Guest guest Posted August 16, 2009 Report Share Posted August 16, 2009 3/4 cup whole wheat pastry flour 2 TBS Nutritional yeast flakes 1 tsp non-aluminum baking powder 1/4 tsp salt pinch of turmeric scant 1 cup low-fat nondairy milk 1/2 tsp canola oil Chopped veggies to taste we used onions, garlic, broccoli, cauliflower, tomatoes 1) Place flour, nutritional yeast flakes, baking powder, salt and turmeric in a medium mixing bowl, and stir them together until they are well combined. 2) Pour the milk and oil into the dry ingredients from step 1. Stir well using a wire whisk to make a smooth better. Let the batter rest for 5 to 10 minutes then stir again. 3) Place the chopped veggies into a pie plate pour the mixture over the veggies, take a spoon and push some of the mixture through the veggies. 4) bake for about an hour or until done. The original recipe is from the Nutritional Yeast Cookbook it is the Eggless Omelet recipe. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2009 Report Share Posted August 21, 2009 How was this? It sounds fascinating. My experiments with egg replaces never did too well with scrambled eggs etc... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2009 Report Share Posted August 22, 2009 We like it, I also make a frittata using tofu. Gayle In a message dated 8/22/2009 2:23:27 P.M. Eastern Daylight Time, nessaralindaran writes: How was this? It sounds fascinating. My experiments with egg replaces never did too well with scrambled eggs etc... > Quote Link to comment Share on other sites More sharing options...
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