The Easter Bunny came early this year! I grew tired of hearing J whine about giving up Marshmallow Peeps and Cadbury Eggs, so I arranged for a special delivery in time for Easter. And I am now the “coolest wife ever” (thanks, J).
Pictured above are Skipper The Bunny and Peepers The Chick from Sweet & Sara with two chocolate cream-filled Good Eggs from Rescue Chocolate. All vegan and all-delicious! Be forewarned, though: if you leave Peepers on the counter all day in a sunny kitchen, his color made fade a bit. That’s okay, though. It’s always better to eat a faded yellow (but naturally derived) colored treat than a glow-in-the-dark FD&C yellow created in a laboratory! As if eating vegan treats doesn’t make you feel good enough, Rescue Chocolate donates 100% of net profits to animal rescue organizations around the country. How cool is that?!
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Just because we don’t eat eggs anymore doesn’t mean that we have given up omelets. In my previous egg-eating life, I was never able to make a perfect omelet. And, nothing has changed in the years that we have been vegan, either: my omelets still are not perfect!
To make the perfect omelet, according to those in the know, a non-stick skillet is essential. I am a bit phobic about using a non-stick skillet, and I only cook with cast-iron skillets if I can help it. So, in exchange for not breathing in potentially toxic fumes while I cook, I am willing to serve the less-than-perfect looking omelet. The taste, however, is perfect enough!
Practice makes (almost) perfect. If not perfect, just add salsa or more cheese to hide the “imperfections”!
I owe the inspiration for my go-to omelet recipe to both FatFree Vegan Kitchen and Vegan Comfort Food. Cooking times and oil amounts specified are approximate. It may be necessary to adjust both for your skillet choice and other variables that I have encountered in my (almost perfect) omelet quest, such as burner fuel type and altitude.
I make my omelets in a well-seasoned 10-inch cast iron skillet with a lid. Lately, we’ve been using grated homemade pepperjack cheese from the Ultimate Uncheese Cookbook, instead of Daiya, our always on-hand cheese choice.
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Makes 3 omelets
Extra-virgin olive oil
1-1/2 cups sliced mushrooms
3/4 cup green onions, diced
3 cups fresh baby spinach (about half of a 5-ounce package)
1/4 to 1/2 teaspoon crushed red chili peppers, optional
3/4 cup fresh tomato, diced
about 3/4 cup Daiya cheddar or pepperjack style shreds
1 12.3-ounce box of “lite” firm or extra firm silken tofu
1 Tablespoon tahini
2 Tablespoons non-dairy milk or creamer
1/4 teaspoon curry powder
1/4 teaspoon turmeric
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Indian black salt (Kala Namak)
2 Tablespoons garbanzo bean flour
2 Tablespoons nutritional yeast
Warm 1/2 to 1 tablespoon of olive oil in a 10 to 12-inch skillet (with a fitted lid) over medium heat. Add the mushrooms and the green onions and cook until the mushrooms begin to give off their liquid; then add the spinach and place the lid on the skillet. Cook until the spinach is wilted and a vibrant green. Season with the crushed red chili peppers, if using, and remove the vegetables from the skillet to a plate. Wipe the skillet clean with a paper towel.
Meanwhile, place all the omelet ingredients in a blender and process until smooth. I use a stick blender; it’s easier to measure out the omelet batter that way.
Warm 1 to 2 tablespoons of olive oil in the same skillet over medium heat. Pour a third ( about 1/2 cup) of the omelet batter into the hot skillet and smooth with a silicon spatula or wooden spoon. Cover the pan and cook for about 2 minutes.
Sprinkle one-third of the cheese over one half of the omelet. Spoon one-third of the cooked vegetable filling and one-third of the diced tomatoes over the cheese. Fold the omelet over and continue to cook, covered, an extra 5 minutes or until nicely browned. Periodically lift the lid and loosen the edges of the omelet with a spatula while cooking.
When the omelet is done, gently lift (or slide) the omelet onto a plate. Serve immediately or keep warm in the oven until ready to serve. Repeat the cooking procedure for the next two omelets.
To serve, garnish with salsa (J’s favorite) or green pepper sauce (my favorite).
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We don’t have the standard chicks and bunnies at our house for Easter, but we do have regular visitors of the bird . . .
and (cute) rodent variety, nonetheless!
In closing, here’s a sneak peek at tomorrow’s brunch dessert: mini lemon pound cakes. Sunshine on a plate . . . oh, my!