Vegan Rice Omelette
Many argue that cooking vegan food is not that easy because one has to pay close attention to its preparation, but, according to my personal experience, there are little secrets for cooking successful vegan food. For example you can prepare different dishes a few days before and store them in the fridge in watertight containers, to preserve the freshness and the taste of the ingredients. Furthermore, one can even use lunch left-overs and transform them into new tasty dishes.
Yesterday, for example, I prepared some Basmati rice and pumpkin omelettes that I am going to eat tonight. For this recipe, I will sauté pumpkin with some onion and sage, combine it with some rice and dip the dough in some chickpea flour to get a crisp surface with a soft and tasty heart. It is important to say that, Basmati rice contains a lower glycemic index, a more delicate taste and is more digestible for the content of a particular starch, than other type of rice, so I prefer it to the common one.
Enjoy your week with this irresistible recipe!
Ingredients for 3-4 people:
- 200 g Basmati
- 150 g pumpkin
- ½ golden onion
- 100 g chickpea flour
- Some cold water + additional water
- Some fresh sage
- Some bread crumbles
- Just enough extra virgin olive oil
- Wash rice under fresh water.
- In a pot, boil salted water to cook the rice. (My advice: the amount of water should be about double the amount of rice, so for about 200 g of rice you will need about 400ml of water).
- As soon as the water boils, add the rice and let it bake covered with a lid, until it has absorbed whole water.
- Meanwhile, chop the onion and peel off the pumpkin.
- In a frying pan, heat up a table spoon oil, gently sauté some onion and roughly chopped sage leaves until they become golden.
- Add the pumpkin and let it brown until it becomes soft enough.
- Remove all liquids, put the pumpkin into a bowl, then squeeze it slightly with a fork.
- Combine the rice (slightly cooled) and blend all the ingredients with a mixer to form a fairly homogeneous mixture. (Be careful not to blend it too much, the mixture should be not mushy).
- Add bread crumbles, just enough to get a thick and workable texture you can knead with your hands.
- Put the flour in a bowl and, stirring with a wooden spoon, pour cold water (about 120 ml) little by little until it turns into a smooth dense homogeneous paste.
- Add extra virgin olive oil, freshly sliced sage and mix it well. (If the batter is too liquid, add some more flour).
- Now, form little omelettes with rice and pumpkin mixture, as large as the palm of a hand and slightly flattened on both sides.
- In a high frying pan, heat up some extra virgin olive oil oil.
- Dive the little omelettes in the batter so to cover the entire surface and fry until they golden.
- Let them cool on a tray covered with kitchen paper, then serve them.
- You can use whatever type of rice you prefer instead of Basmati.
- You can replace sage with other spices you better prefer.
The vegan world has totally changed my lifestyle, it has turned upside-down not only my personal diet, but every decision that concerns with the protection of the planet. In fact, being vegan means combining love for oneself with that for Nature and all living species.
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