Thursday, October 22, 2009

Thai Stuffed Omelets

I hardly ever buy veggie ground round, but for some reason it called my name on this week's shopping trip. I also finally got around to making the omelets from Vegan Brunch, so it seemed to me that these two things could combine together to make a tasty dish. The result: Thai stuffed omelets. I revised Isa's recipe a bit to make the omelet a little more durable, but they are still delicate. The soft texture of the omelet contrasts nicely with the more chewy filling, and the combination of sweet and savoury makes for a delicious dish that can either be an entree or an appetizer.

Makes 6-8
- 1/4 cup instant tapioca
- 1/4 cup water
- 1 pound silken tofu (not Mori-Nu)
- 2 tbsp nutritional yeast
- 2 tbsp oil
- 1/2 tsp tumeric
- 1 tsp fine black salt
- 1/3 cup chickpea flour
- generous tbsp corn flour
- 1 tbsp cornstarch

- 2 tbsp oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 pkg veggie ground round (I used Yves)
- 1 tbsp vegan oyster sauce
- 1 tbsp soy sauce
- 2 tbsp sweet chili sauce
- 1 tbsp brown sugar
- 1 tomato, chopped
- 2 tbsp chopped cilantro

1. Place tapioca in a food processor and sprinkle water over top. Let sit for a few mins. Add tofu, nooch, oil, tumeric, and salt. Blend until very smooth. Add chickpea and corn flour, and cornstarch and blend until smooth.
2. Heat a non-stick pan over medium heat (you may have to play around with the heat a bit to find the right temp where the omelets can cook without burning). Lightly grease and pour a generous 1/2 cup of batter into the pan. Spread out into an 8" circle with a spatula, then cook until mostly dry on top (a few mins). Flip and cook for another few mins. Remove and let cool for a min or two. I find the omelets are a bit more durable when they sit for a bit.
3. Place about 1/4 cup of filling in the middle of the omelet, then fold the opposite ends of omelet in to create a square. Place on a cookie sheet, cover with foil, and keep warm in the oven while you cook the other omelets.

1. Heat oil in a frying pan over medium heat. Saute onion and garlic for 5-7 mins, until soft. Add ground round, sauces, sugar, and tomato. Bring to bubbling and cook for 8-10 mins, until tomato cooks down into a thick sauce. Add cilantro and stir. Keep warm while you cook the omelets.