Plant-based omelet

There are a bunch of very inspiring restaurants and cafes in Tel Aviv. One of them is Anastasia, which I think is the most popular plant-based cafe in the city. I usually go there for their yummy refined sugar free & gluten free desserts, freshly pressed juice (since my juicer is still in storage in Mallorca) or the vegan cheese plate (which even my non-vegan friends love) but last week I decided to try their Israeli breakfast, and I got hooked.

Israeli breakfasts are colorful and exciting to start with. The standard you’ll get at any cafe or restaurant in town is eggs any style; a bunch of small mezzes; an assortment of cheeses; tuna salad, tapenade and tahini; vegetable or green salad; and bread. The kind of meal I like to eat at any time of day.

In Anastasia they serve a delicious omelet made with chickpea flour, caramelized onion, and herbs, kind of a combination of Kuku (Persian herb omelet) and Socca (French flat chickpea bread). They also make scrambled tofu that looks great, but I don’t eat soy. (My common sense tells me that it’s not good for me.) They serve a bunch of dips, but my favorite is the labane, which is made from cashews and tastes like real labane, and the Aioli made with sunflower seeds. The gluten-free bread that comes with it is the best GF bread I’ve ever had (sourdough!).

Although I’m a regular there, I don’t feel comfortable asking for recipes. I sometimes ask what’s in a dish, but the truth is that I like to create my own versions so here is mine. Enjoy xxs

Labane made of cashews

Tomato, onion and parsley salad

Tahini sauce with madras curry

Plant based Omelet
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Ingredients
  1. For the batter
  2. 1 cup chickpea flour
  3. Pinch of baking powder
  4. Pinch of salt
  5. Pinch of black or white pepper
  6. 1 cup water
  7. 3 tablespoons olive oil
  8. 1 tablespoons olive oil
  9. 1 small onion, sliced thinly
  10. A handful in total: cilantro, parsley and dill, or only one of them, finely chopped
Instructions
  1. Make the chickpea batter first and let it sit for minimum15 minutes. Mix the chickpea flour with the spices and salt then add the water gradually until you get a smooth batter. Add the olive oil and stir.
  2. Put the olive oil in a non-stick skillet over medium heat and saute the onion until translucent. Add the herbs and mix. Pour half of the batter in and rotate the skillet to spread the batter on. Wait until it bubbles and firms up along the edges, approx. 2 minutes then gently flip it over. Lower the heat and cook for 2-3 more minutes.
  3. Fold it in half and serve.
Shelly's Humble Kitchen https://www.shellyshumblekitchen.com/

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