I see so many things I want to make and try, and then forget. So, I thought I would reblog this to remember. I used to be great at making omelets and quiche, as well as any kind of custardy desserts, but gave eggs up to go lacto-vegetarian.
Originally posted on Vedged Out:
I’m having a love affair with the Vegan Pudla. I can’t stop making them. I was introduced to these babies by Kittee at Cake Maker to the Stars. Girl knows her stuff, she’s been vegan for more than 2 decades.
I thought it was supposed to be some sort of a vegan omelet replacement, but after more research, the pudla comes from Indian origins and is probably more identifiable as a pancake. Whatever it is, it’s delicious, and you need to make it, NOW. I followed Kittee’s guidelines hereand then used them to make this recipe. Then I added lots of spinach, some nooch and some mustard powder… Eggs Schmeggs.
To see all of Kittee’s pudla’s she’s featured on her site, click here. I’ve also made these with artichoke hearts, sun-dried tomatoes and kalamata olives. Believe me, more vegetables =…
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