Thursday, August 21, 2014

Tasty Thursday: Vegan, Gluten-Free, Soy-Free Purslane Frittata

Yes, that's a knife in it.  I was so excited to try it I was already cutting myself a slice when I realized I needed to take a photo to post here.  Oops.

Inspired by Eco Lesbo Vego's recipe, I created a delicious frittata.  On the gastric-sleeve side what I am learning from my experiments with chickpea flour is that it is a slider food and does not fill me up.  I'm finding that fact a little frustrating since it is good for me protein-wise.  This frittata was quite tasty and very easy to make.

First, use your choice of item to grease a favorite pie plate.  I used a ceramic pie plate and coconut oil. Next add the veggies, then the egg substitute and bake.

Fill your pie plate with the veggies of your choice.  I used a bunch of chopped purslane and two scallions, sliced thin.  I sprinkled a bit of Trader Joe's almond meal on the top of the veggies for a little more protein before pouring the liquid mixture over them.

Vegan egg substitute:
3TB nutritional yeast
1tsp Herbamare
1 cup chickpea flour
1.5 cups water
1 tsp granulated garlic
Mix ingredients together in a bowl until smooth, then pour over veggies in pie plate.

Bake at 400F for 30 minutes or until done to your liking.  I found the center a little moist but it resolved after I let it sit for a few minutes.

Really tasty.  I plan to try this with lots of other veggies.

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