Mushroom Spinach Omelet

Before I made it, I wasn't sure about this one. I mean, how can you make an omelet without any eggs? Will it actually taste good? The answers are (1) very easily and (2) heck, yeah! This was awesome, one of the best omelets I've ever had for sure. I ate it with an English muffin - I would recommend some kind of bread product on the side. I should also note that I didn't have any chickpea flour or quite enough olive oil, but it still worked and was delicious even with my modifications. This comes from the book "Vegan Brunch" by Isa Chandra Moskowitz - it's the first recipe I've made so far and now I really can't wait to try the rest! The book claims this'll serve 4, but I made a half recipe and ate it all myself. (I was a bit hungry after skiing all day.)

Omelet:

1 lb. silken tofu, lightly drained

2 Tbs nutritional yeast

2 Tbs olive oil (I used 1 Tbs oil and 1Tbs soymilk)

1/2 tsp tumeric

salt and pepper to taste

1/2 cup chickpea flour (I used whole wheat pastry and it worked)

1 Tbs arrowroot OR cornstarch

Filling:

4 cups sliced cremini mushrooms

1 tsp bottled minced garlic

3 Tbs chopped fresh thyme (the fresh is AWESOME, but if you must, dry would work)

salt and pepper to taste

2 cups chopped fresh spinach

Shredded vegan cheese (flavor of your choice, I used American because I had it)

1. Place everything except flour and arrowroot in a food processor and blend until smooth. Add flour and arrowroot and puree again just until combined.

2. Heat a large nonstick skillet over medium-high, spray with cooking spray.

3. In half-cup increments, pour the omelet batter into the skillet. Use the back of a spoon to spread the batter out into 6-inch circles. Let cook about 5 minutes before flipping. The top of the omelet should become a matte yellow when it's ready to be flipped. Once flipped, cook another couple minutes on the other side.

4. Meanwhile, make the filling. Preheat a large pan over medium heat with olive oil. Saute the mushrooms for about 5 minutes or until soft. Add garlic and thyme and saute about 3 more minutes. Add salt and pepper to taste.

5. Stuff omelets: Place mushroom mixture on 1/2 of each circle. Add 1/2 cup chopped fresh spinach (will wilt in omelet). Top with cheese and fold.