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Chickpea Omelet with Mushrooms, Onions and Kale
  • subheading: FOR THE OMELET BATTER:
  • ¾ cup chickpea flour
  • ½ cup unsweetened soy, hemp or almond milk plus more if needed
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons nutritional yeast
  • ½ teaspoon Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste
  • ½ teaspoon turmeric
  • ¼ teaspoon baking soda
  • ⅛ teaspoon black pepper
  • subheading: FOR THE VEGETABLES:
  • ½ cup chopped onions
  • ½ cup chopped red pepper
  • 2 cloves garlic, chopped
  • 1 cup sliced mushrooms
  • 2 cups thinly sliced kale
  • ½ cup low sodium salsa or chopped tomato
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