In yesterday's post, April and the hedgehogs had decided to use April's brand new The Vegg Cookbook and Upton's Naturals Bacon Seitan to create some delicious food that would impress her omnivorous host, Duane. For the main course, April decided to go with Mimi Clark's Vegg Omelet (with seitan bacon and veggie filling) from page 15 of The Vegg Cookbook.
The hedgehogs helped April gather all the ingredients for the omelet.
April poured the Vegg/tofu mixture into the pan. The recipe had said to cook it for 10-15 minutes, or until the edges set. After 15 minutes, April's mixture was still kind of soupy.
She let it cook for about 20 minutes total, when it looked as if the top was starting to solidify a bit. She grabbed two wide spatulas, went to flip the omelet in half...
...and watched in dismay as it glooped partway over the veggies and bacon. She turned the heat up a little bit, and continued to cook the omelet for another 10 minutes or so. Unfortunately, April's finished omelet didn't really look like Mimi's finished omelet, so April slid her resulting half-set mixture into a loaf pan and put it in the oven for about 15 minutes at 350 degrees F. The result was an omelet that, while not nearly as solid as a traditional omelet, still held together and tasted pretty good. Duane's review was that it had a "good flavor (not quite as egg-like as real eggs) and interesting texture." He wasn't fond of the cooked spinach (a fact which April will keep in mind for the upcoming Vegg Fritatta), but thought that the seitan bacon was "fantastic". April has a sneaking suspicion that, since she was using a propane stove, the heat wasn't high enough, and will try raising it the next time she makes the omelet.
For dessert, Duane had chosen Mina Azarnoush's Peanutbutter Bacon Chocolate Donuts from page 78 of The Vegg Cookbook (she has also posted the recipe here). Instead of buying a donut pan, April decided to use Duane's mini-muffin pan instead, resulting in Fauxnut Holes.
Instead of instant coffee, April used her existing canister of Cafix. She also used powdered peanut butter (PB2) for the glaze, and cut up cooked pieces of seitan bacon for the topping.
The fauxnuts cooked perfectly in the mini-muffin pan, but the glaze was VERY liquid-y. Buttercup suggested adding some arrowroot powder to thicken it, and Hedgie suggested putting that mixture into the freezer for a bit, but the glaze was still not thick enough. April ended up drizzling the glaze over the fauxnut holes on the plate instead of dunking each fauxnut hole into the glaze, and then sprinkling the bacon bits over the top.
April and Duane both loved the fauxnut holes. They were extra cocoa-y, and the crunch of the bacon was a great addition. Duane mentioned that some powdered ginger would taste good in the glaze, so next time, April will add ginger and use a bit less liquid, as well as cutting the bacon bits smaller so they're easier to eat.
BONUS PICTURE - since it's also Taco Tuesday, here's a picture of the tempeh soft taco April made for lunch. It has heirloom organic green tomatoes and salsa.
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