CHICKPEA OMELETTE
Makes 4 small omelettes
Omelette:
250ml (1 cup) chickpea flour
7.5ml (1½ tsp) garlic powder
5ml (1 tsp) onion powder
Pinch of turmeric
125ml (½ cup) nutritional yeast
5 grinds kala namak (black Indian salt — optional)
Pinch of bicarbonate of soda
375ml (1½ cups) almond milk
Salt and pepper
Filling:
Fried mushrooms, spinach, peppadews, green peppers, onion, tomatoes, meatfree strips or sausages, refried beans, fresh avocado, herbs.
Sauce:
125ml (½ cup) cashews, soaked in hot water overnight (if you haven’t soaked them, you can place the cashews in water and microwave them for 2 minutes)
250ml (1 cup) almond milk
5ml (1 tsp) garlic powder
5ml (1 tsp) onion powder
Salt and pepper, to taste
Oil, for frying
Place all the omelette ingredients in a food processor or blender and mix until smooth. Scrape down the sides from time to time. Prepare your filling ingredients and set aside to keep warm.
Make the sauce: Drain the cashews and place them in a blender. Add the almond milk and spices and blend until the mixture reaches a smooth and creamy consistency. Set aside.
Make the rest of the omelette: Add ½ a tablespoon of oil in a non-stick pan. When you think it’s hot, test the oil by adding a tiny drop of mixture into the pan. If the drop of batter bubbles profusely, the oil is ready. If using a 25cm pan, add a ½ cup of the omelette mixture to the pan and swirl to ensure the liquid reaches all the pan edges. Close the pan with the lid. Let it cook over a low heat until small bubbles appear across the omelette’s surface. Carefully flip the omelette and cook it on the other side for 5 more minutes. Slide the omelette onto a plate.
Add your filling, along with a serving of the cashew cream, to half the surface of the omelette. Carefully flip the other half over the filling to close the omelette.
Serve with crispy toast for breakfast or a side salad for lunch.