As I wrote in collab #1, Kashew Cheese is an incredible vegan cashew cheese made fresh in Ho Chi Minh City, Vietnam. I love this cheese and I believe the locally sourced ingredients and love that is put into it easily makes it the best vegan cheese I have ever had the chance to try.
Check out Kashew Cheese’s Instagram
Vegan Collaboration Dish #2
For the second vegan Kashew Cheese collaboration, I was given the vibrant turmeric cumin cheese. It felt like an obvious decision to create an Indian style dish for this cheese. Pancake day has also recently passed by, so I have had pancakes on the brain. From this, I decided I would create a pancake/omelette dish, Indian style.
Gram Flour Omelette
Gram flour (made from ground dried chickpeas) is a magical ingredient, it is gluten free and it binds extremely well. This means it makes great pancakes, batter mixes, and also works as a great egg replacer (it even has a slight eggy flavour).
Personally, I love using gram flour, I use it all the time and I found a few shops in HCMC that sell large bags of it (An Phu Supermarket, D2 and Foreign Food Store, D1). It is typically used within Indian cooking, however, it is also used in Italian dishes – see my Socca Pizza recipe here for some Italian inspiration.
What I used to love about omelettes was that you would add in all the fillings and then fold the cooked eggy mix over the top. It would create a kind of light fluffy envelope for your tasty filling. I wanted to recreate this fluffiness, so I decided to play around with the ingredients a little bit.
Coconut milk creates an amazing fluff when whisked into the gram flour. Also, if you leave the batter at room temperature for a few hours, the mix ferments more, so creates more air bubbles within the mix. With the addition of seasoning and spices, this omelette mix is perfect. It even has a similar appearance to Banh Xeo (Vietnamese Pancake).
Indian ‘Omelette’ w/ Curried Mushrooms, Turmeric and Cumin Cheese, and Coconut Raita
- Oil for cooking
- 1/2 cup gram flour
- 1/2 cup coconut milk
- Splash of water
- Pinch of chilli flakes
- Pinch of black pepper
- Pinch of salt
- 1/4 tsp turmeric
- 1/2 tsp sesame seeds
- 200 g mushrooms
- 1 tsp curry powder
- Pinch of seasoning
- 1/2 block of turmeric and cumin Kashew Cheese or other vegan cheese
- 1/4 cup coconut milk
- Bunch of fresh mint
- 1/2 lime
- To Serve:
- Bunch of fresh mint
- Sprinkle of Sesame seeds
- Lime wedges
- Start by measuring out the gram flour into a mixing bowl and gradually whisk in the coconut milk until you have a smooth batter
- If your mix is quite thick, mix in a splash of water until the consistency is slightly thinner and pours easily, like a pancake mix
- Mix in your chilli flakes, seasoning, turmeric and sesame seeds and then set aside (you can leave for a few hours for a more fermented mix)
- Make your coconut raita by whisking coconut milk, chopped mint and juice from 1/2 lime (make sure to whisk in the lime gradually, so as not to split the coconut milk), and set aside until later
- Slice your mushrooms
- Heat up a generous splash of oil in a frying pan and add in the mushrooms and a pinch of salt, and cook on a high heat, making sure to stir regularly
- Once the mushrooms start to brown and you have cooked off all the liquid, stir in the curry powder and seasoning
- Cook until the mushrooms have softened and then take off the heat
- Chop the cheese into small cubes and the mix into the cooked mushrooms
- Heat up 1tsp of oil in a large heavy bottomed frying pan and once hot, pour in the omelette mix, swirl around the pan until it fills the pan evenly
- Let it cook for a few minutes and then start the lift up the edges using your spatula to check the underneath
- Once it has fully browned underneath, flip the omelette (or stick the pan under a grill) until the other side has cooked
- Scoop your filling on to one side of the omelette and then carefully fold the other half over the top
- Carefully slide on to a plate and serve with fresh lime, chopped mint and coconut raita