Oct. 14th, 2014

aquaprofunda: Lemons (lemons)
Adapted from Mark Bittman’s wholegrain flatbread recipe. NB: photo shows a different variation I tried with more vegetables - but the mushroom-only variation is much tastier :)

vegan omelette

Ingredients


  • 1 cup besan (chickpea flour)

  • 1 medium onion

  • 300-350 grams of mushrooms - I used a mix of swiss brown and field mushrooms

  • Olive oil

  • Salt & pepper


Equipment


  • Large cast iron skillet that can go in the oven


Method


  1. Put the besan in a large bowl and whisk (to avoid lumps) in 1.5 cups of water. Cover and set aside for up to 12 hours.

  2. Turn on oven to 200 degrees celsius.

  3. Put sliced onions and mushrooms into skillet with a generous serving of olive oil. Put skillet into oven.

  4. Keep an eye on the skillet, stirring occasionally, for about 20+ minutes - or until the mushrooms and onions are approaching caramelised. The oven - and pan - should have well and truly heated up by now.

  5. Take out the skillet, stir around the contents to “even them out” across the pan, and season then whisk the besan batter one more time before pouring it carefully into the pan. Try not to let it slosh up the edges.

  6. Return to the oven for 30-40 minutes (with my oven: 40). When it’s done it’ll be an even, golden brown and the edges will have lifted away from the sides. Take out of the oven and allow to cool for five minutes or so so you can get it out of the pan easier.


I serve it quite messily by using the spatula to chop it roughly pizza-wise and scoop the pieces out to eat with a fork. It tastes AMAZING.

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