Nori Miso Vegetable Omelette19
I know this is a tad late; but "Happy New Year" to all of you piggies in the healthy blender world. I hope you all had a s'blended holiday season, and that 2011 brings health, happiness, and an abundance of opportunities to fulfill your soul's purpose. At least, that is what I am hoping for myself! After one of the most challenging years of my life, I finally understand the true meaning of "Happy" "NEW" "Year"! Apologies for my lack of posts. I have been a food blogger without a fully functioning kitchen for the last 5 months, and have not had time to trial new vegetarian recipes. But, that is all about to change as I move into my fabulous new apartment in L.A, that has a huge kitchen, just begging to be exploited!
So, as I sit, surrounded by moving boxes, I reflect on the year that was, and celebrate a new beginning in L.A, where I am adopting the golden rule of improvisation, and becoming a "Yes! And…." person; fearlessly embracing every new opportunity that comes my way, and being grateful for it.
So, in the spirit of reflection, gratitude, and new beginnings, (and of course, piggilicious food!) I offer up this sensational nori vegetable omelette as my first s'blended recipe for 2011. I was going to post some detox green alkaline smoothies that are glaringly absent from this site. But, I had to post one of my favourite omelette recipes in honour of my friend Mel, who made this with me last New Year's day, after our annual "High and Low" New Year's eve dinner.
Those of you who have been following me for a while will remember the annual New Year's Eve feast I share with my dear friends Martin, Craig, Roman and Mel. We all met whilst working with intellectually disabled adults for a government organisation in Melbourne, Australia, and have been close friends ever since. We started ringing in the new year together about five years ago, and even though we have all moved on to other things, it is an event I still look forward to with over zealous enthusiasm every year.
Part of the tradition, along with cooking a fabulous meal and blending up some "over-refreshing" cocktails, is to share our "low" and "high" for the year, as well as our hopes and dreams for the NEW year. So at 11.30, with vino in hand, we sit down, open up our hearts, and toast to living, learning, and growing. After leaving the boys at about 2AM Mel and I further the tradition; we drive home together and then sit in the car until the sun comes up - laughing, crying and dreaming. She is so loving and insightful, and I consider her one of my greatest teachers in this life. So Melly - this post is for you, as a humorous "send off" to your new life in India.
I must admit, that I do post this vegetarian recipe with tongue firmly in cheek, seeing as last year, when we were making this vegetarian omelette together, Mel was a fellow vegetarian who ate eggs. But seeing as her new husband is Hindu, she has now had to give up eggs! I do not post this omelette recipe as a cruel culinary taunt. Rather, a celebration of funny memories, that can never be replicated.
So I will share this funny little "omelette cooking" anecdote with you, so that you can share in some of the joy and nostalgia that is behind posting this recipe. I have never made a secret of the fact that my food photography is the weakest part of this site. I am acutely aware of the fact that as a food blogger I need to take a food styling and photography course in order to raise the bar and meet the food photography of some of the top food bloggers, as well as the aesthetic standards set by my webmaster, Max. But until I develop the ability to stretch time and create a 48 hour day, we are all left wanting.
This vegetarian omelette, that I adapted from a little book in my sister's recipe collection aptly called "Fast Food" is so delicious that I set myself a goal of taking a really "mouth-watering" photo that would make all of you healthy blender pigs want to jump into the screen and devour this eggy delight with reckless abandon. So Melly helped me lovingly place every single julienned vegetable into the end of this omelette in order to make this dream come true and take the perfect photo. We were laughing so hard we had to have more than a few goes at it! Melly kept saying as we screwed up yet another one, "Tessy, I love you and this recipe blog, but I am so hungry"! LOL! Every time I eat an omelette, guffaws are uncorked as I lovingly remember this story, and my friend's commitment to my eggy perfection. Serve up this vegetarian omelette and you won't be disappointed. Unlike us, you will be able to devour it immediately. It is phenomenal.
Melly, I love you, and wish you all the best in your new eggless life in India. I am so glad that the last time you ate egg it was memorable for both of us. LOL!
Nori Miso Vegetable Omelette
- 8 organic eggs
- 1/8 cup organic rice milk
- 2 sheets of nori cut up into thin match stick strips
- cold pressed extra virgin olive oil
- 4 cloves of garlic finely chopped
- 3 tsp freshly grated ginger
- 2 carrots julienned
- 2 zucchinis cut lengthways in thin sticks
- 4 green onions sliced on the diagonal
- 1 cup shitake mushrooms chopped
- 1 cup enoki mushrooms or oyster mushrooms chopped
- 1/2 cup finely chopped cilantro / coriander
- 1 Tbsp wheat free tamari
- 1 Tbsp mirin
- 2 tsp white miso paste
- 1/4 tsp of Celtic sea salt or Himalayan salt
- freshly cracked pepper to taste
- Lightly pulse the eggs and milk in your blender (I like to use a Vitamix) for about 3 seconds.
- Season with pepper and salt.
- Stir fry veggies in ginger, garlic and oil until almost cooked.
- Stir in the tamari, mirin and miso, and simmer for about a minute.
- Stir in the nori and cilantro.
- To make omelette shells - This mixture makes 4 omelettes, so use 1/4 cup of egg mixture for each omelette.
- Make omelettes by pouring the mixture into a pan and lightly frying on each side like pancakes. Set them aside aside for serving.
- Divide veggies up into omelettes and roll up and serve with a salad or cultured vegetables.
Adapted from a recipe from p 111 of "Fast Food" and published here courtesy of Murdoch Books Australia
Piggy Cooking Tips
the best way to clean your blender
After blending up something sticky, gooey or smelly, just place a few drops of soap in the carriage with some warm water and blend on high until all of the congealed food slips away from the blades and sides. Then repeat this process. Then rinse with water and presto! Clean carriage.
If you have smells or stains repeat this process with some bicarbonate of soda or lemon juice and water.
Check out the video on A No Hassle Way To Clean Your Blender that I did as part of the Chow Tips Series.