Look, Ma! No Eggs!! Vegan Omelette

I woke up to some vegan documentary on TV. I have no idea what it was but it then inspired me to make a delicious vegan breakfast that even my non-vegan boyfriend would enjoy. It wasn't the healthiest of breakfasts (to me a healthy breakfast would consist of all raw fruits and veggie juices or smoothies) but it was a rainy Saturday morning and we both were off work for once so we decided to have a treat. I made pancakes with blueberries and bananas, hash brown potatoes and a vegan omelette. My favorite omelette was always spinach and mushrooms. Luckily, I had a portobella mushroom, some spinach and Daiya (gluten-free, soy-free and dairy-free) cheese, hanging around in my fridge. So, I whipped this up  and it was so delicious I had to share the recipe. Of course you can top with whatever you like. Here are a few ideas I had: chorizo and salsa, sauteed veggies, sauteed eggplant and cheese, chili with cheddar. You could do whatever you like with the toppings, get creative!

Vegan Spinach, Mushroom and Cheese Omelette
"Egg" Mixture
10 ounces silken tofu
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp turmeric
1/4 tsp chili powder
1/4 tsp smoked paprika

Place all "egg" ingredients in a blender and puree until smooth. Add 1-2 TBS water if necessary.

Topping
1 portobella mushroom cap sliced
1//2 C baby spinach
1/4- 1/2 C Daiya cheese

Sautee mushrooms and once they are cooked to your liking, reduce heat and add the spinach to wilt it.

Assemble
Pour about half the mixture into a skillet over medium heat, it will be thick so spread it out a little with a spatula or spoon (don't spread much as it will spread very thin as it heats). When it starts to bubble (kinda like a pancake) add the mushrooms and spinach watch closely until it begins to brown around the edges it will stop bubbling in the middl. Add the cheese then use the spatula to lift the edge of the omelette and fold over. Cook until the cheese begins to melt and flip to the other side. Once cooked you will have a tasty omelette crisp on the outside and soft and cheesy in the middle. FYI- the "egg" mixture also makes a fantastic cheese sauce for vegan quesadillas or mac and cheese.

Vegan Tofu "Turkey" Roast

Need a roast for the holidays that's delicious and not too hard on the wallet like those $20-$40 vegan roasts you see at Whole foods around the holidays? Of course you do! This is the one and it's perfect for Thanksgiving or any meal where you might wish to have a vegan replacement for Turkey. It has a nice crunchy skin and is full of flavor. It goes great with mashed potatoes and gravy.

Vegan Tofu Turkey Roast

Tofu "Turkey" Roast

Step 1
Salt tofu

Step 2
1 tsp onion granules
1/2 tsp garlic granules
1/4 tsp cumin
1 tsp poultry seasoning
1 tsp hickory smoke
2 tsp agave
1/4 c soy sauce or bragg liquid aminos
2 c water

Step 3

1/4 c corn starch
1/2 tsp poultry seasoning
1/4 tsp salt
Dash of pepper

Step 4

Yuba (bean curd sheets)
Olive oil
Salt
Rosemary

Step 1
Salt tofu and use a fork to poke holes in tofu. The more holes you make, the more the tofu flavor the tofu will absorb. Set aside.

Step 2
Prepare marinade. Mix all ingredients in step 2 add tofu and let marinate overnight or for at least a few hours. It works best if you can marinate overnight or even better if you can let it sit for 3 days.

Step 3
Place step 3 ingredients in a bowl and mix. Roll marinated tofu in the mixture to thinly coat.

Step 4
Wrap tofu in  bean curd skin and cut off excess. Brush skin with olive oil, salt and rosemary and place in oven. Bake at 375 until golden brown. Some of the skin will be crunchy some will stay soft. 

Coco-Nog (Vegan Soy-Free "Egg" Nog

Just in time for new years,  here is my recipe for Coco-Nog, named for coconuts which make this nog recipe rich and delicious. I am dedicating this recipe to my grandmother, Mary Ellen Anderson, who can't have a lot of sugar. This nog is full of healthy medium chain fatty acids from coconuts, is low in carbs and sweetened with Stevia in the Raw, which is a combination of Stevia and dextrose which is a safe alternative sweetener, that contains no dangerous chemicals like Splenda, Equal, etc. I am also including the high-carb version sweetened with coconut sugar (safe for diabetics but does still contain carbohydrates but they break down slowly and therefore coconut sugar still has a low glycemic index, plus it has a delicious butterscotch flavor) and a good amount or rum (not recommended for diabetics or those avoiding carbs). Both are delicious! Even a vegan friend who hates coconut loved this nog!

Coco-Nog (low carb version)
2- 15 ounce cans of coconut milk (get the thick kind with 90% coconut and nothing but water added if you can)
meat of one young coconut (if you can't find this, just leave out the water)
6 packets of Stevia in the Raw
2 T vanilla extract
1 T rum flavor (optional)

1/4 C water
20 ice cubes

Nutmeg

Place coconut milk, coconut meat, stevia in the raw and vanilla in blender, blend until smooth. Let sit in fridge until ready so serve, add 1/4 C water and 20 ice cubes and blend again. If your blender is small, you can do half the mixture at a time with only 10 ice cubes. Pour nog into glasses sprinkle nutmeg on top and serve.

Coco-Nog (high-carb version)
2- 15 ounce cans of coconut milk (get the thick kind with 90% coconut and nothing but water added if you can)
meat of one young coconut
3/4 C coconut sugar
2 T vanilla extract

1/2 C rum
20 ice cubes

Nutmeg

Place coconut milk, coconut meat, coconut sugar and vanilla in blender, blend until smooth. Let sit in fridge until ready so serve, add 1/2 C rum and 20 ice cubes and blend again. If your blender is small, you can do half the mixture at a time with only 10 ice cubes. Pour nog into glasses sprinkle nutmeg on top and serve.