Don’t let the picture fool you, this omlette is super creamy. If you are a big fan of all things eggy, you’ll probably be disappointed by this recipe. I, however, was fucking delighted by it. Finally, something in omelette form that I can eat and enjoy.

The filling was just a heated up portion of Potato Medley from Trader Joe’s freezer section, but it did the job. I would have rather gone the sauteed spinach and mushroom route like the recipe shows, but alas it was not to be. Also, my omlette is probably five times thicker than hers, which looks more like a crepe. (Which I don’t know how she did it, because that batter is thick and really hard to smooth out.) But that’s ok, I like my little monstrosity.

It doesn’t exactly look like the gorgeous dessert over at FatFreeVegan, but it tastes just as good. I made this for the PPK So Cal Vegnic today, and it got some good feedback. For the record, this was one of the individual ones I made with leftover fruit. The one that I took to the vegnic was made in a loaf pan. (Silicone might be either great or the bane of this dish, I haven’t decided yet.) I did have to make an extra batch of the agar, I’m not sure if that’s my error or not.

I could only find white grape juice, which is why mine didn’t come out quite as clear. However, this is a deceptively easy dessert to make, and it’s nice and light for summer eats.

Okay, no pictures here but you’ll want to go to Fat Free Vegan and check this puppy out.

Susan’s Lite Goddess Dressing

If you’re anything like me, you’ve become addicted to Goddess dressing (which Trader Joe’s makes so easy by making their relabeled Amy’s dressing so damn cheap). It’s delicious and it goes great on just about anything, but it’s almost entirely fat. Now that I’m watching what I eat again, I’ve been scouring down more low cal/low fat friendly recipes and was really eager to replace my beloved ass-magnet dressing with something that barely has a fraction of the calories and fat.

So, does it taste like Amy’s? Yes and no. It’s much lighter and has a more pronounced lemon/vinegar flavor, which is to be expected since there’s 1 tablespoon of tahini (and a .25 teaspoon of sesame oil) in the batch. If you up the tahini, it’ll get closer to “the real thing”, but right now I don’t think I need it. It’ll be really nice when I’m back to maintaining, since even with the added tahini, it’s much more healthful than the original.