The tofu scramble not really it for you? TRY THIS!!! It’s made out of pumpkin seeds. Yes, pumpkin seeds; and it is the closest thing I have had to scrambled eggs since going back to my plant-based roots. I’ve tried tofu, soybean skins, chickpeas, mung beans, using various methods and ingredients, but nothing is as simple or taste as close (at least not to me) as this recipe rightchuhhh!!!!
Now, as I have said numerous times on this blog, the land is languishing (See Hosea 4:3 KJV). We have reached the time that it is unsafe to eat even animal by-products, due to the rampant diseases in the animal kingdom. Each week (but I dare say, “Each day!”), there is some new recall regarding salmonella, e-coli, or some such disease. Especially in this era of pestilence, we must take care of our body temples (See 1 Corinthians 6:19-20; 1 Corinthians 10:31 KJV) with the use and principles found within God’s Eight Laws of Health, diet being one of these principles. For optimal health, we must choose to return to the original diet God gave to man, a plant-based diet. I pray you will study up on these laws and begin practicing them as preventative measures. As I am able, I will share these more and more with you.
Now, back to the pumpkin seeds! Did you know that pumpkin seeds are good for your immune health? Well, yes, they are! They contain zinc, magnesium, and fibers, which are key to fighting inflammation and building a strong immune system; but that’s not all! They are rich in protein and omega-3 fatty acids. They contain vitamin A, B-complex vitamins, vitamin E, copper, iron, manganese, potassium, phosphorus, and more. Consuming pumpkin seeds will assist your heart and prostate health but also will help with controlling diabetes and reducing blood pressure. In addition to these health benefits, these green seeds are known to prevent osteoporosis, kidney stones, and parasitic activity as well as aid with sleep and hair growth. Did I mention the anticancer properties associated with these seeds? What’s not to love about our food being our medicine?!! I am a huge advocate for you looking these things up for yourself; and begin by reading this article on pumpkin seeds from Organic Facts.
Now, I’ll share my excitement for this recipe and the seasoning recipe that made all the difference. I’ve been experimenting with the plant-based egg going back several years now, but my experiments were not quite hitting the mark for me — They left a bit to be desired. While doing my research one day, I came across this truly simple “Egg” Flavor Seasoning recipe from Plants on a Budget; and let me tell you, “This is it!!” Don’t let the simplicity of the recipe make you disregard it: It is egg-flavor GOLD, in my humble estimation!!! It has been my “GO-TO” egg flavoring for several years now, but it’s shine only increased when I recently used it to flavor the pumpkin seed scramble. This is, hands down, my only scramble recipe for now on! I’m done with the other experiments! I make a good jar of this seasoning recipe and store in my cabinet. When I’m making my scramble, I just add a bit of it to the blender with the other ingredients, blend, and pour into a skillet to scramble. So easy!!
Oh, I should relate that this is not the first time I tried the pumpkin seed as an egg alternative. You’re probably wondering, “Why did she not share this earlier?” All in God’s appointed time!! See, I tried a pumpkin seed recipe I found on YouTube last year, but it wasn’t it for me. I did love the texture, but not the taste. I even let a family member try it and it was a “NO!” for both of us. Then, as providence would have it, last week, I said, “Lemme try this again using a bit of the seasoning mix in the cabinet.” Yes, yes, y’all!!! I am so happy I tried again, changing it up a bit. I praise the Lord for giving me the thought! This is the key to experimenting. If at first you don’t succeed, try again with something different! lol
Now, this was the first time I skinned the seeds. I made them using soaked green seeds the first time. Some folks don’t think it matters, but I do. Your taste buds may be different than mine and you may prefer the skins on; so you can try it both ways. I taste a difference; so, the “no skins” way is the preferred way for me. As you may imagine, taking off the skins is the most labor intensive part of the whole process; so, I would understand if that’s not your thing. To make my life easier, I choose to soak anywhere from 1-3 cups of seeds to de-skin at one time, freezing a few portions for later use.
Now, to remove these green pumpkin skins, the night before, bring your kettle to a boil and pour them over the seeds. I keep my nuts and seeds in the freezer, so this scalding really doesn’t cook them, but shocks their skins. I let them soak in that hot water until the morning. In the morning, drain the seeds and start the washing/de-skinning process by crunching or washing the seeds between your fingers in water. I use warm water that covers the seeds at least an inch. When the skins begin floating to the top, I carefully drain them off down the sink; then repeat rinsing until all floaters are out. Then I repeat the process of “washing and rinsing.” This is a long process. I do anywhere for 10-15 rinses. I may do a video to show you how, but for those of you who also take the skins off of soybeans for soy milk, it is the same process. I’ll do a video on this in the future when I get a helper. My former helpers have grown up and are adulting; so, I must make these myself now.
I only use about a half cup of soaked seeds to make my eggs, which by itself is enough for one big man or two women, depending upon appetite. I would say this recipe serves two, but you be the judge… so, FYI! To stretch them, I add veggies, just like one would in a tofu scramble.
The possibilities with this new egg substitute are endless. Veggie fried rice is so authentically doable with this. I would scramble first and add. I’ve made an “egg”-sandwich with these with my homemade mayo on it, of course, and cheese of your choice. Also, you may make frittatas and quiche out of these seeds too, but I have not tried these as yet. I plan on experimenting more with this; so, this isn’t the last you’ve seen of this egg substitute!
Now, without further ado, enjoy this simple recipe.
Pumpkin Seed Scramble
- 1/2 cup pumpkin seeds, soaked and skinned
- 1/2 cup pure water
- 1 Tablespoon Plants on a Budget “Egg” Flavor Seasoning
- 1/4 teaspoon fine Himalayan black salt (Kala Namak)
- 1 teaspoon plant-based butter (Any brand, or see recipe), optional
- The night before, boil water and pour over pumpkin seeds to soak until the morning. This will yield about a cup, or two recipes of pumpkin eggs. In the morning, you may eat these green, but to get the green off, start to crunch the seeds between your fingers in warm water until most of the skins scrub off and float to the top of the water. I call this process “washing and rinsing.” Carefully pour the floating skins down the drain. Repeat this process for about 10-15 rinses (or until you are happy). I get my seeds about 95-97% skin free. It’s a laborious process, but if you soak more seeds than you need at one time to freeze the remainder in portion sizes, you will have some rest from your labor.
- Go to the Plants on Budget site and make the “Egg” Flavor Seasoning. Store the remainder of the mix in a small jar.
- Once the skins are mostly off the seeds, proceed to load blender with all of the ingredients, except the plant-based butter. Blend all of the ingredients into a somewhat loose, but somewhat thick mixture, resembling a smoothie.
- If using, melt the plant-based butter into a skillet to melt on low. You may also use oil — OR make this oil-free, if you have a non-stick skillet.
- Pour mixture into the skillet and raise the heat to medium high. Let the mixture heat for about 1 to almost 2 minutes, then start scrambling around until it reaches your desired texture. You may turn the heat down to let eggs “dry” to your desired texture, once you see the curds form.
- Additionally, if you want to add onions, peppers, or veggies to this, add these to the melted butter in the skillet, before pouring in the mixture [The feature picture scramble is made this way]. This will stretch the portion sizes –This recipe serves two small portions or one large portion. By soaking 1/2 cup of pumpkin seeds, you may make two recipes or two large portions. My recommendation would be to make the recipe as is first [as shown in the picture below], then see if you want to double the portions after that. I try to stretch any and all my ingredients. 🙂