Butternut Squash Omelette Stuffed with Vegan Cheese

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These are absolutely scrumptious! They have a little sweetness that makes them taste different but delicious!
1 small butternut squash, boiled, peeled and mashed
1/2 block tofu, drained
1 cup all purpose flour
1 Tbsp. onion powder
1 tsp. garlic powder
Salt to taste
1 cup soy milk
1 Tbsp. olive oil
Your favorite vegan cheese or 1 recipe or pimento cheese, prepared

In the blender, process the tofu and the milk till smooth. Scrape into a bowl, and add the butternut squash, mixing well.
In a separate bowl, mix all dry ingredients. Incorporate the dry ingredients into the tofu-butternut squash mix.
Mix thoroughly. You must have a batther that is thick, not lumpy and not runny.
When ready to cook it, grease a skillet with olive oil. Pour your batter using a large spoon, let the batter set, then cover with
the cheese and pour a new layer of batter on top. Let set, then flip and cook until golden brown. If you cook it in an electric
skillet, set it to 300º F.
Yields 4 to 6 omelettes, depending on the size you make them.

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Double Omelette Stuffed with Vegan Cheese

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This one is really delicious! It is almost a whole meal in itself (it fills you up fast!)


Double the following recipe for the basic omelette:

1/2 block tofu (regular, drained)
1/2 cup all purpose flour
1 tsp. garlic powder
1 Tbsp. onion powder
1 tsp. turmeric
Salt to taste
Vegan cheese of your choice or a recipe of your favorite melty pimento cheese

Make a batter in the blender by processing all the ingredients except the cheese. When you are ready to cook the omelettes, proceed as follows: pour into your hot skillet sufficient batter to make 1 omelet, let it set well, then flip it over, put the cheese on top and cover with more batter,let set, flip over and cook till golden on both sides.

Variations:
When you add the cheese, you can also add a small amount of stuffing of your choice:
1. Slices of olives
2. Pimento slivers
3. Diced onions
4. Diced tomatoes

5. A spattering of corn kernels

6. Tender pieces of asparagus shoots

7. Your own idea.



Add your favorite salad, a crusty and delicious bread, and you're set!

Variation: These omelettes can be made in a variety of ways. If you have time and would like to make them for breakfast, you can stuff them with sliced fruit (thin slices of peach for example) and top them with applesauce or jelly! Use your imagination, the sky is the limit!



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Delicious Vegan Omelette

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These are great for breakfast, but they also make a wonderful and simple lunch.
You can cut them in slivers and stuff them in pita bread or eat them with a nice salad.

1/2 block tofu (regular, drained)
1/2 cup all purpose flour
1 tsp. garlic powder
1 Tbsp. onion powder
1 tsp. turmeric
Salt to taste
1 cup cooked peas

Make a batter in the blender by processing all the ingredients except the peas. When you are ready to cook the omelettes, add the peas,
mixing them into the batter. Grease a skillet with olive oil and drop a generous amount of the batter into it, let it set, and then
flip to the other side, let it set and then just cook both sides until golden.

Serves 2 if large omelettes are made, 4 if you make them gem-style.

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Sunflower Batter Breaded Eggplant

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1 large eggplant, sliced into 1/2 inch thick rounds
1 tbsp olive oil
1/2 cup water
4 slices whole wheat bread, toasted
1/8 cup toasted sunflower seeds, pulverized in blender or food processor
1 tsp. sweet basil, crushed
2 Tbsp. tomato sauce
1 tsp. brown sugar
1/2 tsp. sweet paprika powder
1 tsp. dried parsley
1 tsp. garlic powder
2 tsp. onion powder
1/2 tsp. dried sweet basil
Salt to taste
1/2 tsp. finely grated lemon rind
Pinch thyme
1 Roma tomato
1 stalk celery
YOur favorite spaghetti sauce

In a blender or food processor, grind bread to powder and set aside. Pulverize sunflower seeds.Mix with bread crumbs, set aside.
In the blender, with very little water, process tomato and celery till well blended. Scrape into a bowl. Add olive oil, tomato sauce, and some of the water.
Mix all the dried ingredients together. Blend the two until you have a thick batter, it must not be either runny nor lumpy.
Peel you eggplant and cut into slices (about half an inch thick). Immerse your eggplant rounds into the batter and coat both sides, place in an oiled cookie sheet.
Bake at 350º F until they are golden brown (about 30 minutes.) Right when they are just about done, heat up your Spaghetti sauce and have it ready. Serve your eggplant rounds topped with the sauce.


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