One of the benefits of living in a big city – and the thing I missed most when I moved away – is the sheer variety of foods I have access to. I live in a Tibetan neighborhood, two blocks from my favourite Portuguese bakery (egg tarts. i die.) and three blocks from a string of West Indian roti restaurants with the hottest pepper sauce I’ve ever tasted. I mean…I’m the luckiest girl.
Beyond restaurants, my city is also full of these tiny hole-in-the-wall grocery stores that full of inexpensive “specialty” foods. Yesterday, when I made a stop at one of these grocers to pick up Chana Masala seasoning, I spotted a massive bag of Chickpea Flour for under 4 dollars. MINE!
I’ve experimented with Chickpea Flour (or besan) before but nothing has ever compared to this latest win. I tasted something similar to it in New York from a vegan foodstand at a farmer’s market in the lower east side and this was my first attempt at recreating what I’m loosely referring to as a “frittata” in that it is savoury, high in protein, can be mixed with any veggies you like and baked. I don’t have a fancy cast iron pan but I imagine it would be perfect prepared in that.
Savoury Breakfast Frittata
- 2 cups chickpea flour
- 2 cups liquid (I used a mix of almond milk and water)
- 1/2 cup nutritional yeast
- 1 tbsp dijon
- 1 cup of mixed sauteed vegetables (onion, asparagus, zucchini, peppers etc)
- italian seasoning blend
- salt and pepper
- Mix all ingredients together except vegetables together in a large mixing bowl.
- Pour into a loaf pan or baking dish lined with parchment paper or well greased with coconut oil
- Sprinkle cooked veggies evenly across the pan.
- Bake on 350 for around 30 minutes or until browned on top and cooked through.
- Allow to cool completely, cut & enjoy!