Baby’s 100th day party red eggs & pickled ginger

Baby’s 100th day party red eggs and pickled ginger

3-6 hours to soak beans
10 minutes to prep
30 minutes to cook
Servings: 8 whole “hard boiled eggs”

Description

I couldn’t find a veganized recipe for this dish that’s served at a big party when a baby is 100 days old. So I made this recipe.

Where to get more affordable, bulk ingredients

You might be able to get ingredients below more affordably and without plastic packaging from bulk bins at places below. Also, it’s legal to put unpackaged food in your own containers at food providers, such as stores, restaurants, farmer’s markets, and food trucks (at least in California and Maine).

Natural food store:

Mung beans
Salt (brands with the least microplastics and heavy metals)

Equipment

Egg shaped mold (such as vintage metal ones)
Teaspoon, or melon baller

Ingredients

“Egg” whites:

2 blocks 14 ounces silk store-bought tofu. Or make plastic-free tofu with a blender or a 1-step self-cleaning soymilk maker and tofu kit.
- Add kala namak salt, which is different from other black salts. It makes things taste like eggs. The most affordable kala namak salt that packaged plastic-free Vegetalia and the only retailer I found is Naturitas.
1 tablespoon carrageenan powder
About 1 teaspoon kala namak salt, which is different from other black salts. It makes things taste like eggs. The most affordable and plastic-free brand that I could find is Vegetalia and the only retailer I found is Naturitas.
1 red beet

“Egg” yolks:

1/4 cup dried mung beans
About ½ teaspoon kala namak salt, which is different from other black salts. It makes things taste like eggs. The most affordable and plastic-free brand that I could find is Vegetalia and the only retailer I found is Naturitas.
½ teaspoon turmeric

Jar of sushi ginger. The only plastic-free, organic brand I know of is by Ginger People.

Instructions

About 3-6 hours before, cover mung beans with 2 inches of water.

Cook yolks:

Scoop out mung beans with a ladle strainer into a large pot that can hold about 2 cups of water that ideally has a clear lid. Water plants with the rest of that water.
Partially cover with lid and bring to a boil.
Uncover and reduce heat and simmer until beans are tender, about 20 minutes.
Scoop out mung beans with a ladle strainer into a bowl.
Add turmeric.
Add kala lamak salt to taste.
Mash with fork.

Cook egg "whites":

Cut beet into chunks. Add enough water to cover beets half an inch above
Bring to a slow boil and then cover and lower to medium heat and simmer for 20 minutes.
Blend ⅛ cup of the beet liquid with other “egg” white ingredients until smooth.
Heat on medium-low, stirring constantly before it starts to boil.
As soon as bubbles appear, transfer into molds.
Cool at room temperature for 30 minutes. Then transfer to refrigerator.
When firm, remove from molds.
Use a teaspoon or melon baller to scoop out where the yolk would be.
Fill the hole with the yolk.
Put two halves together per “egg.”
Serve with sushi ginger.

Leftovers

Eat leftover beets, such as with hummus.
Use leftover beet broth in soup or to boil noodles or rice.