Vegan Omelette

When I was a child I liked omelette,but since I have an allergie to eggs and I'm vegan, I hadn't made them again. I tryed it once but it didn't came out well and I wasted it. But today depp in my shelf I found a recipe I must have saved years ago. I couldn't remember if I ever made it, but I guess this was the time to make it for an simple weekday dinner.

It was just the right, cause I hadn't much veggies left in my refrigerator.

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Chickpea Flour Omelette With Spinach, Onion and Bell Peppers

 

Veggie Omelette

Ingredients: Makes one large Omelette. Serves 1 hungry person, easily doubled, tripled

1 Tablespoon flaxmeal

1 Tablespoon Oat flour (or flax meal or chia seed meal)

1/3 cup chickpea flour (besan)

1/2 cup water

1/4 teaspoon salt

a generous pinch of black salt/kala namak (1/8 teaspoon)

a generous pinch of garlic powder (1/8 teaspoon)

pinch of turmeric powder

1/2 teaspoon baking powder

1 teaspoon nutritional yeast

a few Tablespoons each of chopped onion, bell peppers, tomato, carrots( 1/3 to 1/2 cup total veggies)

1/2 Jalapeno or serano chili pepper finely chopped( or use black pepper/cayenne to taste)

1/3 cup packed chopped spinach or greens

Preparation:

1. In a bowl, add flaxmeal and warm 1/4 cup water.
2. whisk and let sit for 5 minutes. Prep the veggies.
3. Add the oat flour and mix. Add the salt, spices and 1/4 cup more water and mix.
4. Mix baking powder in the chickpea flour in another bowl.
5. Add in the chickpea flour and whisk for half a minute to combine well and to help the batter get airy.
6. Add the veggies, jalapeno, greens, nutritional yeast and fold in well.
7. Heat a non stick pan at medium heat and grease a little.
8. Drop the batter on the hot pan and tap once or twice to spread.
9. Cover with a lid and cook for 6-7 minutes.
10. Take lid off, add a few drops of oil on the edges, cook for another 5-7 minutes(depends on the consistency of the batter).
11. Flip and cook for 5-6 minutes.
12. Add more greens and/or non dairy cheese, fold and serve with ketchup, toasts and hash browns.
13. If making a larger batch, or keeping the batter sitting for long, the veggies will leak some moisture into the batter. Check consistency and Whisk a few teaspoons of chickpea flour into the batter to thicken, just before making the next omelette.
14. (This quantity can also make 2 medium-small omelettes. They will cook faster and will be easier to flip)

 

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Broccoli Polenta Cakes

 



3 1/2 c veggie broth
1 c polenta
2 tbsp olive oil
2 stalks broccoli, finely chopped

1. Bring the broth to a roaring boil. Add in polenta, olive oil and broccoli.
2. Cover it up and it let it simmer on low for 15 minutes or so.
3. Oil a muffin tin and spoon mixture evenly in the tin. Cool in the fridge for an hour or so.
4. Preheat broiler.
5. Use a fork to pry those little grit-cakes out of the muffin and tin. Line them up on an oiled baking sheet, upside down.
6. Broil until the tops are slightly brown.
7. Top with your favorite spaghetti sauce and chow!

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