Page 24 - Living Aloha Magazine January February 2017 Issue

gOOD Morning!

Vegan Omelette Base (makes 4) — to be used with the recipes shown here—

ingReDienTs: insTRuCTions:
1 12 oz package silken soft tofu, lightly drained 1. put the tofu, nutritional yeast, extra virgin olive oil, turmeric, garlic and salt into a blender.
2 tablespoons nutritional yeast puree until smooth. Add the chickpea flour and arrowroot or potato starch and puree again
2 tablespoons extra virgin olive oil until combined.
½ teaspoon turmeric 2. preheat a 9-inch heavy bottomed, non-stick or cast iron frying pan over medium-high heat.
Lightly grease with 1 Tbs. of olive oil.
2 cloves garlic (optional)
1 teaspoon sea salt (Kala namak black salt 3. scoop out 2 Tbs. of the batter and spread it out into the pan using the back of a spoon into
works the best as it adds an eggy taste; look for 6 inch circles. Let cook for about 3 to 5 minutes before flipping. The top of the omelette
it in Indian grocery stores) should be dry when ready to flip. When the omelette is ready to be flipped, the underside
½ cup chickpea flour should be spotted with a few light and dark brown areas when it is ready to flip. Flip
omelette and cook for about a minute on the other side. Remove from pan and keep warm
1 tablespoon arrowroot or potato starch
on a plate covered with tin foil as you make the remaining omelettes.
4 tablespoons olive oil for cooking
4. spread the fillings on half of the omelette then fold the bare half over the half with fillings.
Carefully slide the omellete onto a plate, and garnish with toppings and sauce.

on the Cover
*We used
Tempeh “Bacon” Omelette tempeh”, vegan aloha’s
Maui tempeh’s “Adzuki
with products all made in Hawaii “blue Mana” Macadamia
nut Cheese spread, and
FiLLing: insTRuCTions: aloha raw’s “Red”
probiotic Kraut
1 block tempeh* 1. Marinate sliced tempeh with tamari, worcestershire sauce,
sliced as thin as you can without it falling apart
liquid smoke and sliced onion for 15 minutes
2 tablespoons gluten-free tamari
2 tablespoons vegan gluten-free worcestershire sauce 2. heat olive oil in a sauté pan and when it is hot, add the tempeh and cook for 1 or 2
2 teaspoons liquid smoke minutes each side over high heat until both sides are browned and crisp.
2 cups yellow onion thinly sliced 3. place the cooked tempeh bacon on a plate and cover with tin foil to keep it warm
2 cups baby spinach 4. Add the onions to the pan and cook on medium high heat for about 5 minutes,
1 tablespoon olive oil constantly stirring with spatula. The onions should be tender and translucent.
topping: 5. Reduce heat to low and add spinach to the pan and stir with the onion just until
1 ripe avocado thinly sliced spinach wilts.
½ cup vegan cheese spread* 6. spread tempeh bacon, sautéed onions and spinach on the omelet. garnish with
2 tablespoons red sauerkraut* vegan cheese spread, sliced avocado and red sauerkraut