Mushroom Immunity Omelette!
Recipe courtesy of Chef Linda of Esther's Kitchen!
You have two recipes here. The omelette is a new recipe that features tofu and chickpea flour. It’s super fluffy. The immunity mushroom blend has shiitake, buttons, turmeric, garlic, liquid aminos, and red pepper flakes. “Shiitake mushroom is used for boosting the immune system, HIV/AIDS, lowering blood cholesterol levels, hardening of the arteries, diabetes, eczema, colds and flu, treating prostate or breast cancer, and as an anti-aging agent.”
Mushroom Immunity Omelette
Yields: 1 large omelette (Batter can be divided in half for 2 thinner omelettes.)
Prep Time: 10 minutes
Cook Time: Approximately 20 minutes
Author: Chef Linda | Esther's Kitchen
Omelette Ingredients:
6 oz firm tofu (Slice a 12 oz block in half out of the container.)
1 Tablespoon nutritional yeast flakes
1/4 cup chickpea flour
1/2 cup plant milk of your choice
1/8 teaspoon salt
1/8 teaspoon ground turmeric
1/4 teaspoon onion granules or powder
1/4 teaspoon garlic powder
drizzle of avocado or olive oil
Immunity Turmeric Garlic Mixed Mushrooms Filling Ingredients:
2 teaspoons raw unrefined coconut oil
2 garlic cloves, sliced
6 large shiitake mushrooms, sliced
3 large white button mushrooms, sliced
1 Tablespoon Bragg liquid aminos (Soy sauce, coconut aminos or tamari sauce can be used.)
1/8 teaspoon crushed red pepper flakes, plus more to taste
A few grinds of black pepper
1/8 teaspoon ground turmeric or 1/4 to 1/2 teaspoon fresh grated turmeric root
Preparation:
Cook the mushrooms first.
1. Heat a skillet over medium heat. Add the coconut oil. Sauté the garlic for 1 minute. Add the mushrooms and remaining ingredients in the pan. Sauté for 5 minutes. Remove the mushrooms from the pan and keep them warm.
Prepare the Omelette now.
1. Add additional coconut oil in the pan and melt it over medium heat. Spread the omelette batter out to the edges of the pan. Place the lid on the pan and cook for 12 minutes over medium heat.
2. Remove the lid. Add non-dairy mozzarella shreds and half of your mushroom mixture on top of the omelette. Place the lid on to heat up the mushrooms and melt the cheese for about 2 to 3 minutes. Remove the lid and fold the omelette in half with a spatula.
ENJOY!