Fluffy and delicate eggless omelets can be filled with your choice of ingredients. The cooking technique has been simplified from earlier editions of my cookbook, which allows all omelets to be prepared and served at the same time. A standard 9-inch pie plate is required for each omelet (non-stick is not required). This recipe yields 2 omelets, so you will need 2 pie plates to prepare 2 omelets at the same time. For additional omelets, simply double or triple the recipe and use additional pie plates for each omelet (most large ovens can accommodate 6 pie plates with three on each rack). This is a foolproof method of preparation with no-risk of scorching or undercooking, so don’t be intimated to try it.
Ingredients
• 1 carton (12.3 oz.) Mori-Nu™ extra-firm silken tofu, or similar
• 3 Tbsp cornstarch or unmodified potato starch
• 1 Tbsp non-dairy butter (from my cookbooks) or commercial vegan margarine, softened or melted
• 1 T nutritional yeast flakes
• ½ tsp kala namak (Himalayan black salt) – or sea salt or kosher salt if you prefer
• ⅛ tsp onion powder
• ⅛ tsp sweet paprika
• ⅛ tsp turmeric
• fillings, toppings and garnishes of your choice
Tip: Cheese Melts (from The Non-Dairy Evolution Cookbook) work beautifully for omelets since the cheese is already melted. Shredded block cheeses (from the same cookbook) can be added to the cooked filling mixture while still warm to assist melting before filling the omelet.
Technique
Remove the tofu from the carton. Slice the tofu into 4 slabs and place the slabs on a plate lined with several layers of paper towels or a lint-free kitchen towel to drain for a minimum of 20 minutes. Firmly blot the tofu with additional towels to remove as much moisture as possible. This step is very important or the omelets will not set properly.
Crumble the tofu into a food processor* and add the starch, nutritional yeast, butter or margarine, kala namak, onion powder and turmeric. Process the contents until smooth. The ingredients will form a thick, pale cream (the egg color will develop when the mixture is cooked). Transfer the mixture to a bowl and set aside while the oven is preheated and any fillings are prepared.
*A blender can be used, but the mixture will be thick and difficult to retrieve from around the blades; therefore a food processor is recommended for ease of preparation.
Preheat the oven to 375°F/190°C. If using a convection oven, reduce the heat by 25°F/10°C.
When using vegetables that have high moisture content, such as mushrooms, spinach, zucchini, diced tomatoes, etc., be sure to sauté them until they have released most of their liquid. Transfer the vegetables and other fillings to a separate bowl and set aside. If using shredded cheese, mix the shreds with the warm filling to assist melting before filling the omelet.
Lightly mist the pie plate(s) with cooking oil spray. Add half of the mixture (about ¾ cup) to each plate. With the back of large spoon or flexible spatula, pat and spread the mixture evenly to the interior edges of the plate. Place the pie plates, uncovered, into the oven and bake for 10 minutes.
Test the omelets by touching the center; the center should feel dry to the touch. If it feels gooey, bake an additional minute or two until just dry to the touch. Remove from the oven and spoon the filling onto one side of the omelet. With a flexible spatula, carefully lift the opposite side of the omelet over the filling. Return the omelet(s) to the oven for 3 minutes.
Slide the omelet(s) onto a serving plate and top and/or garnish as desired. Serve immediately.
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Eggless Egg Omelets (New Method)
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Rating: 4.63
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Votes: 8
Rating: 4.63
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This recipe produces a velvety smooth cream cheese that rivals its commercial non-dairy counterparts; and since no culturing is involved, it’s much quicker to make than cultured non-dairy cream cheese (however, for a truly authentic and complex lactic flavor, I do recommend the cultured cashew-based Cream Cheese in my Non-Dairy Evolution Cookbook). The cheese mixture is very thick, therefore a high-powered blender is recommended for efficient processing.
Vegan lactic acid powder can be obtained from ModernistPantry.com. Please do not replace the soymilk with other non-dairy milks since the curdling reaction of the lactic acid with the soymilk is essential to the final texture. This recipe yields about 2 cups.
Ingredients
• ¾ cup (3.75 oz. by weight) whole raw cashews
• ½ cup organic plain unsweetened soymilk
• ½ block (about 7 oz. before pressing) firm or extra-firm tofu (not silken tofu)
• ¼ cup refined coconut oil
• 2 tsp lactic acid powder
• ½ tsp raw apple cider vinegar
• ½ tsp fine sea salt or kosher salt
Preparation
Rinse the cashews to remove any dust or debris and drain thoroughly. In a covered container, soak the cashews in the soymilk for a minimum of 8 hours in the refrigerator.
Press the tofu to remove as much moisture as possible.
Remove the lid from the coconut oil and place the jar or bottle into a microwave. Heat until melted (about 30 seconds to 1 minute depending upon the solidity of the coconut oil); avoid overheating the oil. Alternately, place the jar or bottle into a container filled with near boiling water and let stand until the oil melts. Measure ¼ cup.
Tip: Let the cashews, soymilk and tofu come to room temperature before blending as this will make processing easier.
Add the cashews, soymilk and coconut oil to a high-powered blender and process the contents on high speed until completely smooth and creamy, stopping to scrape down the sides of the blender jar and push the mixture down into the blades as necessary (the mixture will be very thick, so use a tamper tool if you have one).
Crumble the tofu into the blender and add the lactic acid, vinegar and salt. Continue to process on high speed until completely smooth and creamy, stopping to scrape down the sides of the blender jar and push the mixture down into the blades as necessary (the mixture will be extremely thick at this point, so use a tamper tool if you have one). Transfer the cheese mixture to a container with a lid and refrigerate until chilled.
Variations: For cream cheese with onion and chives, stir in 1 tablespoon dried minced onion and 1 tablespoon freeze-dried minced chives before chilling. For fruit flavored cream cheese, mix ¼ cup all-fruit jam into the cream cheese after it has chilled and firmed.
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Easy Cream Cheese (Tofu and Cashew Base)
Votes: 25
Rating: 3.84
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Votes: 25
Rating: 3.84
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Tofu-based sour cream has never appealed to me because I cannot tolerate the chalky undertaste; and uncultured cashew-based sour cream doesn’t work for me either because the natural sweetness of the cashews yields a product that is much too sweet for my liking (although it works in dessert applications). Cultured cashew-based sour cream, on the other hand, has a very accurate dairy sour cream flavor because the lacto-bacterial culture converts the natural sugar in the cashews into lactic acid, thus providing the authentic tanginess and eliminating the excessively sweet taste. However, preparing rejuvelac and culturing the cream takes several days and sometimes a quick alternative is appreciated.
It took some experimentation to achieve a texture and flavor that satisfied my taste, but I think this quick version makes an excellent alternative to its cultured counterpart. While this recipe still uses cashews to add body to the cream, the ratio of cashews is significantly reduced. Please note that there is no alternative to using soymilk in this recipe. Thickening is dependent upon the curdling action of soymilk when lactic acid is introduced. Other plant milks will not react to the acid in the same manner.
Vegan lactic acid powder can be purchased online from ModernistPantry.com. Citric acid powder can be used as an alternative to lactic acid powder but will not provide the same lactic dairy flavor. I don’t recommend lemon juice as an alternative acid for this recipe, since the water content in lemon juice will thin the texture too much. This recipe yields about 1 and ¾ cup sour cream.
Ingredients
• ¼ cup refined coconut oil
• ½ cup (2.5 oz.) whole raw cashews (pre-soaking is not necessary)
• 1 and ¼ cup organic plain unsweetened soymilk (sorry, no substitutes)
• ¼ tsp fine sea salt or kosher salt
• 1 and ½ tsp lactic acid
Preparation
Remove the lid from the coconut oil and place the jar or bottle into a microwave. Heat until melted (about 30 seconds to 1 minute depending upon the solidity of the coconut oil); avoid overheating the oil. Alternately, place the jar or bottle into a container filled with near boiling water and let stand until the oil melts. Measure the coconut oil and set aside.
Measure the lactic acid and set aside in a small dish.
Add the cashews, soymilk and salt to a high-powered blender, cover and process for 2 full minutes.
Remove the lid plug and with the blender running on high speed, add the coconut oil.
Reduce the speed to low and add the lactic acid powder. The cream will thicken instantly – turn the blender off. Do not continue to process once thickened.
Transfer the sour cream to an airtight container, seal and refrigerate for a minimum of 6 hours until well-chilled and further thickened. Consume within 10 days of preparation.
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Quick Non-Dairy Sour Cream
Votes: 37
Rating: 3.84
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Votes: 37
Rating: 3.84
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Sunflower Parmesano is prepared from sunflower seeds and is a tasty alternative to grated dairy Parmesan for those abstaining from dairy products and for those who cannot consume tree nuts due to allergies. It has a granular texture reminiscent of a grated dairy Parmesan and Romano cheese blend. While it lacks the pungent aroma of its dairy counterparts, it has its own unique identity and savory flavor. Because Sunflower Parmesano is made with miso, a fermented product or “living” food, the flavor will continue to develop during refrigeration. It will also stay fresh in the refrigerator for several weeks or more if stored in an airtight container.
Ingredients
• 3 oz. natural raw sunflower seeds
• ¼ cup white rice flour
• 1 Tbsp nutritional yeast flakes
• 1 Tbsp mellow white miso paste
• ¾ tsp vegan Lactic Acid (available from www.ModernistPantry.com)
• ½ tsp fine sea salt or kosher salt
• ½ tsp onion powder
• ¼ tsp garlic powder
Preparation
Place the sunflower seeds and the white rice flour into a food processor and process until finely ground, about 1 minute. Add the remaining ingredients and continue to process until well-blended. Refrigerate in a covered container until ready to use.
Tip: If you are allergic to soy, look for miso paste made from chickpeas.
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Sunflower Parmesano
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This convenient, instant powder can be used to prepare a comforting and savory golden broth by the cup or the quart. This recipe yields about 48 cups of prepared bouillon.
Ingredients:
• 1 cup nutritional yeast flakes
• 5 Tbsp fine sea salt or kosher salt
• ¼ cup onion powder
• 2 Tbsp organic sugar
• 1 Tbsp commercial poultry seasoning blend
• 1 Tbsp garlic powder
• 2 tsp dried celery flakes
• 2 tsp dried parsley flakes
• 2 tsp dehydrated carrot flakes (optional)
• ½ tsp ground white pepper
Preparation:
Process the ingredients in a dry blender until finely powdered; store in an airtight container for up to 6 months.
For a soothing mug of golden bouillon, dissolve 2 level teaspoons bouillon powder in 12 oz. of piping hot water. Stir well. A fine seasoning sediment will settle on the bottom of the mug, so stir occasionally while sipping or simply discard the sediment after consuming.
To prepare an instant broth for soups and stews, use 1 and ¼ teaspoon of bouillon powder for each cup of simmering water, or more or less to taste. For 8 cups of broth, use about 3 tablespoons, or more or less to taste.
For a clear broth, let the prepared broth cool to room temperature and pour into a sealable container, discarding any seasoning sediment that has settled on the bottom of the cooking pot. Refrigerate overnight, or for up to 10 days, which will allow any micro-fine seasoning sediment to further settle on the bottom of the container. Decant the clear portion of broth and use in recipes as needed.
Tip: Gentle Chef Instant Chicken’less Bouillon Powder is also a convenient, nutritious and delicious alternative to chicken broth served in hospitals for vegan patients restricted to a liquid diet.
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Gentle Chef Instant Chicken’less Bouillon Powder
Votes: 8
Rating: 4.38
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Votes: 8
Rating: 4.38
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