Oh, it's so good to have an eggless omelette recipeeeee!!! So looking forward to making this... ...and, well, that's how I feel about any and all of your utterly delectable recipes. Honestly, Cynthia, every. single. one of your recipes is bang on! I have to let you know that you are a huuuuuge inspiration to me. Your passion completely permeates everything you do... and what I find is I feel so very excited about making food. I TRUST everything you give to us. That's so important when it comes to making recipes for our health. And when this goshdarn virus thingy passes, I'm heading over to do your 5-day retreat!!! (even though I've been using your recipes for 4 years now) See you in your kitchen! Lotsa love and appreciation, Jax xox
I'd love to have you in one of my retreats, Jax, hopefully soon I can have it again. Thank you for the kind words. And I hope I continue to inspire you to create more goodness. You are amazing! x
@@ChefCynthiaLouise Aw fanks, love. Often I think of Bali and wonder how she's doing. But then, during this time of slowing down and reconsidering our lives and what's really important (which is what I found I was doing during lockdown here in NZ) she's also resting , and recovering from people-people-people for so many years. I'm so glad you're staying in touch with us, inspiring us, bringing us new stuff and keepin' it real. And I see and feel the reality of being there in gorgeous, wonderful, special Bali with you and all the others inspired to take care of their precious bodies with plants as you passionately share your incredible gift with us. ...Plus go shopping at Ananda Soul, tee hee ;o) Namaste, Goddess of the Kitchen xox
Friday Jan. 14th, 2022 Hi Chef Cynthia, from Petra Nachtsheim. The eggless omellet l had made several times, but l seem to have somewhat a problem with the texture when its still in my mixer, from what l see in your video, comes out nice and runny as to with mine, comes out too thick, my question to you Cynthia is, which way should the texture to this omellet be, on the runny side or on the thick side? And also, l noticed the moment l have this omellet texture into my pan, ( unforunatly, l don't have a cast iron pan, l have a none stick pan, l guess a cast iron pan is much better than the none stick pan eh? They don't stick to anything like glue? you know what l mean? ) and once finished cooking and adding all those greens in the middle, around the sides has the tendency to stick and doesn't stay whole like yours does in your video, l don't know if l'm doing something wrong? I don't know, maybe you can help me out here. With luv & hugs, Petra N.
dinner for tomorrow night sorted!! going to add caramelised onion, capsicum to the glory of spinach and mushrooms, love all the lettuce too, Chef ...love and gratitude 😋
Wow Cynthia, looks really good 😊😉, and good tip with the green sauce, l'll keep both in mind when l'm in the mood for an omelette. Also, the idea of adding cherry tomatoes and avocado, is not a bad idea as well, I too was thinking of the same thing, makes it more yummier, and why not add salad leaves in there, more crunchier the better. 😆 Love the whole idea of your filling in the omelette, as mentioned, I too will have to try it out when l'm in the mood for an Omelett, actually, great for a Sunday breakfast when I think about it. 😆😉😊 Luv P.
From Petra. I would like to know Cynthia, why when the 1 side of the omelett is done, that why you don't flip the omelett over, is there a reason for this? Just wondering. Petra.
@@ChefCynthiaLouise Petra once more. Re: no reason, ok:😊 But l do have another question for you Cynthia, when the 1 side of the omelett is done, and when you put all the greens and anything else that goes on top of the omelett, done you find the taste of the above omelett a bit too earthy, you know what l mean? At least thats the way l could taste it, l also have another question for you Cynthia, when the 1 side of my omelett is done, l seem to have a flip over problem which l personally like my omelett crusty, l had tried this attempt quite often, but l'm " shitting my pants " if you will, ( pardon my expression 😢 ) that my omelett might break, l had quite often the feeling that the 1 done sided omelett sticks to the pan, despite having olive oil in the pan, maybe you have a solution to this problem 😊? ❤uv Petra
Dear Cynthia, Petra once more. I had tried out just now the 1st time this " eggless omelette, no offence or anything, for some reason it wasn't my taste, I don't know what it was, maybe it was the way I made it, l don't know, but for some reason was the first time I really didn't enjoy it, I don't know why, I think I had too much on my plate that I was too full fast that I couldn't be able to finish my plate, I think I will have to try it out the next time around. As I said, really no offence, maybe it just wasn't my day today, l'll try once more the next time around. With love, Petra.
Chef Cynthia Louise . Yes I will go through the recipes in my bundle that I purchased the first 3 recipes I looked at had items that are unavailable in small rural towns, I’m in The mid north coast NSW, can’t get fresh kafir leaves to start, tamarind pulp? Savoury yeast or even nutritional yeast..? It’s very hard as my husband is the meat eater and I’m trying to be vegetarian , to buy online is very expensive and I probably wouldn’t use enough product if it has a short shelf life. I haven’t had the time to look through all the recipes yet.
Chef Cynthia Louise. Did you receive my reply? I can’t see it here.. I bought your bundle last week and haven’t had time to go through all recipes but the ones that I did had ingredients not available in country towns , as for the eggless omelette, savoury yeast, soft tofu, the salt of course. I’m really hoping that I haven’t wasted my money, but as soon as I can I’ll make a list and email you. Thanks for your reply.
Hi hi! In each recipe there is a #tag.. that's actually in my world decided as a #flash tag shining in from the energy behind the recipe.. In this case it is #Faith. Just my little bit of spreading inspiration.
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Chef Louise,
YOU ARE THE 💣!!!!’
Thank you so much, Anita! 🙏🏻❤
I love all the options you are providing us - thank you for your vegan creativity 🌻🌼☀️
Hey, I am with you! Let me know if you have questions.
Oh, it's so good to have an eggless omelette recipeeeee!!! So looking forward to making this...
...and, well, that's how I feel about any and all of your utterly delectable recipes. Honestly, Cynthia, every. single. one of your recipes is bang on!
I have to let you know that you are a huuuuuge inspiration to me. Your passion completely permeates everything you do... and what I find is I feel so very excited about making food. I TRUST everything you give to us. That's so important when it comes to making recipes for our health.
And when this goshdarn virus thingy passes, I'm heading over to do your 5-day retreat!!! (even though I've been using your recipes for 4 years now)
See you in your kitchen!
Lotsa love and appreciation,
Jax xox
I'd love to have you in one of my retreats, Jax, hopefully soon I can have it again. Thank you for the kind words. And I hope I continue to inspire you to create more goodness. You are amazing! x
@@ChefCynthiaLouise Aw fanks, love.
Often I think of Bali and wonder how she's doing. But then, during this time of slowing down and reconsidering our lives and what's really important (which is what I found I was doing during lockdown here in NZ) she's also resting , and recovering from people-people-people for so many years.
I'm so glad you're staying in touch with us, inspiring us, bringing us new stuff and keepin' it real.
And I see and feel the reality of being there in gorgeous, wonderful, special Bali with you and all the others inspired to take care of their precious bodies with plants as you passionately share your incredible gift with us.
...Plus go shopping at Ananda Soul, tee hee ;o)
Namaste, Goddess of the Kitchen xox
OMG I've been binge watching your videos, why did it take me so long to find you 💚
Zoe give the recipes a go, and let me know what you think!
@@ChefCynthiaLouise will definitely do, thank you for sharing
Omelette loos delicious! I’ll have to get the ingredients to make it. Thanks!❤️❤️
Gooooo!!! Enjoy it and let me know how it is!
Friday Jan. 14th, 2022
Hi Chef Cynthia,
from Petra Nachtsheim.
The eggless omellet l had made several times, but l seem to have somewhat a problem with the texture when its still in my mixer, from what l see in your video, comes out nice and runny as to with mine, comes out too thick, my question to you Cynthia is, which way should the texture to this omellet be, on the runny side or on the thick side?
And also, l noticed the moment l have this omellet texture into my pan, ( unforunatly, l don't have a cast iron pan, l have a none stick pan, l guess a cast iron pan is much better than the none stick pan eh? They don't stick to anything like glue? you know what l mean? ) and once finished cooking and adding all those greens in the middle, around the sides has the tendency to stick and doesn't stay whole like yours does in your video, l don't know if l'm doing something wrong? I don't know, maybe you can help me out here.
With luv & hugs,
Petra N.
This looks so good chef! And I love tofu. Going to try it after I am done with your 21 day cleanse :)
Go for it x
How fabulous you are! Thank you for this, looks wonderful!
I love it. Thank you!
dinner for tomorrow night sorted!! going to add caramelised onion, capsicum to the glory of spinach and mushrooms, love all the lettuce too, Chef ...love and gratitude 😋
Totally genius! I'm salivating just thinking about that glory!
gotta try this! looks soooo good!
Give it a go!
Yum!!
Wow Cynthia, looks really good 😊😉, and good tip with the green sauce, l'll keep both in mind when l'm in the mood for an omelette.
Also, the idea of adding cherry tomatoes and avocado, is not a bad idea as well, I too was thinking of the same thing, makes it more yummier, and why not add salad leaves in there, more crunchier the better. 😆
Love the whole idea of your filling in the omelette, as mentioned, I too will have to try it out when l'm in the mood for an Omelett, actually, great for a Sunday breakfast when I think about it. 😆😉😊
Luv P.
Petra, go for it!
From Petra. I would like to know Cynthia, why when the 1 side of the omelett is done, that why you don't flip the omelett over, is there a reason for this? Just wondering.
Petra.
No reason. I just want it that way. :)
@@ChefCynthiaLouise
Petra once more.
Re: no reason, ok:😊
But l do have another question for you Cynthia, when the 1 side of the omelett is done, and when you put all the greens and anything else that goes on top of the omelett, done you find the taste of the above omelett a bit too earthy, you know what l mean? At least thats the way l could taste it, l also have another question for you Cynthia, when the 1 side of my omelett is done, l seem to have a flip over problem which l personally like my omelett crusty, l had tried this attempt quite often, but l'm " shitting my pants " if you will, ( pardon my expression 😢 ) that my omelett might break, l had quite often the feeling that the 1 done sided omelett sticks to the pan, despite having olive oil in the pan, maybe you have a solution to this problem 😊?
❤uv Petra
Oh god this looks amazing !! I'm trying to eat less eggs, so imma try this !
You should, really! Enjoy it and let me know how you go. x
Looks delicious! Can you replace the rice flour with almond flour or coconut flour?
Michele Crocker following... I was fixing to ask the same question LOL
Yes you can!
Dear Cynthia, Petra once more. I had tried out just now the 1st time this " eggless omelette, no offence or anything, for some reason it wasn't my taste, I don't know what it was, maybe it was the way I made it, l don't know, but for some reason was the first time I really didn't enjoy it, I don't know why, I think I had too much on my plate that I was too full fast that I couldn't be able to finish my plate, I think I will have to try it out the next time around.
As I said, really no offence, maybe it just wasn't my day today, l'll try once more the next time around.
With love,
Petra.
No worrues!
@@ChefCynthiaLouise
☺ Luv P.
PS.
Maybe next time it will work.
Hi Cynthia I just made this and the omelette stuck to my cast iron pan, I put enough coconut oil.
I live in Rural NSW and at least half of the ingredients are not available here..
Care to tell me what? Maybe there's a good replacement for them.
Chef Cynthia Louise . Yes I will go through the recipes in my bundle that I purchased the first 3 recipes I looked at had items that are unavailable in small rural towns, I’m in The mid north coast NSW, can’t get fresh kafir leaves to start, tamarind pulp? Savoury yeast or even nutritional yeast..? It’s very hard as my husband is the meat eater and I’m trying to be vegetarian , to buy online is very expensive and I probably wouldn’t use enough product if it has a short shelf life. I haven’t had the time to look through all the recipes yet.
Chef Cynthia Louise. Did you receive my reply? I can’t see it here.. I bought your bundle last week and haven’t had time to go through all recipes but the ones that I did had ingredients not available in country towns , as for the eggless omelette, savoury yeast, soft tofu, the salt of course. I’m really hoping that I haven’t wasted my money, but as soon as I can I’ll make a list and email you. Thanks for your reply.
What is “faith”?
Hi hi! In each recipe there is a #tag.. that's actually in my world decided as a #flash tag shining in from the energy behind the recipe.. In this case it is #Faith. Just my little bit of spreading inspiration.
Chef Cynthia Louise 😂😂 Got it!! Blessings! 🙏🏽
Yum 😋
Give it a go!!