Something IrrEGGular
It hurts to say I’ve reached the point where a trip to Target brings me just as much agony as a dentist appointment. But there’s one grocery store item that’s been especially wreaking havoc on my wallet- eggs. Whether it be inflation, tariffs or the bird flu, I honestly expected nothing less from 2025. Recently as my hand and forehead pressed against the cloudy panel of the refrigerator aisle, I had a thought. Why not go eggless? Replacement ingredients can be something as simple as water, and much more in my price range. Average eaters, let’s take our frosty faces off the glass for now and look to these clever home chefs, shall we?
Nora Cooks is vegan, but she nails down the flavors of forbidden foods with simple ingredients found in every kitchen. This tofu scramble can be easily mixed into a pan and seasoned to your preference. Protein goals can still be met at breakfast time with plant power.
This is one of Milk Allergy Mom’s most iconic recipes, made with swappable ingredients for any dietary restriction. Water it down more to make crepes or add pumpkin spice for an autumnal touch. Go through those spices that you can’t seem to reach and get creative.
Put down the “no bake” recipes, these vegan S’more’s bars by Caitlin Shoemaker are exactly what I crave after dinner. Edible cookie dough isn’t the only way out when the fridge is empty. These bars can last 4 days at room temperature, take that eggs!
