Sunday, August 21, 2011

An "omelet" Hannibal Lector would love! If he was vegan.


Today I had a riding lesson at 10 a.m. That meant I needed a meal that would "stick to my ribs" and not feel heavy. As a vegan eater, this can sometimes be challenging. My wife's pantry carried the answer: fava/garbanzo flour!

I've made besan "omelets" before with great and yummy success. Hmm. Fava flour blend?

As you can see from the photos (mine was the tomato and Joy's was the mushroom) we had a very scrumptious breakfast!

(Recipe below the photos)

Recipe:Yield: 1 Omelet (double, triple, etc... for desired omelets if making more than one in one sitting).

1/3 cup Fava/Garbanzo flour

2/3 cup warm water from tap (add a tablespoon more at a time to make that slightly thick "pancakey" batter consistency)

Cholula sauce to taste in batter (I like a good teaspoon!) if desired

Desired fillings such as sliced tomatoes, mushrooms, peppers, onions, dill, cilantro, spinach, Daiya cheese, etc...)

1/3 cup extra virgin olive oil or canola oil

A non-stick skillet that is rounded and had a lid


Whisk the flour and water in a cereal bowl, adding warm water as needed from the tap to release that last bit of "tacky" feeling from the batter on the whisk.

Add Cholula if desired, nothing, or any flavouring agent such as lime juice.

Whisk again

In the skillet, heat the oil on medium/high setting for 1 minute.

Add all your batter and let it cook with an open skillet until you see what looks like a fat but not brown "tortilla" shape.

Flip with your spatula and turn down the heat to medium.

As soon as the batter has solidified (but not browned) on the fresher side, take skillet to trash and pour off excess oil (be sure to wipe off the oil from the pan as you will be placing it back on the burner!)

Add filling to one side of the omelet and place the lid on the skillet, allowing the rest of the fresher side of the batter and your ingredients to cook.

Flip the plain half over onto the filling like an egg omelet and replace the lid for a minute to let it all cook/set.

Dress with salsa, pico de gallo, guacamole, etc...

I LOVED Pepperjack Daiya in this one!

I want one right now even!

Saturday, August 6, 2011

Link to the fall

There is the slightest nip of fall in the air (I'm sorry, Summer worshippers!).

Sage and peppercorns and nightshade veggies (I sliced tomatoes as well and ate them with my portion) are my loves during that time of year. Back to the earth for this fire sign!

There is nothing of note in the meal above save for its vegan properties (It's Canadian purchased Yves breakfast sausage links, 3/4 of a yellow onion, half a red pepper, cracked pepper and turmeric). I simply love visiting the Fraser Valley, using my wife's warm kitchen, and memorialising the leavings on digital film!

No evil textured vegetable protein in this pre-packaged soy meat either!