Carbs & Rec: ALL the Bacon & Eggs I Have!

Sunday, September 21st, 2014

Update: Ron & I won a MoFie!

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Just give me all the bacon and eggs you have. Wait, wait. I’m worried what you just heard was, “Give me a lot of bacon and eggs.” What I said was, “Give me all the bacon and eggs you have.” Do you understand?
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Ron Swanson is a simple man. He likes pretty, dark-haired women and breakfast food, and frequents strip clubs strictly for the all-you-can-eat buffets. When in doubt, serve him bacon and eggs. Preferably all the bacon and eggs in the house.

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So when Shane and I were brainstorming how to do this quote justice, we came up with two ideas: a) Photoshop a weird collage of all the bacon and eggs I’ve ever made, with a disembodied Swanson head superimposed on top (Shane) or b) actually cook up an oversized platter of bacon and eggs (me).

I was torn, so I did the next best thing: them both!

Exhibit A: The Vegan Bacon & Eggs Poster.

all the bacon and eggs collage (with quote)

(More below the fold…)

"This tastes just like eggs!"

Thursday, December 6th, 2012

…was the husband’s exclamation after throwing back one of these omelets in three minutes flat. Seriously, I caught him licking his empty plate before the intro credits to Angel started!

 

2012-12-03 - VJF Potato Soyrizo Omelet - 0010

 

The recipe, as per usual, is from Lane Gold’s Vegan Junk Food. (Have I told you lately how much I love this cookbook? Because I do! The holidays are coming up and it’d make a great gift for the vegan – or vegetarian, or omnivore; basically any of the food eaters – in your life. Plus it’s small enough that I bet it could fit in a stocking. Think about it okay!)

Anyway, I expected Gold’s Potato Soyrizo Omelet to be comprised mostly of tofu, like all of the omelets I’ve tried previously. Joke’s on me: in addition to tofu, the batter also contains flour and soy milk. The result is an omelet that looks and tastes like eggs (tumeric and nutritional yeast, yo!), but is also vaguely reminiscent of a pancake – complete with crispy, crunchy fried edges. You actually cook it like a pancake – both sides, evenly – and only add the “filling” once it’s done. That way you’re not stuck with any not-quite-done bits in the center (see, e.g., The Hangover Tofu Omelet from The Tipsy Vegan.) Mama likes!

This one’s a keeper, alright.

Eat to the Beat: The Hangover Tofu Omelet & Janis Joplin

Sunday, October 7th, 2012

 

The song: “What Good Can Drinking Do” by Janis Joplin (lyrics)

The foodstuff: The Hangover Tofu Omelet from The Tipsy Vegan

The connection: In an alternate universe (i.e., my fanfic), some groovy vegan chef made this for a hungover Janis; yada yada yada, the two fell madly in love, moved to Texas, adopted a bunch o’ cats, opened a combination farmed animal shelter-slash-vegan bed and breakfast, made delicious music and beautiful foods, and lived happily ever after. THE END.

 

The Hangover Tofu Omelet from Tipsy Vegan (0005)

 

I can’t even remember the last time I had an omelet! In my non-vegan life, I was more of a fried egg girl anyway. Omelets and scrambled eggs? Not really my favorite. But the Hangover Tofu Omelet in The Tipsy Vegan looked simple and tasty – not to mention, it fits this Janis Joplin song most perfectly – so I decided to give it a whirl.

Marsala wine adds the “tips” to this omelet – but the taste is so subtle that you could easily omit it if you don’t have any on hand. (Though this kind of negates the point of the cookbook!) The silken tofu base is also seasoned with nutritional yeast, tahini, onion, garlic, and paprika, as well as a red (green, in my case) bell pepper sprinkled in the middle. Basically you blend everything but the pepper together, and then fry it on an oiled skillet until the underside is golden brown. Fold (the peppers, previously on the top, are now sandwiched comfortably in the middle of the omelet), cook for another minute, and serve warm with a few Lightlife breakfast sausage links.

All in all, it’s pretty tasty, though methinks it could use a little extra seasoning. Some fresh onion or minced garlic, maybe? Also, I’m partial to the crispy parts, so next time around I might just flip the whole thing over instead of folding it into an omelet. Bonus points for burned parts!

Pro tip: if your omelet sticks to the skillet and you’re not able to flip it properly: GO WITH IT! Make scrambled eggs instead. That’s what happened to Shane’s omelet.

 
The Hangover Tofu Omelet from Tipsy Vegan (0024)
 

The recipe only serves one, but you can easily double it to make two omelets. That way you won’t end up with extra tofu going moldy in your fridge. I hate having opened perishable ingredients sitting around, yo!

 

veganmofo 2012
Eat to the Beat

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