We had our first ever cooking class yesterday here in our small apartment in Mysore. Nine of our fellow yoga students attended and for us it was a great learning experience and has really inspired us to continue on the path of cooking classes and finding ways to share our passion of healthy vegetarian and vegan eating.
Laruga Glaser of Peace Love Yoga joined us and captured some of the images on her lovely blog.
|Fresh from the oven, sun dried tomatoes and spinach frittata|
|Vegan frittata with spinach|
One of the recipes we covered is my recent favourite, vegan frittata, lately I could eat this every day and I think it is a great dish to share. It's easy to make, inexpensive and I think quite impressive to serve or to take to a vegan pot luck. The key ingredient is chickpea flour which is also known as besan flour or gram flour and can be found in health food shops or Indian shops. It is made from roasted chickpeas so gluten free and high in protein.
The frittata can be served as part of a brunch or lunch alongside salads, eggplant bacon and fresh bread.
1/2 cup chickpea flour (also known as besan flour or gram flour)
1 cup water
2 tbsp nutritional yeast flakes
1 tsp mustard (mild Dijon is best)
1/2 tsp salt
Pinch fresh ground pepper
2 tbsp olive oil
Additional fillings of your choice: steamed spinach, sun dried tomatoes, broccoli etc
Preheat oven to 350 F / 180 C
- Blend all ingredients except the olive oil into a smooth batter ( a hand blender with a jug works well or just use a whisk).
- If you are adding fillings mix them into the wet batter.
- Pour the olive oil into a 7 x 7in square pan and spread it around the bottom, then place it in the heated oven for two to three minutes, don't allow it to smoke.
- Remove the hot pan from the oven and quickly pour the batter into the pan, the hot oil will sear the bottom of the mixture.
- Place the pan with the batter back into the oven and cook for approximately 25 minutes, checking after 20. Remove from the heat and serve either warm or room temperature.