One of my favorite weekend activities has always been having a great drunken brunch with friends. Now that I’m abstaining from alcohol (for the time being, to get healthy) brunches, thankfully, haven’t become less fun. The one thing I do miss, however, is actually being able to eat brunch food. Along with alcohol, I’m staying away from a plethora of different things; land meat, dairy, gluten, sugar, processed and fried foods, etc. Brunch basically consists of all of the things I can’t have; waffles and french toast, omelets and Eggs Benedict, sugary jams and maple syrup. Even the healthy options, yogurt and fruit and granola, still have to be ordered sans yogurt and granola. I’m not complaining, I’m pretty happy with the way I feel and I still manage to find quite a few options every time I go out to eat, but I do miss a good, proper brunch.

While hanging out in my sisters apartment and thinking about making myself something to eat for breakfast, I remembered that I had purchased Vegan Brunch by Isa Chandra Moskowitz a while ago, but never cracked it open. Although vegan, many of the recipes still contain gluten or sugar, are fried, and loaded with calories. Healthier than their non-vegan counterparts? Definitely, but not healthy enough for my current diet. However the one recipe that caught my eye was the Vegan Omelet. I’ve seen photos of vegan omelets on blogs for quite some time now and they’ve always looked delicious. Perusing the ingredients, I was excited to find that the recipe actually fit within my current diet! Containing tofu, chickpea flour, tumeric, garlic, arrowroot, salt, and oil, it was perfect. I made a few adjustments however, I did not have silken tofu so I subbed lite firm tofu and omitted the oil from the recipe altogether. With the firm tofu, the batter was quite thick so I added some carbonated water to thin it out and keep it fluffy. I also only made half the recipe, which should be 2 omelets, but I managed to get 3 which was a total score.

The last omelet was my sister’s and had tomato and dairy cheese. Mine is the one with just tomato. Both omelets came out really well.  Did they taste like egg omelets? Not at all, more like chickpea pancakes but they were great and definitely resembled the type of brunch food I no longer eat. I’m going to play around and tweak the recipe, maybe I’ll post in the future once I think it’s good enough. (Email me if you want the recipe now) All in all, a fantastically delicious and healthy morning.

P.S I know this post seems off topic, but the blog has never been strictly fashion. If you’re a longtime reader, you probably know that already. Either way, hope you enjoy my little change of pace.