Eggless Omelet & Quiche

Why Eggless?  What is an Egg Factory?
Immense, frightening, smelling of death and disease.   These egg factories sit on vast stretches of land, countless rows of giant metal structures protruding into the sky.   The hens sit in batter cages which are small wire cages used to confine hens in egg producing factories for their entire lives.   Cages are too small to allow for a normal upright standing position, much less stretching, unfolding wings, or exercising.   There are as many as ten hens crammed into a single cage with a floor space the size of a folded newspaper.   Their bodies are so tightly compressed that when a single hen attempts to move the entire population of the cage fells the pressure and responds with an explosion of shrill cries.

The floors of battery cages are made of wire so that waste drops through onto a conveyor belt (this does not prevent waste from accumulating on the sides of cages, in the feeding tray, in the egg receptacle, and on the chickens themselves).  The chickens are debeaked to prevent fighting and are forced into molting.   Forced molting entails depriving birds of food and water for up to three weeks as a way to stimulate egg laying in hens whose bodies are already depleted.   The forced molt is a final way to exploit hens before they become worthless as egg-laying machines, at which point they're slaughtered for low grade meat.

Starvation obviously has an impact on the health of the hens and consequently on the quality of the eggs they produce.   Studies have linked the presence of Salmonella enteritidis in eggs to the practice of forced molting.  Instead of tackling this problem at the source, the USDA looks for peripheral ways to keep people from killing themselves by eating infected egg products;  labeling cartons, providing restaurants with explicit directions for cooking and storage, etc.   These tactics dismiss the fact that there's something very wrong with poisoned eggs in the first place.   It is avoided because forced molting is profitable for the egg industry.

leukemia in chickens accounts for annual losses to the United States Poultry Industry estimated in hundreds of millions of dollars.   The virus is passed from mother to chick through the egg, or from one chick to another through saliva and droppings.  Some infected chickens may transmit the disease without themselves developing it.   this is called latent disease and has important implications in studies of human leukemias and lymphomas.  Dr. Olive Dais of Purdue University School of Veterinary Medicine developed cancer in her own lymphatic system after twenty years of working with the virus causing Marek's disease.   Tumor cells from her own tumors were identical to the chicken tumor cells.   Animal Connection (the proven link)  Agatha Thrash M.D.

See Below for Eggless Recipes or
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Tofu Omelet (makes one omelet)
1/2 Cup tofu
1/4 Cup rice flour
1/2 Cup Cashews
1/2 Cup water
1 Teaspoon salt
1 Teaspoon onion powder
1 Large clove garlic powder
1/8 Teaspoon turmeric or 1/4 med. carrot for color
In a hot skillet sprayed with non stick spray; pour tofu mixture and let it get brown on the bottom and slightly dry on the top, using a favorite filling put some on one half of he omelet and flip the other half over the filling.
Filling Options:  Any steamed and finely chopped vegetable, mushrooms, veggie cheese or veggie sausage.

French Toast
1 Cup orange juice (not concentrated)
1/3 Cup flour (may use whole wheat, but white flour will give a nicer appearance)
6 or 7 slices whole wheat bread
Place orange juice and flour in a bowl and stir briskly with a wire whip.
Dip bread, one slice at a time and place in a preheated nonstick skillet (medium heat).  Gently press the bread with a spatula so that all of it contacts the griddle.   This will help it to brown evenly.   Turn over after 1-2 minutes. 

Serving Tip: Use date-nut bread and serve with almond butter, topped with apricot or pear sauce.   Or spread French Toast with peanut butter and top with hot applesauce or a bit of Maple Syrup Sauce.   From 7 Secrets Cookbook

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Onion Quiche
1/2 Cup cashews
1 Cup water
2 Cups tofu (firm)
1 Tablespoon juice
2 Onions, sliced and browned in soy sauce
2 Teaspoons onion powder or 2 Tablespoons onion flakes
1/2 Teaspoon salt
1/2 Teaspoon oregano
1 Teaspoon sweet basil
1/2 Clove garlic
1 Tablespoon corn flour
1 Whole Wheat Pie Crust (see Pies under desserts)
Blend nuts and water till smooth.   Add all ingredients, except browned onions.   Blend, then stir in the onion, pour into a pie dish lined with whole wheat pie crust.   Bake for 1 hour at 350 degrees.   Sprinkle top with paprika and parsley.  Also delicious eaten the following day or even cold.

Scrambled Tofu
1 16 oz brick firm tofu
2 Teaspoons Bragg's Liquid Aminos or Soy Sauce or salt to taste
1/4 Teaspoon turmeric
1/4 Teaspoon garlic powder
1/4 Teaspoon onion powder
Crumble tofu in a bowl and add seasonings.   Put in a nonstick skillet or one sprayed with non-stick spray.
Cook for a few minutes and add vegetables continue cooking until vegetables are tender crisp and tofu is yellow.
Suggested Vegetables:   Chopped green onions, chopped tomato, diced mushrooms, diced zucchini.   Do not over stir or the tofu will be very crumble and will not stick together.

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