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!
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!
Esther's Eggy Tofu Scramble!
Esther’s Eggy Tofu Scramble. Recipe by Chef Linda of Esther's Kitchen.
Esther’s Eggy Tofu Scramble with Chive Flowers + Chives + fresh grated Violife Parmesan + Arugula + Tomatoes + Almond butter on whole grain bread.
Recipe courtesy of Chef Linda of Esther's Kitchen!
Esther’s Eggy Tofu Scramble
Cuisine: Esther Approved Breakfast, Lunch, Dinner, Egg-free, Gluten-free, Contains Soy
Prep Time: 5 minutes
Cook Time: 8 minutes
Yields: 2-4 servings
Author: Chef Linda | Esther's Kitchen
Ingredients:
14 oz/397g package organic firm tofu, drained and not pressed
2 teaspoons Adobo seasoning (Frontier Co-op Organic Adobo Seasoning-Authentic Garlic & Pepper Blend was used)
1/8 teaspoon ground turmeric * 1/4 teaspoon ground black pepper
1 Tablespoon dairy-free butter
1/4 cup nutritional yeast
3 Tablespoons warm water, divided
Kala Namak salt to taste and add an eggy flavor
Instructions:
1. Break up the tofu in chunks with your fingers and add it to a glass mixing bowl. Add the Adobo seasoning, ground turmeric and black pepper. Gently stir with a silicone spatula.
2. Heat a nonstick 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 6 minutes.
3. Stir in the nutritional yeast and remaining 1 Tablespoon of water. Cook for 1 more minute.
4. For an eggy flavor, add Kala Namak salt at serving. Store the cooked scramble in the fridge for 2 days.
ENJOY!
Cheezy Old Bay Scrambled Eggz!
This breakfast will keep me full for most of the day. Recipe by Chef Linda of Esther's Kitchen.
Cheezy Old Bay Scrambled Eggz + Field Roast maple breakfast sausage + sourdough toast + sliced mandarin + fair trade Mexican coffee + Ripple half & half
What Esther Approved, vegan option did you have for breakfast?
This breakfast will keep me full for most of the day. I’ll eat fruit and drink water until a late lunch. This Esther Approved plate of food has 28g protein, 375 calories, 9g fat and 6g fiber. I eat vitamin C rich foods, such as this mandarin to help my body absorb the non-heme iron in this meal: To learn more, click here.
I grew up on the Eastern Shore of the US. I would sometimes eat cheesy scrambled chicken eggs with Old Bay that my Mom would make for my family. You will see Old Bay and other seafood seasoning in recipes on the Eastern Shore. Old Bay is available in Canada too.
These Cheezy Old Bay Scrambled Eggz taste just like the ones I grew up with as a youth. Tofu, nutritional yeast, Esther’s Cashew Parmesan, vegan butter and vegan cheddar cheeze shreds replace the old ingredients. You can also use a commercial vegan parmesan cheeze. Follow Your Heart, Earth Island (in Canada), Violife, Parma, Go Veggie! have a parmesan option.
xo
Chef Linda
Recipe courtesy of Chef Linda of Esther's Kitchen!
Cheezy Old Bay Scrambled Eggz
Cuisine: Esther Approved Egg Alternative, Gluten-free, Contains Soy
Yields: 2 (4 oz) servings
Prep Time: 8 minutes
Cook Time: 4 minutes
Author: Chef Linda | Esther's Kitchen
Ingredients:
8 oz block extra firm tofu, drained, unsqueezed, crumbled lightly with hand masher or fork
2 Tablespoons nutritional yeast
2 Tablespoons prepared Cashew Parmesan (see recipes below)
Couple grinds of black pepper
Dash of ground turmeric, optional for color
1/2 teaspoon Old Bay seasoning, plus more at serving
Small pat of vegan butter for cooking
2 Tablespoons vegan cheddar shreds, use more if you want hog wild extra cheezy
Kala Namak salt, to taste after eggz are cooked
Other Ingredients:
Chives, optional
Vegan sourdough toast
Side of fruit
Vegan cooked sausage
Preparation:
1. Add the tofu, nutritional yeast, cashew parmesan, old bay, black pepper and turmeric in a mixing bowl. Stir to combine.
2. Heat the vegan butter and a nonstick pan over medium-high heat. Add the tofu mixture and cook for 3 minutes. The scrambled tofu will begin to come together. Stir in the vegan cheddar until it melts. Remove the pan off the burner.
3. Sprinkle Kala Namak salt on your eggz to taste. Serve
Esther’s Parmesan Cheeze 3 Ways
Recipe Type: Nut and Seed Cheeze
Cuisine: Esther Approved, Gluten Free
Serves: 1-1/4 Cups
Prep Time: 10 minutes
Option 1:
Esther’s Cashew Parmesan Cheeze
Ingredients
1 cup raw unsalted cashews
4 Tablespoons nutritional yeast, aka nooch
1/2 teaspoon garlic powder
1 teaspoon sea salt or pink himalayan salt
Option 2:
Esther’s Sunflower Parmesan Cheeze
Ingredients
1 cup raw unsalted sunflower seeds
4 Tablespoons nutritional yeast, aka nooch
1/2 teaspoon garlic powder
1 teaspoon sea salt or pink himalayan salt
Option 3:
Esther’s Almond Parmesan Cheeze
Ingredients
1 cup sliced or slivered almonds
4 Tablespoons nutritional yeast, aka nooch
1/2 teaspoon garlic powder
1 teaspoon sea salt or pink himalayan salt
Instructions:
1. Combine all ingredients from your chosen nut or seed parmesan cheeze option in a food processor, bullet or blender.
2. Pulse the mixture to a parmesan cheeze texture. Transfer the parmesan cheeze in a sealed jar. Store the parmesan cheeze in the refrigerator for up to 1 month.
3. Sprinkle on foods wherever you would use parmesan cheese. It's delicious on pasta, salads, soups, raw and cooked veggies, lasagna, avocado toast, sandwiches, pizza and popcorn.
ENJOY!