Today’s a pretty special day on my blog – not only have I never attempted vegan omelets before, but it’s our first Boozy Brunch ever! *insert fanfare* Mike, equipped with some bitters and my lovely juicer, whipped up freshly-juiced bloody marys (how on earth do you pluralize that?). Drinking vodka with fresh juice makes the whole experience seem less, uh, sinful. That, or totally sacrilegious. 🙂
But first, the omelets.
What I came up with was kinda-sorta based on the omelet recipe in Vegan Brunch with a few alterations – namely, the ratios and my method of cooking them. First up, I spread my omelet batter in a large circle on an even larger frying pan, and then sprinkled on the toppings the way you do a pizza. When the bottom started to turn a lovely golden color, I folded the omelet in half, pressing down, and cooked another few minutes to get the cheese all melty. This process worked really well – no flipping required! And the finished result was so delicious, creamy and really egg-like. Love!
Serves 2; adapted from Vegan Brunch
1 12-oz pack soft silken tofu
1/4 cup chickpea flour
1 tablespoon olive oil
1 tablespoon water
1 tablespoon nutritional yeast
1/8 teaspoon turmeric (for color)
1/2 teaspoon salt
Diced veggies for omelet filling, such as onion, garlic, bell pepper, asparagus, and mushrooms (or whatever else!)
1 cup shredded vegan cheddar cheese (I use Daiya)
1. Blend all ingredients (except veggies and cheese) in a blender until smooth. Lightly spray a non-stick frying pan* with cooking oil and heat over medium-low. Pour half the batter into the frying pan in a big 8-9 inch circle, spreading it out a little with the back of a spoon. Sprinkle on the diced veggies pizza-style, inside the entire circle. Be careful not to overload the omelet or you might have difficulty folding it – a generous 1/2 cup veggies is a good estimation. Cover the veggies with a generous amount of vegan cheese, about 1/2 cup or so.
2. Cook the omelet for about 5 minutes, or until the bottom turns golden and easily separates from the frying pan, and gently fold it in half. Press down on the omelet and cook for another few minutes or so, until the cheese is melted. Remove from heat and serve plain, or with ketchup! Or, you know, any other condiments you like. And then repeat the process with omelet #2.
*Important note: Use a really, really good non-stick pan for this – as much as I love cast iron, it doesn’t really do the trick here unless you use a LOT more oil, and even then it’s kind of iffy.
The exterior of the omelet was slightly crisp and a beautiful golden color, and the inside was pleasantly creamy and eggy. I’ve heard that black salt is an awesome substitute for regular salt for eggy things, since it lends a sulfuric taste and smell, but I’ve never tried it before. Both of us loved these, and I especially loved how easy it was to make – here I thought vegan omelet making had to be this crazy complicated endeavor. Sometimes it’s good to be wrong!
And now, here’s Mike with a drink to share!
Homemade Bloody Mary Mix:
Makes 2 large servings
1 1/2 cups tomato juice (3 tomatoes)
1/2 cup red pepper juice (about 1/2 red pepper)
1/4 cup celery juice (2 celery sticks)
1/4 cup cucumber juice (1/3 large cucumber)
1/2 cup canned tomato juice
pinch of salt and pepper
To start things off, gather your vegetables and get them juiced. I won’t go into the details, but we found that the proportions above gave a nice, balanced flavor. Now that we have the mix made, we can put it all together into a tasty cocktail! I ran into one small problem while I was putting this together: no rimming salts kicking around in my spice rack! I figured you can’t have a bloody mary without that trademark salty rim, so I decided I would make my own.
Fresh Bloody Mary:
Makes 1 large serving
1 1/2 cups bloody mary mix
2 ounces vodka
dash of tabasco sauce
few dashes of vegan worchestire sauce
juice of 1/2 a lime
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne
1/4 teaspoon fennel seeds
1/4 teaspoon coriander
1/4 teaspoon garlic powder
Take rimming salt ingredients and place them in a mortar and pestle. Grind until mostly smooth. (A note from Allysia: don’t inhale deeply with your face in the spices while you do this.) Take a large glass and wipe a slice of lime around the rim to moisten it. invert the glass and rub the rimming salts on the rim until they stick. To put your bloody mary together, add all ingredients to a cocktail shaker filled with ice. Shake vigorously until frost forms on the outside of the shaker. Strain the cocktail into your glass and garnish however you see fit!