Saturday, 23 May 2009


Omelettes! Who doesn't like these. Really. The possibilities are endless in terms of fillings. Vegan omelettes are typically made only of tofu. I like tofu, but find an entire plate of it a bit... much. Also, adding chickpeas (even in the form of flour) to anything is a good move in my books.

A note on omnisubs. I don't bother trying to imitate what an eggy omelette would taste like. I don't know that I'd remember anyways. I try to create something that is yum in it's own right, and that vaguely fills the same category as the omnifood for which I named it. And if I were naming this accurately, I'd call it "better than eggs". In so many ways.

For 4 people worth of basic omelette:

1 c chickpea flour (gram flour)
water to form a batter (about 1.5 cups)
1/2 tsp salt (black salt works best)
1/2 c arrowroot
splash vegan worcestershire sauce
4 tbs white miso
tarragon to taste (I used about a tsp)
1 tsp baking powder

mix all this together to a thin batter and let stand 30 mins.

puree in 1 block silken tofu. This will be a pretty thick batter, about the consistency of pudding. It should *just* be at the point where you need a spoon to help it spread around the pan.

just before cooking stir in
1 tbs apple cider vinegar

To cook. Spray a pan with olive oil. Let pan get nice and hot, and then pour in your omelette. Drop the heat to medium-low and cover. Cook until cooked through. You can add fillings as the omelette is cooking. Here I've added some brocolli and olives and vegan cheese (I'm not a big fan of commercial fake cheezes, but I do like me some of the stuff from the Uncheese Cookbook. You could also use my bloo pate.

Here's another combo that I made but didn't take a photo of (which makes something akin to a spanish tortilla). Mix these into the batter before cooking: cooked cubed potatoes, onions, tomatoes, olives, steamed chopped and drained greens, dash of smoked paprika, chopped jalopenos.

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