There are times when you wake up and you know that today you want to wake up to some salty/savory food. No smoothies, no oatmeal or pancakes…just savory. I get those moments when I have guests over and want to make brunch for everyone. I know guys will be strolling out of their bed around 9am-10am and they want to just hang out and chat….not immediately want breakfast but in like an hour or two they will be famished. That’s when you can hit them with this delicious vegan version of frittata.
The salt taste can be described as soothing and even warming. Salt is great in moderation and helps promote digestion and appetite, at the same time helps to improve absorption of nutrients. But too much can over stimulate digestion and irritate acid reflux, heartburn and indigestion. It can also cause inflammation and skin rashes. It makes the body retain fluids. It can lead to edema, swelling , stagnant blood and increased blood pressure.
Salt increases and enhances our tastes buds, experiences of other flavors, which makes it great for cooking, which explains why it’s overused in fast food, processed and packaged foods.
There are different kinds of salt and the quality is important. Unrefined, unprocessed salt is the best. Unrefined salt contains minerals and trace minerals that are nutritionally important. Foods that taste naturally salty generally have high levels of minerals. Sea vegetables are a great example, because they have both true salt and minerals salt flavors. Celery, swiss chard and spinach are other examples of naturally salty, high mineral vegetables.
Now for this savory vegan frittata recipe that you are anxiously waiting for. Its pretty simple and I promise you will be worth it.
2 cups Chickpea Flour
spring onions (chives)
Handful halved grape tomatoes
salt for taste
Plant Based Milk (eg. Almond Milk)
1 bucnch Parsley
1 Tbsp. Smoked Paprika
2 Tbsp. Arrow Root Starch
2 Tbsp. Nutritional Yeast
1 tsp.Onion Powder
2 Cloves Garlic
1 cup Cashews
4 sprigs of kale
- Pre-heat the oven to 400*
- Pour 2 cups of chickpea flour in a bowl and mix with 1 1/2 cups of milk. It should be slightly runny but not too thin. Once smooth, whisk in nutritional yeast, salt, onion powder, paprika. Mix and set aside.
- On the side take 1 cup of cashews and pour 1 cup of warm water for 30 mins. After 30 mins lapse. Place the cashews and water, salt to taste, nutritional yeast, arrow root and blend. Once ready let the cashew cream simmer on low for about 5 mins. The arrow root will make the cashew cream nice and thick. Once ready set aside.
- Take a skillet and saute garlic, onions and tomatoes for about 5 mins in oil. Next add in the kale and let that saute for 3-4 minutes.
- Now add/fold the chickpea flour mix into the skillet and do not stir. Now pour the cashew cream you had prepared earlier and pour it on top of the chickpea mix you just poured onto the skillet.
- Put in the handful of sliced grape tomatoes on top of the cashew cream.
- Next, place the skillet inside the oven for about 15-20 minutes. Checking regularly to ensure its ready. (Look at notes)
- Once ready, the cashew cream will be slightly runny in the center but the chickpea should be firm.
- Garnish with some chopped up spring onions and parsley.
- Serve with a side salad or on its own.
Notes: If you do not have a skillet to put inside the oven do not fret, you can use a cake pan or a casserole dish. Simply pour the ingredients into the dish and allow it to bake for 15-20 minutes.