Sunday, June 8, 2014

Sweet Wheat Germ and Poppy Seed Omelet

Some say that necessity drives invention. I agree wholeheartedly. Weekends are for culinary experiments and for using up forgotten ingredients bumbling around in my pantry. 

This morning I opened my pantry and noticed poppy seeds and  a jar of wheat germ giving me dirty looks. Naturally, I had to respond appropriately and show these forgotten ingredients that I don't mess around. 

Initially, I was planning on making pancakes, but I did not want to use flour today. That is how this recipe came about. 

Sweet Wheat Germ and Poppy Seed Omelet
Sweet Wheat Germ and Poppy Seed Omelet (Makes 2 Servings)

1 cup unsweetened soy or almond milk
1 tablespoon apple cider vinegar (Lemon juice may be substituted.)
*Note: Plant milk and acid will be used to make vegan buttermilk. See below for instructions. 
1 prepared chia seed or flax egg (See below for instructions.)
1 tablespoon unsulphured molasses (Maple or agave syrup may be substituted.)
1 teaspoon baking powder
Dash of salt (Less than 1/4 teaspoon.)
1/4 cup poppy seeds
1 cup wheat germ

*Vegetable oil for frying. Non-stick cooking spray will do the job too!
This omelet has a nice moist texture. 
First we are going to make vegan buttermilk and chia egg. To make the buttermilk, pour one cup of soy milk to a large bowl and add in the apple cider vinegar. Allow to stand for 10 minutes until the milk curdles. Do not use rice milk for this task. Rice milk has a low protein content and therefore it will not curdle as well or at all.

Now onto the chia seed egg. Process one tablespoon of chia seeds in a food processor, high speed blender or designated for food only coffee grinder. Place the processed seeds in a small bowl and add 3 tablespoons of room temperature water. Mix and allow to stand for about 10 minutes. Follow the same instructions to make flax egg.

Preheat a large non-stick frying pan over a medium heat.

Let's make the omelet! Add the molasses and chia egg to the bowl with vegan buttermilk you just made. Mix in baking powder and salt. Use a whisk to incorporate all the ingredients. Add the poppy seeds and wheat germ and mix well. Using your hands, divide the omelet batter to two "equal" parts.

By now the frying pan should be ready. Add 1 tablespoon of vegetable oil or coat the pan very well with non-stick cooking spray. We are ready to fry these suckers!

Take one half of the omelet batter and place it in the frying pan using your hand. Be sure not to burn yourself. As soon as the batter hits the pan, flatten it with your hand to form a thick pancake. Like this.

Fry on each side for about 3 to 3.5 minutes on a medium-low heat. 
Given the omelet's soft texture, it will be a tad tricky to turn this sucker over. I know you can do it! Be sure to use a large spatula or two of them (I did that!) to do this. The omelet will be ready when it develops a thin crust and looks golden brown. Like this.

To make it look fancy pants on your plate, fold it in half and serve with your favorite fruit, powdered sugar or anything you like.

Don't forget to fry the other half of the omelet. Peace!


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