I’m gonna need you to bear with me for a sec… A vegan omelet, sounds crazy right?! But it is possible! What we’re making here is more like a combo between a giant pancake/flatbread but we’ll call it an omelet. Can we all handle that? Ok cool. Glad we’re on the same pages. Anywhooo…. Let’s talk about this Vegan Spinach and Mushroom Omelet.
What classifies something as an omelet? Yellow, savory, thin, light, foldable… Foldable. Oops. This “omelet” is totally foldable. But in classic Natalie style, I added too many topping/ fillings and it wouldn’t fold nicely. Soooo… Flat omelet it is.
Besides failing at the folding, this breakfast totally hit the savory spot. I’m traditionally much more of a sweet breakfast kind of gal. Proof: I eat my overnight oats in the morning 9 times out of 10. The other one is usually a smoothie. But a savory breakfast once in a while never hurt right??
The main ingredient in this dish is chickpea flour. Say whaaat?? I know, it sounds weird but ground dried chickpeas make a perfect substitute for eggs here. If you haven’t tried chickpea flour yet, I highly encourage you to try it! It’s super versatile and is loaded with protein. It’s also cheap. Hollaaa. I recommend Bob’s Red Mill brand.
The great part about this breakfast is that it’s actually really quick! You can make it all in one pan (less dishes, score!) and it only takes about 15 minutes. Give it a try! You won’t be disappointed!
Vegan Spinach and Mushroom Omelet
- ½ cup chickpea flour
- 1 Tbs. nutritional yeast
- 1 Tbs. olive oil
- 1 tsp. garlic powder
- ¼ tsp. turmeric
- ¼ tsp. baking soda
- ½ tsp. sea salt
- ¼ tsp. pepper
For the topping
- 1 Tbs. pesto sauce (optional)
- 1 cup spinach
- ½ cup sliced mushrooms
- 1 clove garlic, minced
- Salt and Pepper
- Start by mixing all of the omelet ingredients in a small bowl, set aside.
- Heat a small skillet over medium high heat and grease with a splash of oil or cooking spray. Add the garlic and mushrooms and sauté for 5-6 minutes. Add the spinach and stir until just wilted. Season with salt and pepper and set aside on a plate.
- Wipe out the pan and re-coat with oil or spray. Whisk the omelet ingredients once more and slowly pour into pan. Turn the pan if needed to coat the entire bottom of pan.
- Cook the omelet for 5 to 7 minutes, depending on thickness, until dry around edges. Flip carefully and cook for an additional 3-4 minutes.
- Transfer omelet to a plate, spread on optional pesto, and add toppings. Fold in half if desired. Enjoy!
You guys… My name is Natalie and I am addicted to strawberry salads. I can. not. stop. Maybe it’s the warm weather or maybe it’s the fact that strawberries are getting yummier (and cheaper) or maybe it’s the AMAZING dressing I came up with… But whatever it is I have been chowing down on this Strawberry & Greens Salad with Balsamic Tahini Dressing nonstop.
Let’s talk about this dressing real quick… I am usually just an oil and vinegar kind of girl when it comes to salads. One day, I wanted to add in a little tahini so I started throwing stuff in a jar and was SO happy with how it turned out. The maple syrup makes it a little sweet but the salt perfectly balances it out. Phenom. You’re gonna love it. My tip, double or triple the recipe and keep it in the fridge for easy access all week. It will solidify when cold but letting it sit on the counter for a few or stirring in a little hot water will loosen it right up.
I’ve no joke eaten this salad 10 times in the last two weeks. It’s great because you can customize it and add whatever toppings you please. The one thing I always keep constant… Strawberries and pecans. Trust me when I say the combination is to dieee for.
Check out all of these variation on my new favorite salad. I wasn’t kidding when I said I’ve been eating it multiple times a week!
Strawberry & Greens Salad with Balsamic Tahini Dressing
The combination of toppings and dressing in this salad makes for an unbelievably delicious salad! One that I've personally taken to eating multiple times a week. Try this salad and you'll surely add it to your weekly rotation too!
- 4 cups spinach (or other leafy greens)
- 1 cup sliced strawberries
- ½ cup pecans, toasted
- ½ avocado, cubed
- 1 cup edamame, cooked (or other beans)
- Splash of oil
- Salt and Pepper
Other Possible Toppings:
- Roasted chickpeas
- Brazil nuts (in place of pecans)
- Pepitas/ pumpkin seeds
- 3 Tbs. tahini
- 2 tsp. balsamic vinegar
- 2 tsp. maple syrup
- 2 Tbs. water (more for thinner dressing)
- 1/8 tsp. sea salt
- pinch of pepper
- Divide spinach between two plates. Drizzle a splash of oil over each, season with salt and pepper, and toss to coat.
- Divide the rest of topping between plates and top with dressing. Enjoy!
Schoooool’s out for summa! Schoooool’s out forEVA! That’s right folks, I’m officially a college graduate. I have to say, it doesn’t feel real yet… Every evening I still feel like I should be sitting at my desk highlighting, color coding, reading, writing, studying, blah, blah, blah… But no longer! Now I just have to find a job…. Womp. We’ll get there. To celebrate, I had a few friends over for an informal graduation grill out. I made a TON of food (duh.) and then the rain and exams kept almost everyone away… I was sad until I remembered that it meant tons of leftovers all week! Woo! Including the Summer Pasta Salad that we feasted on everyday for a week…
Normally, the bf gets a little fussy if we eat the same thing more than a few nights in a row. I’m the kind of person who falls in love with some food item and pigs out on it every day for months. Maybe I’ll get sick of it, or maybe I’ll just become a slave to raisins…. Errr…. Nevermind. Anywho, we ate this salad every. day. No complaints on either end.
It’s so basic and refreshing and easy. Especially for leftovers, it doesn’t even require the microwave! I know it’s not technically summer yet but since I’m done with school it sure feels like it.
Because pasta dinners sometimes leave me feeling heavy and sleepy, most nights I mixed in a few handfuls of spinach to make a pasta salad salad… #saladsalad
This recipe makes a HUGE batch, we didn’t even have a bowl large enough to hold it all. If you like, feel free to halve it. However, the recipe as stands is perfect for a potluck or large party. Either way, this Summer Pasta Salad is a snap and will be a huge hit with whoever you serve it to!
A simple and easy pasta salad sure to please everyone at your neighborhood potluck or for a week of no-cook dinners!
- 2 boxes whole wheat rotini, cooked
- 1lb. bag sweet baby bell peppers, sliced into thin rings
- 2 medium zucchini, sliced lengthwise then chopped into ½” chunks
- 1 head of broccoli, chopped into bite-sized florets
- 1 pint red cherry tomatoes, halved
- 1 pint yellow cherry tomatoes, halved
For the dressing:
- ¾ cup olive oil
- ½ cup apple cider vinegar
- 2 Tbs. (5-6 large cloves) roasted garlic
- 1 Tbs. salt
- 2 tsp. pepper
- 1 Tbs. dried oregano (I used a Greek herb blend)
- Prepare all veggies and cook pasta according to package directions. Add pasta, sliced peppers, and cherry tomatoes to a large bowl (or two if necessary).
- Bring a large pot of heavily salted water to a boil. Once boiling, dump in chopped zucchini and broccoli. Wait 10-15 seconds then drain over a colander in the sink. The veggies will retain their crunch but the take the raw edge off.
- Add all dressing ingredients to a blender or magic bullet and blend until combined. Alternately, they can be shaken vigorously in a jar.
- Add blanched veggies to the bowl with pasta and toss. Pour half of the dressing over the mix, toss, and pour the rest on. Taste salad for salt level and adjust accordingly. Chill and enjoy!
This pasta can be, and in my opinion should be, made a day or two before being served. The salt will cause the tomatoes to release their juices and the flavors will intensify.