Friday, October 1, 2010

Baked Yellow Zucchini, Leek and Vegan Feta "Omelette" with Fresh Dill and Mint

Ahh, it's good to be home. I just returned from a week-long trip to my wife's home town of Sulphur, Louisiana aka Vegan Hater, Louisiana. I'm just lucky there's a Pizza Hut with a salad bar, or I quite possibly would have starved to death. Stomach pangs aside, I love visiting small towns. It takes me back to my roots. There's something about downing coffee at The Waffle House at 2am that brings back fond memories of post-mushroom trips and drunken teenage revelry.

On one particular trip to The Waffle House around my 18th birthday, I was so shit-face wasted that I accidentally bit a gigantic chunk of my mouth off instead of my waffle, and blood started gushing EVERYWHERE. My best friend starts to panic, and of course my drunk ass just starts laughing and screaming "Emergency! Emergency! Party Foul!". My little sister, only 15 at the time, happened to be with us at the time, so we quickly dropped her off and headed for the hospital. Instead of actually checking into the hospital and going through triage, I just burst through the doors to the ER when a nurse walks out, run up to a doctor, and hold out my profusely bleeding lip.

I think the doctor could obviously smell the alcohol on my breath, and having sympathy for my very underage stupidity, he rolled his eyes, handed me some gauze and said "Apply pressure. It'll heal". And you know what? He was right. It did.

Anyway, I'm way off topic here. Now that we're back in LA, the wife and I are very busy bees. First things first...

All my fellow lesbians in Los Angeles: Jane and I have started a new girls night called "MaNiC" at Skinny's Lounge in the NoHo Arts District. Even if you're not gay, there's an excellent reason to attend because part of the proceeds are being donated to the Los Angeles Gay and Lesbian Center. And did I mention 2 for 1 drinks until 11pm for all the ladies out there? Come on. How can you beat that.

Our Grand Opening is next Thursday, October 7th at 10pm. You can visit the website for more information here:

And also be our friend on Facebook by clicking here:!/profile.php?id=100001533163006&ref=ts

Oh yes. One last thing. If you haven't "Liked" my upcoming book "Veganize This!" on Facebook yet, help a bitch out by clicking the "Like" button in the right sidebar. Unless you really don't "Like" me. Then we have some serious talking to do.

Have a great week!

Baked Yellow Zucchini, Leek and Vegan Feta "Omelette"
with Fresh Dill and Mint

  • 1/4 cup Long-Grain White Rice
  • 3/4 cup Water
  • Salt and Freshly Cracked Black Pepper, to taste
  • 3 TBSP Olive Oil
  • 3 Leeks, tops removed, split lengthwise and chopped (you want about 2 inches of green included)
  • 3 Zucchini, coarsely grated
  • 3 TBSP Fresh Mint, chopped
  • 3 TBSP Fresh Dill, chopped
  • 2 cups Basic Scrambled "Eggs" Mix (recipe follows)
  • 5 oz Sunergia Soyfoods Soy Feta Cheese, crumbled
  • Salt and Pepper, to taste

In a saucepan over medium-high heat, bring the rice, water and a large pinch of salt to a boil. Once boiling, turn the heat down to low, cover the pan and simmer until the water is absorbed, about 20 minutes. The rice should be fully cooked.

Preheat your oven to 325 degrees F. In a large frying pan (that has a lid) over medium low heat, warm two of the tablespoons of olive oil. Cook the leeks, covered but stirring occasionally, until soft. This should take about 10-15 minutes. Once soft, remove the leeks from the pan and place into a large bowl.

In the same pan, add the remaining tablespoon of olive oil, heat the oil, then cook the zucchini over medium heat until it softens. This should take about 5-7 minutes. Season with a touch of salt and pepper, then add to the bowl with the leeks.

To the bowl of leeks and zucchini, add the rice, mint, dill, scrambled "egg" mix, soy feta, salt and pepper. Mix well to combine.

Grease a 9 x 9 baking dish, then pour the mixture into the dish. Smooth over with a spatula, then bake until golden brown and set, about 35-40 minutes. To serve, cut into squares and serve while still warm.

Basic Scrambled “Eggs” Mix

  • 1 12 oz package Soft Silken Tofu
  • 1 12 oz package Extra Firm Silken Tofu
  • 1/4 cup MimicCreme
  • 3/4 cup "Egg" Mix (recipe follows)
  • 1 TBSP Mellow White Miso Paste dissolved in 1 TBSP Hot Water
  • Dash of Garlic Powder
  • Dash of Turmeric
  • Dash of Yellow Mustard Powder
  • 2 dashes of Curry Powder
  • 1 1/2 Black Himalayan Salt, to taste
  • About 1 TBSP Nature’s Flavor Orange Food Coloring (optional, for color)
Blend all of the above ingredients in a food processor . Taste for salt.

To make the "Egg" Mix

  • 1/3 cup Raw Walnut Pieces
  • 1/3 cup Raw Cashew Pieces
  • 3 TBSP Raw Sunflower Seeds
  • 1/4 cup Roasted Sesame Seeds
  • 1/4 cup Nutritional Yeast
  • 2-3 tsp Kosher Salt
  • Dash of Garlic Powder
  • Dash of Turmeric
  • Dash of Yellow Mustard Powder

Blend all the ingredients together in a food processor until the just start to stick together. It should smell/taste "eggy" to you when you're finished. Omit the last 3 ingredients to make a bitchin' Parmesan substitute. Also great when sprinkled on tofu when making a scramble.


CPNC said...

This looks freaking delicious. I never tire of the veganized "egg" dishes, and I seriously need more ways to get through my black salt. Also, "like"'d your book on facebook AGES ago! If I lived further south (and not in the north bay area), I'd hit up your ladies' night for sure.

Unknown said...

*spits out water* you are hilarious! Glad you had fun back int he country - I go visit family in West Virginia and it is like another world. Nice dish too

deromanticize said...

This looks awesome! I know what I'll be doing with my zucchinis.

g.g.allen. said...

cool blog!go visit mine which is a little bit more edgy about people eating corpses.

Anonymous said...

Hehe, the doctor must have thought you were nuts! Love the 2 am waffle house love though. Mmm hashbrowns...

And that omelet goodness? Yes please! Love it! And love the ladies night! Wish I were in LA to join in the fun!

Mihl said...

I hope there's no blood in this omelette, he he. It looks so fresh and really tasty.

Cortney said...

Congrats on your new girls' night! I hope it's wildly successful :)

And also, could you be a dear and e-mail me some of that "omelette"?

Anderburf said...

This sounds so good! I just got some Himalayan pink salt, HimalaSalt, from Sustainable Sourcing and I think I'll try it out in this recipe. Thanks for sharing!

Unknown said...

Thanks For The Visit/Link& Information.
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