I’m excited to participate in the blog tour for Vegan-Ease, the new cookbook by Laura Theodore, aka The Jazzy Vegetarian. In this book, “ease” is the operative word. In addition to being easy to prepare using easy-to-find ingredients, each recipe also includes an “Ease-Factor” ranking from 1 to 3 to make meal-planning a breeze. The book also features a selection of menus to help put it all together.
The recipes include everything from delicious sides like Roasted Baby Artichokes, and baked delights such as Lemony Cornmeal and Cranberry Muffins, to main dishes such as Vegetable Quesadilla Bake, and a temping array of desserts, salads, and soups including Roasted Cauliflower and Green Pea Soup.
Laura has graciously allowed me to share with you a recipe from the breakfast section of the book for Spinach-Tomato Vegan Omelet. PLUS!! she has also allowed me to offer a copy of Vegan-Ease to one lucky winner.
To enter the Giveaway, leave a comment at the end of this post telling me what your favorite easy meal is. That’s it! Enter now — the giveaway closes on Sunday 11/8 at midnight. The winner will be announced on Monday 11/9. (U.S. only, please.)
Now here’s that yummy omelet recipe…..
Spinach-Tomato Vegan Omelet
Makes 2 servings / Ease Factor: 3
I tried for years to create a tasty vegan omelet, so I was super excited when I came up with this oven-baked version. Because a tofu-based omelet is more delicate than the classic egg version, I have developed a jazzy method for helping it to stay together when serving. It takes a little bit of extra fuss, but is well worth the effort.
2 medium tomatoes, cut into ¼-inch thick slices
½ teaspoon dried thyme
¼ teaspoon sea salt
Several grinds of freshly ground pepper
5 to 6 cups very lightly packed baby spinach, washed and dried
TOFU “EGG” LAYER
1 block (14 to 16 ounces) firm regular tofu
½ teaspoon dried marjoram
¼ teaspoon ground turmeric
1?8 teaspoon smoked paprika
1?8 teaspoon cayenne pepper
¼ teaspoon smoked paprika (for dusting top)
¼ cup shredded vegan cheese (optional)
Sea salt, to taste
Freshly ground pepper, to taste
Preheat the oven to 400 degrees F. Lightly coat with vegan margarine a heavy, ovenproof 10-inch round sauté pan or skillet with tight fitting lid.
Arrange the tomatoes in the prepared skillet by overlapping them slightly. Sprinkle the thyme, 1/4 teaspoon salt and several grinds of black pepper evenly over the top of the tomatoes. Top the tomato layer with all of the baby spinach, pressing it down slightly.
Put all of the tofu “egg” layer ingredients in a blender and process until smooth. Spread the tofu mixture evenly over the spinach, smoothing the top as you go. Dust the top of the tofu layer with the additional 1/4 teaspoon smoked paprika. Cover tightly and bake for 45 minutes. Put the pan on a wire rack and let cool for 5 minutes.
Carefully cut the omelet into two servings, by slicing down the middle. Gently lift one-half of the omelet out of the pan, using two very large, flat spatulas. Place it tomato side down onto a rimmed dinner plate. Place a second rimmed dinner plate of the same size firmly over top of the omelet and quickly flip it over to invert the omelet so the tomatoes will now be facing upward. Sprinkle the tomatoes with 2 tablespoons of the vegan cheese, if desired. Then, use the spatula to gently fold the omelet over. Proceed plating up the second half of the omelet in the same manner.
Spoon the sauce that remains in the bottom of the pan over each omelet. Season with sea salt and freshly ground pepper, to taste. Serve warm.
Amount per serving, based on 2 servings: 188 Calories; 11g Fat; 2g Saturated fat; 21g Protein; 107mg Sodium; 7g Total Carbohydrate; 2g Sugars; 4g Fiber
Recipe © 2015 Laura Theodore, published by Jazzy Vegetarian, LLC, reprinted by permission.