Monday, May 6, 2013

Tofu-Chickpea Omlettes and Apple-Rosemary Scones

A while ago, Zippy and I tried some new recipes from Vegan Brunch and they came out fantastic. The tofu omelet recipe surely reflects hours of painstaking testing and tweaking, because it doesn't just use chickpea flour or tofu, but a perfect mixture of the two. We filled the omelets with sauteed mushrooms and greens. The apple-rosemary scones, too, had a wonderful texture, due in part to the ol' curdled soymilk trick, but also to the generous amount of shortening.

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