A FAmily Classic Gone Vegan

 One of the joys of Piedmontese cooking is the summery dish of pomodori e uovi, tomatoes and eggs. This dish can be made year round, using fresh or canned tomatoes. The problem in a vegan household? The eggs. However thanks to Just Egg, s plant based egg substitute the dish can be enjoyed again.

                                                                 It's just a mix of these two.

I used a whole can of Acme's Organic fire roasted tomatoes which had a more pasta sauce flavor.I think I'll stick with the regular crushed plum version. It was well married to an entire bottle of Just Egg.

First it was heating up drizzle of olive oil and a good two tablespoons of I Can't Believe It's Not Butter.

A clove of minced garlic was added to this. You can add a pinch of oregano if you wanted to.

The Just Egg is added first and stirred around until curds form, just as with real eggs.

The tomatoes are added and stirred until the mix takes on a creamy texture.

                           Again the end result was so good that there was almost nothing left.

This is a great lunch or dinner and it's so easy to make. It's also heaven on earth to eat and I'm seriously thinking of making this my Christmas dinner (the holiday is about making and eating your favorite foods, after all) It's is perfect eaten with thick chunky slices of either Italian or French bread.

Thanks to discovering Just Egg I can make a family classic and favorite again. Pomodori e uovi is a great summer dish. Yet it's even better when there's snow on the ground and a nip in the air. It reminds one of a summer harvest of warm ripe tomatoes married to eggs.