The Happy Herbivore Cookbook (5 page)

BOOK: The Happy Herbivore Cookbook

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Nomelet

Serves 2
|
Pictured opposite and on pg. 21
| Unlike other vegan omelet recipes, this nomelet is baked, freeing up your time to make home fries for brunch or get ready for work if it's a weekday.

112.3-oz package Mori-Nu
extra-firm silken tofu
¹â
₂tsp granulated onion
powder
¹â
₂tsp granulated garlic
powder
³â
₄tsp turmeric
2 tbsp chickpea flour
2 tbsp cornstarch
¹â
₄c non-dairy milk
2 tbsp nutritional yeast
salt, to taste
pepper, to taste

1. Preheat oven to 350Â°F. Grease a shallow 9-inch pie dish and set aside.

2. Blend all ingredients except salt and pepper together until smooth and creamy.

3. Add salt and pepper to taste and re-blend.

4. Divide batter in half, pouring one half into the pie dish and setting the rest aside for a later use.

5. Bake for 25 to 35 minutes or until golden and firm to the touch.

6. Let cool for 5 to 10 minutes before serving.

7. To remove omelet, place a plate over the top and flip out.

8. Remaining batter can be used to make another Nomelet. If not using immediately, store in an airtight container in the refrigerator for up to 5 days, baking as directed above.

CHEF'S NOTE:
If you want to add vegetables or other toppings to your omelet, add them on top halfway through baking, but the toppings should already be cooked and prepared. Uncooked batter will keep in the fridge in an airtight container for up to 4 days
.

NUTRITIONAL INFORMATION

Calories 168; Calories from Fat 22; Total Fat 2.4g; Cholesterol 0mg; Total Carbohydrate 20.4g; Dietary Fiber 3.4g; Sugars 3.2g; Protein 16.8g

Tofu Scramble

Serves 2
|
Pictured on pg. 22
| If you've never had tofu before, this is the recipe to break in your tofu shoes with. It's easy, delicious, and versatile. It's quick enough that you can make it for breakfast during the week, but I love serving it at brunch alongside French Toast (pg. 24), Breakfast Sausage Patties (pg. 140), Pancakes (pg. 28), or Corn Cakes (pg. 249), and fresh squeezed orange juice. Jazz up this basic recipe by adding 1 cup of chopped vegetables, mushrooms, spinach, or vegan meat.

1lb firm or extra-firm tofu,
drained
3 tbsp nutritional yeast
1 tbsp Dijon mustard
1 tsp granulated garlic
powder
1 tsp granulated onion
powder
¹â
₂tsp turmeric
¹â
₂tsp ground cumin
1 c vegetables, mushrooms,
spinach, or vegan meat,
chopped (optional)
salt, to taste
pepper, to taste

1. Place tofu in skillet and break apart with a spatula into large chunks.

2. Cook over medium-high heat until tofu releases its water, about 3 to 4 minutes.

3. Add nutritional yeast, dijon, garlic powder, onion powder, cumin and turmeric, stirring to coat evenly.

4. Break up any large remaining chunks of tofu until the tofu is crumbly and looks like scrambled eggs.

5. Continue to cook, stirring regularly, until all water has evaporated, about 10 minutes. (Add a splash of water or non-dairy milk if necessary to prevent sticking.)

7. If using, mix in vegetables, mushrooms, spinach, or vegan meat and continue to cook until everything is thoroughly warmed.

8. Add salt and pepper to taste and serve immediately.

CHEF'S NOTE:
If using vegetables, mushrooms, or spinach, line skillet with a thin layer of water and cook until desired tenderness, drain, and set aside. If using vegan meat, cook according to directions on packaging and set aside.

NUTRITIONAL INFORMATION

Calories 121; Calories from Fat 20; Total Fat 2.3g; Cholesterol 0mg; Total Carbohydrate 7.1g; Dietary Fiber 1.8g; Sugars 1.8g; Protein 18.9g

Breakfast Burrito

Serves 4
| This is my basic breakfast burrito recipe. Feel free to add leftover cooked vegetables, Cajun Home Fries (pg. 30), black beans, fresh cilantro, Bacon Bits (pg. 137), or crumbled Spicy Sausage (pg. 150). If you're feeling fancy, serve it with a dollop of Low-Fat Guacamole (pg. 231) and Sour Cream (pg. 271).

1 recipe Tofu Scramble
(opposite page)
4 whole-wheat wraps,
gently heated
salsa

1. Prepare Tofu Scramble.

2. Spoon into a warmed wrap and roll up.

3. Place crease side down on the plate and generously spoon warm or room-temperature salsa over top.

VARIATIONS

Mexican Breakfast Burrito

Mix in one 4-oz can of diced green chilies, Cajun Home Fries (pg. 30), and Mexican Chorizo (pg. 147).

Super Protein Breakfast Burrito

Mix in one 10-oz package of frozen spinach, thawed and squeezed, with 1 cup of black beans and 1 cup of cooked quinoa or Charleston Red Rice (pg.192).

NUTRITIONAL INFORMATION

BASIC BREAKFAST BURRITO