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
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.