I find it ironic how obsessed I’ve become with breakfast/brunch foods lately. Considering that from my late teens up until my early 20’s I refused to eat any form of breakfast, it seems weird that I would do a 180 and now can’t get enough of the damn stuff. I must be making up for lost time or something. Seriously though, who doesn’t like breakfast? (I know you’re out there weirdos), there’s a reason you always hear annoying people say that it’s the best way to start the day, because it is!… yes, I fully admit that I’m one of those annoying people, and Philip, as a none breakfast eater, can totally attest to my irritating breakfast cheerleader behavior. Rah! Rah! Sis boom blah! And all that other crap…..yeah, totally was never a cheerleader, can you tell?
Speaking of things I was never really into as my younger self, on the rare occasion I ate brunch, omelets would definitely not have been on the menu. Actually, eggs in general wouldn’t have made it to the top of the list of things to eat . I didn’t hate them or anything, but when it came to going vegan, eggs were the easiest things in the world for me to give up….well, besides the baking part, that had me confused for a short time, but I’m pretty sure I’ve gotten over that conundrum. Just like how my loathing of eating breakfast has now turned to love, my dislike for all things eggy has now turned into this weird fascination for veganizing all those eggy things, and what’s even more rad is that I actually like the revamped versions better! I know you all might not feel the same but it works for me so I’m gonna roll with it.
I put off making omelets for a long time because I view them like crepes…even though they’re pretty much nothing like crepes….but they are similar in the sense that you make a batter, spread it in a pan, cook and flip. It was the spread, cook and flip part that always got to me. I always envisioned destroying omelet after omelet with my crappy flipping skills, or the pan would be too sticky, or I’d burn it, or I’d rip it up with the spatula, or I’d pour the batter in the pan and it would explode…you catch my drift, basically the idea of me making omelets resulted in my mind going DANGER, DANGER, Failure ahead!
I finally got over my food fear this weekend and decided to make them along with some ricotta and pesto. I figured that even if I completely destroy them, I could just smother it up in pesto so you guys couldn’t tell…I’m sneaky like that. The weird thing is that I didn’t have to trick you guys into thinking they turned out because they did! Nothing ripped, nothing stuck, nothing exploded, it was all around good omelet making times. I did turn up the heat a little too high so they’re a little more brown that I would have liked, but being that it was my first time, I’m just gonna ignore that. I played around with the recipe in Vegan Brunch, using vacuum packed silken tofu instead of the non-vacuum packed kind (does that even exist?), adding liquid, playing with the flavors/spices and what not. I decreased the black salt a bit since I didn’t want the flavor to be too strong, but up it if you like a super eggy flavor, and for those of you who have never tried it, be forewarned that your house will smell strongly like camel farts for a short while, but don’t worry it does become way less pungent when it cooks.
These are great because you can fill them with whatever wonderful things happen to be living in your fridge. I’m still on the basil train (how am I not sick of this stuff yet!), and went with some pesto, homemade ricotta and pan-fried tomatoes, I gotta say, the results were pretty killer. To save time I suggest making the pesto and ricotta in advance as the omelets take no time to throw together. I’m super proud to have something new under my belt and if you’ve never tried making these before, I highly suggest you do!….I’m still not making crepes though.
PESTO RICOTTA OMELETS WITH CHERRY TOMATOES
- 1 12 oz package extra-firm silken tofu, lightly drained
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil , plus extra for cooking
- 5 tablespoons unsweetened non-dairy milk
- 1/4 teaspoon turmeric
- 1/2 to 1 teaspoon fine black salt – depending on how eggy you like it
- 1/2 cup chickpea flour
- 1 tablespoon arrowroot or cornstarch
- Salt & pepper
- 1 Batch of Basil Pesto
- 12 cherry tomatoes
- Cashew & Tofu Ricotta (see below)
- 1/2 cup raw cashews, soaked for one hour or up to overnight
- 350 g firm tofu, rinsed, drained and pressed
- 2 cloves garlic, minced
- 3 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon light miso
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- Pepper, to taste
CASHEW & TOFU RICOTTA
- For the ricotta: Place the cashews, olive oil, lemon juice, nutritional yeast, miso and garlic in a blender or food processor and bend until smooth. Add the tofu (you can do this in batches), blend until the mixture is well blended and thick. Blend in the salt. Store covered in the fridge until needed.
- For the tomatoes: Halve the cherry tomatoes or cut into quarters and place in a bowl. Heat the olive oil in a small non-stick pan and add the tomatoes. Season with salt and pepper and fry over a medium heat for 1-2 mins until the tomatoes are just soft but still retaining their shape.
- For the omelets: In a food processor add the silken tofu, nutritional yeast, olive oil, milk, turmeric and salt. Puree until smooth. Add the chickpea flour and cornstarch and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated. Swirl in 2 tablespoons pesto.
- Preheat a large, heavy bottomed, non-stick skillet over medium-high heat. Lightly grease with either cooking spray or a very thin layer of oil.
- In 1/2 cup measurements, pour omelet batter into skillet. Use the back of a spoon or a rubber spatula to spread the batter out into large thin circles. Be gentle when spreading it out, if there are any rips or holes, gently fill them in as you spread the batter. Let cook for about 3 to 5 minutes before flipping. The top of the omelet should look dry and become a dull matte yellow when ready to flip. If you begin to flip it and it seems like it might fall apart, give it a little more time. When the omelet is ready to be flipped, the underside should be flecked with light to dark brown spots.
- Flip the omelet and spread 1 tablespoon of pesto evenly over the omelet, dollop some of the ricotta on one side and sprinkle the same side with a few of the cherry tomatoes. Fold the opposite side of the omelet over the filled side and cook for a little bit longer. Serve warm with additional pesto or ricotta.