Mushroom Immunity Omelette
You have two recipes here. The omelette is a new recipe that features tofu and chickpea flour.
Mushroom Immunity Omelette!
Recipe courtesy of Chef Linda of Esther's Kitchen!
You have two recipes here. The omelette is a new recipe that features tofu and chickpea flour. It’s super fluffy. The immunity mushroom blend has shiitake, buttons, turmeric, garlic, liquid aminos, and red pepper flakes. “Shiitake mushroom is used for boosting the immune system, HIV/AIDS, lowering blood cholesterol levels, hardening of the arteries, diabetes, eczema, colds and flu, treating prostate or breast cancer, and as an anti-aging agent.”
Mushroom Immunity Omelette
Yields: 1 large omelette (Batter can be divided in half for 2 thinner omelettes.)
Prep Time: 10 minutes
Cook Time: Approximately 20 minutes
Author: Chef Linda | Esther's Kitchen
Omelette Ingredients:
6 oz firm tofu (Slice a 12 oz block in half out of the container.)
1 Tablespoon nutritional yeast flakes
1/4 cup chickpea flour
1/2 cup plant milk of your choice
1/8 teaspoon salt
1/8 teaspoon ground turmeric
1/4 teaspoon onion granules or powder
1/4 teaspoon garlic powder
drizzle of avocado or olive oil
Immunity Turmeric Garlic Mixed Mushrooms Filling Ingredients:
2 teaspoons raw unrefined coconut oil
2 garlic cloves, sliced
6 large shiitake mushrooms, sliced
3 large white button mushrooms, sliced
1 Tablespoon Bragg liquid aminos (Soy sauce, coconut aminos or tamari sauce can be used.)
1/8 teaspoon crushed red pepper flakes, plus more to taste
A few grinds of black pepper
1/8 teaspoon ground turmeric or 1/4 to 1/2 teaspoon fresh grated turmeric root
Preparation:
Cook the mushrooms first.
1. Heat a skillet over medium heat. Add the coconut oil. Sauté the garlic for 1 minute. Add the mushrooms and remaining ingredients in the pan. Sauté for 5 minutes. Remove the mushrooms from the pan and keep them warm.
Prepare the Omelette now.
1. Add additional coconut oil in the pan and melt it over medium heat. Spread the omelette batter out to the edges of the pan. Place the lid on the pan and cook for 12 minutes over medium heat.
2. Remove the lid. Add non-dairy mozzarella shreds and half of your mushroom mixture on top of the omelette. Place the lid on to heat up the mushrooms and melt the cheese for about 2 to 3 minutes. Remove the lid and fold the omelette in half with a spatula.
ENJOY!
Chickpea Omelette for Brunch!
Enjoy this flavourful Chickpea Omelette for Brunch. The cooking method is easy and is aided by a lid.
Chickpea Omelette for Brunch
Recipe courtesy of Chef Linda of Esther's Kitchen!
Enjoy this flavourful Chickpea Omelette for Brunch. The cooking method is easy and is aided by a lid. No flipping of the entire omelette is needed. Add fillings of your choice. Today’s fillings are sautéed diced bell pepper, diced onion, garlic, and jalapeño slices. The non-dairy cheddar shreds were added on top of the omelette. Then the veggies were added on the cheese. A little more cheese was added on top of the veggies. The veggie blend was cooked first before making the omelette. This recipe is soy-free, gluten-free, egg-free, Esther Approved, and vegan.
Chickpea Omelette
Prep Time: 10 minutes
Cook Time: 7 minutes without fillings
Yields: 2 omelettes
Author: Chef Linda | Esther's Kitchen
Ingredients:
1 cup chickpea flour
1 teaspoon tapioca flour
2 teaspoons potato flour
1/2 teaspoon Kala Namak salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon melted coconut oil
1/8 teaspoon ground turmeric
pinch of ground cumin
1 Tablespoon nutritional yeast flakes
1-1/4 cups water
Preparation:
1. Stir all dry ingredients in a mixing bowl first. Pour in the water. Whisk until smooth. Let the batter rest for 5 minutes.
2. Heat a nonstick pan on medium heat. Melt nondairy butter in the pan. Pour the batter in the pan. Add the lid on the pan. Begin to swirl the pan with the lid on to spread the uncooked batter to the sides. Cook for about 5-7 minutes. Once you begin to see the surface cooked, begin to loosen the sides and bottom of the omelette with a spatula. Shift the pan occasionally to loosen the omelette.
3. Add nondairy cheese or precooked vegetable fillings down the center. Fold one side of the omelette over the center. Fold the other side of the omelette onto the first folded side. Place the lid on the pan. Cook for an additional 1 minute to melt the nondairy cheese. Slide the omelette out of the pan and onto a plate.
ENJOY!
3 Pepper Onion Omelette
3 Pepper and Onion Omelette.. Recipe by Chef Linda of Esther's Kitchen.
3 Pepper Onion Omelette
Recipe courtesy of Chef Linda of Esther's Kitchen!
The 3 peppers are 2 jalapeños, 1 orange bell pepper, 1 poblano pepper and 1/2 medium yellow onion that were sautéed before making the omelette. This batter makes a tofu egg scramble or an omelette. The texture of the tofu egg omelette is light and fluffy. The everything bagel is by O’Doughs. The Canadian style bacon is by Yves veggie cuisine. Both products are available in Canada and the US.
Omelette Batter
Cuisine: Esther Approved, Egg-free, Gluten-free, Vegan, Paleo
Prep Time: 15 minutes
Yields: 2 cups batter/2 servings (1 cup per serving)
Author: Chef Linda | Esther's Kitchen
Batter Ingredients:
1 lb (454g) organic firm tofu, refrigerated and water drained out
3 Tablespoons nutritional yeast
3 tablespoons potato starch
1 teaspoon Adobo seasoning, optional if you don’t have it on hand
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 shakes turmeric powder, used for color, omit if you don’t have it
1/4 teaspoon kala namak salt for eggy taste (add more at serving)
Other Ingredients:
Cooking spray or vegan butter for pan
Preparation:
1. Add all batter ingredients in a blender. Blend on low until combined. Pour out a 1 cup measure for each omelette.
2. To make a Tofu Omelette, heat a nonstick skillet on medium-high heat. Add non-dairy butter in the pan to coat the bottom. Pour the 1 cup batter in the center of the pan. Smooth out to an 8” circle. Cook for 1 minute then turn the heat down to medium. Cover the pan with a lid. Shift the pan over the burner to prevent any sticking. Cook the omelette for about 5 minutes on one side or until surface is cooked. Flip the omelette over. Add non-dairy cheese and sautéed peppers, onions or uncooked baby spinach. Fold the omelette over and cook for about 30 seconds until the nondairy cheeze melts. Serve
3. To make a scramble, follow the above directions and cook the omelette uncovered for 3 minutes. Begin to scramble the omelette. Cook until the scramble texture is desired. Add non-dairy cheese and spinach or other veggies. Serve
4. Refrigerated any leftover batter in the refrigerator for 2 days.
ENJOY!
Aquafaba Mayo
Aquafaba Mayo. Recipe by Chef Linda of Esther's Kitchen.
Aquafaba Mayo
Recipe courtesy of Chef Linda of Esther's Kitchen!
Refrigerate the liquid left over from canned or home cooked white beans and chickpeas. This bean juice is called Aquafaba. It’s delicious as a mayo. Adjust the salt, vinegar and sweetener to your taste.
Aquafaba Mayo
Cuisine: Esther Approved, Egg-free, Gluten-free, Vegan, Paleo
Prep Time: 10 minutes
Yields: 1-1/2 cups
Author: Chef Linda | Esther's Kitchen
Ingredients:
6 Tablespoons refrigerated bean juice (Aquafaba ) from 15 oz can of butter beans, great Northern beans, chickpea/garbanzo, or cannellini beans
1/2 teaspoon salt * 1 teaspoon golden light agave or maple syrup
1 Tablespoon apple cider vinegar
1 cup organic sunflower oil or other neutral oil
Preparation:
1. Add the cold bean juice in a tall jar. Use a hand immersion blender to blend the bean juice on high until it turns opaque white and fluffy, about 2 minutes.
2. Add in the salt, sweetener, and vinegar. Continue to blend with the immersion blender and slowly start drizzling the oil in stages while you blend. The mayo will begin to thicken in about 1 minute. Blend for 1 more minute on high.
3. Transfer the Aquafaba Mayo in a sealed jar. Refrigerate up to 1-2 weeks.
Notes:
1. The mayo will thicken more in the refrigerator.
2. Remove any bean bits from the Aquafaba.
3. Electric hand mixers can be used if you don’t have a hand immersion blender. The blending container works best if it’s a jar and not a bowl. Use the whisk attachment of the electric mixer or one beater.
4. If you wish to have an eggy taste to your mayo, add a pinch of Kala Namak salt at serving. The sulphuric aroma will dissipate and will not stay in your mayo for an extended period. Use regular sea salt or pink Himalayan salt in the recipe.
ENJOY!
Tofu Scramble and Omelette Batter
Tofu Scramble and Omelette Batter. Recipe by Chef Linda of Esther's Kitchen.
Tofu Scramble and Omelette Batter
Recipe courtesy of Chef Linda of Esther's Kitchen!
Note from Chef Linda: A constant focus on the products we share here is the availability to everyone on a global scale. Does everyone have access to the commercially made egg substitutes globally? The answer is no. When I switched to an Esther Approved lifestyle, the only product that was available locally for me was the Ener G egg replacer. I used it in baking. It’s not an egg substitute that makes omelettes or scrambles. I started to get serious and experiment with silken tofu and chickpea flour for scrambles and omelettes when I was diagnosed with my egg allergies 8 years ago. I rarely made or ate tofu scrambles or omelettes because I was eating chicken eggs as a vegetarian at the time. Chicken eggs were creating inflammation in my body. I also developed an allergy to the proteins in eggs. Some of the ingredients in this recipe should be available online if you can’t find them locally. This batter makes a tofu egg scramble or an omelette. The texture of the tofu egg scramble is light and fluffy.
Tofu Scramble and Omelette Batter
Yields: 2 cups batter/2 servings (1 cup per serving)
Author: Chef Linda | Esther's Kitchen
Batter Ingredients:
1 lb (454g) organic firm silken tofu, refrigerated or shelf stable type, drain water out of the package
3 Tablespoons nutritional yeast
3 tablespoons potato starch
1 teaspoon Adobo seasoning, optional if you don’t have it on hand
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 shakes turmeric powder, used for color, omit if you don’t have it
1/4 teaspoon kala namak salt for eggy taste (add more at serving.)
Cooking spray or vegan butter for pan
Preparation:
1. Add all Batter Ingredients in a blender. Blend on low until combined. Pour out a 1 cup measure.
2. To make a Tofu Omelette, heat a nonstick skillet on medium-high heat. Spray the pan with cooking spray. Pour the 1 cup batter in the center of the pan. Smooth out to an 8” circle. Cook for 1 minute then turn the heat down to medium. Cover the pan with a lid. Cook the omelette for about 5 minutes on one side or until surface is cooked. Add nondairy cheese and fresh baby spinach. Fold the omelette over and cook for about 30 seconds. Serve
3. To make a scramble, follow the above directions and cook the omelette uncovered for 3 minutes. Begin to scramble the omelette. Cook until the scramble texture is desired. Add nondairy cheese and spinach. Serve
4. Refrigerated any leftover batter in the refrigerator for 2 days.
ENJOY!
Aquafaba "Egg" White Omelette!
Try this Chickpea Egg Scramble recipe courtesy of Chef Linda of Esther's Kitchen!
This Aquafaba “Egg” White Omelette recipe premieres today! It’s been in the works and it might be the first fried, aquafaba “egg” white omelette because it hasn’t been seen anywhere else! The tapioca flour is necessary in this recipe to give these aquafaba fried eggs a rubbery texture. Add more Kala Namak salt at serving for an eggy flavor. Recipe courtesy of Chef Linda of Esther's Kitchen!
Cuisine: Esther Approved, Vegan, Egg-free, Soy-Free, Gluten-free
Prep Time: 10 minutes
Cook Time: 5 minutes
Yields: 1 omelette or 3 fried Aquafaba fried egg whites
Author: Chef Linda | Esther's Kitchen
Ingredients:
1/4 cup white rice flour
1 Tablespoon tapioca flour
1/4 cup + 1 Tablespoon Aquafaba bean juice from canned garbanzo chickpeas
1/2 teaspoon extra virgin olive oil
1/4 teaspoon Kala Namak salt
Additional Ingredients:
1 teaspoon vegan butter for frying
Optional additional Kala Namak salt and ground black pepper, to taste
1/2 cup chopped steamed broccoli
1 slice of vegan cheese, cut in half
Instructions:
1. Whisk the rice flour, tapioca flour, Aquafaba and olive oil in a small bowl until smooth. Whisk in the 1/4 teaspoon Kala Namak salt last.
2. Heat a nonstick skillet over medium high heat. The skillet must be hot. Melt and spread the vegan butter in the skillet to coat the bottom of the pan.
3. Quickly pour the Aquafaba Egg White batter in the pan. Lift the pan and rotate it to spread out the batter to approximately 8” diameter. Begin to fry the omelette. At 1 minute, begin to move the pan on the burner to shift the omelette in the pan so that it does not stick. Fry this side for a total of 3 minutes.
4. Add your steamed broccoli and 1 slice of vegan cheese on one half of the omelette. Fold the other half over. Fry for 1-2 minutes over medium heat or until the cheese begins to melt.
5. Or fry in three portions of the batter for fried Aquafaba egg whites that resemble round fried chicken eggs.
6. Add additional Kala Namak salt and ground black pepper at serving, if desired.
Notes: Aquafaba chickpea bean juice can be refrigerated in a sealed jar for approximately 3 days. Stir the Aquafaba before using.
Learn more about Aquafaba here. There are communities around the world experimenting with Aquafaba. You might find a group in your respective Country and on Facebook, Vegan Meringues - Hits and Misses!
Please share this recipe with folks who have egg allergies and those wanting to omit eggs from their diets. Please tag Esther’s Kitchen if you make it.
ENJOY!