Saturday, 30 May 2009


Well I've ordered my copy of 'Vegan Brunch' by Isa Chandra Moskowitz. I'm a big fan of all her cookbooks as they helped me loads when I was first looking at the idea of being vegan and knowing what to eat! As I read some reviews before buying I noticed that somebody said it included an omelet recipe. Now being a big fan of omelets before going vegan I was too impatient to wait for the book to arrive so looked around on the net and from looking at the basic ingredients put this recipe together.
It is not easy at all to stop this from sticking to the pan, and may take some practice to get it looking perfect - I'm still not there yet but have improved with each attempt I made this morning. The mixture may also look like it needs more milk - do not add it as the mixture will then be too runny. This makes two so be sure to divide in half when cooking or halve the recipe when making if you only want one. It's also best to refrigerate the mixture for half an hour or so before using, but if in a hurry it's not essential.

1 carton of firm silken tofu (I used the Dragonfly brand)

2 tablespoons of rice milk (or any other milk substitute that you like)

1 tablespoon of egg re placer powder

2 tablespoons of corn powder (to thicken)

2 teaspoons of tahini

1 teaspoon of onion salt

1/2 teaspoon garlic salt

2 tablespoons nutritional yeast

a very tiny pinch of turmeric for colour

1 teaspoon of sea salt

1/2 teaspoon sweet paprika or masala powder (which ever taste you'd like - I liked the paprika best)

Blend all ingredients together using either a hand blender or a normal blender as long as the jug isn't too big.
Heat a frying pan so that it is very hot and use a tiny amount of olive oil. A very good none stick pan is best for this.
Cook as you would a normal omelet and add whatever filling you fancy. I used mushrooms, cheatin' ham and ripped up slice of toffuti mozzarella cheese slice.
Do not worry if it breaks up or doesn't look great the first few attempts as it will still taste great!

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