Vegan Chickpea Flour Omelette.

 

I haven't missed/ don't miss eggs. I baked my first batch of vegan cookies at the ripe old age of 14, followed shortly thereafter by my first vegan cake, and never looked back. But every now and again, while watching breakfast companions devour eggy omelets, I feel little pangs of jealousy. Not over the eggs themselves, but because *DAMN* the omelette is an optimal breakfast stuffs delivery system. You can put anything in there, and a lot of anythings at that. Breakfast burritos and breakfast bowls are all well and good, but omelets bring the fully-loaded fancy. And we should all be bringing more of the fancy in 2014. So I've spent a few snowed-in days tinkering with ingredients and came up with this non-eggy solution. A variation on a traditional socca, or chickpea crepe, tailor-made for all your breakfast needs. Fancy pants.

What you will need

1 cup Chickpea (garbanzo) flour

1 1/4 cups water

1/4 cup extra virgin olive oil

1/2 teaspoon turmeric

1/2 teaspoon smoked salt

1 1/2 tablespoons nutritional yeast

1/4 teaspoon ground black pepper

1-2 tablespoons extra olive oil for cooking

your choice of fillings

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