It’s Sunday and you might be expecting my weekly round-up of vegan news and links. Sorry. No time! I had an incredibly busy work-week and then I spent Saturday writing. Today, I’m off to NYC for the Compassion Couture’s First Ever NYC Sample Sale. Therefore, instead of news, I thought I would share the amazing vegan omelet I created yesterday with The Vegg … and a weekly round-up of blog activity.
But first I have a
VERY IMPORTANT QUESTION!
Wednesday, at 12:00 p.m. EST, the editor for my I Eat Plants column is hosting me on a Twitter chat to discuss…the pressure cooker! What questions would you like answered about pressure cooking?
Now, back to that vegan omelet. I have used The Vegg in the past – in this Hollandaise sauce
and this tofu scramble
but after returning from a running workout yesterday morning I craved a good, old-fashioned hearty breakfast. I had visions of omelets running through my head.
I wasn’t so sure The Vegg, on its own, could make up an omelet (I might be wrong, please let me know if you’ve done it!) but I did think that adding a little extra firm tofu to the mix might just do the trick.
I think I was right.
Vegan Vegg Omelet
Follow your instincts (intuitive cooking!) and use whatever amount of green veggie, tomato, onion and seasoning that you like.
Ingredients (Makes 1 omelet)
- Broccolette
- Olive oil spray
- Onion, diced
- 1/2 cup warm water
- 2 teaspoon The Vegg
- 2 oz extra firm tofu (pressed and drained)
- Salt and pepper, to taste
- Tomato, diced
Instructions
- Steam broccolette and set aside.
- Spray a nonstick pan with olive oil and heat onion on medium heat.
- In a high-speed blender blend water, The Vegg and tofu (30 seconds, or so).
- Pour into the hot skillet over onion and cook on medium for five minutes.
- Add steamed broccolette and diced tomato on top of The Vegg mix in the skillet.
- Continue to cook for 3 – 5 minutes (gently lift the omelet to look for a nicely browned color).
- Attempt to fold in half; it may not go very well. Don’t worry, leave the bottom half alone.
- Cook for a few more minutes.
- Remove skillet from heat.
- Place a large plate over the skillet and gently flip so that the omelet flips directly from the skillet to the plate. It will look like an omelet!
Oh, my, look at that omelet!
It was absolutely delicious.
Does it taste just like an omelet? No. Does it taste similar to an omelet? Yes. Is it good? Hell yes!
This week on the blogs
JL goes Vegan
Creamy Kale Miso Soup
- TUESDAY: I am not a gluten-free vegan
- THURSDAY: Creamy Kale Miso Soup. Also on Thursday, in my I Eat Plants column, Creamy Strawberry Salad Dressing (Vegan)
- FRIDAY: Chik’n Lentil Noodle Soup
Stop Chasing Skinny
I revisited my “triathlon is not a diet” post by linking up to my husband’s latest blog post, which is a coach’s perspective on why triathlon is not a diet.
Have a terrific Sunday!
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