Vegan Frittata
Last spring we had a wine tasting and paired it with all vegan food. We had chocolate mint cupcakes, hummus, dolmas with lentil quinoa stuffing, macadamia nut cheese with tarragon, and a vegan frittata. Many people asked me for the frittata recipe, and it’s easy as pie! (Or should I say tart?) Anyway, this is really yummy. I got it from a recent recipe in VegNews (Vegnews.com). I have made only slight changes, so they really get the credit.
* 2 cups chickpea flour (sometimes called Garbanzo bean flour)
* 4 cups water
* 1-1/2 teaspoons salt
* 1 onion chopped fine
* whatever other veggies you like in your frittata; I put in broccoli, red pepper, and spinach
* olive oil
* Salt and pepper
* 1 tablespoon dried basil
Put flour, salt, and water in a pan and bring to boil stirring constantly. When it gets to a boil, turn down to simmer and stir occasionally to keep from sticking on the bottom. It should thicken in about 15 to 20 minutes and be the consistency of polenta.
In the meantime, saute the veggies in olive oil or Earth Balance until tender. Mix in the basil and add salt and pepper to taste. Mix with the flour mixture and pour into a tart pan. I line mine with parchment paper so it doesn’t stick. Refrigerate for 2 hours. This part is important since this is when it turns “eggy.” Bake in a 350-degree oven for 40 minutes or until lightly browned on top. Cool and eat!!
I think this would be really good with a layer of thin potatoes at the bottom, sort of like a Tortilla Espanola.
