Kiki and Gregg's

Back in June 2012 I had the honor of writing a guest blog on Kiki and Greg Webb's Blogsite. Now they have returned the favor by posting for my readers a wonderful vegan dish that I will be trying out for myself asap! What a Valentine's Day for all of us! These two talented people not only write about food and are constantly coming up with new vegetarian as well as vegan delights. They are also very talented musicians as well, among other things.

Recipe for Besan Chilla with Greg's Special Sauce

Kiki & Greg Webb

Greg's Special Sauce

     This sauce looks delicious, healthy and easily-made. It could easily become your next fave sauce for almost ANY dish.

Ingredients

1 fresh red bell pepper, chopped

1 jalapeno pepper, chopped

1/3 cup raw almonds

juice of a lemon or a lime (about 4T or 1/4 cup)

1/2 teaspoon of your favorite mineral-rich salt

1/2 cup extra virgin olive oil

I large clove of garlic

1/4 cup finely chopped fresh cilantro

Put all ingredients in a blender, except the olive oil and cilantro.  Blend until smooth.  With blender running, slowly drizzle olive oil and blend until sauce is thick.  Stop blender and unplug.  Stir in chopped cilantro with a long wooden spoon.  Pour into serving container.

Kiki's Besan Chilla (Vegan Veggie Omelette)

(makes 8 - 10)

     Besan is another word for garbanzo flour, a naturally gluten-free and high-protein flour that is popular in many places around the world. As one example, it is made into "Socca", a crispy thin crepe that is a common street food in France. In Italy it is called "Farinata" and is sold in bakeries. In Argentina, "Faina" is served atop pizza. As an Indian breakfast food, "Chilla" or "Puda" is often served as a vegan type of "omelette". Previous to Kiki and Gregg's recipe, my own experience with garbanzo flour was as an important ingredient in Samosas, an Indian version of Japanese Vegetable Tempura. 

     What Kiki says about her Besan Omelette: "One is plenty for me.  The boys like two or three!"

Ingredients

2 cups of garbanzo flour

2-3 cups of water, depending upon water content of veggies

1 T oil

1/2 cup grated zucchini

1/2 cup grated summer squash

1/2 cup finely chopped red bell pepper

1/3 cup finely chopped sweet onion

3/4 cup chopped fresh spinach

1/4 cup of grated carrot

1/2 cup canned black beans, rinsed well

1/4 teaspoon turmeric

1 tsp. mineral rich salt (or to taste)

add crushed red pepper for heat, if desired

fresh avocado slices

your favorite sprouts

Olive oil or Earth Balance spread for skillet

In a medium bowl, whisk garbanzo flour with salt, turmeric and optional crushed red pepper flakes.  Add olive oil and 2 cups of the water and stir until well-blended. Add zucchini, squash, bell pepper, onion, spinach, carrot, black beans and stir gently to combine.  Let sit for 10 - 15 minutes.  Add more water to achieve the consistency of a thin pancake batter.

Heat large skillet to the temperature you would for pancakes.  On our current electric stove we set the largest burner to one setting shy of medium.  Add 1 tablespoon of oil or Earth Balance buttery spread.  When the skillet is hot (but not smoking) add 1/2 cup of your veggie/garbanzo batter and spread it out into a 5-6 inch circle.  Allow the edges to dry out and bubbles to form on the pancake.  When the top is almost dry, flip it over with a pancake turner, and cook the other side.  The second side will cook much faster than the first.  When both sides are golden (garbanzo flour browns SO nicely) remove the pancake from the pan to a large plate.  Add avocado slices to one half of the pancake and salt the avocado.  Drizzle Greg's Special Sauce on top of the avocado.  Fold the other half of the "omelette" over the avocado and sauce.  Top with sprouts and more sauce, if desired.