1/2 cup garbanzo bean flour
1 tsp onion powder
1/2 tsp Sea Salt
Whisk in Spring water until you reach a scrambled egg consistency. (More liquid than pancake batter)
Heat a pan until very hot.
Add 1 tbsp avocado or Grapeseed oil.
Only once the pan is hot, pour the mixture.
Fry for about 45 seconds to 1 min per side.
Lay flat on a plate and add vegetables or mushrooms … whatever you choose. Sautee them separately and have them available once the omelet is done.
And a creamy walnut sauce that would go great with your omelet:
1 cup walnuts
2 key limes
1/2 tsp sea salt
1/2 tsp onion powder
1 pinch dried basil
Add a 1/4 cup spring water and blend on high until smooth and creamy
If it’s a little too thick add a little more spring water. Dont over do it … until you reach your desired texture.
The texture can mean the difference between cream sauce or cream cheese … pour or spread.
So this recipe is versatile depending on the amount of water you add and the strength of your blender.
These and other basic replacement recipes can be found in the Dr Sebi inspired cookbook, ‘Beyond Vegan’. The link can be found below. Please share.