Chickpea Omelettes

[@Psaltrymom]

Just want to say when you said “mommy”, my heart melted. I used to love to cook and talk recipes with my mother. Sadly, because of the SAD, she is in a nursing home with dementia, and no longer cooks or even remembers most things. Today is her birthday - she is 93 today. How fortunate you are to have your ‘mommy’ still beside you, in full health!! You are both so special to me. 💕

[@BretLynne]

Teresa Thomas 🎈Happy Birthday to your Mommy🎈

[@pualani609local9]

Happy birthday to your mommy. Remember the good times and be grateful, some of us had no mommies. Happy Holidays.

[@bonniehoke-scedrov4906]

My mom turned 90 in October and thank God she still is fine in all ways. She eats the SAD diet in moderation and walks a mile a day. I guess we’re both lucky. Love this channel!!!!

[@kanti8121]

A bit of turmeric will make it healthier and better looking. As a young vegetarian mother I was very grateful to find this classic Indian recipe, poora or pudla, likely first introduced to the West by Yamuna Devi in her award winning and ground breaking vegetarian cookbook "Lord Krishna's Cuisine". After thousands of years of vegetarian lifestyle, Hindus have a few things to teach us in the West now that we are finally catching on to the health benefits of this lifestyle.

[@lorigcooks]

Very helpful! Thanks!!

[@lorileeharrison461]

I LOVE that you have such a wonderful relationship with your Mom! You are so respectful of her comments and I’ve enjoyed watching all your videos. I lost my Mom about five years ago and it makes me miss her so much. Beautiful family!

[@karenmoore5075]

Mommy is halarious! I love watching you two!!!

[@ericefells9333]

I am just loving being culinarily entertained by you two. You're hilariously good.😆I want you to know that I think it's a great thing that you do, taking time to help educate people to just how good AND tasty a plant based lifestyle can be.. Thank you for so many ideas.😀 Keep doing what you do.❤️

[@mojdehfathi3531]

Love your mom, she is so coooool

[@DrDavelope]

This is now one of my go-to recipes when I want something quick and easy. #WhatILearned - Make them really thin. Cook them well on one side (lots of bubbles) before flipping - they’ll never stick this way.

[@lonnieroberts1746]

I just love watching you two together makes my heart smile

[@midnight1951]

So down to earth, love them both..................

[@sobellabg804]

These remind me of a Besan Chilla, Indian style chickpea omelette or pancake. I love to serve them with a mango salsa or chutney and veg. So yummy! Nice flip too, Jane! 👏🏻👏🏻

[@dogcatfamily2476]

Yes, my friends from India make them all the time sooo good. Do you use asafetida? I think that spice gives them great flavor plus they use Turmeric for eggy yellow color. I too enjoy them with chutney or sauteed mushrooms and onions. 😋

[@ladyfae4797]

So Bella BG I will definitely try it out as I always have different chutneys in the house.

[@serenamccoy3711]

I've made these several times, and even while tent camping! They are super delicious, especially with any onions, peppers, mushrooms, cilantro, and tomatoes. We've even had leftover cooked zucchini in them. Highly recommend!

[@canitawashington9392]

I love your show. I am 44 now and I had a heart attack and open heart surgery at 38. Now I'm dealing with that vassal vagal syncope (spelling?) where I just passed out suddenly. I bought your book about 2 weeks ago and your recipes are wonderful however I'm not losing weight so I'm still trying to figure all of this out. The main reason why I bought your cookbook is because I was told I'm passing out because the blood is not circulating to my brain so I pass out. I'm hoping that my arteries are being cleaned up if only I could know how long it takes. I guess only time will tell Thank you for your recipes.

[@joelleaittama1416]

Canita Washington I would eat lots of greens or put them in smoothies. As well as eating WFPB, no oil. 😊

[@ColinFirthFan777]

There is a Facebook group that strictly follows Dr. Esselstyn's recommendations for eating to reverse heart disease. 100% Esselstyn Nutrition Forum

[@maggie6479]

Also, check out "Well Your World" on You Tube. Lots of great ideas. Good luck and good health!

[@theseasmaroulis5331]

Dr Esselstyn in one of his lectures said that it took 3 years to completely clean the arteries of the patients in his study, but you might see improvements sooner. I hope you get better soon! :)

[@DonnaLeBlancMed]

Chi's Enterprise Vein Lite, 120 count by Chi's Enterprise You may want to go on amazon and read testimonials. It may help. Not sure.

[@cvlxjr]

I just love the “you’re a great stirrer, congratulations” 😂😂😂 ADORABLE

[@ashleycorlett8812]

The "Congratulations" had me cracking up!

[@silverspiker]

Too cute❤️❤️❤️

[@WildriftAssassin]

Advice with love. Add the ingredients in the description

[@Mud-Sock-Girl]

I will make this for my husband for breakfast tomorrow morning. I think I will saute some peppers and onion, then I'll pour in the chickpea batter and sprinkle on a little black salt. I will serve it on your whole wheat pretzel recipe (pg.144) making it bagel shaped, then add a slice of fresh tomato and a squirt of mustard. Thinking about it now leads me to believe I should test it out on myself today for lunch, just to make certain it is good; LOL. Thanks ladies for yet another awesome recipe demo :)

[@teressawells9475]

That sounds delicious makes me want to make these even more

[@saravivy1107]

Simon Powell, America got talent

[@miracleshappen4483]

For those who don't want to use baking soda, just add more water or plant milk and beat the mixture energetically with a fork, make sure you have plenty of bubbles before cooking it. Once in the pan, cover it with a lid to allow it to rise, make sure the flame is on medium low so that it can cook thoroughly. After a few minutes, shake the pan and make sure the omelette is not sticking to the pan before you flip it over. Cook this side without the lid to make it a bit crunchy.

[@judykurtz1]

Honestly you two are so adorable . Thanks for showing us how to make the recipes from your great book. It’s fun to watch and I’m learning a lot.

[@sunshinydayz1]

The flip was epic!

[@lisalennox7661]

I love this because I'm more of a savory breakfast person. I've never thought about trying caramelized onions, thank you!

[@beanmeeks4743]

Made this for dinner. Just for me so did a 1/3 of recipe. While my chickpea pancake cooked, I put collard greens, spinach, hone grown tomato, mushrooms, raw sunflower seeds and purple onion in a second pan, no oil, to cook a little. Served it all together with a nice Merlot, and woohoo it was a very tasty, nice protein, no salt, no oil, no sugar, plant based dinner.

[@donnaclements6085]

Wow! These will make some GREAT wraps! And SO EZ!

[@bookmouse770]

Looks yum....I also make red lentil pancakes (omlettes) as well. Makes a good pizza base!

[@nordicnoirbuzz]

How do you make those?

[@noeliagp7669]

I mix the dough with cooked carrots, sweet potatoes and turnips.

[@steveshepherd333]

Absolutely love watching you two guys and your enthusiasm for all food vegan. Thanks ... Steve U.K.

[@LaRa-youknowit]

I know you don't do salt,,, for those that do, add black salt (it's not black it's what it's called) it has that eggy sulfur taste and smell, wonderful for faux egg dishes

[@catherinebell122]

Black Himalayan Sulfur Salt

[@LaRa-youknowit]

No it's called Kala Namak, aka black salt. You can get it at Indian food markets or online. It's a pink powder.

[@kittybeck151]

I LOVE black salt! I put it in my chickpea salad (faux egg salad) sandwiches, potato salad, etc. Had to get it online.

[@LaRa-youknowit]

Kitty Beck me too

[@jmc8076]

Laurie Ramsey “Kala namak is also known as Himalayan black salt.” www.elephantasticvegan.com/kala-namak/ Scroll 1/3 down in article for blk salt info freefromharm.org/food-products/delicious-vegan-eggs-recipes/

[@hazelcoate9203]

thank you for your great recipes, we went plant based in January 2018 when we saw forks over knives as I had just got a diagnosis of Myeloma a blood cancer, the chemo worked and my blood work has always been very good, and still is, I have lost 16 kilos since I started whole foods plant based. thank you for all the great advice we all appreciate it very much, regards Hazel from New Zealand.

[@takeeachdayasitcomes5221]

I made this for breakfast today. I ate ONE omelette (I put green onions, tomatoes and a bit of salsa on top). I’ve NEVER known what it’s like to feel full and satiated in the mornings! This absolutely filled me up! Love your recipes!!! 🌱

[@ginduf]

this looks great! i make a farinata (like a frittata but made with chickpea flour)... i mix a cup and half chickpea flour and gradually whisk in water until it's thin, consistency of crepe batter, set aside. in a large skillet, i toast mustard seeds, dry rosemary, cumin seeds, turmeric powder and pepper add and saute onions until translucent, add 1'' pieces of asparagus (i use frozen but fresh is good too) stir until heated, slightly cooked. pour the batter over the vegetables and jiggle the pan to evenly distribute the vegetables, cover and lower the heat to medium low-low and cook for about fifteen minutes or until firm and the bottom is brown. loosen the farinata from the skillet and take a plate that is larger than the skillet, invert it over the skillet holding the plate, flip it onto the plate, then slide the farinata into the skillet again and cook that side for five minutes, i cut it in wedges while i wait to also allow steam to escape. take it off the heat and allow it to firm up for a few minutes. eat cold or hot, with salsa or hot sauce or chopped tomatoes, pico de gallo, pesto, etc.... good stuff

[@ruthmaxwell60]

kokoro nagomu tfs. 👍. 🐢

[@nmccutcheon2243]

I don’t do the toasted spices, but to the rest of your recipe I add sliced cooked baby potatoes to make a vegan style Spanish omelette. So delicious!

[@ginduf]

@@nmccutcheon2243 for my grandkids, i would make it as above but used corn instead of asparagus, or the frozen mixed vegetables, i've used falafel ingredients, herbs and spices and it was wonderful; there are so many delicious things we can do with chickpea flour!

[@nmccutcheon2243]

kokoro nagomu Yes! Falafels are so good. I absolutely love Cumin and coriander as a flavor profile. Your substitutes for our grand babies are a must try. Thanks for sharing!!! Honestly, I love anything garbanzo bean.

[@aromaofhope]

Those flips are pretty impressive!

[@sandorkocso1798]

i visit this chanel once a few months and i. m super happy EVERY TIME I SEE YOU TWO but please in case something happens in the future just don. t disapear on us all together. we. re with you through anything

[@doblerollo7952]

Squatting and flipping an omelette at the same time, Dr Greger would be delighted

[@doblerollo7952]

@evan truiyen Who cares? I don't

[@intenttoinjure]

@@doblerollo7952 dr greger is a wimp!

[@doblerollo7952]

@@intenttoinjure he focuses on longevity (and he does tonnes of cardio). Not everybody wants to be jacked mate.

[@lulamamie8524]

You girls are awesome ❣️ I am soooo happy I have your cookbook and can follow along with you 🌹 Thank you for another excellent video 🌱🌿

[@saintamata1841]

Jane, that was flippin awesome!

[@JS-ue2ku]

Just love the adorable mother-daughter duo. So sweet. This looks delicious. Cant wait to make for my husband and I. Thanks so much!!!

[@atulpatel2850]

My mom used to make these when we were in India, served with mango pickles. But sounds great with tomatoes, scallions and mushrooms. Hmmm. Love your whole family.

[@ladyfae4797]

Ordering the chickpea flour and making this soon. Video was so much fun as always. Thanks to the comments I've found even more great ingredients to add, so excited!!

[@crankiemanx8423]

I love your kitchen antics.💖 Wonderful savoury food too 😅. I like to add baby spinach,parsley,& spring onion to the omelette.& Sometimes asparagus when i have it & mushrooms.

[@janebendewald7365]

I can not get enough of you two! I have been binge watching all day! Your recipes are great, but the love and laughter you both put in them, make them phenomenal! Ordering cook book today!

[@reddaisy2513]

You can scramble it too.. like scrambled eggs. You pour it in, let it set a bit cooking then start to break apart like scrambled eggs and add in toppings. Experiment a bit.. delicious!

[@rebeccaofpollywogflatts8976]

New to plant based living. Thank you for leading the way. I will try this recipe.

[@verasmith5831]

Heres to a great flipper and great stirrer, what a team!!!!

[@marjiesgirl]

That looks absolutely delicious and I've got my Prevent & Reverse Heart Disease Cookbook out ready to cook this as soon as I get some nutritional yeast. Thank you.

[@HumbleVoyager]

I’m putting roasted Hatch chili and corn in mine! Yum!!! 😎

[@lulamamie8524]

Nancy Hemati What a great idea! My Hatch Chili order will be arriving on FRIDAY 🥳 8/23/19 🤩🎉

[@gelisgiallen4088]

Hatch chile is a staple at my house. We used to live close enough to Hatch to go buy chile at the farms. So yummy!

[@lauriesendeavors8668]

We love these-I put homemade plant based cheesy sauce on after I flip it, and either do salsa with veggies and/or chipotle tofu, or marinara with vegan sausage and veggies. We have them for supper! 😋

[@suzyq6767]

I love making these with tomatoes, mushrooms, spinach, garlic, scallions, and dried Italian herbs. Never would I ever try to flip one, as I'm athletically hopeless.

[@suzybear22]

Love that close-up cam! The video quality on that is beautiful!

[@johncrwarner]

Just had a thought what about a "Spanish Omelette" - the name I know Tortilla de patatas - traditionally made with fried potato slices and eggs. Either boil or air fry the potato slices and then throw them in the chickpea mixture and cook - probably need to use a plate to turn it over - not sure even Jane could flip it as it would be the size of the pan and much thicker. What about kala namak? Which is the dreaded black salt of south Asian.

[@jw126]

I'm vegetarian and do have some versions of this. Never liked eggs as a child, but ate it for the iron, so I have never added black salt altho' some people add this for it's properties and the fact it tastes somewhat sulphurous ! An acquired taste ( my Mum would give me a small rock of it to suck on if I had a bad tummy or indigestion, but we warned it SMEKJS, bit can be addictive once you get used yo the taste!). We use the same batter as these ladies, but thicker and I add fresh coriander/ parsley, lots of chopped spring onions, peppers & tomatoes and we like it spicy with garlic powder, a little (teaspoon or so) of coriander powder with either crushed chillies or green chillies. It is very yummy and similar to 'pakoras' or 'bhajias' which are traditionally deep fried in splodge shapes/ as balls in a LOT of lol! I realise lots of these ladies' followers are trying to follow a more healthy lifestyle, but we prefer our chockpea pancake with a little olive oil & I turn it over carefully once it has formsed a crust on the bottom. Good luck with yours !

[@sandyhoward1661]

I love watching you guys. Thank you for sharing your cooking tips and recipes.

[@DeadbyDaylightDUO]

Ann is so wild and eccentric! I absolutely love her! ❤️

[@Farmword]

Excellent video ladies! Thanks so much!

[@fairelaine]

I ordered chickpea flour because of you two! This looks so delicious. Rock on! So happy I have this book, too.

[@paulabrown8919]

We made these for dinner tonight. They were amazing! We tried the last one with a little maple syrup. It was also yummy. Thanks for another great recipe!

[@katykaropulos4302]

Love love your cooking and your spirit!!!

[@laurieanne9712]

Always look forward to the fun y'all have cooking together! Thanks.

[@angel19093]

Looks amazing. I love your cookbooks but haven't made everything yet. Loved this video. Please keep them coming. Makes my day!

[@kheiss3rd]

you guys are a riot!

[@emelyarias4632]

I just made these and they're so delicious! Surprisingly eggy, I'll be making these often 😋 I also added a lots more seasonings

[@bhavnasoni711]

It's a great choice,I normally add cut spinach and I add all veggies in the flour and make it.its yummy

[@JAuchable]

I just love your videos! You are both so darling and I envy Jane for working with her mother. Great recipes and enthusiasm. Thank you for making me smile!!

[@blueeyeddevil9974]

OMG I just love the two of you so much!! Your humor is fantastic!!Please keep up the videos! They’re fabulous ❤️

[@ViviSF279]

Thank you for your wonderful videos. Both of you are fun, creative and spontaneous. This is my favorite channel on KZbin.

[@angelawebb496]

Could you do a pantry and a refrigerator tour for us newbies here please. Happy New Yeats

[@lizzichi86]

Absolutely amazed this didn't stick to the pan like it always does for me.

[@marypaino1327]

Thanks to you I have a new favorite, its a chickpea omelette with sauteed onion, fresh tomato, and cilantro but I cook it altogether

[@jodihigginsjh]

I just made Chickpea omelets this AM... water sautéed some onions (diced very small), pepper (diced very small), sliced mushrooms & some chickpeas had in the fridge... I have your book but forgot you had this recipe in it - so I just threw some garlic powder, onion powder, smoked paprika & water in my chickpea flour - oh and a flax egg. It was DELISH!!! But I'm going to do your recipe tomorrow - I think the black & white peppers would be a nice addition.

[@Psaltrymom]

AND, I love to sauté frozen chopped spinach or kale with the tomatoes, onions, and mushrooms with a splash of balsamic - SO good when they are a filling!

[@loribakergirl6438]

This is such Sweet video ❤. I’m just now watching but I love the mother daughter here!! Both of you are so funny and sweet!!

[@janicedrietz2907]

These are pretty darn good, daughter made them with onions, peppers and other things. Cooked everything together.

[@KerryWanamaker]

This looks great ! Will definitely try these soon.

[@Farmword]

Hummus and homegrown microgreens for mine please!

[@pattiramsey8511]

I recently discovered the taste difference in “fortified “ and “non-fortified “ of the nutritional yeast. The fortified has added vitamins. I’ve always struggled with the taste and smell of the fortified. The non-fortified was a game changer for me!! So good. Thanks for sharing! I’ve recently discovered the chickpea omelettes! Another game changer for plant based eating!

[@jodrew1845]

I've put black salt in the batter to mimic the taste of eggs. Your batter blend is fascinating. I'm looking forward to trying this over the weekend. Just a side note, the vegan/WFPB community is all a buzz over the 'Just Egg' product however I find chickpea omelettes to be much more flavorful and way less expensive.

[@NaturalWifeyandMamaBear]

Oh my goodness, looks so good! Buying the flour and making for sure! Y'all are some of my fav gals, never fail to make me chuckle ;) Love from Iowa!!!

[@pamgray-butler4690]

I love watching the both of you cook! It’s so much fun!

[@beths9564]

I was surprised Ann didn’t add any vinegar 😉. I have meaning to try a chickpea omelette... thanks for the inspiration 😁

[@kellyhaines7474]

Love these, Thank you. and the white pepper so makes this stand out. Excellent!

[@kristentravis3775]

we rarely make chickpea omelettes but when we do, my favorite is last nights left overs in the omelette! Jane, if you like eating dinner for breakfast, give that a go! Excellent!

[@tammysethman5365]

Those look amazing! I can’t wait to try them ❤️❤️

[@Sheilamaizi]

Ladies, I'm sitting at work watching you make these omelettes. It is 3:18 and I'm hungry. MMMMMM. They look so good. It's funny, I have all these different flours at home. I bet I have chickpea flower. I get it so I can try to make pancakes because I really miss this. My dad use to make pancakes for breakfast and I love them!! However, I never even use them. I'll bet I have some bags for more than 10 years!!!!

[@gloriaa3652]

Onions, tomatoes, spinach. Cooked them in that order before I added the batter this is seriously delicious!

[@gloriaa3652]

Also a little cumin to the batter.

[@gloriaa3652]

And red pepper flakes.

[@Sarah_e_me]

I've been making this chickpea omelet recipe that uses 2:1 water: chickpea flour and knew it'd be better in a 1:1 ratio so I was glad when I got this library book the other day to see that Ann and Jane agree. Also glad that I use the same kind of salsa :)

[@beatricemillar6802]

Thank you Jane and Anne the omelet’s look delicious, I am going to buy some chickpea flour for the first time, and make some. Bea

[@homebase967]

You two ladies are great!! Especially your stirrer!!

[@SandraLynn1120]

Who Hoo is right, these look 👀 delicious 😋 I can want to make them. Thanks for sharing.

[@le6094]

The main reason I watch you videos is Ann. She is so sweet 😍

[@katherinemooney4396]

I use these as a base for pizza! Delicious!

[@victoriatedesco4874]

You two are the cutest! Thank you for all the recipes tutorials! I love your book and use it often

[@ozfrankie]

you guys are so fun!!! will be making these for brekkie tomo!!!😊

[@katecarr8986]

Jane, you reminded me of Barbara Stanwyck in the movie Christmas in Connecticut. LOL good times. Much love 💕

[@TXDHC]

Love watching you two!!! Such a hoot! Can't wait to try your omelet.

[@jenniferg4101]

Thank you! Some of us need gluten free options.

[@howiewill]

Those look great! Thank you Ladies!

[@ShushLorraine]

It's a lot of fun, not to mention a good education, just watching you two. :-)

[@suzanneu2]

lol I love watching you ladies! I am going to try this recipe!

[@renaroberts4278]

You two are “a hoot.” I’m so glad I just found you.

[@drlorrie1019]

I make mine with the juice from one can of garbanzo beans - whisk until it looks fluffy like egg whites. Add 1/2 cup garbanzo bean flour. Season and put in pan. It’s makes a fluffier egg mixture.

[@bonniehoke-scedrov4906]

Wonderful recipe! I can’t wait to make that. Thanks!

[@tammyw.6181]

I have been missing omelets for 3 years! Going to try this out this week! Thank you.

[@smallfootprint2961]

I made a chick pea omelet a couple days ago. I think yours sounds much simpler. Must try. Thanks for posting.

[@dianepeacock3763]

I'm surprised you did not add some chopped greens, i.e., kale, spinach, etc. with mushrooms & tomatoes.

[@kiwifeijoa]

Looks delicious!