Chickpea omelette with cashew cream sauce

INGREDIENTS:

1 cup chickpea flour

1 ½ teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon turmeric

½ cup nutritional yeast

5 grinds kala namak (black Indian salt – optional)

¼ teaspoon bicarbonate soda

1 ½ cup nut milk

Salt and pepper

For the sauce:

½ cup cashews, soaked in hot water overnight (Tip: if you haven’t soaked it, you can place the cashews in water and microwave it for 2 minutes).

1 cup nut milk

1 teaspoon garlic powder

1 teaspoon onion powder salt and pepper to taste

Oil for frying

Filling:

Fried mushrooms, spinach, peppadews, green peppers, onion, tomatoes, meat-free strips or sausages, refried beans, fresh avocado, herbs.

NB: Use a non-stick pan with a lid.

INSTRUCTIONS:

Place all the omele e ingredients in a food processor or blender and mix until smooth. Scrape the sides down from time to time. Prepare your filling ingredients and set aside/keep warm.Make the sauce: drain the cashews and place it in a blender (high-speed blender or nutria-bullet works fantastic). Add the nut milk and spices and blend until the mixture reaches a smooth and creamy consistency. Set aside. Add ½ tablespoon of oil in a non-stick pan (non-stick is important). When you think it is hot, test the oil by adding a tiny drop of mixture into the pan. If the drop of ba er bubbles profusely, the oil is ready. If using a 25cm pan, add ½ cup of the omele e mixture to the pan and swirl in order to get the liquid to reach all of the edges on the pan. Close the pan with the lid. Let it cook over low heat until small bubbles appear across the surface of the omele e. Carefully flip the omele e and cook on the other side for 5 more minutes. Slide the omele e onto a plate. Add your filling, along with a dollop of the cashew cream to one half of the surface of the omele e. Carefully flip the other half over the filling to close the omele e. Serve with crispy toast for breakfast, or as a side salad for lunch.