So, I have to give props to both Torque and Isa, as I suppose this is inspired by their recipes a bit.
Torque posted a tapioca based egg white, which was 1/1 water and tapioca, but then I added some chickpea flour to make a yolk looking thing, inspired by Isa's fronch toast recipe. I shared this "recipe" in passing with John P over dinner one time he was in town and he really liked it, and posted a pic, and so some of you got the recipe through his photo, but I've never posted it on here, mostly because I've never actually made a real recipe.
Pretty much I make one of these every day now, it helps me not be hungry until lunch, like it should be. Right? It makes my bagel carry me through.
Its still not the cleanest looking recipe, but, anyway, just in case you want to give it a try!
Its basically a ratio of 3/2/1 for Chickpea flour/besan, tapioca starch & nooch, plus a little extras.
You can pick most of it up @ an Indian import store, except for the Korean fermented soy flour (Korean market! Its used in a condiment, but I don't know what it is, its just a tannish flour, its rather bitter if you try and use a lot, so go sparing in other recipes. I made this for awhile before I had this ingredient so I'm sure you could skip it if you want), and lecithin is more likely from a health food store.
Smaller version above, bulk version below (I keep a big tub of it at all times, and it still doesn't even make it 2 weeks around here)
Vegan Omelet Mix
2/3c Chickpea flour/besan
1/3c tapioca starch/flour
2 TBS + 2 tsp Nooch (I'm sure I'd just do almost 3 TBSish, since its 3 tsp/Tbs)
2 tsp fermented soybean flour
1 tsp lecithin granules
1 tsp baking powder
1 tsp black salt
A shake of paprika and mustard powder (optional)
Shake of turmeric if you want for color (optional)
Bulk Mix
3c Chickpea flour
2c Tapioca starch
1c Nooch
2Tbs fermented soybean flour
1Tbs lecithin granules
1Tbs baking powder
2 tsp black salt
1/2tsp paprika
1/2tsp ground mustard
Use:
Vegetable oil (annatto oil is great because it makes it a beautiful color!)
Ume Plum Vinegar (not necessary if you don't have it; I've used a few shakes of whatever vinegar)
Braggs (I've used soy sauce and its too soy-saucy)
How to use:
Mix the dry up really well and then put in a container of some sort.
To make a serving, I scoop 3 heaping TBS of mix into a liquid measuring cup. I add a slow drizzle of water while mixing with a fork, until I get a batter that looks like a thin crepe (3-4 TBS water? The 3 heaping Tbs + water is usually just shy of 1/2 c). I add around a half Tbs of oil, a few squirts of braggs and a dash of the ume plum vinegar (or whatever vinegar). I like to mix fakon bacon bits into it before cooking, and chopped onions.
In a small nonstick pan, I cook the onions (or other veggies) for a few minutes, with a little pan spray or buttery spread. I then pour half the batter in, grate faux cheese if I have it, and put the rest of the batter on top, allowing it to fit the pan. It is cooked a bit like a crepe, so that means be patient, don't try and turn until you know it will hold up! Sometimes I will put a lid on it to help it cook through a little better. Flip after its ready, then let it finish cooking through and browning a little bit. You can cook it til its a bit crunchy if you like. You can also make it like a folded omelet, though you'd have to saute your add ins, take them aside, make the omelet, flop the stuff in and fold it and finish it cooking. Be careful to cook it enough, because undercooked chickpea flour tastes gross!
Sprinkle more black salt on top, if you like that sulfur flavor.
I also really like using a pancake mold and using less mix, to put on an english muffin or bagel!
3Tbs of the mix will be around 85 calories, 10% of fiber and 5g of protein.
The oil can be left out but I think it does make it a lot better (right!) so if you use around 1/2 Tbs it will add another 60 cals or so.
http://instagram.com/p/LNiVHLq7SB/ link to picture
