It’s been nearly a year since my first book was released. At the time I had no idea if anyone would want to buy it and cook from it but it’s been great having good feedback on it and knowing people are cooking and appreciating my recipes.

When I started putting Triumph of the Lentil together there were no soy-free vegan cookbooks around. As more people develop sensitivities to this often-used legume it’s been important to me to have something out there that says “yes you can be vegan and enjoy all this delicious food without using soy”. My next book will continue this, with every recipe having a soy-free option, and plenty of recipes suitable for other allergies and diets.

I’d like to give away a copy of Triumph of the Lentil to a lucky reader. To enter the competition, ‘like’ the Triumph of the Lentil Blog facebook page or follow me on twitter, or sign up to the mailing list on the right hand side of this page. Leave a comment on this post with an email address I can contact you on. On the 15th of June the winner will be selected from the comments at random and contacted.

Edit: The winner has now been selected and contacted. Thank you to all those who entered.

To everyone that has already signed up to my facebook, twitter or mailing list – you are welcome to enter the competition, just leave a comment on this post. Your support has been greatly appreciated.

Thank you to everyone that has enjoyed the book and blog over the past year, I hope that you will all like my next one even more.

And now for a recipe:



Soy-Free Vegan Omelettes

These are a very quick and easy dish to make. In the photo the omelette is stuffed with kale, tomatoes and homemade cashew cheese, but all kinds of toppings are great on these omelettes, we often eat them with pickled gherkin slices and kale. For a filling meal serve with cooked grains, bread, chips or roasted vegetables.

Soy-Free, Gluten-Free, Nut-Free, Nightshade-Free, Onion- and Garlic-Free, Low Fat, Under 45 Minutes

Total time: 20 Minutes. Serves 2.

Ingredients:

1 cup chickpea flour (besan)

3 tablespoons nutritional yeast (savoury yeast flakes)

1/2-1 teaspoon salt

1 teaspoon cracked pepper

1 cup water

Method:

Combine the chickpea flour, nutritional yeast, salt and pepper in a mixing bowl, breaking up any lumps. Add the water a little at a time, mixing to form a batter.

Thoroughly brush or spray a frying pan with olive oil and heat on a medium-high setting. When the pan is hot, pour in half the batter (if it is thicker in the centre and thinner on the outsides you can use the back of a metal spoon to gently spread the batter out).

Cook without disturbing until the edges are cooked through and there are bubbles in the middle. Gently flip over and cook for a further minute or two, until the other side is completely cooked. Place on a plate, keeping it warm in the oven if you wish.

When the first omelette is out of the pan, quickly pour the other half of the batter in and cook in the same way.

Put toppings on one half of each circle and flip the other side over the top.

This post has been a part of Allergy-Free Wednesdays.