Jalapeño Bagel Chickpea Egg 'n Cheeze Breakfast Sandwich
Here’s a monster Jalapeño Bagel Chickpea Egg ‘n Cheeze Breakfast Sandwich which you can enjoy for breakfast today!
Jalapeño Bagel Chickpea Egg ‘n Cheeze Breakfast Sandwich!
Recipe courtesy of Chef Linda of Esther's Kitchen!
Here’s a monster Jalapeño Bagel Chickpea Egg ‘n Cheeze Breakfast Sandwich to enjoy for breakfast today! Here’s one Chickpea Omelette on this sandwich. Each omelette side is folded over the center. Then the whole omelette is folded in half for this breakfast bagel sandwich. The cheese is sliced provolone by Follow Your Heart. Each omelette has 11.5g of plant protein. The cooking method is easy and is aided by a lid. No flipping of the entire omelette is needed. If you wish to make an omelette, add fillings of your choice. This omelette 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!
Breakfast Bagel
This morning’s breakfast bagel sandwich features a quick and easy Chickpea Scramble with violife cheddar on a toasted sesame bagel.
Morning Breakfast Bagel
Recipe courtesy of Chef Linda of Esther's Kitchen!
This morning’s breakfast bagel sandwich features a quick and easy Chickpea Scramble with Violife cheddar on a toasted sesame bagel. The flavours of this scramble are more chickpea forward than egg. Add more Kala Namak salt at serving for a sulphuric eggy finish. The tapioca flour gives the chickpea a slight rubbery texture that’s similar to chicken eggs. There are even little crispy edges that form like the edges of fried eggs.
Breakfast Bagel
Cuisine: Esther Approved, Egg-free, vegan
Prep Time: 15 minutes
Yields: 1 serving
Author: Chef Linda | Esther's Kitchen
Ingredients:
1/2 cup chickpea flour
1 Tablespoon tapioca flour
1/4 teaspoon Kala Namak salt, plus more to taste at serving
Dash of ground black pepper
1/2 cup water
Pat of nondairy butter for the skillet
Preparation:
1. Whisk all ingredients, except the nondairy butter, in a mixing bowl.
2. Heat a skillet on medium heat. Melt the vegan butter.
3. Pour the batter in the pan. Begin to move the batter with a spatula as if cooking scrambled eggs.
4. Cook for 5 minutes or until the pieces of chickpea scramble are fully cooked. Serve
ENJOY!
Easy One-Bowl American Pancakes
These simple vegan pancakes can be mixed up in just one bowl – perfect for a relaxing, egg-free breakfast.
These simple vegan pancakes can be mixed up in just one bowl – perfect for a relaxing, egg-free breakfast. Serve them hot and fresh in a stack with your favorite toppings.
Ingredients:
Dry:
150g plain flour (aka all-purpose flour)
1 tablespoon ground flax seeds
1 tablespoon soft brown sugar
1 teaspoon baking powder
1/8th teaspoon salt
Wet:
225g soy milk
50g light olive oil
To fry:
1-2 tablespoons dairy-free margarine
Instructions:
1. Place all of the dry ingredients in a bowl and mix until evenly distributed.
2. Add the wet ingredients and stir until smooth. Do not stir any longer
than needed to form a smooth batter. Over-mixing pancakes makes them
tough. Set your batter aside for about ten minutes to thicken.
3. Add a tablespoon of margarine to a large frying pan and heat until
it’s sizzling and steaming. Add ¼ cup portions of the batter to form
each pancake – leaving space between them as they will expand a bit.
4. When the tops of the pancakes start to bubble all over, flip them and
cook until the other side is golden. Add more margarine as needed. If
you want a richer, more buttery flavor, use the margarine generously.
5. Serve fresh and hot with your favorite toppings.
ENJOY!
Ben is a food lover and keen cook who has gone vegan. In 2018 he launched Vegan Recipe Bowl, a rapidly expanding resource for anyone who's looking to include more plant-based foods in their daily life. His mother – who worked as a chef for many years – has been a huge influence on Ben’s love for good food and teaching him how to cook and develop recipes. He also brings to his blog a background in chemistry to allow him to dig deep into the task of re-imagining traditional recipes with 100% plant-based ingredients.
Chickpea Egg Scramble!
Try this Chickpea Egg Scramble recipe courtesy of Chef Linda of Esther's Kitchen!
Try this Chickpea Egg Scramble recipe courtesy of Chef Linda of Esther's Kitchen!
Cuisine: Esther Approved, Vegan, Soy-Free, Gluten-Free, Egg-Free
Prep Time: 3 minutes
Cook Time: 6 minutes
Yields: 4 servings
Author: Chef Linda | Esther's Kitchen
Ingredients:
1 cup chickpea flour
1/4 cup nutritional yeast
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
8 fl oz water
1/2 - 1 teaspoon olive oil, adjust to your liking
1/4 - 1/2 teaspoon sea salt in the batter or omit and add Kala Namak black salt to taste at serving
Instructions:
1. Spray a nonstick skillet with cooking spray. Heat the skillet on medium heat. Pour the batter in the hot skillet. Wait for approximately 1 minute before proceeding to pull in the edges to the center with a nonstick spatula. The chickpea egg will begin to start forming.
2. Continue to stir and flip the pieces. At 2-1/2 minutes, cover the skillet with a lid and cook for another 2-1/2 minutes. Remove the lid and break the large pieces apart. Sprinkle Kala Namak black salt on now if you want an egg flavor.
3. Portion out the scramble on tortillas, toast or a plate. Add your choice of toppings, such as avocado slices, tomato, salsa, hot sauce and coconut bacon flakes.
Notes: The protein content in this recipe is 33g.
ENJOY!
Savory Fried Tofu Egg Breakfast Sandwich!
Try this Savory Fried Tofu Egg Breakfast Sandwich recipe courtesy of Chef Linda of Esther's Kitchen!
Try this Savory Fried Tofu Egg Breakfast Sandwich recipe courtesy of Chef Linda of Esther's Kitchen!
Cuisine: Esther Approved, Vegan, Egg-free, Contains Soy, Gluten-free (tofu egg only)
Prep Time: 10 minutes
Cook Time: 6-10 minutes
Yields: 2 Savory Fried Tofu Eggz, 1 or 2 breakfast sandwiches option
Author: Chef Linda | Esther's Kitchen
Our technique of spreading melted non-dairy butter on the tofu then pressing it in the seasoning blend takes tofu to another delicious level!
Ingredients:
2 (1/2” thick) slices firm tofu, sliced lengthwise from block, shaped into round disks with a metal biscuit or donut cutter, water lightly pressed out
4 grinds ground black pepper
3 teaspoons nutritional yeast
1/4 teaspoon Kala Namak sulphuric salt, add more at serving if desired
1/8 teaspoon smoked paprika
Pinch of ground cumin
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
2 teaspoons nondairy buttery spread, melted in a small bowl or saucepan
1 - 2 non-dairy cheeze slices (Follow Your Heart Smoked Gouda was used here.)
1 or 2 Esther Approved English Muffins
Instructions:
1. Mix all of the seasonings in a small shallow dish. Level out the seasonings by shifting the dish.
2. Lightly brush the melted nondairy butter on each side of the tofu rounds. There will be remaining nondairy butter left that you will add later to the sauté pan.
3. Press the two tofu rounds into the mixture. Flip over and press again.
4. Heat a nonstick sauté pan over medium heat. Once the pan is hot, place the tofu rounds in the pan. Pour the remaining melted nondairy butter around each tofu round. Press the remaining seasonings on the top of each tofu round.
5. Fry each side for 3-5 minutes, turning only once.
6. Add the cheeze slices on each tofu after the first flip. Place the lid on the pan or tent foil over the tofu to melt the cheeze.
7. Toast your English muffins. Add the Fried Tofu Eggz. Enjoy as is or add meatless bacon, meatless sausage, sliced tomatoes, spinach, ketchup, hot sauce.
ENJOY!
Eggy Tofu Sramble and Easy Potato Hash
Try this delicious SCRAMBLE and POTATO HASH recipe courtesy of Chef Linda of Esther's Kitchen!
Try this delicious EGGY TOFU SCRAMBLE and POTATO HASH recipe courtesy of Chef Linda of Esther's Kitchen!
Easy Potato Hash
Cuisine: Esther Approved Breakfast, Side, Gluten-free
Prep Time: 15 minutes
Cook Time: 22 minutes
Yields: 6-8 servings
Author: Chef Linda | Esther's Kitchen
Ingredients:
1 Tablespoon olive oil,
1 medium onion, diced,
3 garlic cloves, sliced,
5 medium yellow potatoes, sliced in half lengthwise then sliced into 1/4” slices,
1 medium sweet potato, peeled and sliced in half lengthwise then sliced into 1/4” slices,
1 jalapeño, de-seeded and sliced, optional,
1 teaspoon dried herb of choice: thyme or rosemary (Or 1 Tablespoon fresh rosemary or couple sprigs of fresh thyme)
Salt and black pepper to taste
Preparation:
1. Sauté the onions in the olive oil over medium high heat for five minutes or until translucent. Stir in the jalapeño and garlic. Sauté for one more minute.
2. Reduce the heat to medium. Stir in the potatoes and choice of dried or fresh herb. Cover the pan with the lid and cook for approximately 10 minutes or until the potatoes are tender. Stir occasionally. Remove the lid once the potatoes are tender. Turn up the heat to medium high and sauté for another 5 minutes to crisp the edges. Salt and pepper to taste. Serve.
Eggy Tofu Scramble
Cuisine: Esther Approved Breakfast, Egg-free, Gluten-free, Contains Soy
Prep Time: 5 minutes
Cook Time: 10 minutes
Yields: 4 Servings
Author: Chef Linda | Esther's Kitchen
Ingredients:
15.5 oz package organic firm tofu, drained
1/4 cup nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon curry powder
1/2 teaspoon Kala Namak salt
2 dashes ground turmeric
1/4 teaspoon ground black pepper
1 Tablespoon nondairy butter
2 Tablespoons warm water
Instructions:
1. Break up the tofu in chunks with your fingers and add it to a glass mixing bowl. Add the nutritional yeast, seasonings, salt and pepper. Gently stir with a silicone spatula.
2. Heat a non-stick sauté pan over medium heat. Melt the 1 Tablespoon of nondairy butter in the pan. Add the tofu mixture and 2 Tablespoons of warm water. The tofu will be runny in the beginning. The water will evaporate as it cooks.
3. Sauté the tofu scramble on medium heat for about 8 minutes. Remove from the burner and serve 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!
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!
Tofu Fried Eggz!
Try this delicious TOFU FRIED EGGZ recipe courtesy of Chef Linda of Esther's Kitchen!
Try this delicious TOFU FRIED EGGZ recipe courtesy of Chef Linda of Esther's Kitchen!
Recipe:
Fried Tofu Eggz
Cuisine: Esther Approved, Breakfast, Lunch or Dinner, Gluten-free
Prep Time: 30 minutes
Serves: 4 Fried Tofu Eggz
Author: Chef Linda | Esther’s Kitchen
Nutrition information:
Each Tofu Fried Egg contains 7.5g of plant protein with no cholesterol! One large fried chicken egg contains 6g of protein and upwards of 215mg of cholesterol. Think cholesterol is harmless? Read this.
Ingredients:
* 7 oz Firm Tofu (14 oz block that has been sliced in half and do not squeeze out the water)
* 1/3 cup unsweetened almond or neutral tasting dairy-free milk
* 1/2 teaspoon Kala Namak salt* or pink Himalayan salt
* 1 teaspoon garlic powder
* 1/4 cup Tapioca flour (do not omit)
* 1/4 cup nutritional yeast
*Note: Kala Namak salt enhances the flavour to make them taste like eggs. This salt has a sulphuric aroma like cooked eggs.
Preparation:
1. Add the tofu eggz ingredients in a blender or food processor. Blend on high until smooth.
2. Pour the tofu eggz batter into a small mixing bowl and scrape off the sides of the pitcher with a spatula. Add this to the bowl. This will be easier to scoop out the 1/4 cup portions when frying.
3. Add 3 teaspoons olive oil or nondairy vegan butter to a hot non-stick skillet over medium high heat.
4. Pour 1/4 cup of the tofu eggz batter in the skillet into the size of a fried egg. Fry each side for 3 minutes.
5. Serve with toast or as a breakfast sandwich.
6. The batter will keep in the refrigerator for 3 days in a sealed container.
ENJOY!