You know when you have an image in your mind of the way things are going to be and then one day that image finally becomes a reality? That is what happened this week in the Zengarry kitchen. For months we have been working on bringing the next phase of production to life.
We have steadily been outgrowing our work space. First there was one fridge in the basement, then another, then a freezer.... then a freezer in the dining room... This gave birth to the idea of a workshop in the garage. So in December, after the first big snow storm of the year, renovations began to make over the garage. Now fully insulated, floor, walls and ceiling installed, new windows and doors, wiring, lights and a heater, we are ready to move in. No more schlepping coolers up and down the narrow basement stairs! It can all be packed up in our new workshop and loaded directly into the car.
The arrival of our new custom made commercial fridge (that we have affectionately nick-named 'Sexy Beast') marked the last leg of this garage makeover. Movers have now collected the fridges and freezers scattered around the house and put them into their new home in the workshop. 'Mr. Jones' was delivered yesterday. He's not much to look at, but he can hold a butt load of cashew cheese!!
Benoit at le Panier d'Osiris has been tirelessly bringing the highest quality organic and local foods to your doorstep for almost 5 years now, and we are thrilled to be able to offer you this wonderful service. He comes to Alexandria on Tuesdays, you'll have to check with him on when he comes to your area. Deliveries are made between Monday and Thursday. Seriously, what could be more convenient??
Enough about us.... let's get to the FOOD!! I promised that this month would be all about that BRUNCH! In my humble opinion, brunch is the perfect meal to share with your special Valentine. How about a nice mimosa and a chickpea omelette stuffed with Zengarry Gruyère Sauce and steamed asparagus??
1 1/2 cups chickpea flour (also called garbanzo flour)
3-4 mushrooms, finely chopped
1/2 bell pepper (red or green), finely chopped
Small handful spinach, finely chopped
5 green onions, minced
1 garlic clove, minced
2 Tablespoons nutritional yeast
1/2 teaspoon baking powder
1/4 teaspoon turmeric
1/2 teaspoon sea salt
freshly ground pepper
2 cups water
A few drops of vegetable or coconut oil
Mix everything except for the water in a large bowl. Heat a NON-STICK frying pan over medium heat. Add a few drops of vegetable or coconut oil to keep the omelette from sticking. Mix in water and stir until well combined. It should be thin like pancake batter. When the pan is hot pour 3/4 cup of the mixture into the pan and spread until thin. Allow the omelette to brown and then flip and brown the other side. Fold and serve. Makes 4.
Zengarry Gruyère Sauce:
1 container of Zengarry Gruyère Style Cashew Cheese
1/3 cup vegetable broth
Warm Gruyère in a small sauce pan over medium low heat. Add vegetable broth and whisk until smooth.
Place a few stalks of steamed asparagus and some Zengarry Gruyère sauce on each omelette, fold in half and serve immediately.
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