Chef Ming Tsai
Ming Tsai is the James Beard Award-winning chef/owner of Blue Dragon in Massachusetts, BABA at the Yellowstone Club in Big Sky, Montana and the founder of his new CPG brand, MingsBings. An Emmy Award-winner, Ming hosts PBS-TV’s Simply Ming, now in its seventeenth season. Ming is the author of five cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, Ming’s Master Recipes, Simply Ming One-Pot Meals and Simply Ming In Your Kitchen. Ming supports many charities including Family Reach, a non-profit whose mission is to provide financial relief and support to families fighting cancer, of which he is currently the Chairman of the National Advisory Board. For more visit www.ming.com.
Did you know watercress contains 1.5x the amount of vitamin C compared to the average leafy green and that MingsBings are packed with other anti-oxidant friendly vegetables like red onions and shiitake mushrooms?
Eat Well with Ming
- 2 Bings
- 1 jalapeño
- 1 cloves of garlic, minced
- 1 tomato, diced
- ½ white onion, small dice
- 2 tablespoons cilantro, minced, save a few leaves for garnish
- 1 egg
- 1 avocado
- 1 lime, cut in wedges, juice ½ of them, leave the other half for garnish
- Kosher salt and freshly ground pepper
- Cook the Bings per your preferred cooking method.
- While the Bings are cooking, prepare the Pico de Gallo. Cut the jalapeño in half. Mince half of it (you can remove the seeds if you like it less spicy) and thinly slice the other half. Combine the garlic, mince jalapeño, onion, cilantro and lime juice. Season with salt and pepper and set aside.
- Meanwhile, cook the egg. In a non-stick sauté pan, cook the egg until the white is fully cooked, but the yolk is perfectly runny. Season with salt and pepper.
- Mash the avocado and season with salt and pepper.
- To plate, cut the Bing on the diagonal. Place the avocado on top. Lay the egg on the avocado and garnish with the Pico de Gallo and remaining cilantro. Add the remaining lime wedges for garnish and enjoy!
Why I love this Recipe:
I love this because it’s perfect for any meal, breakfast, lunch or dinner and it’s so easy. It’s full of protein and packed with flavor from both the Bings and the egg. I also love that you can either make this for one or two people or serve to a house full of people. Make a platter full of Bings and a bunch of eggs if you have a house full of people or make one or two Bings and one or two eggs if you are going solo.
Priyanka Naik better known as Chef Priyanka, is a self-taught Indian vegan cook. She is a Food Network champion (Cooks vs Cons Season 5 Episode 12 WINNER), Quibi Dishmantled Winner, and have travelled to nearly forty countries – all attributing to her culinary vision and original recipes!
Vegan Indian Stuffed French Toast
- 4 slices bread, crust trimmed off
- 2 slices vegan cheese of your choice
- 1/2 cup vegan eggs
- 2 green chilies chopped
- 2-3 tbsp fresh coriander chopped
- 1/2 small/medium red onion – diced & sautéed for about 8-10 minutes
- 1/2 tsp cumin seeds – ground roughly in mortar & pestle
- salt to taste
- 1 tbsp vegan butter of your choice
- 1/4 wedge of lemon
- chaat masala (optional)
- spicy maple syrup – I used Bushwick Kitchen
- ketchup of your choice for serving
1. To Prepare the batter, in a shallow and wide bowl, use a fork to mix eggs, chillies, coriander, onion, cumin seeds and a pinch of salt. Set aside. Place a slice of cheese in between two slices of bread. Carefully dip into the egg mixture until generously coated on all sides – making sure to dip and coat all side. Set aside on a parchment lined plate. Repeat for other slices.
2. Heat a medium non-stick skillet over medium-high flame. Put in about 1 tsp of the vegan butter. Once melted and bubbly, add in the french toast. Slightly lower heat, because you want to achieve a nice golden-brown crust, but also melt the cheese in between. Cook about 2-4 minutes on each side until golden brown and cheese is melty. Remove and repeat with second french toast.
3. Place on a platter, and while hot immediately squeeze some fresh lemon juice, sprinkle on chaat masala (if using) so it sticks to the french toast. Serve drizzled with spicy maple syrup and some ketchup on the side.
Why it’s a great option?
Indian Stuffed French Toast is my vegan re-make of a breakfast that my Mama (uncle) used to make us at my Maa’s bungalow when we visited India every year. It is spicy, fluffy, healthy and is made with eggs.
Chef Priyanka on Instagram
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