Archive for Recipes: Breakfast

Vegan “Omelette”

A few months back, as part of my Brunchcouver business, I brunched at a local joint here in my neighbourhood called Exile Bistro. It’s tiny–just 14 seats–but it focuses on vegan/vegetarian fare.

I had a fantastic vegan french toast, but my brunch companion tried the vegan omelette. Now, Vegan Omelette are two words that do not go together–the main ingredient in an omelette is eggs!

vegan omelette

The main ingredient in this omelette is chickpea flour. In South Asian cuisine, this would be similar to a Pudla.

Now. Does it taste like eggs? Not really… all that much. But it really looks like an omelette, and you can make it taste more like an omelette by choosing ingredients to go inside.

I stuffed mine with some sauteed veggies, vegan bacon and melty Daiya cheese.

On a personal note, I found this to be quite tasty and satisfying. I don’t actually like the taste of eggs all that much, and I find them to be a little heavy and filling. This didn’t make me feel overstuffed (despite the fact I overstuffed the omelette *wink*).

It’s simple to make, but ideally you want to whip up the batter the night before and let it sit in the fridge overnight. I made mine on my crepe pan, and it turned out perfectly!

Vegan Omelette

Ingredients (for each omelette, scale if necessary)

  • 1/2 cup + 2 tbsp chickpea flour
  • 1/2 cup non dairy milk
  • 2 tbsp water
  • 1 tbsp Bragg’s apple cider vinegar
  • 1 tbsp nooch (nutritional yeast)
  • 1/4 tsp baking soda
  • salt and pepper to taste
  • 1/2 tsp garlic powder
  • Omelette fillings: sauteed vegetables, Daiya cheese, etc

Method:

  1. The night before, place all ingredients (except for the omelette fillings) in a bowl and mix well. Cover and place in the fridge overnight.
  2. The next morning, heat a non-stick pan over medium heat. Add a little oil for insurance. Pour the batter into the centre of the pan, and swirl it a little to make sure it all reaches the edges evenly.
  3. While it’s still a little damp in the middle, add your omelette fillings.
  4. Carefully fold the omelette over in half and continue to cook until done. Remove to a plate and serve.

Waffled Hash Browns

Waffle irons aren’t just for waffles any more!

One thing you may know about me is that I own a lot of kitchen appliances. I’m kind of obsessed with them, actually. I have a big cupboard packed with all kinds of gadgets. And believe it or not, I actually use most of my gadgets. Okay, some only maybe a few times a year, but that doesn’t mean I wouldn’t want to live without them.

waffled hash browns

One great thing about gadgets is that you rarely have to buy them new. It’s pretty easy to pick them up cheap at second hand stores. You see, people get them for gifts or they think it’s something they can’t live without, and when it starts to gather a thick coating of dust, it ends up getting donated to your local Sally Ann.

One such gadget is my waffle iron. I probably use it about once a month or so, to make a big batch of Saturday waffles, which I then freeze. I got my current one (a Cuisinart) for $30 at Value Village. I think it’s the 3rd waffle iron I’ve owned in my life, and not one of them I bought new.

But on to waffling! All! The! Things!

It’s amazing what you can make in a waffle iron. I’ll have a couple of recipes for you this week, things you probably never thought of, but I also have been collecting recipes on Pinterest.

I recently made these waffled hash browns for the sprout for a weekend breakfast, and he begged for them again the next day. The outside is lovely and crispy, and the inside is so light and fluffy. They really are yummy, and so simple to make.

They would make a great base for a eggs benny in the place of an english muffin.

waffled hash brown benny

Waffled Hash Browns

Ingredients

  • 2 large Potatoes
  • Salt & pepper
  • garlic powder and/or onion powder

Method

  1. Peel your potatoes. I used plain old boring russet baking potatoes, though you may want to play around with different varieties to see what kind of results you get. Yukon Golds might work really well for this. Next, grate your potatoes on a box grater into a bowl.
  2. Fill the bowl up with cold water, so that all the potato gratings are covered, and let sit for 20-30 minutes at least, an hour if you have it.
  3. Drain the water off of the potatoes, and spread them out on a kitchen towel. Roll the potatoes up in the towel, and dry them as well as you can.
  4. Dump the dried potatoes into a bowl and season with salt, pepper and garlic if you like. Mix well with your hands.
  5. Turn on your waffle iron. If you have heat settings, turn it up to high, and allow the waffle iron to preheat.
  6. When the waffle iron is hot, brush it on both sides with oil. Pile about 1/3-1/2 cup of grated potatoes on each waffle square on your waffle iron. Put down the lid and put some pressure on it with your hand. The potatoes need pressure to hold together. Allow them to cook for at least 10 minutes, but they may need more. Remove when they are golden brown and crispy, and enjoy immediately.
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