Tuesday, January 2, 2018

Chickpea Tofu and Vegan Frittata

Chickpea Tofu and Vegan Frittata . Last winter while camping at Yowah a nice lady named Dawn gave me a recipe for chickpea tofu. I got around to making my first batch last week. Then brainstorming with my friend Robyn we wondered if you could use it to make a vegan frittata. Yes you can and its delicious. Here's what you do. For the frittata bit pre prepare some vegetables by stir frying about two cups of your favourite veggies. Zucchini, ginger, mizuna with coriander, cumin, asafoetida, tumeric and a little pepper works well. Once cooked place on the bottom of a flan dish and set to one side. Next you will need one cup of chickpea flour and three cups of water. First place the flour and half the water in a large cooking pot. Mix until a smooth consistency. Then add the rest of the water. Stir well. Now bring the mixture to a boil and turn down to simmer, stirring all the while. You can't walk away from this, you must keep stirring if you want to avoid lumps. The mixture should take between five to eight minutes to thicken to a consistency that looks like one of those bubbling mud lakes you see around Rotarua in New Zealand. Even makes the same plop plop sound. Once it has thickened remove from the heat and immediately pour into the pre prepared flan tray. Smooth the top and let it cool then refrigerate until fully set. Slice and pan fry to rewarm as needed.

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