Dish Ideas With Eggs

Try these Italian Almond Cookies with an American twist!

Italian Almond Cookies2 cups flour
1/2 tsp baking soda
1/4 teaspoon salt
1 egg  (see "Eggs for Vegans!")
1 cup of brown sugar
1/4 cup of coconut sugar (can substitute other sugars. Only use 1 tablespoon of stevia sugar)
5 tablespoons of Coconut oil
5 tablespoons of butter (use only coconut oil for a vegan recipe)
1 1/2 teaspoons of vanilla
1 cup chocolate chips
1/2 cup almonds

Reserve 1/4 of the almonds and chop coarsely. Pulverize the other 1/4 cup of almonds in a food processor or by a rolling pin.

Melt the butter and let cool.

Stir the butter/oil, egg, vanilla and sugars together. Add the flour, salt and baking soda. Do not beat or over mix.

Gently fold in the nuts and chocolate chips. Chill dough for an hour. Drop tablespoons of dough onto a parchment lined cookie sheet. Flatten each ball slightly (makes for a chewier, crispier cookie). Bake in a preheated 350 (F) oven for 10-15 minutes. Baking times vary with ovens - so check for doneness at 10 minutes. Cool on a cookie rack. Makes roughly 20 cookies or 15 large cookies.


Chickens frittataBrought to you by your best feathered friends! You don't need to do much to augment fresh eggs produced by the girls. Use vegetables that enhance the rich taste of the eggs without overpowering them. Fresh herbs are a great addition too. You really can't have a recipe for frittata. Experiment and make it your own. Leave stuff out or put stuff in.

Serves 4
Serves 6 as an appetizer

6 eggs
1/2 cup of fontina, cheddar, swiss, gruyere (whatever cheese you like)
1 tablespoon (more or less and mix them up) of chives, parsley, thyme or tarragon
1/2 cup of sauteed onions
1/4 cup of sauteed peppers.
1/4 diced mushrooms
Salt and pepper to taste.

Preheat oven to 375.

Beat the eggs. Add the other ingredients (yup, it is that simple).

Grease an oven proof non-stick skillet (or iron pan) with olive oil. Let heat over medium. Gently pour in the egg mixture. Let the eggs brown slightly on the bottom and begin to "set". Take the pan off the burner and place in the preheated oven. Watch the frittata at this stage. 10 minutes is usually enough baking time. The minute you see any browning on top, pull it out. Wait 5 minutes and then serve.

Vegan Chocolate Cake

Vegan Chocolate cake(no one will know)
Based on a recipe from WW II era - yup (had to do with the "rationings")

Cooking for a group is fun. But what if the guests arrive unexpectedly? Welcoming friends and neighbors to stay for dinner can be rewarding and inspiring – cooking on your feet is a challenge that spurs creativity and inspires home chefs.

Desserts conclude the meal and leave time for conversation and extra laughs. You don’t want to be “absent” in the kitchen whisking eggs for crème brulee or digging through the fridge to locate “fixin’s” for a strawberry fool.  And if there are kids in the gathering…well, they can be fussy and there isn’t time to whip up cookies.

How about a chocolate cake? Seriously. Give this one a whirl. It is fudgy and rich, and it is vegan  (you can literally have everyone covered).  Make that crowd raise their eyebrows on this one! If you have some chocolate sauce laying around, drizzle that over the top – or dulche de leche, or caramel and walnuts, or coconut flakes, or…

Give them a history lesson with dessert.

- Preheat oven to 350 and grease and flour 2 round pans for a layered cake or 8x8 pan for one layer. This recipe doubles easily.

1 ½ cups flour (use cake or regular)
1 teaspoon baking soda
6 tablespoons of dark cocoa powder (regular is not as chocolaty)
¾ cup of sugar
5 tablespoons of neutral oil like corn or canola
1 ½ teaspoons vanilla
1 tsp of instant coffee granules (optional)
¾ c water (use 1 cup if your flour is regular or bread flour)
1 tablespoon of apple cider vinegar (white vinegar works too)

Stir the first 4 dry ingredients together.

Add the wet ingredients to the dry. It is that easy - a one bowl cake.

Throw in your prepared cake pan/s and bake for 20-25 minutes (batter put into the round cake pans will bake faster). Do not over bake as the chocolate flavor will not be as strong. Once you smell the cake – test.  It is really easy to bake off the chocolate flavor, as it is delicate. Pull the cake out once the tester is coated with moist crumb.

The Roman aqueduct,Pont du Gard, southern France.

There is an old olive tree planted near the Roman aqueduct of Pont du Gard. It was planted in…908 (and moved to this river). It is over 1000 years old. This makes one think of fresh Italian dishes.

Carbonara – Vegan Style

Vegan CarbonaraThis is the simplest dish. The Italians traditionally use pancetta, but our vegetarians can substitute vegan bacon. If you are vegan... use vegan Parmesan.

One large bowl mix all (it needs to be big as you are going to toss the pasta in this bowl):

Serves 4

3 of your best buddies' eggs
1/4 cup or more parmesan, grated
lots of pepper (to taste)
1/2 teaspoon salt
1/8 teaspoon garlic powder (optional, you can saute some garlic with the onions instead)
1 tablespoon of chopped parsley (add whatever herb you like)

Beat these ingredients to form the base of the sauce

Saute a few shallots or onions in olive oil. Pour in 1/4 cup of white wine and reduce. Add to the egg mixture and stir it up.

Cook the vegetarian bacon until crisp.

Cook enough pasta (spaghetti, linguine, angel hair - whatever you like), according to directions, to serve 4.
When the pasta is al dente, drain (save a bit of the cooking water), and toss into the egg and cheese and onion bowl. Immediately! This is what will make your sauce. Add the pasta water if the sauce is too thick.
Crumble the vegetarian bacon over the top and bon apetit. Well, as the chickens would say "mangia!"

Baked Crispy Kale

Vegan Crispy KaleOh, stop. It's just kale. This is NOT some new-fangled health food, or diet, or strange fad concept.

This is an old fashioned dish. In fact, if you watch any of the chefs on the television, you will have seen this. And I am talking about regular chefs like Jacques Pepin and Ina Garten of the Barefoot Contessa. This is because crispy kale is really really delicious. Kale potato chips.

This is how we do it...and I tell ya nothin' could be easier or tastier. It tastes waaaay better than it looks (I like the way it looks, but well).

Preheat the oven to 375 and lightly grease a cooking dish with olive oil (thick glass are better than cookie sheets. Cookie sheets are good, but you really have to watch the kale. It burns. Fast.).

Wash and dry the kale. Remove the stem and the thick central vein. Break it into 2 to 3 inch chunks. Toss in olive oil and spread it on the baking sheet. Next, sprinkle the kale with dried garlic powder and onion powder. Sprinkle with good salt (sea, Himalayan etc). Add fresh cracked pepper. Throw it in the oven. !5 minutes usually does but keep checking - remember it burns fast. I know this from practice.


OK. Who loaded the plate picture sideways? Seriously. You just can’t trust some chickens with anything.