Ok so I know vegans don’t eat eggs, since no animal products are included in the diet. I have massively cut down my egg intake and bake without eggs now. My nutritionist originally told me that I should be eating one egg a day for breakfast and this would be a healthy source of protein, which I needed to start my brain in the morning. However, eggs have always giving me a really heavy feeling and once I eat one for breakfast I tend not to be able to eat lunch. My boyfriend also has an intolerance to eggs as well. We found this out when I finally pushed him to go get a blood intolerance test. He use to egg 1-2 eggs a day for breakfast at least, with Japanese egg mayo to compliment it. So since we found that out I have avoided cooking with eggs.
I have also read that they are not the most healthy food, which is contrary to what I and I’m sure you have always been told. “…eating even one egg a day can be hazardous to your health, because it raises cholesterol levels substantially. Extra cholesterol added to the human body ends up causing plaque which clogs the arteries. The higher your cholesterol, the more susceptible one is to develop coronary artery disease. About 70 percent of the calories in eggs are from fat, and a large portion of that fat is saturated.” (Animal Liberation 2008). “A single egg yolk also exceed the recommended daily intake of eggs” (Nutrition Facts.org). Macrobiotic theory also refers to eggs as a yang food, which should be avoided, due to the highly concentrated animal protein I remember reading in a macrobiotic book that asian cultures often use one egg in a large stirfry for instance, which would be shared, therefore it would be divided up.
My mum has also gone off eggs since watching a Nutritional Facts video. This spoke of researching linking the cholesterol from consuming 1 egg per day decreases the life span of older woman, which is equal to 5 cigarettes for 15 years (What Woman Should Eat to Live Longer). So she too avoid eggs, however she doesn’t avoid the cigarettes.
However I have one problem, I have 3 chickens, Savanna, Alexandria and Gabriella. They are extremely well cared for and receive not only their mash but vegetables and fruit. They especially love garlic and mushrooms. My mum is trying to get me to give them away at the moment, as they spend the day digging and have made a real mess out the back. However, I feel bad to give them away, this is their home after all. Usually I give the eggs away or use them occasions. I understand the ethics behind not using eggs because of battery chickens, but mine are not they are free range. The decision is still up in the air at the moment, I guess if I can find a nice home for them I will have to re home them, as honestly I’m not home enough to be with them. So I guess we will see.
Anyway, since I came back from Italy I have began making pasta from scratch. I got a $10 little manual machine from Aldi, which is great and does the job. When I was in Italy I went to a city, Mantova/Mantua to see the the Gonzaga castle.
I also was very excited to try the famous Tortelli di zucca. It is a delicious filled pasta with pumpkin. It is so sweet and the most amazing thing I have ever tasted. I have started making my own take on it with roasted butternut pumpkin and it has become a family favourite. Only problem is I have been using my eggs to make the pasta. I guess I worry if I make the pasta different to how I learned, then my family wouldn’t like it. I also made yesterday with the my partners nieces and nephew Fettuccine with the Quorn Bolognese. They really loved it and didn’t even known that the Quorn mince wasn’t mince meat. I was so astonished how close it is to meat. The rest of my family also tried it and couldn’t tell. Unfortunately this also has egg whites in it as well. The company has spoke about making a vegan line, as many of the products also have milk, so a no no for me.
My goal is to try to make my free pasta egg free and to try out tvp mince as an alternative. I was a bit worried to use tvp as it doesn’t look very appealing, however my partner loves chilli con carne, Bolognese sauce and mince stuffed capsicum, so I need to find an alternative to satisfy him. Hopefully, Ill find an another alternative soon at vegan supermarket.
Roasted Butternut Pumpkin Ravioli with Basil ‘butter’ Sauce (nf)
Basic Pasta dough: 3 eggs, 1 2/3 cup organic plain flour, pinch sea salt, 1 tbsp olive oil (serves 4-5) (use a different dough for vegan of course)
Filling: 1/2 butternut pumpkin, basil (half bunch for filling and sauce), ‘creem’ cheese (optional), sea salt, black pepper, raw sugar
Sauce: Nutlex or another dairy free butter, basil
1. Pre heat oven to 200 degrees and cut the pumpkin in thin slices.
2. Put pumpkin on a tray on baking paper, add olive oil, salt and pepper. Cover trays with aluminium foil and cook till soft (about 20-30mins)
3. On a floury board put flour, with a well in the middle then add the eggs (pre-beaten or beat in the well with a fork).
4. Add salt and olive oil and a bit of water if you need and knead the dough for 5-10 mins.
5. Cut the dough into 4 balls and let it rest for 20-30mins. (I usually can’t wait!)
6.Take the first ball and flatten it with your hand and put it through the pasta maker (pasta sheet setting). I usually have it on widest setting first and make sure there is flour between the metal rollers. Fold the sheet in half again and then put it through again. If it is fraying you can just fold it again. As the pasta sheet gets thinner, you can make the setting thinner. Repeat this process till you have got to the thinnest setting and the sheet is consistent. I usually put it through 5-6 times.
7. Place sheets on something it wont stick to and trim the edges straight with a knife.
8. Mash pumpkin in a large bowl with a fork and then add remaining ingredients to taste. If you want more creamer add more ‘creem’ cheese.
9. Now add teaspoon of the filling to the pasta sheet (towards the bottom) and leave a space between and add another dob of filling (about width of a finger). Once you have a line of the filing going across the pasta sheet, then fold the sheet over so that all the filing is covered and then cut between the bumps. Since I don’t have a ravioli cutter I just use a knife and reseal the edges with a fork. Repeat with the rest of the sheets till all used. If you don’t tortelli to stick together add some flour to them.
10. Now cook them in boiling water with pinch of salt, until they have all floated to the top, then strain.
11. In a large pan melt ‘butter’ and add chopped basil and warm on low setting. Then add pasta and salt and pepper to taste. Make sure pasta is covered in sauce and it is warm and take off heat and serve.