Vegan MoFo Day 13 - Mushroom and Butternut Squash Omelette

Here's what a Vegan MoFo'er has for her lunch.

Vegan omelette with roasted butternut squash and mushrooms.

The sweetness of the butternut squash goes together perfectly with the saltiness of the omelette.

Omelette was made by whizzing together 400g silken tofu, half a cup cashews, teaspoon onion powder, teaspoon garlic powder, teaspoon Coleman's Mustard, teaspoon salt, half a teaspoon white pepper.

Pour batter into a hot oiled frying pan and smooth down the top, cook for 5-8 minutes then place under a hot grill for 10-15 minutes. Whilst omelette is grilling, slice and saute the mushrooms, add a pinch of salt, few twists of black pepper and the roasted butternut squash. Keep warm until omelette is ready.

SCARF!!!

GO VEGAN!

Go MoFo!

Vegan MoFo IV Day 26: Omelette

A simple vegan omelette made with silken tofu. The recipe was loosely based on Fat Free Vegan's recipe but it's different enough to share. You can use any veggies or whatever as the filling, this one is just mushrooms and the last of Vegan Dad's Sausage (I really must stop calling it that!) fried up in some oil and seasoned with black pepper.

Vegan Omelette

serves 1

Ingredients

250 grams silken tofu (about one and a half cups)

1 teaspoon onion powder

1 teaspoon black salt

1 Tablespoon soya milk

Quarter teaspoon turmeric

half a 1 teaspoon smoked paprika

1 teaspoon yellow mustard

Few twists of black pepper

Method

Place all ingredients in blender and blend for 1 minute. Heat a little oil in a frying pan and add the tofu mixture before the oil heats up. Spread the mixture out and cook on medium for 3-4 mins. Heat the grill (broiler) and place the frying pan under the grill and cook for 10 mins or so. You want the omelette to be nicely browned all over.

Remove from grill  

CAREFUL - HANDLE WILL BE HOT

Slide omelette onto plate, place filling on top and fold omelette over.

How easy is that!

Quick Catch up

Hola mis amigos. 42 degrees here on the Costa Blanca today - that's a staggering 104.0 Fahrenheit. Spain has been given a severe heat wave warning and for Spain to declare that - you know it's gonna be bad!! Just wanted to give you a quick catch up on what I've been doing since I blogged last - and what better way to do so than by pictures. Hope everyone is well and keeping cool and for my Southern hemisphere buddies - hope you're keeping warm!

This delicious Mushroom and Spinach Omelette was fashioned from Fat Free Vegan's recipe. I did do it a bit differently though. I omitted the Corn Starch/Potato Starch completely and instead of using regular Salt - I added 1 teaspoon Black Salt. This Omelette was delicious and even Mr treehugger was impressed with it (he's not vegan). So ya all gotsta try this recipe 'kay.

This is a Tuna Friendly Tuna Salad and was Über YUM! I took a tin of fried Gluten gloop (a.k.a Mock Duck) mixed it with some Plamil's Mayo, flaked Seaweed and diced Gherkins (Pickles) and tossed it all together with Lettuce, Tomato and Onion. Deeeeeee-liscious! And a few photos of some little visitors in my garden this past week

This is Bob - he's gonna be a Swallowtail Butterfly when he grows up. Isn't he divine!

This is an Albino Praying Mantis!! Isn't he cool. I've never seen an Albino one before. These birds make the most AMAZING noise EVER! Not sure what they are 'cos I'm not up on my birds at all. Notice the Spanish wiring!!!

GO VEGAN!