February 25, 2011
Submitted by Sophie Lapaire, writer of the new vegan blog, GourmetVeganChef.blogspot.com
I have been asked over and over for the recipe for my vegan omelets. Since I don't like complicated dishes with too many ingredients, these omelets are pretty simple to prepare and they keep in the fridge for up to a week. So make a batch, refrigerate it, and whenever you feel like it, voilą! The neat thing about this dish is that because it is made of flour (instead of the usual egg mixture), you do not need to eat bread with it. You feel satisfied and energized for many hours just with this one dish and a little salad on the side. By the way, they are great for brunch, lunch and dinner too!
- Measure 2 cups of unbleached flour* with 1 cup of rice flour, 2 tsp turmeric powder, 1 tsp salt and mix with 2 cups of coconut milk and a little water.
- For extra flavoring and protein, you can add ¼ cup vegan cheese like Daiya (optional) or 2 tablespoons of nutritional yeast.
- If too thick, add a little water and make sure there are no lumps.
- Cook one ladle at a time in an oiled skillet at medium heat.
- Fill with onions, mushrooms, any vegetables you like.
- Serve warm with a salad.
Tips: If you have made the batter ahead of time and refrigerated it, make sure to take it out 30 minutes before you need to make it, otherwise the batter will be too thick, and you will end up making pancakes! Also, resist the urge to flip the omelet until it is loose in the pan, otherwise it will break, and you will have something that resembles more a scramble than an omelet!
Sophie Lapaire is a French native and a world traveler. As the founding chef at the Vegetarian House in San Jose, California, she incorporated in her cooking the many fun and tantalizing flavors she discovered in her journeys around the world. Her vegetarian lifestyle began in the '80's, and she has since shared her many tips with friends and private clients prior to moving to the Northwest. At their request, she created a blog (gourmetveganchef.blogspot.com) to further spread fun and healthy ways to eat compassionately, to make the transition as painless as possible, and to empower people towards reclaiming their health right in their kitchen.