My Pizza Omelette!

I love eggs and one of the easiest and most convenient thing to cook with eggs would be - omelettes! So this is my special 'pizza' omelette that's colourful and probably something most of you cook at your homes too :)



What I Used:

Eggs - 2
Green chillies - 1
Tomatoes, diced - 1/2
Salt - 1/2 tsp
Pepper - 1 tsp
Cheese cubes - 1

How I Made It:

1. Whisk the eggs with salt and pour on a girdle with little oil.

2. Sprinkle the chillies and tomatoes and cook for 2 mins, closed.

3. Topple over, and remove in about 10 seconds.

4. Sprinkle better powder and diced cheese pieces. Let the cheese pieces melt a little.

Pizza omelette with bread toast

Tip* Adding some oregano gives this a nice pizza flavour :)

This goes over to Kanchana for her WBB event of October where the theme is omelettes.

I am hosting WBB #17, so stay tuned for the theme of this month!!

Soup and Pumpkin Scones

Tonight was a case of when bad things happen to good meal. Somehow the salt got left out of the pizza dough, making the yeast go wild and ruining the whole batch. So, we had to whip up something at the last minute. Fortunately, Vegan Mom had made a vegetable soup for lunch. We fired a few meatless meatballs in for variety and baked these pumpkin scones.

INGREDIENTS:

- 2 cups all purpose flour

- 1 tbsp baking powder

- 3/4 tsp salt

- 1/2 tsp allspice

- 1/4 tsp each cinnamon and nutmeg

- 3/4 cup pumpkin (canned, or cooked fresh)

- 1/2 cup soy milk

- 3 tbsp oil

- 1 tbsp maple syrup

METHOD:

Preheat oven to 450 degrees

1. Whisk together flour, baking powder, and spices in a large bowl.

2. Whisk pumpkin, soy milk, oil, and maple syrup in a separate bowl. Add to flour mixture and mix gently until moist. Add a little more liquid if need be.

3. Place large spoonfuls of dough on a non-stick baking sheet.

4. Bake for 12 to 14 minutes until browned.

TIPS FOR SOUP: Vegetable soup is easy to make and is a great way to cram in a variety of veggies. Saute onions and celery as a base, then add whatever suits your fancy. We like potatoes, corn, green beans, peas, eggplant, carrots, chickpeas, cannelini beans, tomatoes (plus some spaghetti sauce for flavour), and pasta (the kids like alphabets).

Cheesy Chickpea Shepherd's Pie

So, Son#1 and Son#2 now both have fevers and decreased appetites. The doctor assures us it is just a cold (with respiratory infection) and it will clear up soon enough. Tonight my wife (I guess I should call her Vegan Mom) created this kid-friendly dish that is as close to comfort food as you can get without boiling a chicken carcass and adding noodles.

INGREDIENTS:

- 1 onion, diced

- 1 rib of celery, diced

- 2 tbsp oil

- 1 cup eggplant, peeled and diced

- 2-3 cups cooked chickpeas

- 3/4 cup soymilk

- 2 tbsp flour

- 2 tbsp "chicken" broth powder

- 1/4 cup nutritional yeast

- salt and pepper to taste

- mashed potatoes (about 7 medium potatoes)

-frozen peas and corn

METHOD:

1. Make mashed potatoes as usual (use soymilk and vegan margarine).

2. Meanwhile, saute onion and celery in oil on medium heat until translucent. Add eggplant and saute until onion is golden and eggplant is soft. Add chickpeas and mix through.

3. Whisk flour into soymilk in a separate bowl (or put in container with a lid and shake until mixed). Add to chickpea mixture and bring to bubbling. Add broth powder and nutritional yeast. Add salt and pepper.

4. Put a layer of mashed potatoes into a large Corning ware or Pyrex dish. Put a layer of the chickpea mixture on top, then a layer of frozen peas. Repeat, this time using a layer of frozen corn. Top off with a thick layer of mashed potatoes.

5. Place in oven and bake for about 40-45 mins, until potatoes are browned.