Are you looking forward to Fall, we sure are! The cooler temps, warmer clothing and firepits sound so warm and cozy… Ahhhh … Pumpkins, hot apple cider, warm sweaters, fluffy scarves, boots… these are all things we can look forward to in the coming weeks.
Fall can be a time to adopt a fresh new outlook on life and find enjoyment in the little things of every day life. There may be fewer flowers, but there are plenty of ripe fruits to be found! Head out for some apple picking at a local orchard, hit up the corn maze, or go to the pumpkin patch to see the abundant beauty of all that nature has to offer this Fall.
We are enjoying the bounty of all fresh veggies in this tasty chickpea vegan omelette, the recipe is great for Fall weekend brunches.
Ready in just 30 minutes, it’s an excellent way to use up leftover vegetables in the fridge. Onions, mushrooms, bell peppers, broccoli, and asparagus are particularly good in an omelette, but almost any leftover veggies will work well here. If you’re like us we get excited cleaning up the fridge on Friday night, taking those leftover veggies and give them a makeover. You can make an omelette or even a buddha roasted veggies bowl so many options. Listed below is the recipe for the chickpea vegan omelette.
RECIPE – You can find it on the website also jaxvegancouple.com.
These are the Ingredients we like to use:
• 2 cups leftover steamed or sautéed vegetables, chopped
• ¾ cup chickpea flour
• 1 tablespoon nutritional yeast
• ½ teaspoon baking powder
• ½ teaspoon garlic & ginger
• ¼ teaspoon onion powder
• Pinch red pepper flakes
• Sprinkle of sea salt
• ¾ cup plain, unsweetened almond milk or soy milk
• 1 tablespoon lemon juice
• 1 cup chopped spinach
• ½ avocado, peeled and sliced and sprouts for garnish
Super simple Instructions:
1. Sauté the leftover vegetables in a nonstick skillet in 2 to 3 tablespoons of water for 3 to 5 minutes to heat through.
2. In a separate bowl, whisk together the chickpea flour, nutritional yeast, baking powder, garlic powder, onion powder, red pepper flakes, and salt. Add the almond milk or soy milk, lemon juice, and ¼ cup water; whisk until smooth. Stir in the spinach.
3. Warm the skillet on low-medium heat. Pour half of the batter into the skillet, and lightly spread out the edges. Cook over low to medium heat about 5 to 7 minutes.
4. Place half of the warmed vegetables on one side of the omelette; cook for another minute. Top the vegetables with half of the chopped avocado and fold.
5. Press the surface of the omelette gently with the spatula, and cook on low for another minute.
6. Transfer the finished omelette to a plate, garnish with sprouts, herbs or chopped tomato and Enjoy!