Milan is really starting to grow on me. I guess it’s due to the obvious fact that I start to know my ways around. This city certainly offers more diversity than Treviso but in terms of fresh produce, I still prefer those little humble veggie shops in Teolo and Castelfranco. Plus the neighborhood where we stay is a little “too hip” (and ghetto) for us. Most of our neighbors are either in designs or photography. And this means they are mostly very young.
Although we are surrounded by youthfulness, it is a fairly quiet neighborhood. No one really interacts with each other and I think most cities are like this anyway. People tends to be more reserved and cold with their heavy thoughts but I have no problem with that. Since I got my little kitchen all suit up, I spend most of my days stirring up random new recipes. And chickpea flour, as you know, is my new late love. I can’t believe I’ve missed out on this awesome ingredient for so long.
So let me introduce you to this fusion vegan omelette that I made today. It was pretty good. Oh and I also had an uninvited guest stopping by to inspect my food shots. He swings by almost everyday around the same time. But I never mind his showing because he is awfully cute and fluffy. :)
Servings: 1-2 persons
Preparation Time: 15 minutes
Cooking Time: 10 minutes
50-80g shimeji mushrooms or any other mushrooms
1/2 small onion, thinly sliced
1 cup chickpea flour
1 cup water
2 tbsp nutritious yeast
1/2 tsp mixed spice powder (you can substitute for other spice as you like)
2-3 tbsp sake or cooking wine
1-2 tbsp chopped spring onion and leave some for garnishing
1 handful shredded cabbage and radicchio
1-2 tsp grinded sesame seeds
2-3 tbsp teriyaki sauce for dressing*
extra-virgin olive oil
- To make the vegan omelette batter, whisk together chickpea flour, mixed spice powder, and nutritional yeast. Season and whisk in a little water at a time until there are no lumps in the batter. Batter should look thinner than the pancake mixture.
- Set aside and let it rest for 10-15 minutes.
- Preheat a skillet with a drizzle of olive oil on medium heat, cook onion for 3-4 minutes until they turn translucent.
- Add mushrooms and a splash of sake. Season. After the alcohol has evaporated, put a lid on and cook for another 3-5 minutes. Heat off.
- Add the cooked mushroom mixture to the omelette batter.
- Preheat the skillet with a drizzle of oil on medium heat, spoon in the batter and spread it evenly. Cook for 2-3 minutes with the lid on before flipping to the other side. After flipping to the other side, cook for another minute or two with the lid on. Heat off.
- Transfer the omelette to a plate and start garnishing with shredded cabbage, radicchio, grinded sesame seeds, and chopped spring onion.
- I added 2-3 tbsp teriyaki sauce to go with my omelette
* you can substitute or add together with other sauces such as vegan mayonnaise or sriracha.