Vegan Tamagoyaki (Japanese Omelette)

Ingredients:

Cucumber Carrot Slaw:

2 whole carrots

2 - 3 small persian cucumbers

2 tbsps rice vinegar

23ml raw honey

1 tsp black sesame seeds

½ tsp coarse sea salt

1 tbsp water

5g fresh ginger root, finely diced

Tamagoyaki:

100g red lentils

165ml water

15ml/1 tbsp tamari or soy sauce

5g fresh turmeric root

¼ tsp coarse sea salt

¼ tsp red chili pepper flakes

15ml/ 1 tbsp raw honey

¾ baking powder

2 tbsps extra virgin olive oil

Toppings: mushrooms, basil leaves, spring onions, steamed vegetables, nori sheets, etc

Miso Soup:

373ml water

30g red miso paste

2 green onions chopped, separate the whites and the greens

2 small portobello mushrooms, sliced

pinch of coarse sea salt

pinch of red chili flakes

Directions:

for the carrot and cucumber salad:

1. Cut the ends of the carrots and use a potato peeler to cut them into long thinly strips. Cut the cucumber into long strips as well and place them in a mixing bowl.

2. Season the strips with rice vinegar, raw honey, black sesame seeds, coarse sea salt, water, and finely diced fresh ginger.

3. Toss the combo really well and taste to adjust any seasonings. Set it aside to marinate.

for the Tamagoyaki:

1. Sort the red lentils to pick any possible pebbles and wash the lentils with fresh water until the water runs clear. Drain it well and add to a blender together with water, tamari or soy sauce, fresh turmeric root, coarse sea salt, red chili pepper flakes, raw honey and baking powder.

2. Blend this combination on high speed until the components are well pulverized.

3. Turn on cast iron skillet to high and and brush some oil in it. Then reduce the heat to about low - medium.

4. Give the golden red lentil mix a good mix and pour some of it into the skillet and spread it out thinly using a spatula. After a minute or so the layer will start to form bubbles and as it cooks and dry out, add in your favorite toppings,

5. After layering your toppings, create a roll with this layer by folding it towards you by using a spatula or chop sticks. (Since there are no eggs in this recipe it might be a bit difficult to roll this depending on the vessel you use. I'm using a cast iron skillet which I oiled well to help with the rolling process.)

6. After making your first roll, oil your skillet to start the process all over again after pushing this first roll to the back of the skillet. Before making the next layer mix the red lentil blend again to get rid of any separation in the mixture then pour some of it into the skillet. Spread it out and be sure to get it all the way to the edge of the first roll to make it easier to roll that one into the layer you just made. Then repeat to make as many layers as preferred.

7. Once done rolling the last layer, transfer the tamagoyaki to a sushi mat and roll it into the mat to help it form a perfect roll. Let your roll sit for about 2 - 3 minutes to form well before unrolling it to cut your Tamagoyaki into slices.

8. Serve the Tamagoyaki slices with the carrot cucumber salad, miso soup and a side of steamed rice.

for the miso soup:

1. In a saucepan, combine together water, red miso paste, the white end of the green onions, sliced portobello mushrooms, pinch of coarse sea salt and pinch of red chili flakes.

2. Bring this combination to a simmer for 5 to 7 minutes and serve alongside the Tamagoyaki. Sprinkle some freshly chopped green onions on the miso soup and enjoy!