Melody's Savoury Veggie Breakfast Frittata (vegan, GF & Soy Free)

Rocket & Roses HQ Play List:

Robbie Williams ~ Swings Both Ways Album 

Blimey it's blowing a gale here again today. I have a constant whistling from one of my chimney/fireplaces...and a boing from my basketball hoop. But it's a soundtrack I can deal with...sadly for many Brits this year they spent the holidays flooded out...so no complaints here. I am however, wearing a scarf and thermal socks in the house right now, attractive eh? lol. 

I have been struggling a lot with tofu of late. Not all tofu because I've enjoyed many breakfasts of silken tofu omelettes over the festive period. It's the other kind..the firm kind which has been a royal pain because I've enjoyed experimenting with frittatas and Spanish omelettes over the last couple of years. It's the texture that has me beaten right now..I needed a serious tofu timeout.

I was very happy when I found Melody's website WellAndAwake.com and specifically this recipe. She had found a way of making a frittata using Gram flour/Chickpea flour and I was impressed by the very simply ingredients list. Could gram flour really make this recipe without all the usual additions that tofu frittatas need? Melody's original recipe, which you can see by clicking the link above, called for chard and mushrooms. So i adapted the veggie ingredients to suit my personal tastes and what I had to hand.

The results were glorious. The recipe was easy to put together and it yields 7 slices so is very economical. The texture was firm but not dense as some gram flour dishes can be. The flavours were intensely savoury and had a great herb hit. The fillings were a great flavour and texture combination and have inspired me to test out many others. I ate my first slice for breakfast and enjoyed every single bite. I think it will be some time before I make a tofu based frittata again. Thank you Melody.

Melody's Savoury Veggie Breakfast Frittata

Savoury Veggie Breakfast Frittata (Adapted)    Serves 7-8 
(Original recipe from WellAndAwake.com)

Veggies: 

1 large red onion, peeled and sliced in quarters
2 cloves of garlic, grated 
1 mini red pepper, finely chopped
3/4 cup of roasted parsnips
3/4 cup of steamed broccoli florets

Dry Ingredients: 

1/2 cup of chickpea flour 
1 tbsp of chia seeds or flax seeds 
1 tbsp nutritional yeast
1 tsp dried thyme 
1 tsp dried oregano 
1/2 sea salt 
1/4 tsp turmeric 

Wet Ingredients: 

3/4 cups filtered water 
1 tbsp lemon juice 
1 tbsp coconut oil 

Heat the oven to 350'F/180'C/GM 4. Line a 9" spring form baking tin with parchment paper and set to one side. 

In a bowl mix together the dry ingredients. In a jug stir together the wet ingredients and then pour into the dry. Stir well until completely smooth and then set to one side to thicken. This batter can also be made the night before. 

In a skillet cook the onion, pepper and garlic in a little oil or steam saute for 10 minutes until the onion has softened. Remove from the heat and leave to cool for a few minutes. 

Add the leftover veggies and the onion mix to the batter and stir well to combine. Then pour into the prepared baking tin and push down and then smooth over the mix. 

Place in the oven and bake for 30 minutes and then remove from the oven. Leave to cool slightly in the pan..approx 1o minutes. Then remove from the pan and cut into slices and serve. 

Enjoy! 

Thanks for stopping by and I hope your Friday is a lovely one. 

~Red~ 

NB: This recipe is not my creation and therefore I take no credit for it. It is the hard work of Melody @ WellAndAwake.com. Thank you for such a great recipe...and being an inspiration. ~R~   

 

Brunch: Chickpea, Sweet Potatoes, Kale Scramble (vegan, GF, soy free)

Rocket & Roses HQ Play List:

Audioslave ~ Hypnotize
Gin Blossoms ~ Hold Me Down
Mamas & the Papas ~ Creeque Alley
The Eagles ~ What Do I Do With My Heart
Cyndi Lauper ~ You've Really Got A Hold On Me
Queens of the Stoneage ~ Another Love Song
Pat Benatar ~ You Better Run
Melissa Etheridge ~ Goodnight
Bowie ~ Heroes
Anna Nalick ~ Satellite
Depeche Mode ~ Suffer Well
Soundgarden ~ Non-State Actor
Harry Connick Jr ~ And I Love You So
Sarah McLachlan ~ Fallen

It is Sunday once again...blimey these weeks are flying by eh? I cannot believe we are heading for the end of May. Sunday means Brunch and that is something to always look forward to. This week we decided to try our hand at creating our own chickpea based scramble after the success of the one we tried recently. I adored the Broccoli & Chickpea Scramble and of course found great comfort in the white potatoes in it. But I wanted to change things up a little and that is how today's scramble came to be.

I wanted to try the dish with sweet potato and kale as I love that combination and replaced the broccoli element with cauliflower to keep the textures similar. And it really worked as the flavours suited each other and the spiciness left that almost numb lips sensation. The textures were just as good as the original recipe too. Phew! lol. So if you are fancying something a little spicy and a little different...try this scramble.

Chickpea, Sweet Potato and Kale Scramble

Chickpea, Sweet Potato & Kale Scramble Serves 4

2 onions, chopped
2 cloves of garlic, chopped
2 med sweet potatoes, cubed
1 small cauliflower, cut into small florets
1/2 bunch kale, stalks removed and chopped
2 tins of chickpeas, rinsed and drained
2 tsp lemon juice
4 tsp curry powder
1 tbsp oil (of your choice)

In a skillet heat the oil and sauté the onion and garlic until soft. Add the sweet potatoes and sauté for five minutes. Add the cauliflower and stir to combine. Cook until the sweet potato and cauliflower begin to soften. Add the chickpeas and kale and stir to combine and cook for a further 10 minutes. Add the curry powder and lemon juice stirring well to make sure the veggies are coated. Cook for a further three minutes and then serve.

Enjoy!

Thanks for stopping by and I hope your Sunday is as relaxing or energetic as you wish it to be..

~Red~

Brunch: Broccoli & Chickpea Scramble (soy free, vegan & GF)

Rocket & Roses HQ Play List:

Nicola Benedetti ~ Zigeunerweisen Op.20
Tina Dico ~ Moon To Let
Harry Connick Jr ~ Close To You
The Puppini Sisters ~ Could It Be Magic
Beth Rowley ~ Nobody's Fault But Mine
Natalie Clein ~ Schubert: Arpeggione Sonata in A Minor
Mary Chapin Carpenter ~ Passionate Kisses
Stevie Ray Vaughan ~ Riveria Paradise
Eric Clapton ~ What Would I Do Without You
Anna Nalick ~ Shine
Meredith Brooks ~ What Would Happen
Thunder ~ Shooting At The Sun
Def Leppard ~ Hysteria
Shakira ~ Si Te Vas

It's a national Bank Holiday here in sunny England today. Yes..I know..I said sunny! lol. So ML is home for the day so that means you are getting a bonus Brunch recipe this week. Now I love my tofu scrambles as you folks know but I was intrigued when I was flipping through my file of printed off random recipes. This one jumped out at me because it called for Broccoli and Chickpeas...two of my foodie passions. So breakfast/brunch today was then set.

I loved this meal...the crunch of the broccoli and comfort of the plump chickpeas combined with all the spice and garlic and earthy bites of potatoes make for a very pleasing bowl for breakfast/brunch. This recipe is a keeper.

I'm afraid I cannot give credit where it is due for this recipe but I do send out thanks to whoever created it. We've adapted it slightly from the original to suit our tastes.

Broccoli & Chickpea Scramble

Broccoli & Chickpea Scramble Serves 2

5 baby new potatoes, cooked and quartered
1 can chickpeas, rinsed and drained
3 stalks of celery, finely chopped
1 cup of broccoli, chopped down
1/2 tbsp olive oil
3 cloves of garlic, minced
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp curry powder
1 tsp lemon juice
salt and pepper to taste

Pre-boil the potatoes and set to one side. Heat to oil in a skillet and add the celery and garlic to the pan and sauté until the celery has softened. Add the chickpeas, potato, broccoli and spices and stir well. Saute until the broccoli is crisp tender. Add the lemon juice and toss. Serve warm.

Enjoy!

Thanks for stopping by and I hope your week has started well and those in England..a happy Bank Holiday.

~Red~