so i continue my goal to try a more plant-based diet and i make another dish that looked interesting on T Colin Campbell’s Center for Nutrition Studies website. it was perfect because i bought a package of garbanzo bean / chick pea flour a while ago but didn’t get around to making anything with it yet!
the recipe sounds very simple – maybe too simple – that you wonder where the flavor is coming from. there’s no oil, butter or cheese and the main vegetables of cauliflower and zucchini don’t have strong flavors. but i remember from some vegetarian / vegan recipes i made before that the flavor comes from the herbs. the recipe was pretty flexible on what seasoning or herbs to use so i threw in some thyme, parsley, oregano and basil.
i baked it for over 30 minutes but it didn’t turn golden brown and wasn’t hard on the outside. but i knew it was cooked so i took it out anyway. anyhow, flavorwise, i really enjoyed this quiche! next time i’ll try to get the right texture and color.
- baking tin ~8″ diameter
- food processor
- 1 cup chickpea flour
- 1 Tablespoon flax
- ½ teaspoon salt
- ½ teaspoon general mixed seasoning
- ½ heaped teaspoon dried mixed herbs
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup grated cauliflower (approximately half a head of a small cauliflower)
- 1 cup water
- ½ zucchini sliced into thin half or quarter moons
- ½ red or white onion sliced thinly
- 1 large sprig of fresh rosemary, chopped roughly
preheat 350 degrees F.
mix the dry ingredients together and set aside.
chop the zucchini and onion and set aside.
grate/process the cauliflower (to a rice like consistency) and add to the dry mix, then add the water and mix through well.
stir in the onion, zucchini and rosemary last. the mixture should be thick and clumpy but easy to spoon into a tin.
press the mixture firmly into the pan but leave the top quite rough for some nice texture.
bake for approximately 30 minutes, or until the top is nice and golden.
serve either hot or cold.
T Colin Campbell Center for Nutrition Studies: Chickpea Cauliflower Quiche by Jo Hodson