Spicy Besan Omelette

 Greetings,

Here's a perfect brunch recipe to pair with your favourite salad or stir-fried or roasted veggies! The besan or chickpea omelette is one that takes a while to make when doing a whole batch, but the wait is worth it. It is important that the batter cooks through on both sides, so it isn't a recipe that can be rushed.

Ingredients

Besan/chickpea flour: 

for 2 people: 1/2 cup to 3/4 cup water

for 3 people: 3/4 cup flour to 1 cup water

for 8-9 omelettes: 1 cup flour to 1 1/4  cup water

So just add a 1/4 to 1/2 cup more water to flour. For a thicker omelette add 1/4 cup.

2 tsp flax meal

1/2 tsp salt (pink or sea salt or black salt for the sulfuric egg taste)

1/2 tsp turmeric powder

1/2 tsp ground cumin

1 tsp chili flakes

1 pinch dried thyme or Italian seasoning

2 pimento peppers or other

1/2 thumb ginger

1 onion

cloves of garlic 

1 stalk celery (optional)

cooking oil

(based on how much omelettes you are making, adjust your onion and such to suit)

Method

1. Mix/whisk flour, water, flax, salt, turmeric, cumin, cumin, chili flakes, thyme/Italian seasoning in a large bowl and set aside.

2. Finely chop the onion, peppers, celery, greens. Finely grate the garlic and garlic.

3. In a frying pan with a dribble of oil, saute the pimento, onion, celery and ginger.  Spread them evenly around the pan, then scoop a 1/4 cup of batter and evenly cover the fried seasonings, making a circle.

NOTE: You are not using all of these fresh seasonings, as you will add a little or a generous amount of each to every omelette you make.

4. Allow to cook for about 10 minutes on a low heat before you flip. the top will seal over and the batter firm up. When you insert the spatula underneath, it should all stay together like a pancake, that's how you know for sure that it can flip. Give it time to brown nicely. After flipping, allow it another 5-10 minutes to brown on the other side.

Do this for each omelette.

I also fry up greens, eggplant, tomato, okra or chickpeas to go with the omelettes if doing brunch, or pair with a salad for breakfast.

Fulljoy!

Sis Ila Addis

Quinoa Black Bean Bites

 Greetings,

These Quinoa Black Bean bites are one of my favourite creations to pair with a salad. The recipe is quite simple, and so basic that you can get creative with it, adding your ground nuts and seeds and spices as you desire.

Ingredients

1/2 cup uncooked quinoa

1 large sweet potato (or you can use any potato)

1 cup cooked black beans (1/4 cup dried beans)

1/8 cup arrowroot/tapioca powder

salt, powdered turmeric, cumin and dried thyme/Italian seasoning for taste - try 1/2 tsp of each or just a few dashes.

Method

1. Cook quinoa (1/2 cup grain to 1 cup water, which can be seasoned with salt, turmeric and cumin as well). Also cook the black beans and sweet potato.

2. Mash the potato and black beans separately.

3. Combine the mashed potato and beans with the quinoa, arrowroot.tapioca and seasonings in a large bowl.

4. With a spoon, scoop off small bits of mush, roll into small balls. Place directly on a greased flat sheet,

5. Bake at low-medium heat until the balls get golden brown or develop a crispy exterior.

Allow to cool, store in an airtight container lined with paper towel. 

They also pair great with my besan quiche!

Hope you fulljoy these! With a dipping sauce they make the perfect appetizers if you are having friends and family over for a special celebration! Just insert toothpicks to serve! 

This is definitely one my womb-friendly recipes.

Blessed Love

Sis Ila Addis