Blend in a blender till creamy
½C raw cashews
½C water
Add and blend well
1C water
½t salt
¼t garlic powder
1T McKay's Chicken Seasoning
1T nutritional yeast flakes
½C brown rice flour
1t onion powder
Dash of turmeric
Add slowly while still blending
1C fresh water-paked tofu, crumbled
Pour the desired amount of batter onto a skillet coated with cooking spray. Cover and cook on medium heat about 10 minutes, till golden. Place filling on top of omelet (if desired) fresh chopped mushroom, peppers, tomato and onions or scallions. Replace lid and cook another 10 minutes, till side is done. Serve warm and enjoy!
Source:
Tasty Vegan Delight by Gloria Lawson and Debbi Puffer
1 comment:
Candy! Wow, i see that you have already posted up 2 recipes! I'm EXCITED to see more...i must say that the eggless omelet was absolutely delicious!!! :D
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