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Showing posts with label vegan omelet. Show all posts
Showing posts with label vegan omelet. Show all posts

Friday, April 19, 2013


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         You'd better be really, really hungry before you eat a meal like this!  

I have to apologize for being so silent during the last two weeks!  I've been wanting to write this post on the new cookbook "Betty Goes Vegan" for a month, but life keeps getting in the way!  I've never met Annie and Dan Shannon, but what a dynamo pair they must be.  This project was a huge commitment (good thing there are two of them, is all I can say!) and they can be very proud of their achievement.

Their fun and slightly cheeky "Betty Goes Vegan" is not only a massive hit, but it's a massive collection (500 recipes) of comfort-food vegan dishes. For anyone who grew up in North America, with a Betty Crocker cookbook of some kind or other (perhaps a tattered and dog-eared one that belonged to your mother or grandmother; perhaps the 2010 version that the Shannons used for this project), this is nostalgia gone vegan.  The Shannons have perfected vegan versions of many all-American favorites, such as biscuits with  gravy, fried eggs (yes, indeed!), brisket and cabbage, German potato salad, Snickerdoodles, and crab cakes, plus numerous international recipes such as the "great English breakfast", Italian Wedding Soup, Ramen bowls, Caribbean black beans with rice, Paella, and lots more.  The dessert section is 100 pages alone! So many choices, so little time!

I wanted cook a whole meal from the book for this blog post, but it was very difficult to choose the recipes.  In the end, I decided to do a brunch menu-- the Denver Omelet (which was a favorite of mine as a teenager), the Creole Potato Wedges, the pillowy-soft-in-the center Garlic and Cheese Biscuits (see photo below).

For the vegetable dish to round out the meal I made the spicy, creamy Old Bay Coleslaw-- a real winner:

I had planned on doing a dessert, but, to tell you the truth, we wouldn't have been able to eat it! Another time (DH will be happy).

The meal was a huge success-- DH loved all of it and everything was quite easy to prepare.  And, honestly, your picky omnivore brother-in-law would be hard-pressed to find fault with this brunch! (That reminds me-- BGV would be a great gift for a new vegan or thinking-about-it friend or relative.) Here are two of the recipes I made from this fabulous addition to the vegan cookbook universe, courtesy of  Grand Central Publishing.

       Crispy-on-the-outside, creamy-on-the-inside Creole Potato Wedges and Old Bay Coleslaw with a creamy, spicy dressing accompanied the Vegan Denver Omelet.

DENVER OMELET from “Betty Goes Vegan by Annie & Dan Shannon”
Makes 2 large or 4 small servings
(reproduced with permission)

Olive oil cooking spray
Dash of liquid smoke
1 green bell pepper, diced
1/2 red onion, diced
3/4 cup diced vegan ham, smoked tempeh, or Hickory Smoked Tofurky Deli Slices
1/2 cup shredded Daiya vegan cheddar cheese or your favorite vegan cheese
1/2 cup shredded smoked cheddar Sheese (I can't get Sheese where I live, so I used some vegan cheddar with few sprinkles of liquid smoke BCG)
Diced fresh chives for topping
Freshly ground lemon pepper
1 (14-ounce) package tofu (I didn't know what kind of tofu to use, so I used firm: BCG)
1 tablespoon soy coffee creamer
2 tablespoons nutritional yeast
1 tablespoon cornstarch 
1/2 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon miso paste
1/4 teaspoon turmeric
1/2 teaspoon Bragg’s liquid aminos (I used low-sodium soy sauce: BCG)
1/4 teaspoon paprika
Crushed pink Himalayan salt (I used kosher salt: BCG) and crushed peppercorns, optional
Freshly ground lemon pepper
2 to 3 tablespoons margarine per omelet (I used my palm oil-free vegan Buttah: BCG)

·       First prepare the filling.
·       Spray your cast-iron skillet or frying pan  (I used a 10-inch skillet: BCG) with a light coating of olive oil, toss in a dash of liquid smoke, and place over medium heat.
·       Then toss in the bell pepper, red onion, and vegan meat.
·       Fry until the vegan meat browns and the vegetables are tender.
·       Move the vegetables and vegan meat mixture from the skillet into a large bowl and set the skillet aside.
·       Keep whatever oil is left over from the vegetables and vegan meat in the skillet for a little extra flavor.
·       Begin preparing the omelet. In a food processor, blend the tofu, soy coffee creamer, nutritional yeast, cornstarch, onion powder, cumin, miso paste, turmeric, Bragg’s, and paprika until you get a smooth paste.
·       Here’s where you can taste the blend to see if you want salt or pepper. I tossed a pinch of lemon pepper into one of the omelets at this step and really liked it.
·       Next, melt 1 to 2 tablespoons of the margarine over medium heat in the same skillet you used for the vegetables and vegan meat.
·       Now separate your tofu blend into two equal portions.
·       Once the skillet is warm and the margarine is melted, pour one portion of the tofu blend into the center of the skillet and spread it out like a nice even pancake. 
·       You have to move pretty fast so that your omelet doesn’t form lumps.
·       If you don’t move fast enough, you can always use a spatula to spread it out evenly. (I spread it out to about 7 inches in diameter and used wet fingers to smooth it out: BCG)
·       Watch for bubbles and cracks. If you get a bubble, try and gently pop it with a fork. Cracks can be smoothed over with uncooked tofu blend.
·       Let the tofu blend fry for 5 to 8 minutes. During that time, use your spatula to keep loosening the edges.
·       Once the edges begin to get brown and crispy, gently use your spatula to lift and check the progress of the omelet.
·       You want the omelet to be golden and crispy, so make sure you can see that beginning to happen before you toss in your fillings.
·       Don’t worry if the center is still a little soft.
·       Make an even layer of half the vegetable and vegan meat filling on one half of the omelet; then top with a layer of half the vegan cheddar and Sheese.
·       Cook for another 2 minutes to let your vegan cheese and Sheese melt a little and heat the vegetables and vegan meat.
·       Keep an eye on your edges to make sure they don’t burn.
·       Now here’s where it gets tricky. Seriously. Take your spatula and flip the empty side of the omelet over the side with the fillings.
·       Very gently move your omelet to the plate by turning your skillet and slowly sliding the omelet out, using your spatula to guide and control it.
·       Keep the first omelet warm in the oven while you make the second one with the other half of your ingredients.
·       To serve, just toss some fresh chives and pepper on top.
·       This makes 2 pretty huge omelets, or you could always split them into 4 smaller ones.

GARLIC AND CHEESE BISCUITS from “Betty Goes Vegan" by Annie & Dan Shannon
Makes 1 -1 ½ dozen biscuits
(reproduced with permission)

2 cups Bisquick mix (There's a homemade mix in the book, which you can use instead, if you prefer: BCG)
2⁄3 cup soy milk
2 tablespoons nutritional yeast
1/2 cup shredded Daiya vegan cheddar cheese or your favorite vegan cheddar
1/4 cup olive oil
1/4 teaspoon garlic powder
1 clove garlic, minced
1/4 teaspoon dried dill weed
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary, crushed

·       Preheat the oven to 450°F.
·       In a bowl, combine the Bisquick mix, soy milk, and nutritional yeast with a handheld mixer until completely mixed.
·       Stir in the vegan cheese with a spoon.

    On an ungreased cookie sheet, drop spoon-size clumps. They won’t be pretty, but it’s important that they don’t get too thick or they won’t bake all the way through.
·       Bake for 8 to 10 minutes, but keep an eye on them.
·       They bake fast. Pull them out once they’re golden.

·       In a bowl, mix the olive oil, garlic powder, garlic, dill weed, thyme, and rosemary.

·       Brush the warm biscuits with the herbed olive oil.
·       Once they’ve cooled, eat them. (We ate them while still warm! BCG)



Tuesday, December 11, 2012


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This is my first "Use-It-Up Tuesday" post-- a great idea from the Urban Vegan, Dynise Balcavage.

The other day I experimented with a vegan omelette made with The Vegg, a new egg yolk substitute.  I tried four different versions, two with tofu and two soy-free. The soy-free versions seemed too much like stiff crepes to me, so I abandoned that idea and ended up with a quick and easy tofu-based omelet with eggy flavor-- soft in texture, but strong enough to hold up to folding over a filling (recipe below).  The tofu gives the VEGG mixture more substance-- it's too slimey by itself-- and the flours help the mixture set.

When I was trying to decide how to use leftover omelette (Pheobe the dog is getting some of the "crepey" experiments for treats these days), fried rice came to mind immediately.  I surmised that chopped, cold omelette would be perfect to use in place of the usual scrambled eggs in a fried rice dish-- or, in my case the usual scrambled tofu. I also had some cooked brown basmati and red rice and Chinese vegan "ham" in the freezer, lots of green onions, savoy cabbage (didn't have any bean sprouts), celery and mushrooms (which needed using)... perfect for a fried rice dish with more nutrition than most versions, and a tasty use of leftovers.

Below is the recipe for the new VEGG Omelette and below that is the fried rice recipe.  I hope you enjoy them!

Printable Recipe

Makes 5 omelettes
TIP: Use an 8-inch nonstick skillet for this recipe.  If you don't have nonstick, use well-seasoned cast iron or hard-anodized, but you may need a little more fat for cooking. Recipe updated December 1, 2013

3/4 cup water
1 1/2 tablespoons VEGG powder
12.3 ounce box extra-firm silken tofu, drained and crumbled
1/2 cup chickpea flour (besan)
3/4 teaspoon baking powder
1/2 teaspoon salt
Per omelette you will need: 1 teaspoon oil or vegan butter (try my homemade palm oil-free Buttah)
Filling: I used some Daiya shreds (use whatever vegan cheese you like) and sautéed mushroom slices with red pepper strips, but use your imagination! Have your filling ready and kept warm before you begin cooking the omelettes, because they cook quickly.

In a blender, process the water and VEGG powder until well mixed and a bit "gloppy"-looking.  Add the remaining ingredients and blend until smooth.  Scrape into a bowl or batter bowl.

Heat your omelette pan (see tip above in recipe intro) over high heat with the oil or vegan butter. 

Use 1/2 cup of batter per omelette. Scoop it into the center of the pan and, using the back of a spoon or a spatula in a circular motion, evenly spread the batter outwards to make a circle that's fairly thin, but with no holes.  Cover and let cook for a couple of minutes, or until the top is set and dry and the bottom is golden and a bit crispy.

Turn the heat down to medium or medium-low and place some of your Filling and vegan cheese (if you are using it) over one half of the circle, then use the spatula to fold the other half over the Filling. Cover the pan again and leave for a minute or two to melt the cheese. Slide onto a warm plate and repeat with the remaining batter.

Leftover omelet can be folded or rolled like a crepe and refrigerated.  It can be quickly microwaved and filled for another meal, or used chopped while cold and used in the Fried Rice recipe (or any fried rice) below.

And now, the fried rice recipe...

Printable Recipe


Rice is normally eaten plain in China, but occasionally a savory (or "fried") rice dish will be made with leftover rice and other bits and pieces. This type of dish was made popular in Chinese restaurants in North America, so, like the flat egg foo yung omelettes in brown sauce, and ubiquitous chop suey, fried rice is really a Chinese-American dish. However, it is well-loved and can be very delicious. Savory fried rice doesn't need to be greasy and it should be seasoned with salt or just a little light soy sauce-- most American versions are too heavy on the soy sauce. You can use the suggestions I have made in the recipe, or change it to suit what you have on hand. Fried rice invariably contains scrambled egg, which can be replaced with scrambled tofu, but I think leftover vegan omelette (recipe above) works even better. TIP: The rice should not be freshly-made-- it should be cold so that it is a bit dry and separates easily. 


I prefer Savoy cabbage in this dish because it's more tender than regular green cabbage.
1 tablespoon oil 
1/2 a small Savoy cabbage, core and hard spines removed, finely shredded or sliced
2-3 cups sliced mushrooms
7-8 large green onions, chopped 
2 stalks celery, thinly-sliced
1 large clove garlic, minced
1 cup slivered vegan "ham" or "bacon", or smoked tofu
(Other options might be baked, marinated tofu, smoked tempeh, or any sort of seitan or commercial meat sub)
2 cups cold cooked brown basmati rice
2 cups cold cooked Thai red rice
(OR use 4 cups of the two varieties cooked together and chilled)
1/2 tablespoon dark sesame oil 
1 teaspoon salt 
freshly-ground pepper to taste 
approximately 2 cups of chopped leftover VEGG Omelette (see recipe above, or use your own version)
(Another option would be leftover scrambled tofu-- our favorite is Julie Hasson's recipe)

DIRECTIONS: Heat a large heavy wok, skillet or stir-fry pan over high heat. When it's very hot, add the 1 tablespoon oil. When the oil is hot, add the vegetables, garlic and "ham" or alternate. 

Stir-fry for several minutes, or until the cabbage starts to wilt, scraping the bottom of the wok with a metal spatula and adding squirts of hot water from a squeeze bottle if it starts to stick to avoid the need to use more oil). Add the cold rice, breaking up any clumps. 

Add the sesame oil, salt and a few grindings of pepper, and keep turning the mixture with a spatula until the rice is heated through-- again, scraping the bottom of the wok with a metal spatula and adding squirts of hot water from a squeeze bottle if it starts to stick to avoid the need to use more oil

 Add the chopped Omelette to the pan and stir-fry until everything is well-mixed and hot. 

Serve immediately. Any leftovers can be refrigerated and reheated.