Vegan Omelettes at Camp

I know I have been missing in action for a long, long time. So much has happened and I have been focusing my time on other projects. Last year's virtual and hybrid learning for school gave me so much anxiety and I just didn't have it in me to blog about it. Things are definitely better in so many ways, especially now that we have the COVID-19 vaccine and school is expected to resume full time this year.

My last post was a Christmas post about our gingerbread camp so I thought it would be fitting to have this post be about camp too. This month we took my 5yo to her first camping trip in Mt. Rainier National Park. This was her third time to the park but her first experience camping in a tent. We got to hike a lot and it was as beautiful there as we remembered. It really is one of my favorite places on Earth. I thought camping would be rough on my old body but it wasn't so bad so I think we could try to make this an annual trip. I know the kids really loved it. We hiked 10-13km every day and it was kind of rough for my 5yo but as she gets older, this will become much easier for all of us.

Since it was chilly in the mornings, I wanted us to have warm breakfasts. I made us vegan omelettes, similar to the ones I made when we went to Porpoise Bay. The advantage is that we didn't have to bring eggs and the dry ingredients didn't need to be in the cooler. You really need to use a non-stick pan or else it's a disaster.

Vegan Chickpea Omelettes
Serves 4-5
(Adapted from The Conscious Plant Kitchen)

1 1/2 cup chickpea flour
1 1/2 tsp turmeric
6 tbsp nutritional yeast
1 1/2 tsp baking powder
1 1/2 tsp salt

1 tsp garlic powder

2 cup unsweetened soy milk

Fillings:

shredded vegan cheese

sliced mushrooms

chopped kale

snap peas

chopped zucchini

Combine all the dry ingredients and mix well. If you are camping, pack this in a gallon ziplock bag. When you are ready to make it, add the soy milk directly into the ziplock bag and mix well. In a frying pan, heat some oil and fry the vegetable fillings. Set aside. Heat more oil and pour a 1/4 of the batter into the frying pan. Fry for a couple of minutes and then add some cheese on top, followed by 1/4 of the cooked veggies. Carefully fold the omelet in half. Once heated through, remove and serve. Repeat until done.