Thursday, August 29, 2013

Vegan Chickpea Flour Scrambled "Eggs" with Spinach and Zucchini

This recipe makes for one amazing breakfast. The spinach and zucchini really make it into something special. From these pictures, it really looks like scrambled eggs but fear not there are no eggs in sight! 

Now, if you're expecting this to taste exactly like eggs, you will be disappointed. It doesn't taste much like eggs at all but it tastes mighty delicious and it's full of protein. As we note in the recipe, make sure you let these set and cook through --- it's a super simple recipe and we are sure you will love it! If you really want that sulfur egg-y taste then make sure to use black salt as it will make this scramble taste more egg-like. We will definitely be making this again soon!... We need to get our breakfast-making mojo back. We seem to have lost it a little with the lazy days of August... Oops!! :)

Vegan Scrambled Chickpea Flour “Eggs” with Spinach and Zucchini

4 teaspoons + 2 teaspoons Olive oil
1/2 cup plus 2 tablespoons chickpea flour
3/4 cup water
1 onion, diced finely
¼ cup zucchini, chopped
¼ cup spinch, chopped
sea salt to taste - preferably black salt for a sulfur-y egg-y taste
black pepper, to taste

Heat four of the teaspoons of oil in a small non-stick skillet.
In a small bowl, mix the chickpea flour with the water, onion, and a couple pinches of sea salt and pepper. 
Add the zucchini into the skillet, and let cook for about five minutes.
Add the remaining two teaspoons of oil to the pan.
Pour the chickpea mix into the skillet, and let it cook without touching it for 3-5 minutes, or until you see the perimeter begin to set.
Sprinkle the spinach into the skillet.
Using a spatula, begin breaking the mix into smaller bite-size pieces.
Keep in the pan until cooked through (no longer looks like batter and no longer wet - it tastes gross if you don't let it fully set).
Salt and pepper to taste.

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