Above is a tomato and herb omelette, served with salad and toast.
I have a new copy of Isa Chandra Moskowitz's Vegan Brunch. What an amazing book! There are sweet options, like pancakes, muffins, cinnamon scrolls, crepes and waffles. There are savoury options, like quiche, sausages, hashbrown and Ethiopian dishes.
Even better, there are omelettes! I made them first. They are light and savoury, with a texture like egg omelettes and a savoury vaguely eggy flavour. The secret is black salt, which is actually pink and tastes of sulfur, like an egg yolk. I got black salt at an Indian grocery store at Mt Gravatt, but it is also available at other Indian stores and online.
The recipe is simple. It is based around tofu, chickpea flour and nutritional (savoury) yeast. The omelettes are tasty. They fill the omelette void, which I didn't even know was part of my vegan life. Everyone enjoyed them, when served as an entree to our French dinner the other night. Even Mr BrisVegan, who still eats eggs, liked it and asked for a repeat the next day for lunch. The mixture also keeps well overnight in the fridge for an omelette the next day.
Get this recipe book! If you buy it from the Vegan and Vegetarian Society of Queensland, here, the profit goes to a worthy veg*n society.
Iranian vegetable stew with dried lime
1 day ago