This plant-strong meal is quick, versatile and hearty. I’m always looking to reduce fats in my diet without compromising taste and this one fits the bill. I use my trusty non-stick Green Life ceramic frying pan but if you don’t have one you may need to add a little oil. I served this with a simple greens & sprouts salad tossed with a lemon juice and honey dressing. (Serves 2)
3/4 cup chickpea flour (you’ll find it with the rest of the gluten-free flours the health food and many grocery stores)
1 cup water
1/4 teaspoon salt (or use black salt if you want that eggy flavor – look for it in the salt section at the health food store)
approximately 2 1/2 cups vegetables. I used:
- 1/2 red onion, sliced
- 1 cup mushrooms, sliced
- 1/2 cup sweet peppers, sliced
- 1 cup broccoli, cut into small florets
- 4 sundried tomatoes, chopped fine
- other possibilities: zucchini, asparagus, cauliflower
1 tablespoon coconut sauce (a soy-free alternative to soy sauce – found in the ethnic foods section of health food and some grocery stores.)
1/2 teaspoon garlic powder or 1 finely chopped garlic clove
Whisk together the chickpea flour, water and salt and set aside.
Put the onions, mushrooms, coconut sauce and garlic powder in the pan and cook on medium heat for about 5 minutes until the veggies begin to soften. Add the rest of the vegetables and cook for another 5 minutes or so until the vegetables are almost tender.
Pour the chickpea batter into the pan with the vegetables, reduce the heat to medium-low, cover and cook for about 7 minutes, until the omelette cooks through. I simply slice it into 4 sections and serve.