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  • Marisa Avery

    Bird's nest.

  • Sari Friedman

    Toad in the Hole Eggs (or Egg in a Basket) | Lovely Food Blog by decor8

  • Darcy Eaves

    Egg in a hole Anyway, here’s what you’ll need to make 5 Eggs in a Basket. 1 cup extra firm tofu 10 – 15 Tbs unsweetened nondairy milk 1 cup Kabocha squash, steamed 5 pieces of bread (I used Ezekiel bread) Salt + Pepper Vegetable Oil Directions Steam up some kabocha squash. Blend 1 cup of kabocha squash with 5 tbs of the nondairy milk. If the kabocha squash is still too thick, add more nondairy milk, 1 tbs at a time, until it is creamy. Make sure not to overdo it, you don’t want it to be runny. Put the kabocha squash in a saucepan over very low heat to keep it warm. Blend 1 cup of extra firm tofu with 5 tbs of nondairy milk. The tofu should be thin enough for you to spread but thick enough to be flipped when cooked. If you feel like the mixture is too thick, add more nondairy milk, 1 tbs at a time. If you feel it is too thin, add a bit more tofu. You will know if the consistency is right after cooking your first Egg in a Basket. Using the top of a wine glass (or something of similar size), cut holes in the center of the bread. Heat 1 tbs of oil in a nonstick pan. Keep the heat to medium-low. Place a piece of bread in the pan and immediately fill the hole with the tofu mixture. You want the tofu to cook about half way through so you will need to keep the bread cooking in the pan for a 1-2 minutes. If you notice the bread is starting to burn, turn down the heat a bit. While your Egg in a Basket is cooking, sprinkle it with salt and pepper. When it looks like the tofu has cooked enough to be flipped over, do so. Cook until the toast has browned. Flip your Egg in a Basket onto a plate. Using a spoon, scoop out a bit of the tofu from the center of the circle. Pour the squash mix in the center. If you have a FLAVOR INJECTOR, you may try injecting the squash into the tofu like MEET THE SHANNONS DID WITH THEIR VEGAN FRIED EGG. Heat 1 Tbs of oil in your pan again and repeat. Today is the last day of VeganMofo and I still haven’t given out Liebster awards. So, here they are, in no particular order. Lacey Walker’s MON PETIT CHOU. Lacy and I went to college together and she is part of my vegan community. Her photos, words, and recipes are beautiful. Lynn’s SCISSORS & SPICE for having wonderfully creative recipes. Ashlae’s OHLADYCAKES for having pumpkin themed recipes all month and beautiful photos. Jes from EATING APPALACHIA lives in southwest Virginia, where I grew up. I love reading about the vegan options in the area. Kristina’s SPABETTIE SIMPLY FOR THE WATERMELON STRIPS. Pure genius.

  • Marisa Millerick

    egg in a frame! one of my favs.

  • Madison Lim

    breakfast: eggs in toast.

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