Sesame Chard Quiche

I made this quiche on Sunday for dinner (with leftovers for meals this week).

The original recipe called for button mushrooms and broccoli. I used shiitake mushrooms and red swiss chard.

The crust is whole wheat pastry flour with corn meal, sesame seeds, vegan shortening, and water.

The filling is tofu, nutritional yeast, onion, garlic, ginger, mushrooms, chard, tahini, Bragg's, freshly ground nutmeg, and sesame oil.

J helpd with the filling and sprinkled the sesame seeds on the top all by herself!

Eggless Omelets...attempt 1

I tried making eggless omelets this morning for breakfast. I used the recipe I posted a few days ago, with 1/4 tsp tumeric, and an organic green heirloom tomato and four baby bellas from the farmers' market chopped and added to the batter after it sat for ten minutes. While the omelets were cooking, I added a piece of Tofutti cheese (torn up) to each. I made three instead of the four the recipe said it made.

Everything stuck to my pan...didn't look very pretty...but tasted good and very filling. In color, they looked like the pancakes I make (I'll post the recipe for those another day), but with chunks of tomato and mushroom. J called them pancakes, and ate her half omelet as long as I was feeding it to her (she just spat it out when D gave it to her). She was excited about them though, and happily told D I made pancakes when he took over breakfast feeding duty. D passed on the one I had for him, so I will have it for breakfast tomorrow I guess. I think that the apartment smelled like omelets while I was cooking, so if you like the smell of omelets, this worked for that. The texture wasn't exactly omelet-like, but it wasn't pancake-texture either.

I have another eggless omelet recipe to try out, from Vegan Brunch. I was going to make it this morning, but I didn't realize it called for garbanzo bean flour. I have all the other ingredients (except the black salt, but I'm not a big fan of sulphur smell, so I'm passing on that and going with regular sea salt); once I buy some garbanzo bean flour, I will whip some of those up.

The allure of an eggless omelet?

I found this recipe in The Nutritional Yeast Cookbook by Joanne Stepaniak. It sounds so intriguing...

Eggless Omelets
--makes 4 omelets--

Ingredients
3/4 cup whole wheat pastry flour
2 T Red Star Vegetarian Support Formula nutritional yeast flakes
1 tsp non-aluminum baking powder
1/4 tsp salt
Pinch of tumeric

Scant 1 cup nondairy milk
1/2 tsp canola oil

Additional canola oil, as needed for cooking

Directions

1. Place dry ingredients in mixing bowl and stir together until well combined.
2. Pour milk and oil into dry ingredients. Stir well using wire whisk to make a smooth batter. Let the batter rest for 5-10 minutes, then stir it again.
3. Mist a skillet with canola oil or non-stick cooking spray. When skillet is hot, pour 1/3 cup of batter into it, immediately tilting and rotating the skillet to distribute the batter evenly and create a 5-6 inch round.
4. Cook the omelet until the top is completely dry, the bottom is a deep golden brown, and the edges start to curl up slightly.
5. Carefully loosen the omelet with a metal spatula, and gently turn it over. Cook the second side until it too is a deep golden color and flecked with brown. Slide the finished omelet out of the skillet onto a dinner plate.
6. Make the remaining omelets following the same procedure. Adjust the heat as needed during cooking, and add a this layer of canola oil or cooking spray to the skillet before cooking each omelet to prevent them from sticking to the pan! Stack omelets until finished.
7. To serve, fold omelets in half or stuff omelets with filling before folding.

Thoughts
I might try it this weekend. Have to buy flour (I ran out of all kinds of flour a while ago and have avoided recipes that require any kind since then). Maybe make a cheeze to go with it?