1 cup chickpea flour (also called garbanzo flour)
2-3 mushrooms, finely chopped
1 green onion, minced
2 Tablespoons nutritional yeast
1/2 teaspoon baking powder
1/4 teaspoon turmeric
1/2 teaspoon Kala Namak - black salt
freshly ground pepper
1 cup water
A scoop of vegan butter (Earth Balance for frying)
Chopped fresh dill (optional)
1 batch Hollandaise sauce (recipe below)
To stuff the omelette:
2 TBSP Fauxmagerie Zengarry Smokey Jalapeno cashew cheese
Mix everything except for the water in a large bowl.
Heat a NON-STICK frying pan over medium heat. Add a scoop of vegan butter or margarine to keep the omelette from sticking.
Mix in water and stir until well combined. It should be like pancake batter.
When the pan is hot pour 1/2 to 3/4 cup of the mixture into the pan swirl the pan and spread until thin.
Cook for 2-3 minutes until it begins to firm and bubble.
Spread half of the omelette with Fauxmagerie Zengarry Smokey Jalapeno cashew cheese, and top that half with mushrooms and asparagus. Carefully fold the omelette in half over the fillings. Allow to cook about 2 minutes more to warm through.
Remove from the pan and top with vegan Hollandaise sauce (recipe below).
Creamy Hollandaise Sauce
1/3 cup of Fauxmagerie Zengarry Creamy Swiss cashew cheese
3 Tbsp of non-dairy butter
¾- 1 cup of soy milk
½ TBSP of Dijon mustard
2 Tbsp of lemon juice
2 Tbsp of brown rice flour
2 Tbsp of nutritional yeast
½ tsp of ground pepper
1/8 tsp of turmeric
Place Fauxmagerie Zengarry Creamy Swiss cashew cheese and non-dairy butter into a medium size saucepan on low medium heat and let melt.
Sprinkle brown rice flour onto melted mixture and whisk well.
Pour in lemon juice and Dijon and whisk again until smooth. Gradually pour in soy milk, whisking as you go – then add nutritional yeast, turmeric and pepper.
Continue whisking until mixture becomes thicker – add more soy milk if needed. Remove from heat and pour mixture through a sieve before pouring on top of your dish. Serve immediately.