Day 1 Vancouver to Alaska Cruise on the Norwegian Sun

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I am starting to write this post the evening of the first sea day on the Norwegian Sun on June 20 2025. We left Vancouver yesterday at 5pm and have been sailing all day today.  I only have 150 minutes of free wifi so I am being careful on how much I am using. I don’t want to upgrade the    cost is reasonable but I am enjoying being forced not to scroll on my phone. YouTube videos will be posted in the future when I have data. Sorry for the lack of editing on this post, I am posting from the ship after a full day and trying to conserve wifi and the sea has been rough today.  The days have already been full. I had a full day in Vancouver before the cruise. My friend from Edmonton flew on the next day. We both dont think it was enough time. If I do another cruise I would add 2 or 3 days in the port. We had the latest check in time we could get between 1:30 and 2:00 this worked out really well for us because we didn’t have to wait in lines. We were planning to take skytr...

Mung Bean ‘Eggs’ or Vegan Cheese Sauce




This is part 2 of the previous blog post you can see here 

JustEgg-vs-mung-bean-egg-using-vegan.html

When I wrote the last  post I didn’t have black salt. I received my order from Amazon a few days ago. Black salt makes things taste like eggs and it also great for bloating, and I personally like the taste. 

This time I put the soaked mung beans, seasonings a little oil and some water in the magic bullet. I think I put too much water. Last time I whipped the mixture with a fork before cooking it in the pan. This time I poured from the blender into the pan. 

While it was cooking I thought this method would make a good vegan cheeze sauce. Just change the seasonings and thin it out with plant milk add vegan cheese. I only had baby bell cheese and coconut almond milk which wasn’t the best for a cheese sauce so i didn’t add much just enough to see if it would work. I will likely try to make a mung bean cheeze sauce in the future. 

I had already added seasoning to make the mixture taste like eggs so I added some vegan butter, plant milk, and baby bel cheese attempting to get a vegan scramble. It was holding together in a ball. I thought i could shape it into an omelette and so I put half the mixture on the plate at first in an omelette shape. After it had cooled a bit I was playing with it and it ended up being an egg patty shape. This will make such a good breakfast sandwich or a great stuffed patty for lunches. The texture looks so good. I put the patty in my fridge overnight and will eat it later to see if it firms up after cooling. I think this will be a great meal prep idea.


I cooked some of the mixture a little more to try and get a scramble. It tasted great especially with black salt added but if you want to make a scramble cooking the mixture like a pancake and then scrambling it gets a firmer texture. 



Mung beans with some spices and a few additions make a cheap and healthy meal. The same ingredients with slight variations to the seasonings and cooking method made three distinct dishes. I personally don’t follow recipes exactly I like experimenting but some of you have asked for a recipe. The original recipe is from VeganHacksPod which can be found here VeganHacksPod. Comment below or tag me on Instagram @LivingOttawaLocal if you try making Mung bean ‘eggs’.


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