Time in the Kitchen

I am waiting for my husband to come home with bunches of greens from his mother’s house. We are going to rinse the earth from the leaves, smash and peel garlic cloves, dice red onions, sprinkle spices and boil and simmer.

Our fingers will be coated with spice and juice. We will stand in the kitchen, keeping an eye over the heat, noses tickled by the aroma.

The chit chat will be idle. I will tell him how delicious it will be, our feast.

Occasionally, I will inch closer to him, crane my neck, pout my lips and his head will bend down to receive

Me.

We

Cook

With

Love

Meatless Monday Christmas: Chickpea Flour Omelette

This morning our family gathered for breakfast and opening of presents. I decided to look up vegan breakfast options that aren’t smoothies/oatmeals. We found the Chickpea Flour Omelette recipe from strengthandsunshine.com.

INGREDIENTS

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INSTRUCTIONS
  1. In a small bowl, mix together all ingredients except the greens and optional veggies.
  2. Let stand for 5 minutes. Add more water if too thick. It should be pancake batter consistency (but not too runny).
  3. Meanwhile, heat a lightly oiled non-stick pan over medium heat. Once the pan is hot, pour the batter in the pan like you’re making a pancake. Cover the pan with a lid and cook on low heat for 3 minutes until the edges dry and bubbles form on the surface.
  4. Now add the greens and/or veggies to one half of the omelette and take a spatula to fold the omelette over in half and cook uncovered for 2 more minutes.
  5. Remove and transfer to a plate before topping with ketchup, salsa, hot sauce, etc.!

We used the Follow Your Heart brand for the egg replacer and used salsa on top. Next time, a little more salt and green peppers will be added. The consistency reminded me more of a Southwestern chickpea flour cake than an omelette. I was happy to have this option and will cook again soon.