#10 The Case of Greek Omelette

Greek Omelette

2 eggs, beaten
1 teaspoon olive oil
1/4 onion, chopped
1/2 cup Greek olives, pitted
1/2 cup grape tomatoes, the larger ones halved
1/8 cup feta, chopped
1/4 cup fresh parsley, chopped

Beat the eggs.

Over medium heat, coat the bottom and sides of an omelette pan with the olive oil.

When a drop of water sizzles in the oil, pour in the eggs and swirl to coat the bottom and sides of the pan.

When the eggs are partially set, lift the edges to allow the egg mixture to flow underneath.

When the eggs are almost set, sprinkle on the onion, olives, tomatoes and feta.

When the bottom is golden, and the top is set, fold the omelette and slide it onto a plate. Sprinkle with the parsley.

Serves 1.

♥ Becki

PS For the vegan option, use an egg style liquid equivalent—my Simply Eggless equivalent is 1/2 cup for 2 eggs—and vegan feta. Pour the egg style liquid equivalent into an oiled pan and cook until the bottom of the omelette is golden and the top is set. Slide it onto a plate, without folding, and top it with the rest of the ingredients, pizza style! Gorgeous!

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#39 The Case of Yogurt and Honey Ranch Salad Dressing and Dip

H ow to make a traditional tossed salad your own? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING! Yogurt and Honey Ranch Salad Dressing and Dip 1/2 cup 2% yogurt (or vegan yogurt) 70g (about 1/2 cup) feta, chopped (or vegan feta) 1/3 cup light mayonnaise (or vegan mayo) 1/8 teaspoon garlic powder salt pepper honey (or agave syrup) Blend together all the ingredients, including salt, pepper and honey to taste. Thin with water if needed for that perfect pour. Serves 3-4. ♥ Becki

Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

#110 The Case of Poutine

" P outine is a typical Canadian dish (originally from Quebec ), made with French fries , topped with brown gravy and curd cheese ."— Wikipedia N utritionists worldwide may be screaming in horror that poutine has captured the world by storm but, proud Canadian that I am, I'm shouting, "Yippee!" To be sure, vegetarians are reputed to eat more along the lines of tofu, broccoli and brown rice but an occasional poutine won't kill us. In fact, fast-food poutine makes quite a comforting indulgence! Did you know that poutine gravy, which is generally made from a mix, is vegetarian? Valerie of McCormick Canada Inc. confirmed to me by phone that Club House Brown Gravy Mix contains no meat products. Silly to write out a recipe. All you do is sprinkle French fries with cheese curds then pour brown gravy over top. For a vegan version, crumble vegan feta on French fries then pour vegan brown gravy over top (Bisto Instant Gravy...

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