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I just sat down to type this and what do you know, a haze of glorious evening sunset comes pouring through our window. I love, love, love the mist that we’ve experienced here in Edinburgh the last few days- it makes things just that little bit more magical. And although its come about after a weekend of fabulous weather, that fat old sun in the sky still makes its presence known, reminding us that spring has sprung and life is flowing.
This weekend just gone was my first taste of things to come; playing cards in the park, ice cold rum, manifesting self compassion, allowing the sun’s ray to fill my body with goodness. I fully embraced the blissful gift of warm breezes as a means to relax and be at peace. On Sunday I made a conscious choice to stay in orders- crazy right? well no, not at all.

For those of you who don’t know, we live three stories up and have a south facing living room with uninterrupted views of the city. Uninterrupted views thus uninterrupted sunlight. I lay down my softest blanket, opened the window wide, turned on my favourite music (Vashti Bunyan) and read my book.

Switching between reading and meditating for hours in silent gratitude i realised something- i was perfectly content. A feeling i haven’t been aware of for the longest time. Was it the day itself that brought this feeling? or was it simply allowing myself the time to just be as i pleased? Probably both, but the feeling, or the knowledge that this feeling is again possible, has stayed with me and guides me through the week (and the grey winds).

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To celebrate the utter magnificence of life and spring and new beginnings, i bring you this omelette. My first omelette since switching to vegan and to be honest, my first omelette in a looong time. I’ve never really been hot on them in the past, its that strange texture that i could never get my head around.

Anyway, this one is the bomb. Its light, creamy and bursting with intense flavours. I went with a Spanish vibe (sans the potatoes) and honestly couldn’t love it more. The smoked paprika is a wicked good back bone for the fresh vegetables. My herb of choice was Parsley- a flavour i’m learning to love more and more. Think super sweet corn, salty olives, juicy tomatoes, creamy beans, fresh red chard, all coddled in a totally velvety tofu hug. Ay, ay, ay. I wish it were here now!

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I’m gonna give you the tofu/ “egg” bit separately so you can completely add your own spin of flavours and available veg but if you can, i highly recommend following the full recipe- delicious. And as i’m new to the omelette party- if you have any favourite combinations please let me know in the comments.

Peace, Sunshine & Gratitude xxx
(Serves 2, or 4 aside a hearty salad)

Tofu:

  • 450g firm tofu (pressed between kitchen roll to remove the excess water)
  • 1/2 cup Plant Milk (i used Oat)
  • 1 tbsp Nutritional Yeast
  • Smoked Sea Salt & ground Peppercorns (to taste)
  • 1/2 tsp Xanthan Gum (or chia, ground flax, psyllium)- optional but aids in the binding
  1. Blend all the ingredients until super smooth (about 4 minutes)
  2. Now you have your “egg” part of the omelette which you can flavour anyway you desire

Vegetables:

  • 1 Red Onion, sliced
  • 3 cloves Garlic, minced
  • 1/2 Red Chilli, finely chopped
  • 1/4 cup Kidney Beans, cooked
  • 1/2 cup Sweetcorn
  • 2 large stalks Red Chard, roughly chopped
  • 8 Black Olives, halved
  • 8 Baby Plum Tomatoes, halved
  • handful fresh Parsley
  • 1 tbsp Coconut Oil
  • 1 tbsp Smoked Paprika
  1. Heat your oven to 180c
  2. Heat the oil in a cast iron skillet on a medium heat
  3. Cook off the onions for 4 minutes (you don’t want them super soft)
  4. Add the garlic and chilli, cooking for 5 minutes
  5. Add the beans, sweetcorn and chard and cook until the chard is just wilted
  6. Turn the heat down to low and stir in the remaining ingredients
  7. Pour over the tofu mixture and stir carefully until everything is even incoporated
  8. Pop in the oven for 30 minutes, or until the top is nicely browned
  9. I recommend allowing it to cool and thus firm up for 10 minutes, but its still delicious eaten straight up.
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