Breakfast x2Posted: January 23, 2016
One of the latest books in our 52 cookbooks adventure is Kristy Turner’s But I Could Never Go Vegan. At first we weren’t sure about getting this cookbook because from the title it sounds like it could have a lot of very basic recipes for new vegans. While new vegans will certainly find it useful, we’ve been vegan for many years and have enjoyed using this book too. I love how it’s organized into chapters that reflect common questions about or criticisms of veganism: “Vegan cooking is too hard”, “Where would I get my protein?”, and “It’s all rabbit food” are a few of the chapter titles. Of course it’s not all rabbit food and we get plenty of protein. It’s not too hard to cook great vegan meals either and it was in that chapter where Darlene found this recipe. She wanted to have something savory for breakfast recently and these chickpea omelets came out great. She just used the recipe for the batter and instead of the vegetable suggestions she used up some kale we had in the fridge. They were especially good topped with a little apple kraut from local company Farmstead Ferments.
If you Google chickpea omelet recipe, you’ll find many variations of recipes. This recipe is just chickpea flour, a little nutritional yeast, black salt and seasonings (cumin, thyme, garlic powder, smoked paprika, turmeric and pepper) mixed with enough water to make a batter roughly the thickness of pancake batter. Throw in whatever veggies you want and fry in a skillet kind of like a pancake. Yum!
From our newest cookbook to one of our oldest ones. Mollie Katzen’s Sunlight Cafe dates to our pre-vegan, vegetarian days. If you’re vegan, I can’t say I’d recommend this book because it’s pretty egg-heavy, but still, it has a lot of good breakfast ideas. Some of the recipes are already vegan and many others are easily veganized. Like these Buttermilk Barley Muffins for example. We happened to have some leftover cooked barley and these were perfect to make on a snowy morning. I think these would be good to make with leftover rice too. Here’s my adapted/veganized recipe.
What you need:
1 c. all purpose flour
1 c. white whole wheat flour
3/4 tsp. salt
2 tsp. baking powder
1/4 tsp. baking soda
1 1/2 c. cooked pearl barley
1/4 c. toasted sesame seeds
1/4 c. minced raw cashew pieces, toasted
3/4 c. soy or almond milk
1 tsp. cider vinegar
1 Tbs. chia seeds + 2 Tbs. water
1 tsp. vanilla extract
1/4 c. canola oil
1/4 c. maple syrup
What you do:
Preheat the oven to 400. Lightly oil 12 muffin cups. Mix the vinegar into the milk and set aside. In a large bowl, mix the flours, salt, baking powder and baking soda. Add the barley and mix well until it’s evenly distributed. If you have a small blender, briefly blend the chia seeds and water. Alternatively, briefly grind the chia seeds in a spice grinder or with a mortar and pestle, then whisk in the water. Add the chia mixture to the milk/vinegar mixture then mix in the maple syrup, canola oil and vanilla. Add the wet ingredients to the dry, gently mixing until incorporated, then fold in the sesame seeds and cashews. Distribute evenly among 12 muffin cups and bake for 20 minutes or until just starting to brown. Remove the muffins from the pan and put on a rack to cool for another 20 minutes.