Chickpea Scramble, Asparagus & Almondaise Toast
Damn! Would you just look at that. How could possibly resist a Chickpea Scramble, Asparagus and Almondaise Toast for breakfast? Everyone needs an indulgent brekkie once in a while. The good thing about this recipe is that despite looking ridiculously rich and unhealthy, it’s actually made with wholesome ingredients and is much healthy than the close non-vegan friend Eggs Benedict! So don’t feel too guilty. Pst.. it even had spinach in it; it must be healthy!
Maybe you’re super crazy and think this ones not for you. Don’t click away yet! It’s Father’s Day on Sunday (for us guys in the UK anyway.) This is a perfect, impressive recipe to serve up to the Papa and share the love. This breakfast is sure to win you the best-offspring award. Even if your Dad isn’t Vegan – he’ll be sure to love it and probably won’t even realise the difference!
This is a real summer time recipe that works perfectly with a side of sunshine in the garden. The bright yellow chickpea scramble, almond hollandaise sauce and the vibrant green of the spinach and grilled asparagus screams sunshine to me!
So the chickpea scramble is obviously a take on scrambled egg, but with no animals harmed. It is made with chickpea flours, spices, water and the magical ingredient Indian Black Salt. Black Salt otherwise known at Kala Namak, is super sulphuric, giving it a distinct eggy taste and enhancing food it is pared with. Pour the mixture into a hot frying pan, cook it like a crepe, flip it like a crepe, then smash it all up! Tada! It’s a scramble. Simple!
Try out the recipe below and tell me what you thought!
- 1 cup almonds (blanched if possible), soaked overnight or at least an hour in boiling water
- 1 cup non-dairy milk (I used rice)
- 2 tbsp nutritional yeast
- 1½ tsp dijon mustard
- 1 tsp tahini
- 1 tsp coconut oil
- ½ tsp onion powder
- ¼ tsp turmeric
- juice of half a lemon
- 2 cups chickpea flour
- 2½ cups water
- ½ tsp ground black salt (optional)
- ¼ tsp turmeric
- 1 tsp garlic powder
- 1 tsp onion powder
- 16 asparagus spears
- 2 handfuls of spinach
- 1 avocado, sliced
- 4 slices of sourdough toast
- Drain your almonds and place in a blender and blend on high until smooth. Set aside.
- Whisk together the chickpea flour, black salt, turmeric, garlic powder and onion powder together in a bowl. Then whisk in the water until there are no lumps.
- Heat ½ tbsp. of olive oil in a non stick frying pan.
- Pour in a thin layer of the batter in the pan (about the thickness of a crepe). Cook for 3-4 minutes, or until crisping at the sides. Flip the mixture over and break up with a spatula and continue to fry for 3-4 minutes. Transfer to a bowl and set aside. Repeat until the batter has been used.
- Heat 1 tbsp oil in a griddle pan and add the asparagus and fry for 5-6 minutes, turning occassionaly.
- To serve, load spinach on top of the toast along with the chickpea scramble, avocado, asparagus and drizzle on the hollandaise sauce.
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