A couple weeks ago I made an awesome vegan omelet recipe from the Vegan Brunch cookbook. I was skeptical about it but blown away by the tasty result! The recipe is pretty much a savory chickpea flour pancake. Unlike a traditional omelet, you prepare your filling seperatley, place it on the "pancake", and then fold it over. The secret ingredient is black salt, or kala namak. It has a sulfuric taste that's similar to egg yolks.
For people who really enjoyed the taste of eggs it's a real treat, for you and the hens crammed into tiny cages. Remember that a traditional omelet made from free range eggs isn't necessarily cruelty free. No regulating body exists to moniter the conditions for the "free range" hens, and those same hens are often still debeaked and always slaughtered when they're no longer useful.
I'm really enjoying Vegan Brunch by Isa Chandra Moskowitz. I recently made an amazing broccoli quiche from the same book. Isa Chandra Moskowitz and Terry Hope Romero are by far my favorite cookbook authors. They co-wrote Veganomicon, which is the vegan answer to The Joy of Cooking. It's the perfect book for any new or experienced veggie head. Besides full on recipes, they give you instructions for how to prepare different vegetables. For example, if you just bought an eggplant for the first time and you don't quite what to do with it, then they have quick and helpful instructions for you - how to cut it and cook it. No need to fool with a foreign vegetable and a long recipe with a bunch of ingredients.
Maybe AFA should do a brunch themed potluck? Yay for omelets! Next to the omelet is the Jalapeno Garlic Grits recipe from Vegan Brunch.
Loading recent content...
Post Comments
Add Your Comment!
Log in to leave a comment or Create an account
I got the black salt at Central Market. I couldn't find it at Whole Foods, oddly enough. And at Central Market we found it under the Indian name, Kala Namak. I guess I don't have a favorite filling, because I only tried the one. We did red bell peppers, gimme lean sausage, and melted teese. It was super tasty. I haven't tried the waffles in that book yet, but it's on my list. ;)
I wondered about putting the salt on top of a scramble too. I think it would be good that way as well. I haven't tried it though. But I'd be surprised if it wasn't good. I've heard some people really don't like the salt, but I thought it was flipping amazing. And I have made the chickpea cutlets and they're very good indeed! One of my favorite recipes. They're really unique.
Carrie
I am curious about the salt too. If I wanted to be lazy and not make that amazing omelet but just added to the salt to tofu scramble that would probably be good too?
I just got Veganomicon out of the library and I am thinking of making the chickpea cutlets. Have you made them? Terry and Isa rock so I am sure they are great.
(chocolate beer waffles??? I need to check that out!!)
Carrie,
Thanks for posting your omelet review. We got the Vegan Brunch book about a month ago and have been eying those recipes but have gotten stuck in the waffle section. :) Where did you get the black salt? Is it readily available at Whole Foods or did you have to go to a specialty store? And what's your favorite filling.
BTW, if you're a waffle fan, the chocolate beer waffles with chocolate drizzle and fresh strawberries on top are to die for. Great way to combine two major food groups - beer and chocolate.
Anne
» Comments RSS