Yesterday I was working on cleaning out my cabinets and came across some chickpea flour that I had bought to make the Fronch Toast from Vegan with a Vengeance. While I did like that very much, I don’t have any french bread on hand and I’m trying to stay away from the really-not-very-healthy breakfasts. I did remember something about it being possible to make a vegan omelette with chickpea flour, so I decided to give that a try. A google search brought me to this recipe from the Global Vegan. I didn’t follow the recipe exactly, as I’m not a big fan of dill and I didn’t have any fresh tomato on hand (since I really don’t care for it), but substituted with fresh cilantro and some canned tomato with roasted red pepper. I also reduced the amount of crushed red pepper (1 teaspoon is a LOT of crushed red pepper- I did 1/2 that, and this was plenty spicy) and omitted the oil (just really didn’t need it). This was so good. I am so glad I found this recipe. Next time I would use a little more water in the batter, and I would also do a vegetable filling for the flipped omelette. So, so good. Will definitely make again.
I Eat Plants
Tagssweet potato portland bokashi tomatoes spinach local cupcakes desserts vegetarian NGI recipe NYC restaurant peppers Cape Cod kale salad pizza green beans apples potatoes greens class chickpeas fruit gluten-free veganmofo2014 food raw cabbage xgfx ginger travel teese New Haven area restaurant pasta health topic soup breakfast rice seitan healthy weeknight meals tempeh tofu vegan veganmofo
Ingredientsapples assorted vegetables basil beets black beans black chickpeas bread butternut squash cabbage carrots cashews celery celery root chickpeas corn daikon flax flour frozen fruit garlic ginger hazelnuts herbs kidney beans lemon miso onion onions parsnips potatoes quinoa red wine rice scallions seitan serrano chile spinach sweet potato swiss chard tempeh tofu tomato vital wheat gluten whole wheat pasta wild rice
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