The "Almost" Omelet

First let me just say that if you get a chance look for my page one Facebook and give me a "Like" if you can. You can find my Facebook page at The Vegan Experiment 
you can also follow me on Twitter @cpete46.
Thanks. 
I sometimes find myself craving things that I used eat before I became a vegetarian and then a vegan. The thing I crave more than often than anything is an omelet. I'll be looking around the kitchen and thinking, "Hmm, what for breakfast?" Somewhere in the deep recesses of my brain comes the though, "Mmmm, omelet." but that's definitely not vegan.
I have a friend that is talking about raising some chickens [for eggs] and I think in the future I wouldn't mind buying, and using, eggs that come from her chickens. I would feel okay about it because I know my friend; the chickens will be running around in her backyard, she will have them all named and be out in her backyard talking to them and hand feeding them so definitely cruelty free eggs. Until then, and until the end of the vegan experiment, I will have to make due.
Surfing around the net today I found the following recipe. I already have almost everything this recipe calls for so I'm going to have to give this a shot. It's called the "Almost Omelet."
Check this out.

The "Almost Omelet"

1 cup chickpea flour
1 tsp baking powder
1 tsp wheat gluten
1/4 cup nutritional yeast
1/2 tsp salt
1/2 tsp cumin
Freshly-ground black pepper
Enough water to make a thick batter
Preferred mix of vegetables for filling

Mix dry ingredients thoroughly, then stir in water to make a batter with the same consistency as pancake batter. Pour part of the batter into a hot frying pan, cover, and cook until puffy. Put vegetables on half the omelet, fold over, cover, and cook a few more minutes. Flip again; cook a few minutes on the other side, then serve.

Sounds pretty simple. 

Another Dessert

While I was surfing around the net today I found a recipe for a dessert that I have to share. The photo of this dessert looks incredible. 

Thanks for this recipe goes to Veganism is the Future  I'm finding a lot of really good ideas on this page

Raw Chocolate Coconut Cream Tort

Raw Chocolate Coconut Cream Torte
By Eric Rivkin


Bottom Layer Crust
1 cup raw almonds or pecans, soaked 2 hours, rinsed
1 cup fresh or dried finely shredded unsweetened coconut
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon
Dash of cayenne
In a food processor with the S blade, mix until a crumb texture is reached. Set aside.

Coconut Cream Filling
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil
4-5 pitted medjool dates
½ tsp vanilla extract or caviar scraped from 1 bean
Blend ingredients until creamy. Set aside and refrigerate.

Top Chocolate Layer
1 cup young coconut pulp
3 Tbsp coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Dash of cayenne
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.

Garnish
1 cup assorted berries - raspberry, blueberry, sliced strawberries
1 tsp Agave Nectar or other vegetable sweetener (Stevia extract, maple syrup, etc.)
Mint leaves (optional)
Blend the vegetable sweetener with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.

6-8 large firm strawberries, cored and sliced 1/8” thick

Assembly:
1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.



As always, your comments and suggestions are welcome.