Chickpea Flour Omelette with Chipotle-Grilled Tomato

Nutritional Yeast (aka Nooch or “Hippie Dust”) is praised by pizza-loving vegans everywhere, but what is it, and why should you be putting it on your popcorn next time you go to the movies? We’ll find out in this episode of Fresh Pickings. Dave Arnold, co-host of Heritage Radio Network’s podcast Cooking Issues will give us the lowdown on what Nutritional Yeast actually is. Then, Vegan Low Glycemic Load blogger, Elizabeth Taylor is back to give us a recipe that uses Nutritional Yeast and for a bonus — chickpea flour – in a Chickpea Flour Omelette with Chipotle-Grilled Tomato!  Tune in here.

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Servings 1 serving
Prep Time 10 minutes
Cook Time 5 minutes
Submitted By Elizabeth Taylor from VLGL blog
Rating
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 1 serving
Prep Time 10 minutes
Cook Time 5 minutes
Submitted By Elizabeth Taylor from VLGL blog
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Ingredients
Ingredients
Instructions
  1. Begin to heat your grill/grill-pan on medium-high. Evenly brush on the oil. Slice your tomato into 1/2″ thick slices. Using your fingertips, gently rub each side of each slice with the chipotle powder and salt, and set aside on a clean plate.
  2. Combine all of the dry omelette ingredients (from chickpea flour to baking soda), and pour in the water, forming the “batter.” Whisk until no lumps remain.
  3. Add the olive oil to a small, nonstick pan, and heat on medium. Once hot, add your kale and sauté until the edges are brown and crisp, stirring occasionally, adding the soy sauce towards the end.
  4. Once the soy sauce is absorbed by the kale, place your tomato slices onto the grill, and add the batter to the pan, pouring over the kale.
  5. Leave the batter alone (no stirring) until bubbles begin to form. Then, flip your “omelette,” and turn over your tomatoes approximately one minute after. The omelette is done when cooked through; the tomatoes are done when grill marks are visible on each side.
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