Monday, April 29, 2013

vegan omelette

This recipe was inspired by Emily Segal's Chickpea Flour Omelet.  The base of this recipe, the chickpea flour and stock, is the most important element.  Which means all the other ingredients can be varied to suite your personal diet and taste preferences.  Bon appetit!


1 cup chickpea flour 
1 1/4 cups shiitake mushroom stock or water (or enough to make a thick-ish pancake batter)
2 scallions finely chopped (save a small amount of the green stalk for garnish)
2 garlic cloves or 1 shallot finely chopped 
1 portobello mushroom chopped (optional)
1 cup of arugula 
1/4 cup sundried tomatoes chopped (I like to use marinated tomoatoes)
1/4 teaspoon turmeric
1/4 teaspoon red chili pepper 
1 tablespoon balsamic vinegar
salt and pepper to taste
coconut oil or other oil of your choice

In a sauté pan add 1 tablespoon of coconut oil and turn the heat to medium-high.  Once the pan is hot, add in the mushrooms and balsamic vinegar.  Sauté for approximately 10 to 15 minutes stirring frequently and then remove from heat.  

While the mushrooms are sautéing, add the rest of the ingredients above to a bowl.  Whisk together until all is combined well.  Then fold in the mushrooms and stir until incorporated.

Heat a skillet over medium-high heat and add in a tablespoon of coconut oil.  When the pan is hot, pour  in half of the batter and spread out gently (it should look like one large pancake).  Cook for approximately 6 to 8 minutes (until the top bubbles and the bottom is lightly brown).  Next, take your spatula and flip it like a pancake and let the other side cook for between 4 to 6 minutes.  Once it is cooked all the way through, slide the omelette onto a plate and repeat the process with the remaining batter.

To serve, fold the omelette in half and garnish with a dollop of raw pesto and scallions.

“As everybody knows, there is only one infallible recipe for the perfect omelette: your own.”
~ Elizabeth David

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