I’m off to the USA for a month to travel, relax, look at a lot of Frank Lloyd Wright architecture, admire the autumn foliage (hopefully) and eat vegan food.
September also just happens to be Vegan MoFo. Stay tuned, I expect to post quite a few meals.
I love that fully vegan restaurants and shops exist, but I also find great pleasure every time I find vegan food in unexpected places. For me it is a sign we are becoming mainstream.
I had one such experience recently when I was in the shopping centre in Doncaster. I had headed out there to go to the Apple Store and things took slightly longer than I expected. By the time I was leaving to go home I needed some sort of snack to ward off hunger.
I didn’t want to eat chips – I’ve eaten more chips as a vegan than I did in a lifetime of being an omni, as so often they are the only choice.
Just as I was despairing of finding anything remotely vegan (other than chips) in a large shopping centre, I walked past Joy Cupcakes. In amongst the regular cakes, they had several vegan ones and a prominent sign to let me know. They also make gluten free cupcakes, and there are even some that are both vegan and gluten free.
I grabbed two flavours because I couldn’t decide, a Red Velvet and an Orange with Popcorn. Both delicious and with a good texture.
A nice find in the middle of otherwise unlikely vegan territory.
I’ve been stuck in a bit of a breakfast rut lately. Toast everyday. So I decided I needed to do something different. It definitely needed to be warm as the weather has been so COLD.
I’ve had a hankering for an omelette for breakfast for the last couple of weeks, so I thought I’d try to make one using chick pea flour. There are a lot of omelette/pancake-like creations made from chickpeas, ranging from the French socca to various Indian pancakes. This recipe owes more to the Indian side rather than the French, though the raising agent and spicing are completely different.
Even though I added a little baking powder to the mix, these ended up more like a substantial pancake than an omelette, but the flavourings were good. I restricted my additions to the pancake to some parsley, black salt (which gives an eggy flavour) and turmeric for colour, but you could use any flavourings you like really. I stuffed the finished omelette with sprouts and vegan cheese and served it with some capsicum relish. The second day I added a little truffle oil to the mix, and filled them with some cashew cream cheese and sprouts, also delicious.
They definitely hit the spot even if they are not quite like an omelette! But I’ll keep experimenting. I think silken tofu might be featuring in the next one.
chick pea ‘omelette’
recipe type: Breakfast
- 1 cup chick pea flour
- 1 tsp baking powder
- 1 cup water
- salt – I used himalayan black salt for the “eggy” flavour
- ½ onion finely diced
- oil spray
- ¼ teaspoon turmeric
- chopped parsley
- Add some oil to a pan and fry the onions until softened and they have a bit of colour.
- Add the onions to a bowl and mix all the other ingredients in.
- Spray the pan lightly with oil.
- Pour ¼ of the mix into the pan and cook until the edges of the omelette dry out.
- Shake the pan to loosen and flip.
- Cook until golden on both sides.
- Serve folded with your favourite savoury filling.
These can be made with any flavourings you like.