Chickpea Omelet {recipe}

I am sill struggling to perfect this one! I don't know how thick the batter is supposed to be, but it always seems too thick to me. The recipe indicates it serves one, but I think it can easily serve two. Usually instead of being omelet-ish, it turns out more like scrambled! LOL

This morning when I made it, I forgot to put the salt in. (duh!) I don't use pepper (another of my allergies), and I didn't have the full amount of the nutritional yeast. I added peppers and onion to the batter. I piled diced tomato and avocado on top, with a drizzle of Cashew Jack Cheese to top it all off. It turned out rather tasty! Steven (my youngest son) doused his in ketchup! 

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Chickpea Omelet

This wonderful egg-free omelet is easy to make and is good for breakfast, lunch, or dinner. From The Prevent and Reverse Heart Disease Cookbook. Find this recipe and more in the Forks Over Knives Recipe App.

Source: forksoverknives.com

Course: Breakfast

Main Ingredient: Legumes

Serves: 1

Ingredients

• 1 cup chickpea flour
• ¹⁄₂ teaspoon onion powder
• ¹⁄₂ teaspoon garlic powder
• ¹⁄₄ teaspoon white pepper
• ¹⁄₄ teaspoon black pepper
• ¹⁄₃ cup nutritional yeast
• ¹⁄₂ teaspoon baking soda
• 3 green onions (white and green parts) chopped
• 4 ounces sautéed mushrooms (optional)
• Optional toppings: Tomatoes spinach, salsa, hot sauce, microgreens

Directions

1. Combine the chickpea flour, onion powder, garlic powder, white pepper, black pepper, nutritional yeast, and baking soda in a small bowl. Add 1 cup water and stir until the batter is smooth.
2. Heat a frying pan over medium heat. Pour the batter into the pan, as if making pancakes. Sprinkle 1 to 2 tablespoons of the green onions and mushrooms into the batter for each omelet as it cooks. Flip the omelet. When the underside is browned, flip the omelet again, and cook the other side for a minute.
3. Serve your amazing Chickpea Omelet topped with tomatoes, spinach, salsa, hot sauce, or whatever heart-safe, plant-perfect fixings you like.

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Microwave Mug Carob Brownie {recipe}

Sometimes the sweet tooth just must be satisfied. Here's a quick way to take care of that! The original recipe calls for cocoa powder, but I use carob instead. The original recipe does not call for the peppermint oil nor the carob chips. It certainly is tasty with those added, though!

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Microwave Mug Brownie

Source: The College Vegan Cookbook

Course: Desserts

Prep Time: 5 min

Cook Time: 1 min

Total Time: 6 min

Yield: 1 mug

Serves: 1

Ingredients

• 1 ¹⁄₂ tsp coconut oil
• 3 Tbsp non dairy milk
• 2 Tbsp carob powder
• 2 Tbsp brown sugar
• ¹⁄₄ tsp baking powder
• 2 Tbsp all-purpose, unbleached flour
• 1 Tbsp carob chips
• 1 drop peppermint essential oil

Directions

1. In a microwave safe mug or ramekin, combine the coconut oil, milk, peppermint oil, carob powder, sugar and baking powder. Whisk with a fork until smooth. Add the flour and stir until fully combined. Add carob chips, and fold in gently.
2. Heat on high power for 1 minute.

Amount Per Serving (1)

• Calories: 260
• Protein: 6 gr
• Carbohydrate: 45 gr
• Fat: 9 gr
• Saturated Fat: 7 gr
• Fiber: 7 gr

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Vegan Macaroni and Cheese

Who doesn't like macaroni and cheese? Most children would live on mac & cheese, if given the choice. If you're trying to stay away from the dairy products, here's a vegan option for you.

When I made it, I used the coconut milk, and used additional cashews, since I don't have soymilk powder. I used penne for the pasta, and I added in broccoli florets. 

My (cheese-head) son did eat some, and seemed to like it. But I did have it myself for 3 or 4 meals, myself. 

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Macaroni and Cheese

Source: wildwoodhealth.com

Course: Main Course

Cuisine: Vegan

Main Ingredient: Pasta

Serves: 1

Ingredients

• 3 cups dry macaroni (use whole grain pasta if possible)
• 1 cup coconut milk
• 2 cups water
• ¹⁄₄ cup yeast flakes
• 2-3 teaspoons salt
• ¹⁄₂ cup raw cashew pieces
• ¹⁄₄ cup pimentos
• 1 tablespoons lemon juice
• ¹⁄₄ cup cornstarch
• 1 teaspoon onion powder
• ¹⁄₄ cup soy milk powder (plain not vanilla flavor) or increase cashews to 1/2 cup

Directions

1. 1. Cook macaroni in 3 quarts boiling water with 2 teaspoons salt until soft. Follow package directions for whole grain pasta.
2. 2. Meanwhile, blend remaining ingredients about 2 minutes until very smooth.
3. 3. Drain cooked macaroni and return to kettle. Pour blended mixture into hot, drained macaroni and cook together until thick, stirring gently.
4. 4. Add 1-2 cups frozen peas or 1 cup mushrooms or sliced olives if desired.
5. 5. Cover and let sit 5 or 10 minutes before serving, or put in an oiled casserole, cover with seasoned bread crumbs, and bake.
6. Tip: If made ahead and heated the next day, stir in some water before heating – it tends to dry if it sits.

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Going Vegan/Whole Food Plant Based

Have you ever seen the movie, "Julie and Julia"? I imagine most foodies have! I have long toyed with the idea of doing something similar to what Julie did: cook my way through a cookbook and blog about it. I am having a bit of a struggle deciding which book I want to use, though. Would you like to help me out?

Nature's Harvest was my very first vegan cookbook. I received it nearly 40 years ago, around the time I married my first husband.

I picked up Nature's Banquet after I left Living Springs Retreat, having worked there a few months. It's another worn, well-loved cookbook.

Dr. Agatha Thrash, from Uchee Pines, wrote the Eat for Strength cookbook.

The Country Life cookbook is another of my favorite go-to cookbooks. I haven't used the Silver Hills book much.

During my second marriage, our church had a health seminar. I volunteered to babysit for any attendees who needed a baby sitter. I was given a copy of the cookbook they used during the seminar. More Choices does also offer dairy options, if one so chooses.

Weimar Institute and Wildwood Health Institute both have lifestyle programs that will change one's life. Their programs are based on God's health plan: Nutrition, Exercise, Water, Sunlight, Temperance, Air, Rest, and Trust in God.

Chef Mark Anthony is now at the Black Hills Health and Education Center. I enjoy his plant-based cooking very much. I even had the opportunity to see one of his live presentations once a few years ago.

Karen Houghton and the Micheff sisters have done cooking shows on 3ABN. Their cooking shows are always fun to watch, and are sure to make you hungry. 

The rest of these are new to me, and I haven't used them much. I picked them up, either at church (from someone who was getting rid of them), or used on Amazon or EBay.

Look! Mastering the Art of Vegan Cooking takes Julia Child's book, Mastering the Art of French Cooking, and veganizes it! And Betty Goes Vegan takes the Betty Crocker cookbook and veganizes it!

I picked up The College Vegan Cookbook, because I know the recipes would be smaller, and use more readily accessible ingredients.

So, what do you think? Which one should I start with? Leave your comment below. And join me on this journey.

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