When I was a kid, my second favorite food was the traditional omelet with potatoes my grandmother used to make as my top favorite food was the all-kid-favorite fried potatoes! So, since I managed to substitute fried potatoes with the equally tasty, oil-free, baked “fried” potatoes, I thought of making a delicious and healthy vegan, oil-free and gluten-free omelet. The recipe not only is absolutely tasty and cheap but also it’s really easy! All it takes is a good non-stick, medium-sized, frying pan!
In this recipe I try to approach the texture and taste of the omelet with potatoes -the traditional Cretan sfougato- my grandmother used to make, but without the animal ingredients and the huge amounts of fried oil. After several “trials and errors” I think this vegan omelet is one of the most delicious and hearty that I have made. A key role in its deliciousness is played by the combination of chickpea flour and corn flour, which balances the strong taste of chickpea flour and gives a more delectable color and texture. But my main secret is the addition of the caramelized onions. This unusual addition, inspired by the Spanish “tortilla”, helps keep enough moisture in the omelet and gives it a slightly sweet and appetizing taste that makes it unbeatable!
For the omelet
- 1/2 cup chickpea flour
- 1/2 cup corn flour or corn meal
- 3/4 cups water
- 1 tbsp lemon juice or apple-cider vinegar
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp baking powder
For the caramelized onions
- 5 medium, dried onions, sliced
- 2-3 cloves of garlic, finely chopped
- salt and freshly ground pepper
- 2 medium white potatoes cooked and peeled
1. Prepare the vegan omelet mix: Mix all the ingredients for the omelet with a fork or a mixer, making sure there are no lumps left. Cover and let sit for an hour.
2. For the caramelized onions: In the meantime put the sliced onions, garlic, salt and pepper in a non-stick frying pan, cover and cook in medium to low heat for about 20-25 minutes, stirring often, until the onions are softened.
3. Cut the potatoes into crescents 1/2 -1 cm thick.
4. Preheat a non-stick frying pan over medium to high heat. Pour the caramelized onions and potatoes in a bowl together with the omelet mixture and mix with a wooden spoon. Transfer the mixture into the pan and spread all the ingredients evenly. Lower the heat, cover the pan and cook in low heat for 20 minutes. Lightly weave with a fork to make sure the one side is golden brown and if it’s ready with a dish turn it upside down. Cook the other side for 5 more minutes and serve warm with fresh tomatoes, olives and bread!
Note: I usually like to prepare all the ingredients for the omelet in advance, for example the night before, so when I come back home from work the only thing I have to do is mix them and cook!
These days we are on vacation in Crete, the island with the scrumptious, juicy tomatoes and the fresh vegetables, the fluffy potatoes and the local avocados, the beautiful beaches and the warm sun! The amazing nature and the people here make me wanna spend most of the day outside, walking, swimming and talking and therefore the time left in the kitchen is minimal. However, this does not mean that we compromise on the taste and quality of our food. Simply, I choose to prepare easy, delicious and quick vegan recipes that do not require much preparation and are both nutritious and healthy.
One of them is a vegan version of the traditional Greek salad, made with potatoes and avocado. Actually this recipe is a variation of a mediterranean salad made by my grandmother during the summers, to which I replaced the animal ingredients with the delicious Cretan avocadoes and I also modified the sauce a little bit according to our taste. Although very simple in its preparation, this potato salad, which can be eaten as an accompaniment or as a light main course, is one of our favorite choices, especially when we are on vacation, when both the time and the cοoking equipment available are limited. Fortunately, all that is needed to create this recipe is freshly picked, organically grown ingredients and our happy mood 🙂
For the salad
- 2 medium ripe tomatoes cut into chunks
- 2 medium potatoes, cooked and cut into chunks
- 1 avocado peeled and sliced
- 2 medium or 1big cucumber peeled and sliced
- 1 red onion peeled and sliced
- 4 tbsp. capers or olives (or both!)
- 2-3 tbspfresh basil or spearmint leaves chopped
- 1 tsp. dried oregano, ground
- 1/2 tsp. salt
- freshly ground pepper
For the sauce
- 2-3 tbsp virgin olive oil
- 2 tbl. lemon juice
- 1 tbsp. apple or grape vinegar
- 1 tbsp. prepared mustard
For serving (optional)
2 Cretan barley rusks (paximadia)
1. In a large bowl mix all the salad ingredients slightly before serving.
2. In another bowl, mix with a fork or a mixer the ingredients for the sauce. Pour over the salad.
3. Mix the salad well and serve over barley rusks or enjoy with your favorite bread.
Briam recipe is a famous and delicious vegan Mediterranean recipe, the success of which is based almost entirely on the quality of the ingredients we use. Briam is an example of how freshly picked summer vegetables mixed with herbs, spices, salt and olive oil can be transformed into a mouthwatering summertime dish that everyone will love.
When I have the time, I like to arrange the sliced vegetables in a beautiful, colorful, rainbow-like spiral and then add a generous amount of olive oil, garlic, thyme and parsley. Of course when my time is limited, I just mix all the vegetables, herbs and spices in the pan! It’s just as tasty! My secret to make this vegetable bake mouthwatering, melting in the mouth is to bake it in a baking pan or a casserole with a lid. In that way, all the vegetables are baked evenly in their natural juices without the need to add extra water and they become soft, tender and delicious. Usually we like to eat this dish with a slightly fermented, homemade vegan white cheese or with our favorite vegan tyrokafteri (spicy vegan cheese salad).
- 3 aubergines of medium size
- 3 large zucchini
- 3 bell peppers (choose different colors, eg green, red, yellow)
- 3 large onions
- 3 large potatoes, peeled
- 3 large carrots, peeled
- 3 large tomatoes
- 2 cloves of garlic crushed
- 1 cup finely chopped fresh parsley
- 1 sprig of fresh thyme
- ½ – 1 cup olive oil (according to our tastes and habits)
- 1/2 cup white wine
- 1 tsp heaped salt
- 1/2 tsp pepper
- 1 1/2 tsp heaped curry powder (alternatively use cumin)
- 1 tbsp. prepared mustard
1. Slice all vegetables with a knife or a vegetable slicer in round slices about one centimeter thick. Lightly salt the eggplants and leave them in a colander for about thirty minutes (to drain the bitter compounds).
2. Arrange the vegetables alternately starting from the edge of the pan and going to the center, if using a round or oval baking pan. If you want you can also use a square baking tray, creating rainbow strips from one end of the tray to the other! The arrangement I like to do is: 2 slices of eggplant – 2 slices of zucchini – 2 slices of potato – 1 slice of tomato – 2 peppers rings – 1 slice of onion. The carrots slices are too small so I just add them in several places in between and above the layers to fill the gaps and add colour!
3. In a bowl, mix the olive oil, salt, mustard, garlic and spices well and pour over the vegetables. Sprinkle with parsley and thyme (if available), cover with the lid and bake at 220 oC for 1 1/2 hour or until the vegetables soften and get a nice color.
Note: In case your pan has no lid, cover with a foil and bake for 1 ½ hour. Then remove the foil and bake for 30 more minutes until they get a nice, appetizing color.