I've officially left my hiatus away from cooking. :) My new job was taking up most of my time and... frankly I was running out of ideas for new recipes! I decided to post an Omelette recipe because it's one of the easiest meals to make. It's yummy and healthy, especially for those of you who are trying to cut back on starch and increase your protein intake.
Ingredients
3 Organic Cage-Free Eggs
Handful of Chopped Cilantro
1/4 of an Onion, sliced
1/4 of a Tomato, sliced
Olive Oil
Salt and Pepper to Taste
Optional
1/4 of Julienned Zucchini
Shredded Swiss Cheese
Start off by chopping and slicing all of your vegetables and cilantro. Crack all 3 eggs into a bowl and mix well with a fork. Place a layer of Olive Oil in a non-stick pan. Once heated pour the egg mixture into the pan. Let the eggs cook until yellow-ish. Crumble shredded cheese (optional) onto egg. Next sprinkle handful of onion, tomato, zucchini and cilantro. It's like making a pizza! Add dashes of salt and pepper to taste.
Let the egg cook some more. Once the pan-side of the egg turns brownish... carefully fold the egg in half with a spatula. Make sure the pan is oiled enough, otherwise the egg layer will break. Cook a little more if you like the eggs well done. Top off with cilantro when serving.
You can make a million variations of omelettes using different ingredients. Try it with spinach, mushrooms, tomatoes and mozzarella! Or asparagus, mushrooms, and some feta! It's yummy and super easy!
Reminds me of home without the meat and consistent nagging. The best part about this dish is that it's versatile! Try it with different kinds of vegetables...
Ingredients:
12 oz. Bag of Frozen Peas (and Carrots if available)
Box of Firm Tofu
1 Small Yellow Onion
Cooked Medium Grain Rice
Garlic Powder
Soy Sauce
Salt
Black Pepper
Canola Oil or Sesame Oil
First cook about 2 cups of rice in rice cooker. Prepare to cook by chopping the onions. Usually the rice takes about 20 minutes to cook. Once you've reached close to 20 minutes, take a fork and pre-mash the tofu. Then take a quarter of the frozen veggies bag and 2 Tbsp of oil and dump into pan. Heat the veggies until thawed. Place chopped onions in pan. Throw the salt, pepper, and garlic powder. Cook until soften. Throw in the mashed tofu. Stir. Now spoon in the cooked rice. Add about 2 Tbsp of soy sauce.
Salt, pepper, and soy sauce to taste. Gobble it up.
I made crepes for dinner this weekend. Even though it does take a little while to prepare, it's completely worth it. Crepes are extremely versatile because you can make sweet desserts or salty breakfasts. I took the crepe recipe from All Recipes.com. It's not vegan, however, there is a vegan version available as well. I'm going to try that this week and post a comparison. Thanks to guest chef Steve for helping me make this.
Now for the traditional crepe. Here's the recipe I used.
Required: 2 Eggs, 1 Cup of Soy Creamer (or just regular milk), 2/3 Cup All-purpose Flour, 1 Pinch Salt, 1 1/2 Tsp of Canola Oil
You can use milk if you don't have soy milk. Combine all of the required ingredients into a mixing bowl. I don't have a blender so I used a hand mixer, you could probably use a whisk too. Make sure you circle the bowl so that you can get the sides as well. Cover the bowl with saran wrap and place in the fridge. You're supposed to let the mix sit. On All Recipe it says to place the bowl in the fridge for an hour. But, I think you could probably let it sit while you make the ingredients to go inside the crepe.
For the filling I used spinach, mushrooms, onions, garlic, and mozzarella cheese. Chop all ingredients including spinach. Use 1 Tbsp of canola oil. Sauté garlic, onions, and mushrooms first. Stir. Place cheese in next. Make sure the cheese starts to melt before throwing in the spinach. Toss in the spinach. Let it cook. Stir. Throw some salt in for taste. If the sauté is too watery you can use a little corn starch. The cheese may be enough to make it clump together.
Heat a well oiled skillet. On medium heat pour about 1/4 cup of the crepe mix into the pan. Make sure you coat a larger area of the pan. Enough to create a good sized crepe. Cook 2-5 minutes until golden brown. Turn once.
Place the filling in the crepe and fold in half. Serve. MMM!
These portobello mushrooms complimented my asparagus recipe very well. Steve, my favorite guest chef, made the mushroom side and I made the asparagus side. (We stuck to the 30 minutes rule).
Required: Portobello mushrooms, Spinach, White onion, Cayenne pepper, Vegetarian oyster sauce, Canola oil, Salt, Corn starch
Optional: Asparagus (see asparagus recipe), Olive Oil, Garlic, Sea salt, Basmati rice
Slice 2 large portobello mushrooms into thin strips. Chop half of an onion into small pieces. After the basic preparation, place about 1-2 Tbsp of canola oil into a medium-sized skillet at high heat. Toss in all of the mushrooms first. Stir. Throw in the onions too. Stir. Add a pinch or two of cayenne and black pepper to taste. Also add in about 1 Tbsp of oyster sauce. Check consistency of sauté. If it's too watered down you'll want to add in some corn starch to absorb the liquid. Stir again. Save the spinach for last. Once you add the spinach you'll want to turn down to medium heat.
Be sure to keep moving and stirring the sauté.
If you get super ambitious, you can try cooking the asparagus while you make this mushroom dish. The two compliment each other very well. MMM!
Another recipe with tofu and broccoli! I promise I'll insert some variety in here. This dish is inspired by Cafe 101 on Franklin. They have a No Huevos Rancheros (no eggs) entree which uses tofu that's pretty good.
Required: Onion, Corn, Black Beans, Tofu, Salsa, Cayenne Pepper, Black Pepper, Sea Salt, Olive Oil
Optional: Corn Tortilla, Broccoli, Cumin
Chop the onion! Slice the firm tofu into cubes. Oil pan with 2 or 3 Tbsp of olive oil. Saute onion. If you're going to use broccoli, I would put it in at this point. Stir in tofu cubes. Sprinkle a little less than desired amount of cayenne pepper and a pinch of cumin. Add black beans then corn. Stir. Sprinkle more cayenne pepper to taste. Top off with sea salt and black pepper to taste and stir.
Prepare a piece of warm corn tortilla on a plate. Spoon the mix onto the tortilla and top with some salsa. Mmm, vegan mexican!
I don't pretend to know how to cook Indian food. In fact, I know that it's one of the most difficult ethnic foods to make. But I really surprised myself with this one. I liked it so much, I couldn't stop eating!
Required: White Mushrooms, White Onion, Curry Powder, Garlic Powder, Canola Oil, 1 Can of Chick Peas or Garbanzo Beans
Optional: Clove Powder, Rice, Sea Salt, Soy Sauce, Black Pepper
Chop the white onion into small pieces. Slice mushrooms. Saute onion in oil. Put in mushrooms and saute some more. Keep stirring until mushroom is softer. After opening the can of chick peas, pour in about 3/4 of the can. Add curry powder. Add enough powder to cover all of your ingredients. Then add two tablespoons of water and one tablespoon of soy sauce. Don't add too much. The water will dissolve the curry so that it turns into a bit of a sauce. Add a dash of clove powder. Add some black pepper and sea salt for taste.
Serve over a bed of rice. I pre-cooked some Basmati rice...
I think this one's my favorite!
I've officially left my hiatus away from cooking. :) My new job was taking up most of my time and... frankly I was running out of ideas for new recipes! I decided to post an Omelette recipe because it's one of the easiest meals to make. It's yummy and healthy, especially for those of you who are trying to cut back on starch and increase your protein intake.
