Kimchi omelet with endive salad and purple rice

Ingredients for 6 servings:

• 8 eggs
• 200 ml milk, cream, soy drink or similar
• 1 tbsp nutritional yeast
• salt and pepper
• Paprika powder
• 250 g mushrooms
• 3 tomatoes
• 1 onion(s), red
• 1 pinch(s) brown sugar
• 8 tbsp kimchi
• Olive oil for frying
• 30 g cashew nuts or other nuts
• e.g. sesame
• e.g. endive salad
• 2 cup(s) sushi rice with a very small portion of black rice
• 1 tbsp sesame oil, roasted

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

vegetarian

Wash and chop the lettuce, and set aside until ready to serve. Wash the rice and cook it according to the package instructions; this should take about 40 minutes. I do this in a rice cooker, so I can’t say for sure. For 2 cups of rice, 1 teaspoon of black rice is enough to nicely color the remaining white rice. Prepare the vegetables. Finely dice the onion. Roughly chop the mushrooms and tomatoes into roughly equal-sized pieces. Roughly chop the kimchi again. Preheat the oven to approximately 190°C (top/bottom heat). In an ovenproof pan, roast the cashews without fat over medium heat until they begin to brown and smell fragrant. Then set the nuts aside in a bowl. If the sesame seeds aren’t toasted yet, do the same. Now heat the ovenproof pan over medium-high heat and sauté the onion in olive oil until translucent. Then add the mushrooms, stir-fry for one minute, and add the tomatoes, brown sugar, and kimchi with their juices. Simmer, stirring occasionally, until the liquid has almost completely evaporated. Meanwhile, crack the eggs into a bowl and whisk. Then add the milk/cream, a pinch of salt, pepper, paprika, and nutritional yeast, and stir to combine. When the vegetables are almost dry, turn off the heat, add the egg mixture, and cook in the oven for about 20 minutes. Do a skewer test and add a little more if necessary. Serve the rice in a bowl, drizzled with sesame oil, and place the omelet on top of the salad, sprinkled with sesame seeds and cashew nuts.