Seasoned Mini Omelettes

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1/2 block tofu, drained
1/2 cup all purpose flour
About 1/2 cup water (if still too thick, add 2 more tbsp. water)
Salt to taste
1/2 tsp. turmeric
1 tsp. onion powder
1/2 tsp. garlic powder
Olive oil

In a blender, process tofu with only enough water to turn it into a cream.
Scrape into a bowl, add all the rest of the ingredients, blending well.

Heat a skillet barely "painted" with olive oil, drop the batter into it by large tablespoonfuls, allow to solidify before flipping to the other side.
Cook till golden brown on both sides.

Yield: 1/2 dozne small omelettes

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Tasty Sunny Chunks

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1/2 sunflower seeds (raw)
1 cup brown rice, cooked until soft
1 1/2 cup whole wheat flour
1/2 cup vital gluten (gluten flour)
1 cup Old Fashioned oats
1 medium red onion, peeled and chopped
1/2 cup sweet green and red pepper strips
1/2 tsp. garlic powder (1 tsp. if you're a garlic lover)
2 Tbsp. sweet paprika powder
Salt to taste
1 tsp. Italian Seasoning (or favorite herbs of your choice)
1 1/2 Tbsp. olive oil
1 cup water

In a bowl, pour 1/2 cup of the water, add the oats and leave it to soak till soft. Meanwhile, in a blender, with the rest of the water, process the brown rice with all the vegetables and the sunflower seeds, till smooth. Scrape into the bowl where the soft oats are. In another bowl, combine the whole wheat flour with the vital gluten, then add it to the other mixture, blending it well till you have a soft dough. If you want your chunks really firm (if you're going to drop them into broths, soups, spaghetti sauce or any minestrone, for example, you will want them to be firm) cover the dough and let it rest for 15 to 20 minutes while the vital gluten
does its work. If you're just going to serve these as a side dish, you do not need to let the dough rest.

Heat a skillet with olive oil. Cut half of the dough and put in the skillet, with a spatula, move the dough around in the skillet and as it cooks, cut it in chunks with the edge of the spatula, until you have separated it completely into chunks. Continue moving it while it cooks until it is golden brown on all sides. As you cook the chunks, when they are already beginning to get golden, you may add onions, pepper strips, slices of tomato, etc., to stir fry with the chunks (as seen in the first photo) or you may add a little bit of  tomato sauce, to give it a bit more color to your liking (as seen in the photo above.)

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Multi Grain Chunks Scramble

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When you make the tasty Multi Grain Chunks, make an extra batch, because there are many ways in which you can use these tasty vegan chunks! This is one of them, but at the end of the recipe I will mention a few more. This scramble is a very easy addition to a simple but tasty lunch, but it can also be eaten in many other ways, once you make it, you'll see how well it lends itself to a quick meal!

Prepare our recipe for Multi Grain Chunks (you will find it here: Multi Grain Chunks)
Additional ingredients you will need:

1/2 block tofu (drained and cut in pieces)
1 to 1 1/2 cups of chunks already prepared
1 Roma tomato
1 Anaheim or any green sweet pepper you prefer
1 tsp. onion powder (or half an onion, sliced)
1/2 tsp. garlic powder or 1 clove garlic mashed
2 Tbsp. olive oil

In a heated skillet put all the ingredients and cook for about 10 minutes until all flavors blend.
Add your favorite green salad, baked potatoes, yams, sweet potatoes, or rice and you're done.


Other ways in which you can prepare these tasty chunks are:

1- Pass them through your favorite batter and breading mix and then cook in a hot skillet or griddle.
2- Chop even more and drop into a pot of beans or lentils.
3- Slice and add to pasta as you toss in the sauce.
4- Add to wraps, burritos or pita salads.
5- Come up with your own!

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