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To celebrate Earth Day, I made a vegan version of my absolute favorite dish that I loved while traveling around Spain: a Spanish frittata with chickpea flour, loaded with vegetables and Indian spices, and served with a tangy, spicy green chutney.

Recipe

Vegan Frittata

Ingredients

• 2 potatoes medium size, peeled, washed and diced
• 1 medium onion, thinly sliced
• 3 tablespoons oil
• 1 zucchini, grated
• 1 yellow squash, grated
• 1 potato, grated
• 1 cup chickpea flour
• 1 large clove garlic, minced
• 1 tablespoon nutritional yeast
• 1 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1/8 teaspoon black salt (optional)
• 1 1/2 teaspoon garam masala
• 1/2 jalapeno, minced (optional)
• 1/2 lemon, juiced
• 1 cup of water, more if needed
• Freshly ground black pepper
• Salt, to taste

Directions

1. In a saucepan, add potatoes with cold water and cook until fork-tender. Drain and cool.
2. Using a cheese grater or box grater grate zucchini, squash, and one potato.
3. Sprinkle with salt and set aside for 10-15 minutes. Squeeze all excess water from the vegetables.
4. In a large mixing bowl, add chickpea flour and water, whisk to remove any lumps.
5. If the batter is too thick, add another tablespoon of water at a time. The batter should coat all vegetables without being runny. Add the remaining ingredients: vegetables, salt, pepper, garlic, jalapenos, nutritional yeast, spices, and lemon juice. Gently fold in cooked potatoes.
6. In a non-stick skillet with a lid, add oil and saute onions with salt for 3-5 minutes on medium heat. Increase the heat to medium-high and drop the batter into the pan and flatten using a spatular to even the surface.
7. Cook for 8-10 minutes covered after 10 minutes scrape the sides down using a spatula. Cover and cook for another 5 minutes, then carefully using a plate flip the frittata and brown the other side for another 10-12 minutes.

Read more about Chef Palak's 100 days cooking and eating vegan.

Alternative Flours  Health-Supportive Culinary Arts