Friday, June 5, 2015

Chickpea Omelette/Denver Hash Brown Mashup!


As most of you know, I am a vegan. (For more on that, stay tuned for an upcoming post.) When I was making the transition from carnivore to vegan, the two things that prevented me from making the full change were eggs and cheese.  It was difficult to give up my morning two-egg omelette filled with a good amount of meat, cheese, and some veggies, and not being able to eat cheese on everything.  I really loved a good tofu scramble, but, honestly, a tofu scramble can take some time, and when I'm really hungry in the morning, I just want to eat and eat quickly.  I had heard for a quite some time about using chickpea flour to make 'eggs' but I took forever in trying it.  I can't believe I waited so long!  The chickpea egg is the bomb! I eat them almost daily, and the other day I was craving Denver-style hash browns so I thought, "Why not put them together?" Best idea ever!  It was so delicious that I wolfed it down. Without further ado then, here's the recipe.


Denver Chickpea Omelette Hash Brown

Ingredients:

3/4 c. chickpea (aka garbanzo bean) flour*
1/8 teaspoon baking powder
1/8 teaspoon turmeric
1/2 teaspoon each: Mrs. Dash (or any other salt-free herb blend), garlic powder, onion powder, salt, and pepper
1 T. nutritional yeast
1 T. flax meal
1/2 c. + 1 T. warm water
1/2 medium potato, grated
1/8 c. each diced onion, green pepper, and jalapeno pepper
3 T. cooking oil, use your favorite
1/3 c. vegan cheese, grated (I love cheddar Daiya on this one!)

Instructions:

1.  Mix together the first 8 ingredients in a mixing bowl.

2.  Warm up the cooking oil in a large frying pan over medium-high heat

3.  Add the grated potato and diced vegetables to the chickpea mixture and incorporate just until mixed.

4.  When the oil in the pan is rippling, add the full mixture to the frying pan.

5.  Fry until the edges are golden brown, and the center looks dry.  If you flip too soon the omelette will fall apart, so give it some time!

6.  After flipping the omelette, add the grated cheese to half of the top.  When the bottom is done, which doesn't take more than a couple of minutes, fold half of it over the half with cheese.

7.  Serve immediately. Serves two.

Notes:

Denver hash browns are usually made with red bell pepper, green bell pepper, and onion. I prefer to use a seeded and stemmed jalapeno in place of the red bell pepper. When you seed and stem a jalapeno, it has just a light kick, and a delicious flavor, but you're welcome to used whichever you'd prefer.  This omelette serves two (in my house it serves one, lol), but can easily be doubled (which is a given in my house considering the half a grated potato), or quadrupled.  I serve with toast or bagels, and some cold vegan milk to wash it all down.  Enjoy!

*You can also use the mix recipe I have listed in the Cooking & Recipes tab here.  Just mix 3/4 c. mix with 3/4 c. warm water then add the potatoes and veggies.  

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