The great thing about these whimsical egg rolls is you don’t have to hover over the stove to make individual omelettes. Serve them for a weekend brunch or to add a little joyfulness to dinnertime. Kids will love them too. A dollop of salsa or a sprinkling of chives on top never hurts either.
8 large free-range eggs
3/4 cup (180 ml) milk or unsweetened nondairy milk
1/3 cup (80 ml) brown rice flour
2 tsp (10 ml) fresh thyme
1/2 tsp (2 ml) sweet smoked paprika (optional)
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) black pepper
1 1/2 cups (350 ml) sliced mushrooms
2 roma tomatoes, seeded and chopped
2 spring onions, thinly sliced
1 cup (250 ml) frozen spinach, thawed
1/2 cup (125 ml) grated mozzarella cheese
Preheat oven to 350 F (180 C).
Place eggs, milk, flour, thyme, paprika (if using), salt and pepper in blender and blend on low speed until combined.
Line rimmed baking sheet with parchment paper, making sure that there is 1 in (2.5 cm) of overhang on the two shorter sides. This will make for easier rolling. Brush parchment with oil. Pour egg mixture into pan and top with mushrooms, tomatoes and green onions. Squeeze as much water from spinach as possible and sprinkle over vegetables. Bake for 12 minutes, or until edges of omelette are set.
Sprinkle cheese overtop and bake for additional 4 minutes, or until cheese has melted.
Let cool for a couple of minutes (don’t cool completely or omelette will crack when rolled). Beginning at one shorter end, lift parchment and roll omelette tightly, peeling back parchment as you go.
Slice and serve.
Each serving contains: 1138 kilojoules; 21 g protein; 13 g total fat (5 g sat. fat, 0 g trans fat); 18 g total carbohydrates (5 g sugars, 3 g fibre); 426 mg sodium
source: "Wrap & Roll", alive Australia #21, Spring 2014
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.