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 Post subject: My recipe-ish for shelf stable omelet mix
PostPosted: Tue Aug 14, 2012 10:30 am 
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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

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Tue Aug 14, 2012 10:37 am 
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This looks so great! Bravo!


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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Tue Aug 14, 2012 10:40 am 
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This looks great!

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Tue Aug 14, 2012 11:02 am 
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Holy crepe lycophyte!! It looks awesome!! This looks like a recipe worthy of using the last of my chickpea flour on!

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Tue Aug 14, 2012 11:06 am 
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Someday I'm going to try making a little bit of the mix and trying it in a scrambled tofu, to give the scrambled tofu the "cling" of scrambled eggs. But its been like 8 months since I started making this and i've not bothered yet.

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Tue Aug 14, 2012 11:33 am 
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Delicious.

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Tue Aug 14, 2012 12:10 pm 
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if i don't have fermented soybean flour, could i substitute it with regular soybean flour? (or should i just leave it out like you said)

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Tue Aug 14, 2012 1:14 pm 
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supercarrot wrote:
if i don't have fermented soybean flour, could i substitute it with regular soybean flour? (or should i just leave it out like you said)


Uuuh sure! This is why I said "recipe-ish." Give it a try! Try it without! and then report back :) I've not experimented alll that much I guess. I've mostly just experimented with the top 3 and added a few other things in for fun. So, let me know what y'all experiment with this.

I'm sure the regular soy flour wouldn't add the same umami as the fermented (I figured it could be a bit like dry miso? though its totally different with regards to fermentation I think) but it would add some more protein, etc.

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Tue Aug 14, 2012 1:16 pm 
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oh! i have mushroom powder. if it's there for the savory, then i'll use that.

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Tue Aug 14, 2012 1:48 pm 
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Oooh let me know how that tastes!

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Tue Aug 14, 2012 1:59 pm 
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My roommate has made it with sundried tomatoes and truffle oil and its gorgeous!

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Tue Aug 14, 2012 8:21 pm 
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I love recipe-ishes! Thanks for the recipe-ish. I will try-ish it!

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Fri Aug 17, 2012 5:57 am 
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SO I paid attention to the amount of water I added to the mix- its about 2:1 water to mix!

Just in case you were wondering!

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Tue Sep 18, 2012 10:37 am 
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Did anyone try this? What did you think? Any suggestions/tweaks to the recipe?

Also, I've noticed if using gas stove, covering it is necessary, not just somewhat helpful.

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Fri Sep 21, 2012 7:05 pm 
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It is completely awesome.

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Sun Sep 23, 2012 11:15 am 
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Totally going to try this. One question: should the proportions be the same for both recipes? There is twice as much chickpea flour as tapioca in the first, but the bulk recipe has 1.5 times as much chickpea as tapioca.


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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Sun Sep 23, 2012 9:09 pm 
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helbury wrote:
Totally going to try this. One question: should the proportions be the same for both recipes? There is twice as much chickpea flour as tapioca in the first, but the bulk recipe has 1.5 times as much chickpea as tapioca.



Err yeah the proportion is supposed to be 3:2:1

I always made a rather large mix so I scaled it down with some bad math, I guess?

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Mon Sep 24, 2012 8:48 am 
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I already have fermented soybean flour, and I need sugar free breakfast ideas! I'll mix it up today and report back tomorrow. Thanks!


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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Tue Sep 25, 2012 8:54 am 
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This was so great! I made four this morning for me, husband, and two of my kids. I put in sauteed mushrooms, peppers and onions and pepper jack Daiya in three of them and just Daiya mozzarella in my daughter's. Even the edges that didn't have any Daiya were very cheesy to me so I'll leave it out of mine next time. I used up the last of my tapioca starch so we're going to get some more this afternoon so I can make the bulk version. Because I'd done all the mixing and sauteing last night, it took about five minutes total to make an omelet. Thanks for the recipe!


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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Sun May 19, 2013 6:49 pm 
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Ok, all I did was take out the fermented soybean flour. I also made the lecithin optional. I upped the smaller batch stuff, because I guess the math was wrong proportionally before? Basically its 3:2:1 Chickpea:tapioca:nooch

Easier Vegan Omelet Mix

1c Chickpea flour/besan
2/3c tapioca starch/flour
1/3c Nooch (I'm sure I'd just do almost 3 TBSish, since its 3 tsp/Tbs)

1 tsp + smidge baking powder
1 tsp + smidgeblack salt
1 tsp lecithin granules (optional)
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
1Tbs lecithin granules (optional)
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.

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Sun May 19, 2013 7:17 pm 
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Thank you! Excited to try it! A fast yummy proteiny breakfast would be great!

Just need to get tapioca flour!

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Mon May 20, 2013 4:44 am 
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I need some nooch so I can make this. anything with chickpea flour is my favorite food.


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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Fri Aug 02, 2013 8:00 pm 
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Lycophyte, I had this bookmarked for a long time and finally made it about 10 days ago-- and have had a nomlet everyday since because it's AWESOME! I've been adding sauteed onios and bell peps (from frozen) and Daiya. So good, thank you for sharing!

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Fri Aug 30, 2013 6:50 am 
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I tried these for the first time today and they are great! My partner loves them too. And they are so easy to make!

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 Post subject: Re: My recipe-ish for shelf stable omelet mix
PostPosted: Tue Oct 15, 2013 11:32 am 
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This is good! I'm curious to try it with the fermented soybean now.


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