Cultural Ingredients Archives - Gwell - Nutrition, Wellness, and Healthcare Advocacy https://eatgwell.com/tag/cultural-ingredients/ Empowered Wellness for Women Living with Chronic Illness Sun, 04 Jan 2026 22:18:56 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://i0.wp.com/eatgwell.com/wp-content/uploads/2025/03/Gwell-logo-blue.png?fit=32%2C17&ssl=1 Cultural Ingredients Archives - Gwell - Nutrition, Wellness, and Healthcare Advocacy https://eatgwell.com/tag/cultural-ingredients/ 32 32 245783657 Orange Cherry Shortbread Tea Cookies https://eatgwell.com/orange-cherry-shortbread-tea-cookies/ Fri, 28 Nov 2025 22:15:29 +0000 https://eatgwell.com/?p=1669

These buttery, melt-in-your-mouth tea cookies are brightened with orange zest and dried cherries, and gently spiced with cardamom and vanilla for a warm holiday feel. The recipe is naturally gluten-free, vegan, and nut-free, and includes a nourishing blend of flax and pumpkin seeds. They’re easy to adapt, simple to bake, and versatile enough for gifting, snacking, or pairing with your favorite tea..

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A cozy new flavor inspired by the cookies that started it all.

A soft, buttery tea cookie infused with orange zest, tart cherry, warm cardamom, and vanilla. A cozy, nostalgic twist on classic Mexican wedding cookies.

If you’ve been here for a while, you already know that tea cookies were one of the very first things I created when I started Gwell. They were small, buttery, melt-in-your-mouth treats made with reishi and chaga, designed to support stress relief and give people something gentle to enjoy. They also happened to be delicious. Coconutty, a little toasty, and packed with tiny cashew bits that gave them the perfect bite. Those cookies became our best-sellers for years. Whenever we sold out, someone emailed asking when they were coming back.

And then there was the peach and pomegranate tea cookie. Buttery, bright, and a little unexpected. It had the same coconut and cashew base that people loved, just with a softer sweetness and that tart pomegranate sparkle on the finish. Those two flavors became our signature. They were functional, comforting, and the kind of treat you could enjoy with tea in the afternoon or share with someone you love.

This new Orange Cherry Shortbread Tea Cookie is my way of bringing that feeling back into your kitchen.

It has the same melt-in-your-mouth texture that people loved from the original, but it’s now nut-free. The flavor is bright with orange zest and dried cherries, warm with cardamom and vanilla, and buttery in that “tea cookie” way that makes you stop for a moment and breathe. It’s simple, nostalgic, and feels like something you’d want to make during the holidays, but you’ll want it year-round.

This version also has gentle functional benefits, just like the originals. There’s flax for fiber and healthy fats. Pumpkin seeds add minerals and a little plant-based protein. And because the base recipe is naturally GF, vegan, and nut-free, more people can enjoy it and share it.

It’s an easy recipe to keep in rotation and a great one to bring into your traditions.

Tradition Spotlight

The original Gwell tea cookies were gluten-free and vegan from the very beginning. They were little comfort cookies with a purpose. Soft, coconutty, and packed with cashew bits. They had a melt-in-your-mouth texture that people fell in love with, and they became part of so many routines: evening tea, quiet mornings, shared moments during busy days.

Now that I have a child with a nut allergy, I wanted to create a version that more people could enjoy. Something that still felt like a tea cookie in spirit, but safe, flexible, and easy for families to make together. This new Orange Cherry Shortbread Tea Cookie is nut-free, still gluten-free and vegan, and built on the same idea that a small cookie can bring a little calm into your day.

Tea cookies show up in so many cultures, each with its own story and way of being shared: Mexican wedding cookies and Russian tea cakes. Greek Kourabiedes dusted in powdered sugar. Middle Eastern Ghorayebah that melts on your tongue. Ocean puffs, snowballs, and meltaways. They’re all cousins. They come in different shapes and flavors, but they carry the same feeling. Something tender. Something simple. Something you make for people you love.
This new version fits right into that global family. It has the softness of a meltaway, the powdered sugar finish of a tea cake, and the bright notes of orange and cherry that make it feel warm and celebratory. It’s the kind of cookie you can bring to a gathering, tuck into lunchboxes, enjoy with tea, or save for a quiet moment at night.

Tradition evolves as our lives change. This cookie is part of that evolution. A familiar texture, a familiar comfort, is made a little more accessible so more people can be part of it. If the original cookies felt like a ritual, this one feels like an invitation.

Print

Orange Cherry Shortbread Tea Cookies

Buttery, melt-in-your-mouth tea cookies brightened with orange and cherry, gently spiced with cardamom and vanilla for a warm holiday feel.
Course Dessert, Snack
Cuisine American, Italian, Mexican, Middle Eastern
Keyword Functional Wellness Recipes, Nut Free
Servings 36
Calories 97kcal

Ingredients

  • 148 g Powdered Sugar
  • 282 g Butter
  • 2 g Sea Salt
  • 216 g 1:1 Gluten Free Flour We use Bob's Red Mill GF 1:1
  • 1/4 tsp Cardamom
  • 11 g Orange Zest
  • 3/4 tsp Vanilla
  • 78 g Dried Cherries roughly chopped
  • 98 g Pumpkin Seeds roughly chopped
  • 78 g Flax Meal

Instructions

Preheat the oven to 350°F (175°C).

  • Line a baking sheet with parchment.

Prep the mix-ins.

  • Roughly chop the pumpkin seeds and cherries.
  • In a medium bowl, combine them with the flour and flax. Set aside.

Infuse the sugar.

  • In a separate bowl, add the powdered sugar and orange zest.
  • Use your fingers to rub the zest into the sugar until fragrant and the oils release.

Build the dry mixture.

  • Add the sugar–zest mixture, cardamom, vanilla, and salt to the flour bowl.
  • Stir to distribute everything evenly.

Add the butter.

  • Add the softened butter and use your fingers to rub it into the dry mixture until a soft dough forms.
  • Mix only until it holds—don’t overwork it.

Shape.

  • Scoop the dough into small rounds (1–1.5 tablespoons each) and place on the lined baking sheet.

Chill.

  • Refrigerate the shaped dough for 30 minutes.

Bake.

  • Bake for 12–15 minutes at 350°F, until the bottoms are lightly golden.
  • If your oven runs hot, begin checking at 12 minutes—pull them when they smell toasty and set.

Rest in the oven.

  • Turn off the oven and crack the door. Let the cookies sit inside for 10–15 minutes to finish setting.
  • Then remove and let cool completely on the sheet.

Coat in sugar.

  • Once fully cooled, toss the cookies in powdered sugar.

Store.

  • Keep in an airtight container.
  • They hold well at room temperature and can be refrigerated or frozen—though they rarely last that long.

Notes

Nuts
If you tolerate nuts, these are excellent with chopped pistachios in place of pumpkin seeds.
Almonds or walnuts also work, but pistachio is the best match for the citrus and cardamom.
Dried Fruit
You can swap the cherries for:
  • cranberries (a little brighter and more tart)
  • chopped dried apricot (soft and fragrant)
  • currants (smaller bursts of sweetness)
Seeds
If you want a nut-free swap for the pumpkin seeds, use:
  • sunflower seeds
  • hemp hearts
Sunflower gives the most similar crunch.
Lower Sugar Option
These cookies rely on powdered sugar for texture, but you can reduce the sweetness a bit:
  • Roll them more lightly in powdered sugar
  • Reduce the powdered sugar in the dough by 10–15%
    They will be slightly less tender but still hold together well.
If you want a fully low-sugar version, you can skip the outer dusting and rely only on the sweetness from the dough and fruit. You can also reduce the fruit by about 50%.
Flavor Swaps
  • Add a little extra orange zest for a brighter cookie
  • Increase the cardamom slightly for a warmer spice profile
  • Add a pinch of cinnamon for a more classic “holiday tea cookie” feel
Butter Alternatives
Any softened dairy-free butter works. It must be a butter that hardens when chilled and has some water content. 

Nutrition

Calories: 97kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 80mg | Potassium: 44mg | Fiber: 2g | Sugar: 9g | Vitamin A: 78IU | Vitamin C: 0.5mg | Calcium: 30mg | Iron: 1mg

What to Drink With These Cookies

These cookies were made for slow moments, like something warm in your hands, something sweet and citrusy to nibble on. Because the flavors are bright but cozy, the best teas to serve alongside them aren’t overly spiced or heavy. Instead, they complement the orange, cherry, cardamom, and vanilla in a way that feels calm, wintery, and a little bit nostalgic. Here are a few teas that pair beautifully without competing for attention. Below are a few options that complement the flavors in the cookies and offer a bit of functional support at the same time.

1. Orange Blossom White Tea

Light, floral, and gently uplifting
White tea brings soft antioxidants without the bitterness of green tea. Its brightness pairs naturally with citrus and helps you ease into the day or unwind gently at night.
Perfect if you want something delicate and elegant.

2. Cranberry Hibiscus Herbal Tea

Bright, refreshing, and hydrating
Hibiscus supports hydration and brings a tart, vibrant flavor that lifts the cherry notes in the cookie. It’s a great option if you want something lively but still caffeine-free.

3. Vanilla Rooibos (or Rooibos Latte)

Cozy, caffeine-free, naturally grounding
Rooibos is naturally calming and earthy, making it a good choice if you’re winding down for the evening. The vanilla rounds out the cookie’s own vanilla and cardamom notes.

  • Coconut Flaxseed Porridge (Low-Carb Oatmeal Alternative)

    A comforting low-carb alternative to oatmeal, this porridge combines healthy fats, fiber, and warming spices to support blood sugar balance. Flaxseeds are high in omega-3s and lignans, known to support hormone health. Coconut provides MCTs for energy, while cinnamon and nutmeg aid blood sugar regulation. Citations: 1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6566790/2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7275152/

  • Cassava Pone

    Cassava pone is a beloved Caribbean dessert traditionally served as a snack or with tea. This updated version is gently sweetened and nutrient-dense for a comforting addition to your routine. Cassava is rich in resistant starch and is naturally gluten-free. When paired with coconut, it provides slow-digesting carbohydrates and healthy fats. Cinnamon and nutmeg add…

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]]> 1669 Carrot Kinpira (Japanese Carrot Sauté) https://eatgwell.com/carrot-kinpira-japanese-carrot-saute/ Sun, 09 Nov 2025 21:44:56 +0000 https://eatgwell.com/?p=1544

A light, anti-inflammatory twist on a Japanese classic. This Carrot Kinpira uses sesame oil, mirin, and soy sauce to create a flavorful, gently cooked side that supports balanced blood sugar and gut health.

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Carrot Kinpira is a simple, everyday side dish you’ll find in many Japanese homes, thinly sliced vegetables lightly braised in soy sauce, mirin, and sesame oil. Traditionally, it’s made with burdock root and a generous drizzle of oil, but this version keeps things lighter to support diverse wellness needs.

Because raw carrots can be tough for some people to digest or trigger oral allergy symptoms, I gently cook them down until tender, using a splash of water instead of excess oil. The result is a flavorful, nourishing dish that complements an anti-inflammatory or PCOS-friendly lifestyle perfectly.

Tradition Spotlight

The word kinpira comes from Japanese folklore. Kinpira was a legendary hero known for strength and vitality, often described as being strong like burdock root. The dish’s name was chosen to reflect this strength. The term kinpira describes the “sauté and simmer” cooking technique. In cooking, kinpira dishes celebrate that same spirit through simple, nourishing ingredients that build resilience over time.

In the context of ichiju-sansai (one soup, three dishes), kinpira offers texture and warmth that balance lighter foods on the table. The combination of sesame oil and soy sauce provides healthy fats and plant compounds that support hormonal and metabolic balance, an ideal complement to a mindful, anti-inflammatory diet.

Print

Carrot Kinpira (Japanese Carrot Sauté)

A light, anti-inflammatory twist on a Japanese classic. This Carrot Kinpira uses sesame oil, mirin, and soy sauce to create a flavorful, gently cooked side that supports balanced blood sugar and gut health.
Course Appetizer, Breakfast, Salad, Side Dish, Snack
Cuisine Japanese
Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword Comfort Food with a Twist, Functional Wellness Recipes, Hormone Supportive, PCOS-Friendly, Whole Food Plant-Based
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 48kcal

Equipment

  • Sauté Pan
  • Knife
  • Measuring spoons

Ingredients

  • 4 carrots medium carrots julienned or shaved thinly
  • 1 tsp sesame oil or ½ tsp for ultra-light version
  • 3 tbsp water to reduce oil
  • 1 tbsp soy sauce or coconut aminos
  • 1 tbsp mirin
  • ½ tsp sugar or omit for low-sweetener version
  • 1 tsp toasted sesame seeds for garnish

Instructions

  • Julienne or shave the carrots into thin strips.
  • Heat sesame oil in a skillet over medium heat. Add carrots and stir for 1–2 minutes until slightly softened.
  • Add water to steam and prevent sticking.
  • Stir in soy sauce, mirin, and sugar (if using). Cook until liquid is mostly absorbed and carrots are tender, about 5–7 minutes.
  • Sprinkle with toasted sesame seeds before serving.

Notes

  • For more spice add a pinch of chili flakes, or try the most common version by adding finely sliced burdock root (gobo).
  • Keeps well in the fridge for up to 3 days. Try using for meal prep or lunch boxes.
  • Try mixing leftovers into grain bowls, salads, or tofu scrambles for added fiber and flavor.

Nutrition

Calories: 48kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 327mg | Potassium: 207mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10191IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 0.4mg

Meal Pairing

Carrot Kinpira pairs beautifully with Kabocha no Nimono and a simple miso soup for a balanced ichiju-sansai–inspired meal. Add a side of steamed rice and a clean protein for an easy, anti-inflammatory dinner that nourishes without effort.

Together, these dishes highlight the beauty of intentional cooking as flavorful, flexible, and deeply restorative meals.

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]]> 1544 Kabocha no Nimono (Japanese Simmered Pumpkin) https://eatgwell.com/kabocha-no-nimono-japanese-simmered-pumpkin/ Sun, 09 Nov 2025 21:14:50 +0000 https://eatgwell.com/?p=1533

A soothing Japanese side dish made with kabocha squash simmered in a light soy-mirin broth. This anti-inflammatory, plant-based recipe celebrates the ichiju-sansai approach to balance, simplicity, and seasonal nourishment.

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Kabocha no Nimono, or Japanese simmered pumpkin, is one of those quiet comfort dishes that speaks to balance. Sweet, savory, and softly textured, it’s the kind of food that nourishes body and mind without fanfare.

This version keeps the traditional heart of the recipe, dashi, soy sauce, mirin, but uses a lighter hand with sweeteners to make it more anti-inflammatory and blood-sugar friendly. The kabocha absorbs the broth beautifully, creating tender bites that feel grounding after a long day.

Serve it as part of a simple ichiju-sansai-style meal with rice, soup, and a protein, or pair it with greens for an easy weeknight dinner.

Tradition Spotlight

Ichiju-sansai, the Japanese principle of “one soup, three dishes,” emphasizes variety, moderation, and seasonal ingredients. Kabocha no Nimono embodies that balance, rich in beta-carotene, fiber, and antioxidants that support hormones and blood-sugar balance while offering the comfort of slow, mindful cooking.

In many Japanese households, dishes like this are prepared in advance and enjoyed over several days, their flavors deepening with time. It’s a quiet reminder that nourishment doesn’t need to be complicated, just thoughtful and consistent.

Print

Kabocha no Nimono (Japanese Simmered Pumpkin)

A soothing Japanese side dish made with kabocha squash simmered in a lightsoy-mirin broth. This anti-inflammatory, plant-based recipe celebrates theichiju-sansai approach to balance, simplicity, and seasonal nourishment.
Course Appetizer, Side Dish
Cuisine Japanese
Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword Comfort Food with a Twist, Nut Free, PCOS-Friendly, Whole Food Plant-Based
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 73kcal

Ingredients

  • ½ medium kabocha squash about 500 g, seeded and cut into bite-sized pieces
  • 1 cup chopped kale optional – or other greens on hand
  • 1 ½ cups dashi stock homemade or diluted concentrate
  • 1 ½ tbsp soy sauce can substitute coconut aminos
  • 1 tbsp mirin
  • 1 tsp sugar or omit for low-sweetener version
  • Pinch salt
  • Water as needed

Optional garnish:

  • Toasted sesame seeds
  • Roasted kabocha seeds

Instructions

  • Cut the kabocha into bite-sized wedges, leaving the skin on.
  • Combine dashi, soy sauce, mirin, and sugar (if using) in a saucepan.
  • Add the kabocha (and kale, if using) skin-side down and bring to a gentle boil.
  • Lower the heat, cover with a lid, and simmer for 15–20 minutes, until tender.
  • Shake the pan occasionally to coat evenly in broth or gently stir or scoop and pour the stock over the vegetables.
  • When most of the liquid is absorbed and the kabocha is glossy, remove from heat.
  • Serve warm or at room temperature, topped with sesame or roasted kabocha seeds.

Notes

  • Dashi concentrate or kombu-based stock provides a richer, deeper umami flavor.
  • Keeps well for 2–3 days; flavor improves overnight.
  • Enjoy as part of an ichiju-sansai meal or toss leftovers into a salad or grain bowl.

Nutrition

Calories: 73kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 708mg | Potassium: 549mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2237IU | Vitamin C: 20mg | Calcium: 77mg | Iron: 1mg

Meal Pairing

Kabocha no Nimono pairs beautifully with Carrot Kinpira and a simple miso soup for a complete ichiju-sansai–style meal. Add steamed rice and your favorite protein, such as grilled salmon, tofu, or tempeh, for a balanced, anti-inflammatory meal.

Together, these dishes bring harmony and texture to the table: the kabocha’s sweetness complements the savory crunch of kinpira, creating a meal that’s as restorative as it is simple.

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]]> 1533 PCOS-Friendly Tropical Protein Shake https://eatgwell.com/pcos-friendly-tropical-protein-shake/ Thu, 25 Sep 2025 20:29:53 +0000 https://eatgwell.com/?p=1291

This PCOS-friendly shake is as vibrant as it is grounding. Made with dragonfruit, ginger, cinnamon, lime, and date sugar, it draws on diasporic flavors and traditions that prioritize nourishment, balance, and using what you have. Whether you’re managing blood sugar, soothing inflammation, or just trying to eat well with what’s in the fridge, this shake is for you.

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Stop guessing, here’s the simple formula for a shake that actually supports PCOS.

Sometimes you don’t have time to make a meal, but you need “meal-energy.” This simple formula can help to support people with PCOS.

Protein + Low Glycemic Fruit + Health Fats

– Protein supports blood sugar + hormones.
– Healthy fats regulate cortisol and energy.
– Low-glycemic fruit adds antioxidants without spikes.

Save this formula so your shakes actually work for you!

Tradition Spotlight

This shake is built on calming, hormone-supportive ingredients that have roots in kitchens across the Caribbean, Latin America, and South Asia, places where food is often medicine, and flavor comes with meaning.

You’ll find ginger for heat and inflammation support, cinnamon for blood sugar balance, and date sugar for a naturally sweet lift that keeps the fiber intact. A squeeze of lime brings brightness and balance, just like in the cooling drinks and herbal blends I grew up around.

And the dragonfruit? That’s what I had on hand, and that, in itself, is tradition.
Where I come from, we don’t always shop with a list, we cook with what we have. You learn to build nourishment from the ingredients in front of you, not just the ones in the recipe.
In a perfect world, I’d pair this with mango and passionfruit, tropical, vibrant, deeply familiar. But I also know that too much of those, especially all at once, can spike blood sugar. So instead, I keep the spirit of the dish: vibrant, grounded, made with care. You can of course add them in moderation.

This isn’t a prescriptive shake. It’s a flexible one, rooted in rhythm, balance, and resourcefulness. That’s cultural tradition, too.

Print

PCOS-Friendly Tropical Protein Shake

Simple formula for a shake that helps to support PCOS.
Course Breakfast, Dessert, Drinks
Cuisine Caribbean, Southeast Asian
Diet Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword Functional Wellness Recipes, High-Protein, Hormone Supportive, PCOS-Friendly
Prep Time 5 minutes
Cook Time 1 minute
Servings 1 person
Calories 268kcal

Equipment

  • 1 Blender

Ingredients

  • 3/4 cup Silken Tofu
  • 1 tbsp flax
  • 1 cup dragonfruit
  • .25 cups light coconut milk
  • 1 tsp ginger
  • 1 tsp lime juice
  • 1/4 tsp cinnamon
  • 1 cup Ice

Instructions

  • Add allingredients to the blender
  • Blend
  • Enjoy

Notes

We used what we had on hand for this one and focused on following our formula. There are some fun ways to mix this up for flavorful and balanced smoothies. Here are a few swaps or additions we’d try.
  1. Swap the silken tofu for protein powder or hemp seeds
  2. Add 1/4 cup of mango and passionfruit
  3. Reduce the fat with a lighter milk
  4. swap the dragonfruit for raspberries or cherries and add cacao/cocoa powder

Nutrition

Calories: 268kcal | Carbohydrates: 22g | Protein: 10g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Sodium: 137mg | Potassium: 417mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 4mg

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]]> 1291 Gwell Vegan Egg https://eatgwell.com/gwell-vegan-egg/ Fri, 13 Jun 2025 20:15:46 +0000 https://vnasri.com/website_9bdae8df/?p=779

This plant-based egg alternative, made with tofu and seasoning, offers a flavorful alternative to scrambled eggs, providing a satisfying vegan option rich in protein.Tofu is high in protein and contains all nine essential amino acids. Nutritional yeast provides B12, while turmeric adds anti-inflammatory benefits. Turn this into a complete meal with this simple formula: Protein...

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This plant-based egg alternative, made with tofu and seasoning, offers a flavorful alternative to scrambled eggs, providing a satisfying vegan option rich in protein.
Tofu is high in protein and contains all nine essential amino acids. Nutritional yeast provides B12, while turmeric adds anti-inflammatory benefits.

Turn this into a complete meal with this simple formula: Protein + Fiber + Health Fats + Complex Carbs (these may have protein, fiber, and healthy fats)

Tradition Spotlight

Tofu scrambles are common in plant-based cuisine and trace their roots to Asian tofu cookery. In Black vegan and Afro-Caribbean communities, creative plant-based substitutes offer both nostalgia and nourishment.

Citations:

1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5188422/
2. https://www.hsph.harvard.edu/nutritionsource/soy/

Print

Gwell Vegan Egg

Course Appetizer, Breakfast, Snack
Keyword High-Protein
Servings 1

Equipment

  • Blender

Ingredients

  • ¼ cup blended soft tofu per egg
  • 1 tbsp chickpea flour
  • ¼ tsp turmeric
  • ¼ tsp kala namak for eggy flavor
  • 1/2 tsp nutritional yeast
  • 1 dash black pepper

Instructions

  • Blend all ingredients and prepare like you would eggs
  • For egg muffins bake at 375°F (190°C) for 25–30 min
  • For a chunkier scramble break chunks of firm tofu into scramble while cooking
  • Try steaming with mixed veggies for a delicious take on steamed eggs

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