Renée, has many talents and is a very experienced plant-based cook, as well as the published author of the Recovery Diet and Hands on Nutrition Education. She is offering FREE zoom cooking classes every other Sunday at 3:00 for those who wish to learn more about how to make tasty plant-based dishes.  Pictured here are her chickpeas flour omelets.  Contact her at reneehoffinger@gmail.com  if you would like to join the class.  There is no obligation to attend every session (all via zoom). She will send out the recipes/topics for each class in advance and attendance is not mandatory.

Chickpea flour omelette

1/2 cup superfine chickpea flour 
    (besan or gram flour)
2 tablespoons nutritional yeast
1 tablespoon ground flax or chia seeds
1 teaspoon dried basil
1/2 teaspoon baking powder
1/4 teaspoon turmeric
1/4 teaspoon salt–or to taste

1/8 teaspoon black salt (kala namak) - optional, but gives an “eggy” flavor
generous grinding of black pepper to taste
3/4 cup water (or water from vegetables)
Filling possibilities: onions, mushrooms, bell peppers, marinated artichokes, spinach, etc.
Just enough Olive Oil
​Shredded Cheese or a reasonable facsimile

1. Mix the chickpea flour with all dry ingredients (nutritional yeast through black pepper) in a medium mixing bowl. Add the water and allow to stand and thicken while the vegetables are sautéed or about 10 minutes. 
2. Check the batter and add water by the tablespoon if it is not a pourable consistency. It should be like thick pancake batter.
 3. Preheat a large non-stick or cast iron skillet over high heat. Once it’s hot, reduce the heat to medium.  Oil the pan and pour half of the batter (about 2/3 cup) into the center of the skillet. Smooth it with the back of a spoon until it’s a circle about 6 inches in diameter. Cover tightly and cook for 4 minutes or until the top begins to look bread-like rather than liquidy.
 4. Add half the vegetables to one side of the omelet, sprinkle on cheese (for a vegan omelet use non-dairy "cheeze" and fold the other half over it. Cover and cook for another 3-4 minutes until the cheese melts.
 6. Repeat with remaining ingredients for one more omelet. Serve warm.