Vegan Protein Omelette by Camilla Fayed

A recipe inspired by socca Niçoise from the South of France. This delicate chickpea flour omelette is a fresh and healthy alternative to a traditional egg one and can be served with a combination of fillings. We add chard, a yogurt cream and a roasted carrot harissa sauce. Chickpeas and cashews are a great source of protein and provide a healthy start to your day.

 Serves 4

Preparation time: 25 minutes, plus 5 minutes cooking

For the omelettes

375ml (13fl oz) water

190g (6 1/2oz) chickpea flour

5 tbsp olive oil

1/4 tsp salt

4 tbsp coconut oil, for frying

 For the creamy harissa sauce

35g (1 1/4oz) carrots

1 red chilli

1 tbsp Farmacy Seed Mix

1 garlic clove, crushed

1 tbsp olive oil

50g (1 3/4oz) onion, chopped

175g (6oz) red pepper, chopped

50g (1 3/4oz) tomato, chopped

pinch of paprika

 For the yogurt cream

150ml (1/4pint) Cashew Yogurt (see below)

2 tbsp nutritional yeast

salt and pepper

 For the filling

2 tbsp olive oil

2 garlic cloves, finely chopped

400g (14oz) chard or stemmed spinach, leaves and stems separated

 To serve

Roasted Red Pepper Confit (see below)

sprouts

coriander

Preheat the oven to 200˚C (400˚F), Gas Mark 6.

Prepare the omelettes by adding all the ingredients to a blender and blitz until combined. Transfer to a jug and set aside to rest for 15 minutes.

Meanwhile make the sauce. Place all the ingredients on a baking tray and roast in the oven for 25 minutes. Remove and allow to cool slightly before adding to a food processor. Blend until you have a smooth, creamy sauce.

While the vegetables for the sauce are roasting, make the yogurt cream by mixing all the ingredients in a bowl and set aside.

To make the omelettes, heat a small non-stick frying pan over a medium heat and add 1 tablespoon of coconut oil. Pour in enough batter to create a thin omelette about 15cm (6in) in diameter.

Cook on one side until lightly browned and crisp, then flip and do the same on the other side. Place on a tray lined with greaseproof paper and repeat the process, putting a sheet of greaseproof paper between each omelette as you stack them up. These can be kept in a low oven while you make the filling.

For the filling, heat the olive oil in a large frying pan. Add the chard or spinach stems and sauté until softened, about 5 minutes, then add the leaves and continue until just wilted. Add the garlic and toss everything together for a further minute.

To serve, smear yogurt cream on an omelette, top with sautéed chard, a dollop of the sauce, Roasted Red Pepper Confit, a few sprouts and some coriander leaves.

Cashew Yogurt

 Quantity: 700ml (1 1/4 pints)

Preparation time: 10 minutes, plus 2 hours soaking, plus 24–36 hours fermenting

225g (8oz) unsalted raw cashews, soaked

300ml (10fl oz) water

1/4 tsp probiotic powder or 2 probiotic capsules

1/4 tsp vanilla powder (optional)

1 tbsp honey or maple syrup (optional)

pinch of salt (optional)

Drain and rinse the cashews, then place them in a blender with the water and probiotic powder or capsules. Blend until smooth with a custard-like consistency.

Place the yogurt in a clean, lidded jam jar and cover with a clean tea towel or muslin cloth. Leave some space at the top of the jar for the yogurt to develop without overflowing.

Keep in a warm place (try the top of the refrigerator) for 24–36 hours. The longer you leave the jar undisturbed, the tangier the yogurt will be. It’s ready when the mixture appears foamy and comes away from the sides of the jar. It should have a strong and pleasant, tangy aroma.

When the yogurt has fermented, return it to the blender and blend again, adding the optional ingredients, if using.

Transfer to a glass container with a lid and store in the refrigerator.

This keeps in the refrigerator for up to a week.

Roasted Red Pepper Confit

 Serves 4–6

Preparation time: 5 minutes, plus 40 minutes cooking

1 tbsp olive oil

3 red peppers, cut into strips

1–2 red chillies, finely chopped

1–2 garlic cloves

1 tsp tamari

1 tbsp sherry vinegar

3 tbsp water, plus extra if needed

1 tbsp coconut nectar

salt

Heat the olive oil in a lidded wok and add the pepper strips. Toss them gently until the strips are covered in oil. Sprinkle a little salt over them.

After 5 minutes, add the rest of the ingredients and gently toss again. Bring to the boil, reduce the heat, cover and allow to simmer. Stir occasionally and then increasingly often as the liquid in the wok disappears.

Make sure that the peppers don’t stick to the wok. If they are not completely soft, add a little more water and continue to cook. The peppers are ready when they are sweet and tender and all the liquid has evaporated. The whole process takes 30–40 minutes.

Recipe extracted from Farmacy Kitchen Cookbook by Camilla Fayed

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