Wednesday, June 10, 2009
Vegan soy-free omelets
Ever since I saw this blog post, I've wanted to try it out. Last night we did just that. It turns out to be amazingly easy, and amazingly tasty. The essential recipe is equal parts chickpea flour (besan) and water, salt to taste and a dash of turmeric for color. I recommend cooking them in non-stick if you have it. I made mine in my cast iron skillet and they stuck even though I used a generous amount of oil. I also found that I could skip flipping them, which only broke them apart completely, because the undercooked batter was just as tasty and lent a bit of authenticity to the "omelet". Instead I cooked them until mostly set, added fillings (or not, plain is just as good), and rolled each edge over into the center and flip onto a plate. The taste sort of reminds me of the eggs laid by the corn-fed ducks we raised when I was growing up. And surprisingly my favorite condiment on the omelet is piccalilli relish which seems to be the best combination of sweet and tart to compliment the earthy omelets.