I've mentioned before that Matt hates sweet breakfast food, so this past week I decided to throw the poor kid a bone. I set out on a quest to find a savory breakfast food, hopefully in sandwich form, because I know that's what he likes.
In earlier days, Matt would eat a McMuffin sandwich from a chain that will not be mentioned (despite the Mc in everything) almost everyday. He lived for those dry nasty things. I on the other hand, would get a McGriddle because it would give me a little sweetness to go with my savory.
But we needed to compomise.
I saw a recipe in Happy Herbivore for Breakfast sandwiches and although I was HIGHLY suspect of the vegan egg part, I thought I'd give it a try.
And you know what, by golly these were delicious!
(Man do I suck at taking pictures)
The egg "omelet" part, although I'm pretty sure I do not want to eat it on it's own, held up and had a similar consistency to that egg jello that they put in the McMuffins.
But the real star of the show was the "sausage." This stuff was FAB. We put it on everything last week...pizza...chili...granola bars (ok not serious on the last one, but I did eat a piece of sausage while simultaneously eating a granola bar...it's been a rough week, ok?). The Liquid Smoke definitely hinted at the sausage flavor I remember, but the use of *gasp* MAPLE made all the difference!!!
I know, right? I'm the queen of hating maple.
Except in this instance (and when making desserts/sweet breakfasts).
It just really worked out well.
Slap a sausage patty and some of that omelet together inside an english muffing (we left out the vegan cheese...didn't want to ruin a good thing), and that's quite a breakfast. Matt has requested that these become a regular feature in his breakfast life from here on out.
We'll see...
Here's the recipe for the "Nomelet" from Happy Herbivore:
Ingredients:
1 12.3-oz. package Mori Nu extra firm silken tofu (although other silken tofu works too, I would imagine)
1/2 tsp. granulated onion powder
1/2 tsp. granulated garlic powder
3/4 tsp. turmeric
2 tbsp. chickpea flour (I used brown rice flour)
2 tbsp. cornstarch
1/4 c. non-dairy milk
2 tbsp. nutritional yeast
salt, to taste
pepper, to taste
Directions:
-Preheat oven to 350 degrees. Grease a shallow 9-inch pie dish and set aside (I used a large casserole dish since I was baking the whole thing at once).
-Blend all ingredients except salt and pepper together until smooth and creamy.
-Add salt and pepper to taste and then reblend.
-Divide batter in half, pouring one half into the pie dish and setting the rest aside for a later use (I put all of it into the casserole dish).
-Bake for 25 to 35 minutes or until golden and firm to the touch.
-Let cool for 5 to 10 minutes before serving.
-Slice up the omelet into equal squares (I got about 8 total) and set aside for the sandwiches.
I can't find an online recipe for the sausage but from memory it was a tube of Gimme Lean breakfast sausage that I mashed up with 1 cup of cooked quinoa and then added 2 tablspoons of maple syrup and I think 1 teaspoon of liquid smoke. I formed them into patties and then sauteed them sans oil on a skillet until the browned. These were DELICIOUS!
In earlier days, Matt would eat a McMuffin sandwich from a chain that will not be mentioned (despite the Mc in everything) almost everyday. He lived for those dry nasty things. I on the other hand, would get a McGriddle because it would give me a little sweetness to go with my savory.
But we needed to compomise.
I saw a recipe in Happy Herbivore for Breakfast sandwiches and although I was HIGHLY suspect of the vegan egg part, I thought I'd give it a try.
And you know what, by golly these were delicious!
The egg "omelet" part, although I'm pretty sure I do not want to eat it on it's own, held up and had a similar consistency to that egg jello that they put in the McMuffins.
But the real star of the show was the "sausage." This stuff was FAB. We put it on everything last week...pizza...chili...granola bars (ok not serious on the last one, but I did eat a piece of sausage while simultaneously eating a granola bar...it's been a rough week, ok?). The Liquid Smoke definitely hinted at the sausage flavor I remember, but the use of *gasp* MAPLE made all the difference!!!
I know, right? I'm the queen of hating maple.
Except in this instance (and when making desserts/sweet breakfasts).
It just really worked out well.
Slap a sausage patty and some of that omelet together inside an english muffing (we left out the vegan cheese...didn't want to ruin a good thing), and that's quite a breakfast. Matt has requested that these become a regular feature in his breakfast life from here on out.
We'll see...
Here's the recipe for the "Nomelet" from Happy Herbivore:
Ingredients:
1 12.3-oz. package Mori Nu extra firm silken tofu (although other silken tofu works too, I would imagine)
1/2 tsp. granulated onion powder
1/2 tsp. granulated garlic powder
3/4 tsp. turmeric
2 tbsp. chickpea flour (I used brown rice flour)
2 tbsp. cornstarch
1/4 c. non-dairy milk
2 tbsp. nutritional yeast
salt, to taste
pepper, to taste
Directions:
-Preheat oven to 350 degrees. Grease a shallow 9-inch pie dish and set aside (I used a large casserole dish since I was baking the whole thing at once).
-Blend all ingredients except salt and pepper together until smooth and creamy.
-Add salt and pepper to taste and then reblend.
-Divide batter in half, pouring one half into the pie dish and setting the rest aside for a later use (I put all of it into the casserole dish).
-Bake for 25 to 35 minutes or until golden and firm to the touch.
-Let cool for 5 to 10 minutes before serving.
-Slice up the omelet into equal squares (I got about 8 total) and set aside for the sandwiches.
I can't find an online recipe for the sausage but from memory it was a tube of Gimme Lean breakfast sausage that I mashed up with 1 cup of cooked quinoa and then added 2 tablspoons of maple syrup and I think 1 teaspoon of liquid smoke. I formed them into patties and then sauteed them sans oil on a skillet until the browned. These were DELICIOUS!
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