Omelettes

I need some new stuff for my camera....so here's an old pic I found floating around.



Behold my vegan omelette!!!!!!! I basically adapted the Vegan With a Vengeance riccota cheese recipe to create a lovely tofu mash worthy enough to create a stable vegan omelette. What did I do? I basically just used the idea of using tofu mashed with various seasonings and some kind of acidic liquid, in this case you can use either lemon juice or apple cider vinegar. Both will give you great tasting results. As far as the seasonings go, I stick with whatever tofu scramble spices I normally use. I like to use a nice mix of turmeric, chili powder, cumin, black pepper, nutritional yeast, and ground yellow mustard. Its actually very easy to make the mix and not so easy to make the omelette. I spread the mixture out either between two pans or one large pan and push it down with my spatula and cook it over medium heat. Make sure that you watch it carefully and don't leave it for a small period of time. I cook it until the top looks a bit dry and the bottom is a nice golden yellow/brown color. I will also pat the omelette down with the spatula as it cooks every once in awhile to ensure that it is sticking together. As soon as it is cooked very well, add your ingredients.
I never fill it with vegan cheese....I actually never cook with vegan cheese myself at home because it needs to melt at a very high heat that I just haven't had great results with in a standard home oven. So that being said, I usually fill mine with a nice array of sauteed veggies.
I topped the previous omelette pic with some vegan Benedict sauce....and the omelette is totally sitting on top of an english muffin.
Here's another pic to make you drool some more. This is a very large omelette cut in half to feed two people that I topped with salsa and paired with pancakes.


YUM! Now you have no excuse to be afraid of making an omelette!
GO NOW...make one and be happy.
xoxo