frittata

Spanish Sweet Potato Omelette (Gluten Free, Soy Free, Dairy Free)

The magic of plants. Is it just me or is everyone else in love with chick pea flour, or besan, gram or whatever? I cannot get enough of this stuff and there’s so much more to this amazing flour than socca, although that really does rock my world 😉 Loaded with fibre, protein and a great source of iron this creamy flour needs a little more recognition. It’s great for anyone on a restrictive diet and is really easy to bake with. Oh and makes a great omelette base too……

Spanish Sweet Potato Omelette

This is super simple Spanish sweet potato omelette is free from most aggravating food stuffs. What I mean by that is, there’s absolutely:

NO SOY
NO DAIRY
NO GLUTEN

Spanish Sweet Potato Omelette

Anything is possible. You could probably say this one is an omelette for everyone. An omelette to please all.

This can easily be adjusted according to what you have in your cupboard. I mean potato starch is just something I have but corn starch would be great or at a push just leave it out. I just used potato starch to thicken the mixture slightly but this would be fine without as long as you add the liquid part conservatively.

Spanish Sweet Potato Omelette

This contains over 25 grams of protein, yep that is more than your average pork chop or even a 4 egg omelette. Plants are so cool. This is a complete meal and an ideal lunch, especially when served with wholegrain wraps and salad. Just an idea.

Spanish Sweet Potato Omelette

Spanish Sweet Potato Omelette with Paprika

(serves 1-2)

1 small sweet potato, peeled and chopped into small squares
1/2 red onion, chopped finely
1/2 green pepper, chopped finely
handful spinach, torn roughly

batter:
1 cup chickpea flour
1 tablespoon potato starch
1 tablespoon flaxmeal
1 tablespoon nutritional yeast
sprinkle thyme, salt + pepper
1/2 teaspoon smoked paprika
1 cup almond milk + 1/4 cup water

Method:

  1. Preheat oven to 175 Âș Celsius + place a greased 10 inch pan in the oven. Combine the batter ingredients, whisk thoroughly until no lumps remain. Set aside to thicken for a couple of minutes.
  2. Prepare all veggies + add to the batter. Fold through so the veggies are evenly distributed.
  3. Remove the pan from the oven + add the mixture. Top with tomato + bake for 45-50 minutes.
  4. Remove + serve warm but also great as a cold snack.

Vegan Frittata with a Quinoa Crust

vegan quinoa frittataSometimes only tofu will do. I have a love hate relationship with the stuff, it’s the whole soya ‘is it bad for you or not’ thing but occasionally I just want it cos I like the stuff and it really does make the perfect egg substitute in this frittata. The rare occasions I cook with tofu I’m always sure to use organic stuff too. It’s pretty versatile and makes a fantastic egg substitute too and more randomly a super chocolate mouse.vegan kale frittata

Better than traditional egg based frittata and omelette. Honest.A slice of frittata

The creamy yellow ‘egg’ mixture is delicious, it looks more than taste like eggs but in a good way. The miso, nutritional yeast and mustard give a cheesy, nutty deep flavour that beats egg hands down. It really does. I had some leftover quinoa for a sturdy base/crust which is a really nice addition to an otherwise light snack. This vegan frittata is super quick and not too dissimilar to an original egg based recipe – fry off your chosen veg, mix up the egg mixture and throw it all together before baking. Easy really. This frittata has no saturated fat or cholesterol either. There’s so much kale in here there’s easily a serving per person, in fact this dish delivers 3/4 servings of veggies to each person. I love a happy ending. vegan kale frittata

A super charged plant powered frittata.

Delicious hot or cold, for lunch or breakfast and super tasty the next day!vegan kale frittata

Vegan frittata with a quinoa base

2 cups cooked quinoa
1 flax egg (1 tablespoon flax: 3 of water)
1 tablespoon olive oil
1 small onion, sliced
1 red pepper, chopped into small pieces
2 small chilis, chopped finely
4 mushrooms, sliced thinly
100 grams kale, torn into pieces
1 cup broccoli florets, broken into very small florets
handful coriander, roughly chopped

‘egg’ mixture
1 package firm organic tofu (362 grams)
1/2 cup almond milk
2 tablespoons nutritional yeast
2 teaspoons miso paste
1 teaspoon English mustard
2 teaspoons corn starch
1 teaspoon turmeric
1/2 teaspoon nutmeg

Method:

1. Preheat oven to 200ÂșC. Grease a 10″ springform baking pan + set aside. Combine the quinoa + flax egg thoroughly + press down to form a crust in the greased baking tray. Bake for 15 minutes.
2. Meanwhile gently fry the onions, pepper, chili + mushrooms in the olive oil for 10 minutes until softened. Add the kale, broccoli + coriander + contine to cook for a further 5-10 minutes. Turn off the heat.
3. Add all the ‘egg mixture’ ingredients to a blender + blend until smooth. Combine the vegetables + ‘egg’ mix well + spread evenly onto the quinoa crust. Bake for 4o -50 minutes, checking half way through. Allow to cool for 30-45 minutes before removing from the baking pan.