrigerate to set.

I still have some Vegg left, I plan to use it to make French toast.
I like this product. Its not something I couldn't live without, but it is nice to have. It's a great step! Hopefully more and more tried and true recipes will pop up so we can have more success with re-vegging un-egged recipes!