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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Tue Oct 15, 2013 11:41 am 
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Drunk Dialed Ian MacKaye
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I see this thread every time it resurfaces, and I really want to try that now that I have a big bag of chickpea flour. I have to replenish my nooch first though! It sounds so good, and so nice that it's something good for breakfast that isn't sweet.

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Tue Oct 15, 2013 11:41 am 
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Lycophyte made it for us this past weekend and it was yummy. She added bacon bits and follow your heart vegan shreds which were both a great addition along with onions. Highly recommended. We also made some for the sushi we made.

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Wed Oct 16, 2013 2:45 am 
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Drunk Dialed Ian MacKaye
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I just made a bunch of this, but I only used chickpea flour, tapioca, baking powder and black salt (those were the things I had in my kitchen) and it's totally delicious like that. I bet the nooch would add something awesome, but it's not 100% essential, and if you live in a country where it's not really available, you can still make this!

I sauteed some chopped onion for about 4 minutes, and then mixed the omelet mix with water until it was like a crepe batter, then added the onions to the batter and baked on the pan. It was wonderful and very filling and delicious.


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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Wed Oct 16, 2013 3:51 pm 
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Yes! I was there for the lycophyte breakfast of amazing tastes. So forking good.

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Wed Oct 16, 2013 4:45 pm 
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Also, a heads up: This can be baked into little patties as well to make a bunch for quick bagel sandwiches. I tried it experimentally in a muffin tray. It baked up fine and there is no need to flip. If you have bun trays, those would be perfect, because muffin trays make stupid small silver dollar patties.

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Wed Oct 16, 2013 11:23 pm 
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This looks amazing - I'm definitely going to have to try it!

What purpose do the lecithin granules serve? I have liquid lecithin, but not the granules.

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Thu Oct 17, 2013 9:43 am 
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lycophyte wrote:
Also, a heads up: This can be baked into little patties as well to make a bunch for quick bagel sandwiches. I tried it experimentally in a muffin tray. It baked up fine and there is no need to flip. If you have bun trays, those would be perfect, because muffin trays make stupid small silver dollar patties.

Perfect! I just bought some gf english muffins so I have to try this.

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Thu Oct 17, 2013 11:02 am 
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I gotta try this! Or maybe I just gotta visit lycophyte so she could make it for me.

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Thu Oct 17, 2013 11:07 am 
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Well, the lecithin is an emulsifier, so it helps with the mixing, but mostly I use it because its got good things for your brain and all of that, so why not. You can skip it, or use the liquid stuff if you want. I've used it before!

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Thu Oct 17, 2013 11:10 am 
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joyfulgirl wrote:
I gotta try this! Or maybe I just gotta visit lycophyte so she could make it for me.


You should!

Also, I baked it at 375, but it would probably work at 350-400 just fine.

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Thu Oct 17, 2013 12:36 pm 
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do you need to keep the mix in the fridge because of the lecithin granules? Usually they are refrigerated.
I have fermented tofu but not the flour, I will try adding some with the liquid to see how that tasted.
Will try it this weekend


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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Thu Oct 17, 2013 12:47 pm 
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I'm sure lycophyte will be back but we took this mix camping and she never put it in the fridge when she came over to cook, so I'm guessing you don't have to keep it in the fridge.

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Thu Oct 17, 2013 6:22 pm 
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I've never bothered with refrigerating it. Maybe I should? But I've never bothered...I figured I go through the large bin in a few weeks. I have also at times just tossed in a pinch directly into the batter instead of into the dry mix.

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Fri Oct 18, 2013 10:02 pm 
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made these for dinner tonight! they were so easy to flip and get out of the pan and everything. pretty awesome!

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Sat Oct 19, 2013 12:08 pm 
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Drunk Dialed Ian MacKaye
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I am already super addicted to this. Made a big batch of the mix and I am almost through it.. I've been making delicious nomelettes for breakfast almost every morning, and today I made 2 nomelettes with leek, red bell pepper, zucchini and mushrooms for dinner.

I can't believe how delicious and easy this is. And cheap! And healthy!


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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Sat Oct 19, 2013 3:47 pm 
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I am experimenting with cooking it in the microwave for a breakfast sandwich. Will update if I work it out (today's attempt was cooked too long.)

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Sat Oct 19, 2013 5:53 pm 
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OOOOH. Let us know how it works out! We have a microwave at my school for cooking lunch. If I can make this mix and some microwave chocolate cake mix to bring to school, my life will be so so much better! Just imagine: nomelettes, baked beans and chocolate cake for lunch every day! If I bring a salad, that will be totally gourmet! I can even keep avocados and apples and bananas in my locker!


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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Sun Oct 20, 2013 9:46 pm 
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This is so amazing. I cannot wait to try this! You are a genius!

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Mon Oct 21, 2013 7:12 am 
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Oh so I've tried 2 methods in the microwave.

1) Covered silicone steamer - My microwave tends to be more moist as it is a convection combo but inside a silicone steamer, the mix is a bit too gummy.
2) Half silicone steamer/half not - When I realized it was a bit gummy, I just took off the lid and it came out really good.
3) Not covered - haven't tried yet, will report back. But I am guessing this is probably the way to go.

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Mon Oct 21, 2013 7:43 am 
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i am thinking that since i have access to the fermented flour, i should go and get some and see if it makes a difference. do you use it for anything else? (web search leads immediately to mercola-ish craziness and from what i can see it is like a miso type thing's starter, and used for hot pepper paste.) i figure if you put it in the mix there must have been a reason you had it in your cabinet. is it the new nooch?

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Mon Oct 21, 2013 9:44 am 
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In the microwave, I've prepared the mix as usual, poured it into a small dish sprayed with cooking spray , then cooked for 50 seconds. If the center still looks gooey, flip and cook for another 10 seconds. It looks undercooked to me when it's actually done; overcooking makes the edes hard. It comes out a little chewy but I like it on an english muffin!

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Mon Oct 21, 2013 6:05 pm 
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torque wrote:
i am thinking that since i have access to the fermented flour, i should go and get some and see if it makes a difference. do you use it for anything else? (web search leads immediately to mercola-ish craziness and from what i can see it is like a miso type thing's starter, and used for hot pepper paste.) i figure if you put it in the mix there must have been a reason you had it in your cabinet. is it the new nooch?


Mostly I bought it and then said "what the fizzle do I use this in?" And then put it in the omelet. Truthfully I've not bought more since I ran out of that bag. Maybe I should try again and do a comparison. I never actually did that.


Also, awesome that it can be microwaved! I may have to try that!

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Fri May 02, 2014 11:31 am 
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I should say, I tried making it with and without fermented soybean flour. It does add a bit more flavor complexity, but is not necessary at all. I bought more anyway.

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