Nacho Cheese Omelette: Without eggs or cheese!
Nacho Cheese Sauce
Ingredients
Makes 4-5 servings
- ½ Block of tofu (about 8 oz), drained
- ⅓ cup cashews*
- ¼ cup lime juice
- ¼ cup nutritional yeast
- 1 chipotle pepper in adobo sauce (or hot pepper to taste)
Method
Blend all the ingredients in a high-speed blender until smooth and creamy.
* If you don’t have a high speed blender, pre-soak the cashews in warm water for about 2 hours. Drain the water before adding to the blender.
Omelettes
Ingredients
Makes 4-5 servings
- 2 cups chickpea flour
- 2 cups water
- ¼ cup Kirkland Organic No-Salt Seasoning (or other salt-free seasoning
- 1 ½ teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ⅛ teaspoon black salt (kala namak)
- ½ teaspoon turmeric, for color, optional
- A few drops of oil to grease the skillet
Method
Black Salt is used in Indian cuisine. It has a pink tint to it, but don’t confuse it with pink salt. It’s high sulfur content will impart your omelette with an eggy flavor. A word of caution, a little bit goes a long way. A tiny pinch is exceptional, any more and the sulphur taste will overwhelm the omelette and leave you with an odd aftertaste.
Mix all ingredients in a bowl, it’ll make a fairly runny batter.
Heat a skillet over medium heat – I prefer cast iron. Put a few drops of oil in your hot pan and wipe the excess with a paper towel. Test your pan with a drop of water. If it sizzles, go ahead and add your omelette batter.
Cooking your omelette is more like cooking a pancake than eggs. Bubbles will form on the top and the edges will dry out. Take a peek underneath and flip after the edges have dried, but before the surface starts to turn brown.
Fill your omelette with roasted vegetables and top with Nacho Cheese Sauce. Enjoy!
