Vegan Frittata Bites with Cashew Radish Tzatziki
Let’s give a huge thank you to Deborah Gertner for sharing this recipe with us! Deborah is a plant-based Registered Dietitian Nutritionist at Plant Forward Endurance Nutrition and Wellness based in Longmont, Colorado. She helps endurance athletes from all walks of life break free of a diet mindset and encourages her clients to move along the plant-based diet spectrum as a means of treating, preventing, and reversing chronic diseases, as well as optimizing athletic performance, vitality, and longevity.
I met Deborah through my women’s connection company and immediately fell in love with her. She is such a kind, caring soul. It’s just a bonus that we both share a passion for fitness and good nutrition. She was happy to share this recipe with all of us, after I enjoyed it at an event we both attended. This recipe is DELICIOUS! I could have eaten the cashew radish tzatziki by itself with a spoon, it was so good.
Please report back if you give this a try!
And stay tuned because Deborah is releasing a downloadable mini cookbook on her website next month!
Vegan Frittata Bites
Ingredients
- 2 cups chickpea flour (also known as garbanzo bean flour or chana besan)
- 1 3/4 cups water
- 1/4 – 1/2 cup onion, diced very small
- 1/2 cup tomato, diced, or cherry tomatoes, cut in half
- 1-1 1/2 cups cooking greens, sliced thinly (e.g. Swiss chard, spinach, kale)
- 1/2 tsp salt
- 1-2 Tbsp olive oil
Directions:
- Preheat oven to 400 degrees F.
- Generously grease a standard muffin tin or 9×9 casserole dish with olive oil and set aside.
- In a medium bowl, whisk together chickpea flour, salt, and water. Set aside.
- In a large bowl, mix together all other ingredients.
- Slowly pour the chickpea flour mixture into the bowl with vegetables and mix together.
- Using a large spoon or ice cream scoop, fill each greased muffin cup with the batter, or pour everything into the greased casserole dish.
- Bake in preheated oven for 30-40 minutes or until golden brown and cooked through.
Allow to cool slightly before removing from muffin tin. Serve with radish or cucumber tzatziki for a refreshingly satisfying treat!
Cashew radish tzatziki
(advanced preparation recommended)
Ingredients:
- 1 c raw cashews
- 2 1/2 c water, divided
- 1 bunch radishes, washed and cut in half, with greens and root trimmed and discarded
- 1-2 Tbsp fresh dill, chopped
- 1-2 Tbsp green onion, sliced
- 1 lemon, juiced (about 2 Tbsp)
- 1 Tbsp olive oil
Directions:
- Add cashews to a medium sized bowl and cover with about 2 cups cold or room temperature water. Allow to soak overnight.
- If you’re in a hurry, you can add hot or boiling water to cashews and soak for 15-20 minutes.
- Drain the cashews, discarding the water.
- Add cashews to a food processor or high speed blender and pulse until a thick paste is formed.
- Add water, a few tablespoons at a time, olive oil, salt, and lemon juice.
- Continue to pulse until creamy. Add less water for a thicker consistency, more water for a thinner consistency.
- Using a rubber spatula, add cashew cream back to the bowl and set aside.
- Add radishes to the food processor and pulse until finely chopped. Do not overprocess or radishes will become mushy.
- Add radishes, dill, and green onion to the cashew cream and stir well.
- Adjust salt, herbs, and lemon juice to taste.
Fun fact, the acid from the lemon juice will cause the radishes to turn pink, giving you a beautifully light pink spread or sauce.