chickpea flour

Vegan Omelette with Mushroom

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.   :)

My food inspector :) 

fresh ingredients

Ingredients: 

50-80g shimeji mushrooms or any other mushrooms 

1/2 small onion, thinly sliced

1 cup chickpea flour 

1 cup water

2 tbsp nutritional 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

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.  

Add the cooked mushroom mixture to the omelette batter.  

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.  

Servings: 1-2 persons

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Ingredients: 

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

Instructions: 

  1. 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.  
  2. Set aside and let it rest for 10-15 minutes.
  3. Preheat a skillet with a drizzle of olive oil on medium heat, cook onion for 3-4 minutes until they turn translucent.
  4. 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. 
  5. Add the cooked mushroom mixture to the omelette batter.  
  6. 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.  
  7. Transfer the omelette to a plate and start garnishing with shredded cabbage, radicchio, grinded sesame seeds, and chopped spring onion.  
  8. 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. 

Vegan Omelette with Mushroom

Vegan Omelette with Mushroom

Vegan Omelette with Mushroom

Veggies Farinata

My happiest time of everyday is sipping wine and munching on snacks in late afternoon.  People usually start aperitivo around 7-ish but I start mine a little earlier meaning let’s say around 5ish at home before I start preparing for dinner.  That’s because I am still semi-unemployed.  Yes, semi- it is.  Marco's business keeps me pretty busy sometime.  ;)

Due to my utmost passion for aperitivo, I’ve also been exploring to pair my glass of prosecco or white wine with somewhat healthier snacks such as oven roasted chips and roasted chickpeas.  I recently got a bag of chickpea flour and since it was my first time, I spent a bit of time doing some research.  And that’s when I learned about farinata.  Some people call it socca, some call it cecina or torta de ceci depending on the region.  Well, my source, and that is Marco (who else), calls it farinata but after I added those vegetables on it, it shouldn’t be called farinata anymore.  But who cares.  It was delicious!  That’s all it counts.  So hey, chickpea flour has become our new best friend.  

Veggies Farinata

Servings: 2 small farinata (I used a small 8 inches ovenproof skillet)

Preparation Time: around 40 minutes

Cooking Time: 15 minutes

Ingredients: 

1 cup chickpea flour 

1/2 - 1 cup water (depending on your flour)

1 tbsp chopped rosemary

1/2 tsp salt

1/2 tsp black pepper

1 small garlic clove, finely chopped

2 tbsp olive oil plus extra for cooking 

Toppings: 

3-4 thin sliced eggplant

2-3 tbsp diced capsicum

2-3 tbsp thin sliced red onion

6-8 olives

2-3 tbsp grated mozzarella *optional for vegans

Instructions: 

  1. To make the mixture, whisk together chickpea flour, salt, pepper, olive oil, and water in a large bowl.  Let the mixture rest for 20-30 minutes.  
  2. Preheat the oven at 200ºC.  Preheat the skillet with a drizzle of olive oil.  
  3. Once the skillet is hot, remove it from the oven.  Pour 1/2 of the mixture to the skillet and assemble the toppings except for the grated cheese.  Bake for about 10 minutes then add the grated cheese and bake for another 3-5 minutes. Transfer to a plate and ready to serve.   
  4. Repeat the same steps for the second slice of farinata.  

Ingredients to make a simple farinata are: 

1 cup chickpea flour 

1/2 - 1 cup water (depending on your flour)

1 tbsp chopped rosemary

1/2 tsp salt

1/2 tsp black pepper

1 small garlic clove, finely chopped

2 tbsp olive oil plus extra for cooking 

To make the mixture, whisk together chickpea flour, salt, pepper, olive oil, chopped rosemary, and water in a large bowl.  Let the mixture rest for 20-30 minutes.  

Preheat the oven at 200ºC.  Preheat the skillet with a drizzle of olive oil.  Once the skillet is hot, remove it from the oven.  Pour 1/2 of the mixture to the skillet and assemble the toppings except for the grated cheese.  Bake for about 10 minutes then add the grated cheese and bake for another 3-5 minutes.  

veggies farinata