How to make vegan frittata Leave a comment


Vegan frittata as inspired by the Persian Kuku Sabzi.

One of those late night Netflix binge watching sessions will likely result in a kitchen meal preparation as inspired by the latest food show. As for me, it was a show that focused on the different tastes — salt, sweet, savory — where the host, who hailed from Iran, shared a childhood favorite called Kuku Sabzi.

First, I thought the name was interesting (and also something new). Then, I wanted to try veganizing this dish, which is an omelette that uses eggs.

Kuku Sabzi is a dish of Persian origin — it’s herby, full of flavor and can really make use of leftover vegetables you have. For this dish I used vegetables that are native to our country such as chili pepper leaves (dahon ng sili), amaranth/Chinese spinach (kulitis), sweet potato tops (talbos ng kamote) and water spinach (kangkong).

Ingredients:

A cup each vegetables/leaves such as chili pepper leaves, Amaranth/Chinese spinach, sweet potato tops and water spinach

1 to 1.5 cups of chickpea flour

1 cup water

Black salt

Pepper

Optional: asoefetida

Procedure:

1. Wash and trim the leaves. Take out the stems and cut the leaves in half.

2. In a separate bowl, mix chickpea flour and water. Consistency should be like a batter.

3. Add black salt and pepper to the batter

4. Add the leaves. Mix to combine. You can also use your food processor to do this.

5. Taste for seasoning and adjust if need be.

6. Put parchment paper in a 9″ round baking pan and carefully add the vegetable batter.

7. Preheat oven at 180 degrees Celsius. Bake for about 20 to 25 minutes.

Yield: Serves 4 to 6, as a side dish

Notes:

– The use of black salt in plant-based dishes mimic the taste of egg – this is commonly used in vegan cooking.

– You may use your preferred vegetables or herbs (cilantro, parsley, dill, etc) – take note of the flavors each of these herbs bring in.

– As for spices, there’s a variety: cumin and cardamom may also be used as an option.

– You may also top this nuts and dried fruits to achieve the Persian feel that this dish was based on.

The author may be reached at [email protected] or follow her at Instagram @kaycalpolugtu and @aplateofbahaykubo.



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