Ok, so I was skeptical about making a recipe like this one. Like, really, a vegan omelette?? Come on!??! But, this actually was really good and my 7 year old asked for seconds. It didn’t taste like eggs or omelettes (as I remember them), so abandon any ideas of what it should taste like. Just expect it to taste good. 🙂 I served it with some soup on the side. Makes 4 omelettes.
- 1 1/2 cups chickpea flour
- 1 1/2 cups unsweetened original non-dairy milk (I used almond)
- 4 tsp apple cider vinegar
- 4 tsp nutritional yeast
- 1/4 tsp turmeric powder
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
- 1/2 tsp baking soda
- 1/4 tsp salt (or to taste)
- Veggies of your choice for stuffing – I used finely chopped Swiss chard (a few leaves), broccoli (half a head) and tomatoes (1 or 2) because that’s what I had on hand
- Topping of your choice – I liked salsa on top; avocados would be great also
Combine all ingredients except veggies and toppings and whisk until combined. Heat a NONSTICK (I have pretty much changed to stainless but pulled out my nonstick here!) skillet over medium heat and wipe with a bit of olive oil. Pour about a quarter of the batter in the pan. Sprinkle about a quarter of your veggies over half the batter, as shown. (The amount shown here was a good amount.) Cook on medium heat until the batter bubbles and the edges cook and get firmer. Then using a spatula, carefully fold the omelette in half – the non-veggie side onto the veggie side. Cook another 3 minutes on medium heat. Then turn off the heat and cover and sit for 5 minutes. (If you are worried about the one side getting too brown, you could flip before covering and steaming on no heat.) Serve and enjoy!
A little middle eastern delight for your lunch or dinner. Gobbled (and seconds requested) even by my (getting pickier) six year old.
- One large head cauliflower, chopped into bite size pieces
- 1/2 cup water
- 1/2 tsp salt
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/8 tsp ground allspice
- 2 tsp granulated garlic
- 1/4 tsp cayenne (or as you wish depending on desired heat level)
- ground black pepper (about 1/2 tsp)
- optional: 1 Tbsp oil
- chopped cucumber
- chopped tomato
- lemon tahini sauce (I used the second version tonight – either is fine)
In a large saute pan, add cauliflower, water and salt. Cook on medium, covered, for about 10 – 15 minutes or until tender, stirring occasionally. Add all spices (and optional oil) and cook 2 minutes more.
Recommended assembly. Take whole pita, slather with hummus, add cauliflower, top with cucumber, tomato and a drizzle of lemon tahini sauce. Fold and enjoy!
Tweaked a tad from this recipe.
Simplicity often tastes the best. And this soup is quick to make, too. A sandwich (such as this) along with this soup will make a wonderful meal.
- 1 onion, chopped
- 2 carrots, cut in half lengthwise and thinly sliced
- 1 stalk celery, cut in half lengthwise and thinly sliced
- 4 large cloves garlic, minced
- 1 – 2 Tbsp chili powder
- 1 Tbsp ground cumin
- ground black pepper, to taste
- 4 cups water or veggie broth, to desired salt level (I used 4 cups broth)
- 4 cans black beans (I used unsalted)
- 1 small can (14 – 15 oz) diced tomatoes
- salt, as needed (I used 1/4 tsp)
In a soup pot, saute onion, carrots and celery for about 5 minutes. Add garlic and saute a few minutes more. Add spices and saute a minute.
While those things are cooking, blend or process 2 cans of black beans and the diced tomatoes. If you need to use some of the broth/water to do so, go ahead.
Add remaining ingredients to the pot (including the blended beans). Simmer until done, about 15 – 20 minutes, depending on the size of your carrots and celery.
An easy side dish to accompany the New Year’s Day Black-Eyed Peas or anything else you want.
- 2 cucumbers, peeled (about 1 1/2 lbs), cut in half lengthwise and sliced
- 1/4 – 1/2 red onion, thinly sliced
- 1 Tbsp toasted sesame seeds
- 2 – 3 Tbsp fresh lemon juice
- 1/2 – 1 tsp red wine vinegar
- 1/4 – 1/2 tsp salt
- 1 tsp toasted sesame oil
- dash of cayenne pepper
Combine and refrigerate until serving.
A delicious topping for your favorite tacos in place of lettuce and tomato! I topped my lentil tacos with this and it was delicious!!! Or serve it on the side wherever you would have cole slaw!
- 4 cups shredded cabbage
- 1 Tbsp vegan mayo (I used Veganaise)
- 1 Tbsp sweet red chili sauce (I used Thai Kitchen brand), or more to taste
- 1 Tbsp + 1tsp lime juice
Place the shredded cabbage in a large bowl. Combine the 3 sauce ingredients and whisk well. Toss the cabbage with the sauce and refrigerate until serving. Ideally, try to make this about an hour ahead of time.
Inspired by a piece of a Happy Herbivore recipe.
So, this hot dog replacement has been floating around the plant-based boards lately and we gave it a try while camping. It was part of a PERFECT camping meal served on some bread. And it tasted so yummy! This is a quick meal, but you need to prep the night before.
- 4 carrots, scrubbed and ends cut off and cut in half if long
- 1/2 cup reduced sodium tamari
- 1/2 cup water
- 2 Tbsp rice vinegar
- 2 Tbsp sesame oil
- 1 Tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1/2 tsp powdered ginger
- 1/2 tsp ground black pepper
- 1/4 tsp onion powder
- hot dog buns or bread
- toppings of choice – I like mine plain
Boil whole carrots until fork tender, but not mushy. You may need to take carrots out at different times. Run under cold water once removed.
Combine tamari through onion powder and mix well. Pour mixture into a ziploc bag. Add carrots and seal well. Allow to marinate overnight. (I actually hung the ziploc in our fridge.)
Heat a pot on medium heat. Add carrots and about 1/3 of the marinade. Cook uncovered until marinade is pretty much gone and carrots are somewhat browned. Serve immediately on hot dog buns/bread and top as you wish. Enjoy!
**Chef’s Note** I bet you could grill these too!
Based on this recipe.
An interesting alternative to throw in a pita or wrap with all the cancer fighting and brain boosting benefits of cauliflower and walnuts!
- 1 head cauliflower, heavy outside stalks discarded; florets chopped and prepared for steaming
- 1 cup walnuts, toasted, chopped
- 1/3 cup green onions, chopped
- 1 avocado (heaping 1/2 cup once mashed), mashed
- 3 Tbsp lemon juice
- 1/2 tsp salt
- additional spices/add-ins of your choosing – perhaps 1 tsp curry powder and some raisins?
Steam cauliflower until tender. In a medium bowl, mash well. Add chopped walnuts and green onions.
Mix mashed avocado with lemon juice and salt until smooth. Add to bowl and stir to mix well. Refrigerated before serving. Serve on pitas or tortillas with lettuce and cucumber or whatever else you wish!