Chickpea Omelette!
Try this delicious CHICKPEA OMELETTE recipe courtesy of Chef Linda of Esther's Kitchen!
Try this delicious CHICKPEA OMELETTE recipe courtesy of Chef Linda of Esther's Kitchen!
Try our easy and delicious Chickpea Omelettes with Arugula, Mushrooms, Shallots and Cheddar Cheeze for a weekend brunch!
Prep Time: 10 minutes
Cook Time: 12 minutes
Yields: 2 omelettes
Author: Chef Linda | Esther's Kitchen
Chickpea Omelette Ingredients:
- 1 cup chickpea flour
- 1 Tablespoon tapioca flour
- 1 cup (8 fl oz) water
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
1/4 teaspoon Kala Namak salt or sea salt
- Dash of ground Black pepper
- Dash ground turmeric
- 2 teaspoons Olive oil, plus more for cooking omelettes
- 1 shallot, diced
- 5 medium (1 cup) size white button mushrooms, sliced
- 2 handfuls arugula or baby spinach
- 2 teaspoons water
- Non-dairy cheeze shreds, to taste
Veggie Filling Preparation:
1. Whisk the omelette ingredients, except the olive oil, in a mixing bowl until smooth. Set aside while the veggies are sautéing.
2. Heat the 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Sauté the shallots for 1 minute. Stir in the mushrooms and sauté for 3 minutes. Add the arugula and 2 teaspoons water. Sauté the arugula until it begins to wilt. Remove the pan from the burner and place the lid on the pan to keep the veggie filling warm.
Chickpea Omelette Preparation:
1. In a separate nonstick sauté pan, heat 2 teaspoons olive oil over medium-high heat. The pan must be hot before you add the batter. Pour 1/2 of the batter in the center of the pan. Spread and thin out the batter slightly with a silicone spatula. Cook the first side for 3 minutes. Lightly drizzle additional olive oil on top of the omelette. Flip the omelette over and sauté for 3 minutes. Transfer this omelette to a plate and keep warm.
2. Drizzle additional olive oil in the pan for the next omelette. Repeat this process with the remaining 1/2 of the batter. Once the second side is cooked, divide the filling in 1/2 onto 1/2 of this omelette. Add the nondairy cheeze shreds. Fold the omelette in half over the filling.
3. Add the other cooked omelette to this same pan. Add the filling and nondairy cheeze. Fold the omelette in half over the filling. Cook the omelettes over medium heat until the cheeze begins to melt. Serve
Footnote: the avocado toast in the background is topped with sliced tomatoes and Trader Joe’s Everything but the Bagel Sesame seasoning blend.
ENJOY!
Esther's Deviled Taters!
Try this delicious ESTHER'S DEVILED TATERS recipe courtesy of Chef Linda of Esther's Kitchen!
Try this delicious ESTHER'S DEVILED TATERS recipe courtesy of Chef Linda of Esther's Kitchen!
Esther’s Deviled Taters taste amazing! The combination of tangy yellow mustard, egg-free mayo and sulphuric Kala Namak black salt make the filling taste like deviled egg filling! The aroma of these deviled taters are just like deviled eggs. A health benefit of an Esther Approved lifestyle is Esther's Deviled Taters are cholesterol free! Give this recipe a try for a snack or delicious appetizer for your next party. This recipe can be easily doubled. Enjoy!
Cuisine:
Esther Approved, Appetizer, Gluten-free if using Glute-free egg-free mayo
Prep Time:
20 minutes Serves: 12 deviled potatoes
Author:
Chef Linda | Esther’s Kitchen
Ingredients:
6 baby yellow or red potatoes (approx. 1-1/2"-2" or 4-5cm round), sliced in half 1/3 cup eggless mayo (75ml) 2 teaspoons yellow mustard (10ml) 1/2 teaspoon kala namak salt, plus more for serving (2ml) 1/8 teaspoon ground black pepper (.5ml) 1 Tablespoon snipped chives, chopped parsley or cilantro (15ml) Sweet or Hot paprika for garnish to taste.
Preparation:
1. Place the potato halves in a steamer and steam them until they are fork tender.
2. While the potatoes are steaming, combine the egg-free mayo, yellow mustard, kala namak salt and black pepper in a small mixing bowl. Stir until combined. Set aside.
3. Allow the potatoes to cool down before handling. Blot the water off of the steamed potato halves with a towel. Scoop out the cooked potato out of each potato. Leave enough potato attached to the skin so the potato cavity base remains intact. You will be filling the cavity with the finished mixture. Place the scooped potatoes in a small mixing bowl and mash the potatoes with a hand masher. Stir the mashed potatoes into the mayo mixture for 1 minute. The mixture will become starchy and resemble a soft dough ball.
4. Place the filling in a piping bag with a star tip or snip off a 1/2" corner of a freezer bag. Pipe the filling into each potato cavity.
5. Sprinkle sweet or hot paprika onto each deviled potato. Sprinkle chopped cilantro, parsley or snipped chives onto each deviled potato.
6. Serve the deviled potatoes warm or cold. The deviled potatoes can be made a day in advance without the paprika and herb garnish. Add the paprika, herb garnish and additional kala namak salt before serving.
ENJOY!
Esther's Eggy Tofu Scramble!
Try this delicious ESTHER'S EGGY TOFU SCRAMBLE recipe courtesy of Chef Linda of Esther's Kitchen!
Try this delicious ESTHER'S EGGY TOFU SCRAMBLE recipe courtesy of Chef Linda of Esther's Kitchen!
What condiment would you put on this breakfast sandwich? Lightlife Smart Bacon is featured today. It’s tasty! To make this sandwich, fry the meatless bacon per package directions; set aside. Add additional non-dairy butter to the pan and prepare the tofu scramble. Place the fried bacon on a sub roll or bread, add the bacon, tofu scramble and cheeze. Pop it under the broiler for a few minutes to melt the cheeze.
Cuisine:
Esther Approved Breakfast, Egg-free, Gluten-free, Contains Soy
Prep Time: 5 minutes
Cook Time: 11 minutes
Yields: 2 Servings
Author: Chef Linda | Esther’s Kitchen
Ingredients:
• 14 oz/397g package organic firm tofu, drained
• 1/4 cup nutritional yeast
• 1-1/2 teaspoons Adobo seasoning (Frontier Co-op Organic Adobo Seasoning-Authentic Garlic & Pepper Blend was used)
• 1/4 teaspoon ground turmeric
• 1 Tablespoon dairy-free butter
• 2 Tablespoons warm water
• 1/4 teaspoon ground black pepper
•1/4-1/2 teaspoon Kala Namak salt
Instructions:
1. Break up the tofu in chunks with your fingers and add it to a glass mixing bowl. Add the nutritional yeast, Adobo seasoning and ground turmeric. Gently stir with a silicone spatula.
2. Heat a non-stick sauté pan over medium heat. Melt the 1 Tablespoon of dairy-free butter in the pan. Add the tofu and 2 Tablespoons of warm water. The tofu will be runny in the beginning. The water will evaporate as it cooks. Sauté the tofu scramble on medium heat for about 10 minutes.
3. Serve the tofu scramble with additional salt and pepper. For an eggy flavor, add Kala Namak salt at serving time.
4. The cooked tofu scramble can be stored in the refrigerator for 2 days.
ENJOY!