I used to be into omelettes in my omnivorous days, however its been 3 years since I last ate eggs, and until last week, I didn’t even know that vegan omelettes existed.. so I have been omeletteless for a long time. Enter Vegan Richa’s rendititon: http://www.veganricha.com/2012/08/chickpea-flour-omelette-with-spinach.html. I saved this recipe when I saw it last week and finally had the opportunity to try it. So. tasty.
Vegan omlette, sugarfree ketchup, paprika potatoes, salad and cauli mayo :)- what a feast!
I made a few changes to her recipe- I substituted hing for garlic powder, silver beet for spinach and extra linseed instead of oats. Her instructions are awesome, so I don’t think I need to add anything else.. seriously, the black salt use is inspired.
So I was halfway through cooking these tasty morsels when I realised that I didn’t know what to serve them with- it needed to cook while I kept working on frying the main event. Eventually I decided on paprika roast potatoes, ketchup, salad and cauliflower mayo.
Vegan, sugar free, gluten free omlette wrap
Sugar free ketchup:
Tomato sauces are always packed with sugar to balance out the acidity of the tomatoes- liquid stevia was perfect instead.
Ingredients:
3 cups diced tomatoes (I used canned, feel free to use fresh and boil them down for about 20mins)
10 drops liquid stevia
1/2 a red capsicum/ bell pepper, diced finely
1/4 tspn cinnamon
1/4 tspn hing
4 cloves
1/2 tspn paprika
3 drops liquid smoke
1/4- 1/2 Himalayan salt, depending on salt preference.
Method:
Add all ingredients to a small saucepan and bring to the boil. Simmer until it thickens quite a lot, and lots of the water has boiled off (about 20mins.) Pick out the cloves, and if you like a smooth ketchup, whizz with a stick mixer for a couple of seconds. Done!
Cauliflower mayo:
I had heaps of prepped cauliflower sitting in the fridge asking to be used, so, cauliflower mayonnaise it was!
2 cups chopped cauliflower
3/4 cup suflower seeds
1/4 cup nutritioal yeast
2 Tbspns dijon mustard
1/2 cup lemon juice
1/2 cup water
1/4 cup oil
1/2 Tspn salt (Iused Himalayan)
1/8 tspn hing
1/2 Tspn black pepper
1/4 tspn cayenne pepper
1 tspn oregano (or other dried herbs, or a tablespoon of fresh herbs if you prefer) (dill tips might be nice, just a thought)
Method:
Add all ingredients to a food processor and process until smooth. I don’t have a fancy pants blender, and so to give it that smooth gloss that a high speed blender does I finished it off with the stick mixer for a couple of minutes. Somehow that whips it more into a gleaming “mayonnaise.”
Anyway, that is my lunch on this sunny Monday- I hope you have a beautiful Monday lunch too! X
aconsciouskitchen 