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Mushroom Chard Shallot Feta cheese Frittata

kept bylaerkin
recipe byveganricha.com
Notes: 

Makes 1 6.5" pan

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Ingredients: 

Dry:
1/2 cup Chickpea flour(or gar-fava flour)
1.5 Tablespoon flaxseed meal
1/4 teaspoon turmeric(for color, optional)
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt(less if your feta is tangy)
a generous pinch of black salt(kala namak)
1 Tablespoon nutritional yeast
a generous pinch of garlic powder
2 teaspoons chopped fresh herbs(I used oregano and thyme) or a teaspoon of dried herbs.
Chili flakes or black pepper to taste

Wet:
1/2 cup coconut milk
1/2 cup water
1 Tablespoon extra virgin olive oil(optional, use 1 Tbspn more coconut milk)
1/2 teaspoon apple cider vinegar
1 teaspoon lemon juice
1/2 teaspoon maple or agave syrup

Veggies:
1/4 cup sauteed mushrooms or chopped mushrooms(I sauteed the mushrooms in a little oil for a few minutes)
1 large rainbow chard leaf chopped small or other greens
1 large shallot chopped small
1/4 cup Ricki's Almond Feta cheese or other non dairy cheese crumbles

Variations:
add red bell pepper, sun dried tomato
a few Tablespoons non dairy cheddar or mozzarella or jack
Add roasted squash


 

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