Sunday, December 23, 2012

Spinach Mushroom Omelet with Potatoes O'Brien

These vegan omelets are egg free, soy free and gluten free! What's left?! What remains is a thin, crepe like chickpea omelet Indian in origin called Besan Chilla. These cholesterol free, oil free omelets can be filled with whatever suits your mood in the morning. I would also recommend throwing herbs or vegetables in the omelet batter for an extra punch of flavor.

One Year Ago Today Oyster Mushroom Shepard's Pie

Fluffy vegan omelets made with ground chickpea flour and black salt filled with sauteed spinach and caramelized mushrooms. Serve with potatoes o'brien for a hearty breakfast.

Chickpea Omelet Batter
4-6 omelets
2 cups chickpea flour
1/4 cup brown or white rice flour
1 tsp black salt (recommended for eggy flavor) or sea salt
1 tsp baking soda
1/2 tsp turmeric, optional for color
2 cups water
canola spray

Combine all of the ingredients and stir to a slightly thin pancake batter (more like dosa or crepe batter).
If the batter sits for anymore than 5-10 minutes it will thicken up, so add a bit more water to thin it down before cooking.
Heat a non-stick skillet to medium and lightly spray with oil.
Pour 1/2 cup of batter in the pan at a time and use the bottom of a ladle to spread the batter in a thin circle about 6 inches in diameter. Cook until golden brown (about 1 minute) then flip until the other side is the same(less than a minute).
Fill each omelet with filling and serve hot.

Spinach Mushroom Filling
2 tbl extra virgin olive oil
1 yellow onion, minced
2 cups crimini mushrooms, thinly sliced
3 garlic cloves, minced
1/4 cup vegan havarti, crumbled (such as Daiya)
salt and pepper, to taste
4 handfuls fresh, baby spinach
3 tbl minced fresh parsley

Saute the onions and mushrooms in olive oil over medium-high heat until the mushrooms are caramelized, 12 minutes. Add the garlic and cheese and cook 3 minutes more. Taste and season with salt and pepper. Toss in the spinach and remove from the heat. Fill omelets and garnish with parsley.

Potatoes O'Brien
serves 2
3 tbl canola or safflower oil
2 cups small dice potatoes
1 green bell pepper, minced
1/4 cup yellow onion, minced
salt and pepper, to taste
red pepper flakes, to taste

Pan fry the potatoes, green bell pepper and onion in oil until the potatoes are tender and golden brown. Season to taste with salt and pepper and red pepper flakes.

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