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Vegan Omelette
Vegan Omelette

Before you jump to Vegan Omelette recipe, you may want to read this short interesting healthy tips about Learn How to Improve Your Mood with Food.

A lot of us have been taught to believe that comfort foods are not good and are to be avoided. Sometimes, if the comfort food is candy or some other junk food, this is true. Other times, comfort foods can be perfectly healthy and good for us to consume. There are several foods that really can improve your moods when you consume them. When you are feeling a little down and need an emotional pick-me-up, test out a few of these.

Cold water fish are excellent for eating if you wish to battle depression. Herring, trout, tuna, wild salmon, and mackerel are all high in omega-3 fats and DHA. These are two substances that increase the quality and function of the gray matter in your brain. It’s true: eating a tuna fish sandwich can basically help you fight depression.

As you can see, you don’t need to eat all that junk food when you are wanting to feel better! Try a couple of of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to vegan omelette recipe. To cook vegan omelette you only need 9 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Vegan Omelette:
  1. You need 1,5 cups Chickpea Flour (375 ml)
  2. Provide 5 ml Black Salt (or Herb Salt)
  3. Prepare 2.5 ml Tumeric
  4. Prepare 5 ml Hing (garlic /onion alternative)
  5. Take 1.5 Cups Water (375 ml)
  6. Get 1 cup Packed Cauliflower Rice
  7. You need 2 Bunches Asparagus (about 20 spears)
  8. You need 5 ml Lemon Juice
  9. Take Black Pepper (optional seasoning)
Instructions to make Vegan Omelette:
  1. Place dry ingredients in a bowl and add water bit by bit while stirring with a wire wisk. Next stir in the cauliflower (about two cups of cauliflower florets, washed and blended in food processor or grated finely by hand).
  2. Wash the asparagus and chop the bottom two thirds of the stems into thin slices. Sauté in a bit of coconut oil. Add 30 ml water and cover with lid, stirring occasionally. Add the asparagus tips which you kept whole. Continue to sauté until tender yet firm. Add lemon juice.
  3. Pour a thin layer of the batter into a hot pan. Reduce heat. Dedvide topping into the amount of portions you wish to cook. Add topping for each omelette on top.
  4. Cook for a few minutes until you are able to slide a spatula under the omlette and flip over. Cook on the other side until golden brown.
  5. Flip over again to serve with topping on top. Season to taste with black pepper and some herb salt. Repeat for every omlette. The runnier your batter, the thinner the omlette will be and the longer it is cooked on low heat the crispier it will become. So play around with consistency and temperature until it is ideal for your taste. Serve with home made tomatoe sauce. Enjoy!
  6. Alternatively you can top your omlette (pancake) with raw vegetables after it has been cooked on both sides. Avo tomatoe slices and baby spinach works well.

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