Before the Engine 2 Diet phase days of recent I've always been a fan ofIsa Moskowitz and her vegan ways! One day at the library I went to pick up my books on hold and next to the stack with my name on it was this book "Vegan Brunch" by my veg idol. I was bummed I wasn't going home with that title but I immediately put in on my hold list and was next in line!
I'm not a huge breakfast fan but the ideas in here of course are unique and inspiring! I started with the first recipe and was impressed. A vegan omelette base whipped up in the blender and stored in the fridge!... so versatile. The flavor is great with the nutritional yeast and the chickpea flour. I had an issue with the batter being a bit runny so my omelette was far from the perfect picture in the book but the taste is worth the ugly look! Next time I would press my tofu but it could have been my pan or stove, I was in temporary living when I made these!
2 cloves garlic
1 14 oz package silken tofu, lightly drained (not the vacuum packed kind), or soft tofu
2 tablespoons nutritional yeast
2 tablespoons olive oil
1/2 teaspoon turmeric
1 teaspoon fine black salt, plus extra for sprinkling
1/2 cup chickpea flour
1 tablespoon arrowroot or cornstarch
Chop up the garlic up in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric and salt. Puree until smooth. Add the chickpea flour and cornstarch and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.
Preheat a large, heavy bottomed, non-stick skillet over medium-high heat. Well-seasoned cast iron works great, but if you’re not sure of the non-stickness of your cast iron, do a test (see tip above) or use a regular non-stick skillet. Lightly grease with either cooking spray or a very thin layer of oil. (The less oil the better for the nice brown speckles we’re going for.) 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. Don’t use an 8- inch omelet pan or anything like that. Here you’ll need at least 12 inches (tee hee).
In 1/2 cup measurements, pour omelet batter into skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6- inch circles. (It’s okay if it isn’t a perfect circle.) Be gentle when spreading it out, if there are any rips or holes, that is fine, just gently fill them in as you spread the batter. Let cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a dull matte yellow when ready to flip. If you begin to flip it and it seems like it might fall apart, give it a little more time. When the omelet is ready to be flipped, the underside should be flecked with light to dark brown when it is ready to flip. Flip omelet and cook for about a minute on the other side. Keep warm on a plate covered with tin foil as you make the remaining omelets.
Stuff omelet with the fillings of your choice then fold over. Once the omelet has been filled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked.