S o for the week I chose eggs and gave my reason why. As stated by a fellow blogger, she’s allergic to eggs. It’s quite similar to the way I have an allergy to gluten and wheat in that the body ejects antibodies to fend off the proteins of the ingested gluten that it assumes is an invader when it’s really not. All food allergies are the same, however, the reactions vary from mild symptoms to severe pain, rash, respiratory complications, and so forth. In spite of saying that there are many food allergies, one alternative to eggs and even dairy is soy but even that isn’t sensitive free. Soy, dairy, corn, wheat, gluten, peanuts - all are the most common allergies in the food related category. Also, there’s intolerances to casein, tree nuts, nightshade family vegetables/fruits are rather popular, berries, fish, certain root vegetables - anything is possible. I’m lucky that I only have a gluten intolerance with mild dairy since my stomach is constantly in a rut.
Anyway, back to my point for those who CAN tolerate soy but can’t have the eggs, here’s a recipe for you with an Indian flare for breakfast or lunch. I created it because I came to realize that I should intake more leafy green vegetables since I’m lacking Vitamin E. Vitamin E is a common vitamin found in mostly whole grains, nuts, certain oils, and, of course, leafy greens. The primary source is whole grains such as wheat so greens alone won’t supplement the missing piece but they’ll help. By leafy greens I mean spinach, kale (awesome vegetable with lots of nutrients), collards, mustard greens, spinach, turnip greens, etc.
This, unfortunately, is one of the few ways I can still enjoy tofu otherwise I’ve lost my taste for it. I crave meat, looking at it longingly quite often. I will just have to wait to savor the moment upon Phil’s arrival. I first ate fish with him after three years and now I shall begin eating meat again with him. I know he’s pretty happy about it, too.
Palak Gohbi Tofu Scramble with Masala Potato Hash
Palak Gohbi Tofu Scramble (Spinach-Cauliflower)
1 serving of tofu, crumbled or cut into small squares
1 cup spinach
½ cup cauliflower florets, chopped
½ tsp gram
1 curry leaf,
½ tsp methi
1 small dried chili, crushed
Few flakes of garlic, crushed
Little sprinkle of sugar (To balance the heat)
In a pan sprayed lightly with nonstick cooking spray, sauté the tofu until medium gold then set aside. Wipe the pan dry then dry toast the temper spices until fragrant. Add next the cauliflower with a bit of water and salt. Cook until tender and the water gets absorbed then add the tofu. Sauté until the tofu gets a darker color then add the spinach and remaining spices. Sautee until the spinach gets a bit more wilted and tofu a little darker.
Masala Potato Hash
1 cup hash browns or 1 small potato, diced in ½ inch cubes
1 shallot, chopped
¼ cup green pepper, diced
1 curry leaf
Fry the temper until fragrant, then add the onion/shallot and sautee until golden brown. Add the peppers and potatoes with a bit of water then cover for a five minutes. Being the potatoes are small, they will cook a lot faster so it takes a short time. After five minutes, adjust the seasonings, add a bit of salt, and sauté until everything obtains a good golden color.