Once I discovered how to make a chickpea based omelette I've never looked back! From the versatility, to the taste, and the appealing end result.
You can make this a hundred different ways, with spices and seasonings, fresh herbs and vegetables in the batter, different fillings and toppings, have fun!
This particular flavor combination is OUT OF THIS WORLD! I studied my 'Flavor Bible' first to ensure I had the appropriate flavors marrying around and sure enough, it blew my mind! When I took that bite I had to hop off camera to go share, Gerald kept telling me it was my best one yet and are you sure you want to give that away for free??? As my service to others, here you go!
Banging flavors from the tahini lime cheese go together so well with the chickpea based omelet. The added bell pepper, tomato, onion and garlic make it that much better. Imagine kale and mushrooms, coconut bacon and so forth. This works so unbelievably well you will be amazed, in love and hopefully feel like Gerald, "I could eat this every day!"
LOVE + LIGHT + VIBRANT HEALTH!
Christa
Watch how to make it and/or read below.
LOVE + LIGHT + VIBRANT HEALTH!
Christa
Watch how to make it and/or read below.
Ingredients:
1/2 Cup Dairy Free Milk (I used Coconut from a box)
1 Lemon - Freshly Squeezed (or 1 1/2 tbsp Apple Cider Vinegar)
1/2 Cup Chickpea Flour
1/2 Tbsp Psyllium Husk
1/2 tsp each: Garlic Salt, Turmeric, Paprika and Black Pepper (or to taste)
1/4 tsp Baking Soda
1 Tbsp Nutritional Yeast
If you have black salt, a sprinkle at the end would make it more "eggy"
Peaceful Preparation:
Fill with your favorites, I chose and highly recommend trying:
Tahini Lime Cashew Cheese (Click for recipe)
A Handful of Cherry Tomatoes - Sliced
1/3 of a Chopped Onion
1 Small Chopped Green Bell Pepper
1-2 Cloves of Garlic - Diced Fine
Sauté onions and green bell pepper for 5+ minutes in a little vegetable oil, vegetable broth (or water) for oil-free. I added the garlic and moved it around for about 30 seconds and then added the tomatoes, moved them around for about 20-30 seconds and removed it from the heat.
1/2 Cup Dairy Free Milk (I used Coconut from a box)
1 Lemon - Freshly Squeezed (or 1 1/2 tbsp Apple Cider Vinegar)
1/2 Cup Chickpea Flour
1/2 Tbsp Psyllium Husk
1/2 tsp each: Garlic Salt, Turmeric, Paprika and Black Pepper (or to taste)
1/4 tsp Baking Soda
1 Tbsp Nutritional Yeast
If you have black salt, a sprinkle at the end would make it more "eggy"
Peaceful Preparation:
- Combine your dairy free milk and lemon juice, set aside for 3-5 minutes.
- Whisk the balance of the ingredients together in a medium size bowl.
- Add the wet to the dry, whisk until smooth like pancake batter.
- Preheat a nonstick pan/skillet over medium to medium-high heat. Once it is hot lightly grease and pour desired amount on the skillet. You can make a huge one, two small, three smaller etc.
- Cook, allow to bubble, and cook until the top is tacky / nearly firm.
- While cooking, prepare your desired fillings.
- Flip, cook for 1-2 more minutes.
- Re-flip so the pretty side faces up, fill one half of the omelette with any fillings. Fold the empty side over the filling and Bon Appétit!!!
Fill with your favorites, I chose and highly recommend trying:
Tahini Lime Cashew Cheese (Click for recipe)
A Handful of Cherry Tomatoes - Sliced
1/3 of a Chopped Onion
1 Small Chopped Green Bell Pepper
1-2 Cloves of Garlic - Diced Fine
Sauté onions and green bell pepper for 5+ minutes in a little vegetable oil, vegetable broth (or water) for oil-free. I added the garlic and moved it around for about 30 seconds and then added the tomatoes, moved them around for about 20-30 seconds and removed it from the heat.
