Chickpea “Egg” Omelettes

 Holy crap, this recipe tastes better than any real egg we’ve ever had.  The flavor is amazing, texture is similar to an egg, and it makes a ton!  This is from a recipe in a cookbook from Cafe Gratitude.

• 1 cup garbanzo bean flour (ground up chickpeas)
• 1 Tbsp nutritional yeast
• 1/2 tsp applewood smoked salt
• 1/4 tsp ground turmeric
• 1/4 tsp paprika
• 1/4 tsp black pepper
• 1 Tbsp tamari
• Olive Oil
• 1-1/2 cup water

Yields 6 servings

Whisk together all ingredients, will seem very watery but cooks up fantastic!  Heat 2 Tbsp in a 9” non stick skillet over medium high heat.  Once hot add 1/3 cup chickpea batter, ensure it spreads out to edges of pan. Allow batter to cook almost completely on one side, do not touch it.  This size is manageable and you should be able to flip the entire ‘pancake’ at once to crisp up the other side.  

Add vegan cheese, then precooked veggies on top of cheese. Fold the pancake in half and allow cheese to melt.  Serve with fruit or roasted potatoes for one of the best vegan breakfasts you’ve ever had!  Or just invite yourself over to our house, we’d love to have you for Sunday brunch!

For quiche: Preheat oven to 350. Double egg recipe and CHILL OVERNIGHT.  Skim off any foam and whisk in 1 Tbsp olive oil. Use any veggies (we use peppers, mushrooms, onion, garlic, spinach), olives, sun-dried tomatoes, etc you like.  Sauté veggies in cast-iron skillet over medium heat. Add spinach, stir until wilted.  Add half the 'egg' batter and cook 2-3 minutes without stirring.  Add olives, sun dried tomatoes or other items that did not need to be cooked.  Top with remaining 'egg' batter.  Cook for 5 minutes over stove top then move to oven and cook 40-45 minutes until quiche is dark and golden color and firm to touch.  Let sit 5-10 minutes before serving.