Yesterday evening I came home late and I wasn't in the mood for long time cooking and so the omelette below was created with some fresh vegetables. It was almost like a Frittata. You can add what ever vegetable you like in it. I used some carrots, tomato, spinach.
Chickpea Omelette
This may look like a regular omelette using eggs, but it's actually a chickpea pancake! The taste is nuttier and sweeter but it has likeness to a veggie omelette. Chickpea flour is much lower in fat and calories than 2 eggs and is cheaper as well. Serve with a side of salad for a satisfying breakfast.
1/3 cup chickpea flour (1/3 cup = 2 "eggs")
1 tbsp nutritional yeast flakes
1/4 tsp baking powder
Salt and Pepper to taste
1/3 cup + 2 tbsp water
1/2 tbsp coconut oil (for cooking)
Assorted veggies
Direction:
Start by sautéing the veggies on medium heat with coconut oil. Once cooked through, combine rest of ingredients and stir until a batter forms. Pour batter into pan, cook for 5 minutes or so, (you can even add some more nutritional yeast flakes on top before folding for a cheesier centre) then fold "omelette" in half and continue cooking for another minute or until cooked through. You want it to be slightly soft in the middle though, so don't cook it too much! Makes 1 omelette.
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Tofu Mushroom ‘Quiche’
This is a vegan quiche filled with a savory mix of blended tofu and
mushrooms. It has a deep, rich umami flavor.
1 whole wheat pie crust
about 1/2 cup dried mushrooms
1 tablespoon plus 2 teaspoons extra virgin olive oil
1 small onion, finely chopped
Salt to taste
2 to 3 garlic cloves (to taste), minced
3/4 pound mushrooms, trimmed and diced
1 teaspoon fresh thyme leaves, coarsely chopped, or 1/2 teaspoon dried thyme
Freshly ground pepper to taste
2 tablespoons dry white wine or rosé
14 ounces firm or silken tofu
1 tablespoon low-sodium soy sauce
1 tablespoon miso paste
1 teaspoon yeast extract
1 1/2 tablespoons tahini
1/8 teaspoon cayenne
1. Roll out the pie crust into backing dish. Place the dried mushrooms in a pyrex measuring cup and pour in
1 cup boiling water. Let sit for 20 minutes or longer. Set a strainer
over a bowl, line it with cheesecloth or paper towels, and drain the
mushrooms. Squeeze over the strainer to extract as much flavorful liquid
as possible, rinse away any lingering sand, and chop medium-fine. Set
aside. Measure out 1/3 cup of the mushroom broth.
2. Heat one tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, and add a generous pinch of salt. Continue to cook, stirring often, until the onions are tender and lightly colored, about 8 minutes. Add the garlic and cook, stirring, until it begins to smell fragrant, 30 seconds to a minute. Stir in the fresh and dried mushrooms and turn the heat up to medium-high. Cook, stirring or shaking the pan, until the mushrooms have begun to sweat and soften, about 5 minutes. Add the thyme and season to taste with salt and pepper. Continue to cook, stirring often, until the mushrooms are tender. If desired add the wine and stir to deglaze the pan. When the liquid has evaporated remove from the heat.
3. Preheat the oven to 350 degrees. Place the tofu, soy sauce, miso, yeast extract, tahini and cayenne in a food processor fitted with the steel blade and blend the ingredients until smooth. With the machine running add 1/3 cup of the mushroom broth and process until smooth. Scrape into a large bowl, add the cooked mushrooms and onions, and stir together.
4. Brush the crust with the remaining olive oil and place in the oven for 10 minutes. Remove from the oven and fill with the tofu mixture. Bake 35 to 40 minutes, until the top is a rich golden brown and the filling has set. Remove from the heat and allow to sit for at least 10 minutes before serving.
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