Vegan Soy free Frittata with Mushroom Chard Shallot Almond-Feta. Glutenfree Recipe

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 Indian 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 Kite hill brand almond ricotta or other non dairy cheese crumbles
• Variations:

Variations

• a few Tablespoons non dairy cheddar or mozzarella or jack
• Add roasted squash