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Vegan Omelette
Vegan Omelette

Before you jump to Vegan Omelette recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.

In general, people have been taught to believe that “comfort” foods are bad for the body and must be avoided. Sometimes, if your comfort food is made of candy or other junk foods, this can be true. Other times, however, comfort foods can be completely nutritious and it’s good for you to eat them. There are a number of foods that, when you consume them, can improve your mood. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try some of these.

Eggs, believe it or not, are terrific for helping you battle depression. You should make sure, however, that what you make includes the egg yolk. The yolk is the part of the egg that is the most crucial in terms of helping raise your mood. Eggs, specifically the yolks, are rich in B vitamins. The B vitamin family can be fantastic for lifting up your mood. This is because these vitamins improve the function of your brain’s neural transmitters (the parts of the brain that tell you how to feel). Eat a few eggs to feel better!

Now you know that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try a couple of of these hints instead.

We hope you got insight from reading it, now let’s go back to vegan omelette recipe. To cook vegan omelette you only need 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Vegan Omelette:
  1. You need 1,5 cups Chickpea Flour (375 ml)
  2. Use 5 ml Black Salt (or Herb Salt)
  3. You need 2.5 ml Tumeric
  4. Prepare 5 ml Hing (garlic /onion alternative)
  5. Use 1.5 Cups Water (375 ml)
  6. Prepare 1 cup Packed Cauliflower Rice
  7. Use 2 Bunches Asparagus (about 20 spears)
  8. Take 5 ml Lemon Juice
  9. You need Black Pepper (optional seasoning)
Instructions to make Vegan Omelette:
  1. Place dry ingredients in a bowl and add water bit by bit while stirring with a wire wisk. Next stir in the cauliflower (about two cups of cauliflower florets, washed and blended in food processor or grated finely by hand).
  2. Wash the asparagus and chop the bottom two thirds of the stems into thin slices. Sauté in a bit of coconut oil. Add 30 ml water and cover with lid, stirring occasionally. Add the asparagus tips which you kept whole. Continue to sauté until tender yet firm. Add lemon juice.
  3. Pour a thin layer of the batter into a hot pan. Reduce heat. Dedvide topping into the amount of portions you wish to cook. Add topping for each omelette on top.
  4. Cook for a few minutes until you are able to slide a spatula under the omlette and flip over. Cook on the other side until golden brown.
  5. Flip over again to serve with topping on top. Season to taste with black pepper and some herb salt. Repeat for every omlette. The runnier your batter, the thinner the omlette will be and the longer it is cooked on low heat the crispier it will become. So play around with consistency and temperature until it is ideal for your taste. Serve with home made tomatoe sauce. Enjoy!
  6. Alternatively you can top your omlette (pancake) with raw vegetables after it has been cooked on both sides. Avo tomatoe slices and baby spinach works well.

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