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
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.