Impress Your Breakfast Guests With Healthy Muffin Recipes

Breakfast is the most important meal of the day. It provides energy and nutrients to your body for the day ahead. It also helps to kick start your metabolism. Most experts believe that men and women who eat breakfast regularly are more likely to lose and maintain weight when compared to individuals who skip their breakfast. It is, however, important to get a healthy start to the day, and well-balanced and nutritious breakfast could be your first step towards overall health and well being. Your healthy breakfast menu should include significant amounts of fiber along with lean proteins and carbohydrates for instant energy.

Creating a healthy breakfast menu can be challenging. The task is greater when you have guests at home. While you want to make something special for them and make them feel welcome, you do not want to make unhealthy doughnuts and pastries. Muffins are a great choice. You can use healthy muffin recipes to create exotic yet nutritious choices for your guests and family members. With the healthy recipes, almost everyone can enjoy a second serving without feeling guilty about the calories.

You can go online to find several healthy muffin recipes. You can also visit the local book store to find breakfast cookbooks with healthy muffin recipes in them. Popular choices include:

Yamberry Muffins - These consist of cranberries and sweet potato. You can also use barn or whole grain flour to increase the fiber content. The recipe is rich in vitamin A and C, and other essential nutrients.Lemon-Raspberry Muffins - Another one of the healthy muffin recipes, it includes whole grain flour along with vitamin-rich lemon juice and raspberry fruits.Banana Bran Muffins - These are rich in fiber, potassium and other important nutrients. You can add nuts rich in omega fatty acids to increase their nutrient value.Cornmeal Muffins - Individuals looking for healthy muffin recipes will also enjoy cornmeal muffins made from whole cornmeal flour. You can add spices such as cinnamon and ginger which have the ability to reduce the risk of cardiovascular illnesses.Buttermilk Muffins - These contain whole wheat flour, essential fatty acid-rich walnuts and pecans along with spices.

Your choice for healthy muffin recipes will essentially depend on your personal preferences. You can also consider the choice of your guests, especially if you know them well. Do not include ingredients that you or the guests may be allergic to. Most healthy muffin recipes are easy to make. You will find most ingredients at a grocery store near you. You should also prepare certain things ahead of time to save time and effort in the last minute.

You can also buy recipe mixes from regular or online stores. Make sure everything is made from highest quality ingredients. The recipe should be easy to make as well. Many bakeries also serve and sell healthy muffins in their menu. You can simply pre-order, and have them deliver the muffins to your home. Most products will stay fresh for two to three days.

Breakfast is the most important meal of the day. It provides energy and nutrients to your body for the day ahead. It also helps to kick start your metabolism. Most experts believe that men and women who eat breakfast regularly are more likely to lose and maintain weight when compared to individuals who skip their breakfast. It is, however, important to get a healthy start to the day, and well-balanced and nutritious breakfast could be your first step towards overall health and well being. Your healthy breakfast menu should include significant amounts of fiber along with lean proteins and carbohydrates for instant energy.

Creating a healthy breakfast menu can be challenging. The task is greater when you have guests at home. While you want to make something special for them and make them feel welcome, you do not want to make unhealthy doughnuts and pastries. Muffins are a great choice. You can use healthy muffin recipes to create exotic yet nutritious choices for your guests and family members. With the healthy recipes, almost everyone can enjoy a second serving without feeling guilty about the calories.

You can go online to find several healthy muffin recipes. You can also visit the local book store to find breakfast cookbooks with healthy muffin recipes in them. Popular choices include:

Yamberry Muffins - These consist of cranberries and sweet potato. You can also use barn or whole grain flour to increase the fiber content. The recipe is rich in vitamin A and C, and other essential nutrients.Lemon-Raspberry Muffins - Another one of the healthy muffin recipes, it includes whole grain flour along with vitamin-rich lemon juice and raspberry fruits.Banana Bran Muffins - These are rich in fiber, potassium and other important nutrients. You can add nuts rich in omega fatty acids to increase their nutrient value.Cornmeal Muffins - Individuals looking for healthy muffin recipes will also enjoy cornmeal muffins made from whole cornmeal flour. You can add spices such as cinnamon and ginger which have the ability to reduce the risk of cardiovascular illnesses.Buttermilk Muffins - These contain whole wheat flour, essential fatty acid-rich walnuts and pecans along with spices.

Your choice for healthy muffin recipes will essentially depend on your personal preferences. You can also consider the choice of your guests, especially if you know them well. Do not include ingredients that you or the guests may be allergic to. Most healthy muffin recipes are easy to make. You will find most ingredients at a grocery store near you. You should also prepare certain things ahead of time to save time and effort in the last minute.

You can also buy recipe mixes from regular or online stores. Make sure everything is made from highest quality ingredients. The recipe should be easy to make as well. Many bakeries also serve and sell healthy muffins in their menu. You can simply pre-order, and have them deliver the muffins to your home. Most products will stay fresh for two to three days.

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Tartex

Sometimes the simplest things are the best. This breakfast/snack is so simple that I questioned blogging it but I've lost my blogging mojo lately so it's either this or nothing at the moment.

I'm fond of tartex, as you may remember from my greasy crazy fried tartex experiment. If your not familiar tartex it's a brand of vegetarian pate from Germany, they have a wide range of flavours too! I remember when we were leaving Germany we had some in our hand luggage and a security man stopped us and said that we shouldn't have it since it was over the liquid limit but they would let it go since they also loved tartex. I even saw it sold in a large chemist!

So this simple lazy pairing involved tomatoes from our friend Troy's graden which were friggin out of the world. Seriously who knew that such tiny tomatoes could be bursting with so much flavour? 

And some shittake asia tartex, which is out favourite flavour so far. Anikee (from radical grocery) swears the pesto flavour is the best but we haven't tried it yet. And a tiny bit of shaved cheddar cheezly all served on some g/f toast. Seriously this was perfect!

What is your favourite tartex flavour?

Sometimes the simplest things are the best. This breakfast/snack is so simple that I questioned blogging it but I've lost my blogging mojo lately so it's either this or nothing at the moment.

I'm fond of tartex, as you may remember from my greasy crazy fried tartex experiment. If your not familiar tartex it's a brand of vegetarian pate from Germany, they have a wide range of flavours too! I remember when we were leaving Germany we had some in our hand luggage and a security man stopped us and said that we shouldn't have it since it was over the liquid limit but they would let it go since they also loved tartex. I even saw it sold in a large chemist!

So this simple lazy pairing involved tomatoes from our friend Troy's graden which were friggin out of the world. Seriously who knew that such tiny tomatoes could be bursting with so much flavour? 

And some shittake asia tartex, which is out favourite flavour so far. Anikee (from radical grocery) swears the pesto flavour is the best but we haven't tried it yet. And a tiny bit of shaved cheddar cheezly all served on some g/f toast. Seriously this was perfect!

What is your favourite tartex flavour?

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Pudla (chickpea pancakes) with Tofu Bacon

Yes you read right!

It was my weird idea of a good breaky combo.

It's been a while since I last made tofu bacon and I don't think I blogged the recipe so heres the recipe. I friggin love this stuff:

Tofu Bacon (original recipe from veg web) I had to tweak the proportions though by adding about double the soy sauce, liquid smoke and nooch:


    1 package (about 1lb. or 450grams) extra-firm silken tofu
    2 tablespoons soy sauce   
    1 teaspoon liquid smoke
    2 tablespoons nutritional yeast
    1 tablespoon oil for cooking

Directions:

The cooking times seem really important for this bacon to turn out--if the tofu isn't cooked enough it isn't chewy/crispy.

Slice the tofu into strips just under 1/4 inch thick.  Place the oil in a frying pan, and lay the tofu strips in the pan.  Cook the tofu for 10 minutes on one side over low-medium heat before you try to flip the strips--this way, they won't break apart.  Then flip them, and cook for another 10 minutes.

Mix the soy sauce and liquid smoke in a separate dish.  Remove the tofu pan from the heat (after the total of 20 minutes it just cooked) and pour the soy sauce mixture over it.  Shake the pan around to make sure the tofu is thoroughly coated on both sides; put pan back on burner.  Immediately sprinkle the tofu with the nutritional yeast (I only coat one side of the strips, and that seems to be plenty).  Let it cook a minute or so until almost all the sauce cooks off; flip the strips and give it another minute.

Eat & enjoy!  I never plain far enough ahead to marinate tofu or tempeh, and this works really well.  It's slightly on the salty side, but the chewiness, texture, and taste is just right.

Serves: 2

Preparation time: 22 mins

So crispy, smokey and salty. I think it's my fav way to eat tofu. Wish I made a double batch to snack on!

I've been curious about these indian chickpea pancakes or Pudla since I read about them on Green Gourmet Giraffe. The man in the indian grocery store asked me why I was buying chickpea flour and I explained that it was to make pudla but he didn't understand, so I'm not sure how it is pronounced.  Like Johanna I followed Nourish Me's posted recipe which is originally from a Madhur Jaffrey's cookbook .

Pudla (chickpea pancakes) with ginger and crushed peas - feeds 2-3

 I left out the chilli, spring onions and tomatoes but they were still delicious.

1 cup of frozen, shelled green peas
2 cups of chickpea flour (besan/gram)
1 teaspoon of ground cumin
Good pinch of ground turmeric
Good pinch of chilli powder
1 teaspoon of sea salt
2 cups of water
A large thumb of ginger
4 spring onions, finely sliced
A little olive oil, for frying

Cook the peas, in their frozen state, in boiling water according to the packet instructions and drain well. Lightly crush with either a fork or a potato masher.

Sift the chickpea flour, spices and salt into a roomy bowl. Make a well and slowly trickle the water into the centre, whisking in a little of the dry mixture from the sides as you go. There must be no lumps. Lumps are bad. Grate the ginger and squeeze the resulting juice into the mixture, whisk well and stir through the peas and spring onions. Rest, at room temperature, for 30 minutes.

Warm a frying pan over a medium-high heat and drizzle in a little oil. When hot, pour in a ladle of the mixture and cook for 2 minutes. They should be golden underneath. Drizzle the uncooked side with another dribble of oil before flipping and cooking for a further 2 minutes. Eat hot, straight from the pan.

I ended up having some issues getting it smooth because I didn't read the recipe probably so I used my kitchen aid. I was really pleased with them though, they didn't stick and I didn't have any issues flipping them and they made a great g/f breaky option. I think they would be great with a nice curry.

This one was slightly undercooked in the centre but stilled tasted great:




And together:

I liked the combination, although it was definitely missing some sauce or maybe just some tomatoes in the pancakes.  Also, we ate it with hands like a burrito. Toby added tomato sauce but chutney would have been better. I was trying to stay away from acidic sauce so just enjoyed it plain. They were both easy to make but it took me almost 2 hours to make everything due to the tweaking of the tofu and the issues getting the pancake batter smooth.

But will defintely experiment with the pudla again and I think tofu bacon would make the perfect snack for traveling.

Yes you read right!

It was my weird idea of a good breaky combo.

It's been a while since I last made tofu bacon and I don't think I blogged the recipe so heres the recipe. I friggin love this stuff:

Tofu Bacon (original recipe from veg web) I had to tweak the proportions though by adding about double the soy sauce, liquid smoke and nooch:


    1 package (about 1lb. or 450grams) extra-firm silken tofu
    2 tablespoons soy sauce   
    1 teaspoon liquid smoke
    2 tablespoons nutritional yeast
    1 tablespoon oil for cooking

Directions:

The cooking times seem really important for this bacon to turn out--if the tofu isn't cooked enough it isn't chewy/crispy.

Slice the tofu into strips just under 1/4 inch thick.  Place the oil in a frying pan, and lay the tofu strips in the pan.  Cook the tofu for 10 minutes on one side over low-medium heat before you try to flip the strips--this way, they won't break apart.  Then flip them, and cook for another 10 minutes.

Mix the soy sauce and liquid smoke in a separate dish.  Remove the tofu pan from the heat (after the total of 20 minutes it just cooked) and pour the soy sauce mixture over it.  Shake the pan around to make sure the tofu is thoroughly coated on both sides; put pan back on burner.  Immediately sprinkle the tofu with the nutritional yeast (I only coat one side of the strips, and that seems to be plenty).  Let it cook a minute or so until almost all the sauce cooks off; flip the strips and give it another minute.

Eat & enjoy!  I never plain far enough ahead to marinate tofu or tempeh, and this works really well.  It's slightly on the salty side, but the chewiness, texture, and taste is just right.

Serves: 2

Preparation time: 22 mins

So crispy, smokey and salty. I think it's my fav way to eat tofu. Wish I made a double batch to snack on!

I've been curious about these indian chickpea pancakes or Pudla since I read about them on Green Gourmet Giraffe. The man in the indian grocery store asked me why I was buying chickpea flour and I explained that it was to make pudla but he didn't understand, so I'm not sure how it is pronounced.  Like Johanna I followed Nourish Me's posted recipe which is originally from a Madhur Jaffrey's cookbook .

Pudla (chickpea pancakes) with ginger and crushed peas - feeds 2-3

 I left out the chilli, spring onions and tomatoes but they were still delicious.

1 cup of frozen, shelled green peas
2 cups of chickpea flour (besan/gram)
1 teaspoon of ground cumin
Good pinch of ground turmeric
Good pinch of chilli powder
1 teaspoon of sea salt
2 cups of water
A large thumb of ginger
4 spring onions, finely sliced
A little olive oil, for frying

Cook the peas, in their frozen state, in boiling water according to the packet instructions and drain well. Lightly crush with either a fork or a potato masher.

Sift the chickpea flour, spices and salt into a roomy bowl. Make a well and slowly trickle the water into the centre, whisking in a little of the dry mixture from the sides as you go. There must be no lumps. Lumps are bad. Grate the ginger and squeeze the resulting juice into the mixture, whisk well and stir through the peas and spring onions. Rest, at room temperature, for 30 minutes.

Warm a frying pan over a medium-high heat and drizzle in a little oil. When hot, pour in a ladle of the mixture and cook for 2 minutes. They should be golden underneath. Drizzle the uncooked side with another dribble of oil before flipping and cooking for a further 2 minutes. Eat hot, straight from the pan.

I ended up having some issues getting it smooth because I didn't read the recipe probably so I used my kitchen aid. I was really pleased with them though, they didn't stick and I didn't have any issues flipping them and they made a great g/f breaky option. I think they would be great with a nice curry.

This one was slightly undercooked in the centre but stilled tasted great:




And together:

I liked the combination, although it was definitely missing some sauce or maybe just some tomatoes in the pancakes.  Also, we ate it with hands like a burrito. Toby added tomato sauce but chutney would have been better. I was trying to stay away from acidic sauce so just enjoyed it plain. They were both easy to make but it took me almost 2 hours to make everything due to the tweaking of the tofu and the issues getting the pancake batter smooth.

But will defintely experiment with the pudla again and I think tofu bacon would make the perfect snack for traveling.

reade more... Résuméabuiyad

Jelly cakes and Samosa pancakes

We have a massive backlog of blog posts, so this is old news but still news worthy I think.

When Lisa announced a last minute potluck, I jumped at the chance to bake one more gluteny dish. Steph and Cate have already posted nice summaries. I've wanted to make jelly cakes since I saw the recipe that posted on Rose's blog. I was a little hesitant about the lack of vanilla essence but it was fine without it. I've never seen let alone eaten jelly cakes before so didn't really know what to expect. The first time I made these I left the jelly a little too long and it started to set and so they didn't coat the cakes, but the second time I got it right. I wanted to make them pretty and add cream on top just like Rose, but my soyatoo cream container broke and I couldn't get anymore cream out. These were yummy though and I look forward to trying it again with g/f cupcake type recipe.

Here's the recipe:

Jelly Cakes
(makes approx 12)

90g margarine
3/4 C caster sugar
Organ No Egg equal to 1 1/2 eggs
1 1/2 C Self-raising flour
1 C rice milk
1 packet non-gelatin jelly
3 C desiccated coconut
1/2 C soyatoo cream

- Preheat oven to 180 degrees C. Grease a 12 cake patty pan.
- Using an electric mixer, cream margarine and sugar until light and fluffy. Add no egg, a little at a time, beating until well combined. Using a large spoon, gently fold in half the flour and half the milk. Repeat with remaining flour and milk.
- Spoon mixture into patty pan. Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean. Cool cakes on a wire wrack.
- Once cakes are cool, cut each in half horizontally and spread approx 1 teaspoon cream over one side and then sandwich cakes back together.
- Make jelly, mixing jelly crystals with hot water. Place coconut in a bowl.
- Using a slotted spoon, when the jelly has cooled (so not to melt the cream) lower a cake into the jelly coating all sides and draining excess jelly, immediately toss in the coconut. Repeat with remaining cakes.
- Refrigerate for an hour.

Toby made mashed potato samosa pancakes from Vegan Brunch, these was ok, and gluten free (if you use chickpea flour) but slightly bland. Mango chutney helps though.

We have a massive backlog of blog posts, so this is old news but still news worthy I think.

When Lisa announced a last minute potluck, I jumped at the chance to bake one more gluteny dish. Steph and Cate have already posted nice summaries. I've wanted to make jelly cakes since I saw the recipe that posted on Rose's blog. I was a little hesitant about the lack of vanilla essence but it was fine without it. I've never seen let alone eaten jelly cakes before so didn't really know what to expect. The first time I made these I left the jelly a little too long and it started to set and so they didn't coat the cakes, but the second time I got it right. I wanted to make them pretty and add cream on top just like Rose, but my soyatoo cream container broke and I couldn't get anymore cream out. These were yummy though and I look forward to trying it again with g/f cupcake type recipe.

Here's the recipe:

Jelly Cakes
(makes approx 12)

90g margarine
3/4 C caster sugar
Organ No Egg equal to 1 1/2 eggs
1 1/2 C Self-raising flour
1 C rice milk
1 packet non-gelatin jelly
3 C desiccated coconut
1/2 C soyatoo cream

- Preheat oven to 180 degrees C. Grease a 12 cake patty pan.
- Using an electric mixer, cream margarine and sugar until light and fluffy. Add no egg, a little at a time, beating until well combined. Using a large spoon, gently fold in half the flour and half the milk. Repeat with remaining flour and milk.
- Spoon mixture into patty pan. Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean. Cool cakes on a wire wrack.
- Once cakes are cool, cut each in half horizontally and spread approx 1 teaspoon cream over one side and then sandwich cakes back together.
- Make jelly, mixing jelly crystals with hot water. Place coconut in a bowl.
- Using a slotted spoon, when the jelly has cooled (so not to melt the cream) lower a cake into the jelly coating all sides and draining excess jelly, immediately toss in the coconut. Repeat with remaining cakes.
- Refrigerate for an hour.

Toby made mashed potato samosa pancakes from Vegan Brunch, these was ok, and gluten free (if you use chickpea flour) but slightly bland. Mango chutney helps though.

reade more... Résuméabuiyad

Pancake weekend

A couple of weekends ago I had to knuckle down and spend a weekend working on my thesis, to try to make me feel better on sat morning I made these 5 minute pancakes. I didn't have regular soy milk but had choc and then made Vegan Dad's easy blueberry sauce.

The pancakes were super easy, slightly sweet, and yummy although I probably wouldn't recommend using choc soy milk. The sauce was delicious and well kind of healthy too.



The next morning, I made them again with regular soy milk, and served them lemon and icing sugar. Mr T said that he had never had them with lemon and sugar before. I think it is my favourite way to eat them and you can also eat them with your hands when there is no sauce or sticky maple syrup.


I will be making this quick pancake recipe again and again and again.


5 Minute Pancakes

• 1 cup flour
  
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 cup soymilk
• 2 tablespoons vegetable oil
  

1. Set out all your ingredients.
2. Set a stove element with a pan to medium heat.
3. Combine the 4 dry ingredients (flour, sugar, baking powder, salt) in a bowl.
4. Add the soy milk and vegetable oil to your mixture.
5. Mix until smooth.
6. Now the pan should be ready for your batter, so spoon one pancakes' worth of the mixture into the pan.
7. Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.

A couple of weekends ago I had to knuckle down and spend a weekend working on my thesis, to try to make me feel better on sat morning I made these 5 minute pancakes. I didn't have regular soy milk but had choc and then made Vegan Dad's easy blueberry sauce.

The pancakes were super easy, slightly sweet, and yummy although I probably wouldn't recommend using choc soy milk. The sauce was delicious and well kind of healthy too.



The next morning, I made them again with regular soy milk, and served them lemon and icing sugar. Mr T said that he had never had them with lemon and sugar before. I think it is my favourite way to eat them and you can also eat them with your hands when there is no sauce or sticky maple syrup.


I will be making this quick pancake recipe again and again and again.


5 Minute Pancakes

• 1 cup flour
  
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 cup soymilk
• 2 tablespoons vegetable oil
  

1. Set out all your ingredients.
2. Set a stove element with a pan to medium heat.
3. Combine the 4 dry ingredients (flour, sugar, baking powder, salt) in a bowl.
4. Add the soy milk and vegetable oil to your mixture.
5. Mix until smooth.
6. Now the pan should be ready for your batter, so spoon one pancakes' worth of the mixture into the pan.
7. Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.

reade more... Résuméabuiyad

Oh my god, vegan omelets!

Ok so go and buy vegan brunch right now! I have only tried one recipe but already the book is worth it's money for vegan omelets.

These are amazing and quite easy to make too!

Here is my soy sausage, broccoli, cheesy sauce and sun dried tomato one

and my not so pretty one with cheese (from tart n round) and sun dried tomatoes.

I got some some black salt from the indian supermarket on sydney rd but only used half because it was too eggy for me, but Mr T loved it and sprinkled some on top of his.

Lindyloo has already posted the recipe so I guess it is ok if I also post it.

INGREDIENTS:

• 2 garlic cloves


• 1 lb. or 450g silken tofu, lightly drained (not the vacuum-packed kind) or soft tofu


• 2 T. nutritional yeast


• 2 T. olive oil


• 1/2 t. turmeric


• 1 t. fine black salt, plus extra for sprinkling (optional)


• 1/2 c. chickpea flour


• 1 T. arrowroot or cornstarch

DIRECTIONS

Chop up the garlic, if using, in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric, and salt. Puree until smooth. Add the chickpea flour and arrowroot and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.

NOTE: The original recipe also has a note in case you use soft tofu, and it's essentially that you will need to add/adjust water to your mix. Start off with 1/4 cup and test it out by heating up a skillet and cooking up 1-2 T. of it according to the directions below. If it spreads and congeals as it cooks, you can move on to the big versions. If it doesn't spread at all but just sort of sits there and doesn't congeal, then add up to 1/4 cup more water. I didn't add any it was fine.


Preheat a large, heavy-bottomed, nonstick skillet over medium-high heat. Lightly grease the pan with cooking spray. Also, make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip.

In 1/2 cup increments, pour the omelet batter into the skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6-inch circles.

Let the batter cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a matte yellow when it's ready to be flipped. If you try and it seems like it might fall apart, give it a little more time. The underside should be flecked light to dark brown. Flip the omelet and cook for about a minute on the other side. Keep warm on a plate covered with tinfoil as you make the remaining omelets.

Fill omelet with the filling of your choice, then fold it. Once the omelet has been filled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked.

Makes 4 omelets.

Ok so go and buy vegan brunch right now! I have only tried one recipe but already the book is worth it's money for vegan omelets.

These are amazing and quite easy to make too!

Here is my soy sausage, broccoli, cheesy sauce and sun dried tomato one

and my not so pretty one with cheese (from tart n round) and sun dried tomatoes.

I got some some black salt from the indian supermarket on sydney rd but only used half because it was too eggy for me, but Mr T loved it and sprinkled some on top of his.

Lindyloo has already posted the recipe so I guess it is ok if I also post it.

INGREDIENTS:

• 2 garlic cloves


• 1 lb. or 450g silken tofu, lightly drained (not the vacuum-packed kind) or soft tofu


• 2 T. nutritional yeast


• 2 T. olive oil


• 1/2 t. turmeric


• 1 t. fine black salt, plus extra for sprinkling (optional)


• 1/2 c. chickpea flour


• 1 T. arrowroot or cornstarch

DIRECTIONS

Chop up the garlic, if using, in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric, and salt. Puree until smooth. Add the chickpea flour and arrowroot and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.

NOTE: The original recipe also has a note in case you use soft tofu, and it's essentially that you will need to add/adjust water to your mix. Start off with 1/4 cup and test it out by heating up a skillet and cooking up 1-2 T. of it according to the directions below. If it spreads and congeals as it cooks, you can move on to the big versions. If it doesn't spread at all but just sort of sits there and doesn't congeal, then add up to 1/4 cup more water. I didn't add any it was fine.


Preheat a large, heavy-bottomed, nonstick skillet over medium-high heat. Lightly grease the pan with cooking spray. Also, make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip.

In 1/2 cup increments, pour the omelet batter into the skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6-inch circles.

Let the batter cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a matte yellow when it's ready to be flipped. If you try and it seems like it might fall apart, give it a little more time. The underside should be flecked light to dark brown. Flip the omelet and cook for about a minute on the other side. Keep warm on a plate covered with tinfoil as you make the remaining omelets.

Fill omelet with the filling of your choice, then fold it. Once the omelet has been filled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked.

Makes 4 omelets.

reade more... Résuméabuiyad