Vegetable Frittata or savoury vegetable cake

Now here at last I can truly claim that this recipe isn't 'adapted' from some other poor unsuspecting cook out there, but purely my own creation. What's better is that it worked out pretty damn well if I say so myself. Unfortunately, as there's nothing new under the sun really and truly, it is a cousin to the Indian Pudla or chickpea-flour omelette and perhaps an uncle of the Italians' Farinata or the French's Socca. So really, maybe mine is nothing to raise an eyebrow over after all.

 

As per usual, I'm not overly proud of the photo. I've got to learn how to take proper photos one day. I don't think they give an adequate representation of what great taste lies behind them. I guess this one isn't too bad, but I wanted something to stun you more as this recipe is so good and actually so quick yet pretty filling and nutritious. Just mix up chickpea flour with a couple of ingredients and water and pour it into a pan of sauting vegetables of your choice. Cover and wait for a few minutes. Done. Really feel free to play with the veggies in this; next time I will use loads of spinach and make a green cake.

Vegetable Frittata or savoury vegetable cake (serves 4 with a side dish of potatoes or rice)

3tbs olive oil
1 courgette (grated)
2 sticks celery
1/2 red pepper
1 tsp thyme
1/2 tsp basil
1/2 tsp red pepper flakes
4 tbs chopped fresh parsley
2/3 cup chickpea flour
2 tbs nutritional yeast flakes
1 tbs soya sauce
1 tsp mustard powder
1/4 tsp tumeric
2 tbs cashews (optional - soaked for at least 2 hrs)
1/2 cup water
salt and pepper

1. Heat 2 tbs of the oil in a heavy bottomed pan. Add the grated courgette, chop the pepper and celery finely and add (or any other veg of your choice). Saute for 5 minutes until the vegetables soften and the courgette has lost a lot of it's water. Add the fresh and dry herbs. Set aside.
2. Meanwhile, blend the rest of the ingredients together in a food processor or with a handheld blender. Mix the chickpea flour batter thoroughly with the vegetables and greasing the pan with the remaining tablespoon of olive oil first, pour the whole thing back into the pan.
3. place the pan over a medium-low and cover. Cook for 5 minutes. Now gently work a spatula around the outside of the cake and lift it onto a plate, then invert the plate and put the cake back in the other side down to brown this side. Cover and cook for another five minutes. 

Serve hot or cold.