Being plant based doesn't mean you have to say goodbye to some of the best foods out there, I PROMISE!!
One of my favourite things to do is to turn some of my fave old school recipes (that were definitely not PCOS friendly) into hormone balancing, nutrient packed plant based alternatives!
This one is an absolute GAME CHANGER and also SUPER EASY, and very adaptable depending on what veggies you have at hand!
The star ingredient that turns this beauty into the heavenly goodness that it is, is CHICKPEA FLOUR!
Chickpea flour, or Besan flour is a common ingredient in ayurvedic cooking and is a great replacement for a lot egg/ flour based recipes!
2 cups water
1 cup plant based milk (I use oat)
2.5 cups chickpea flour (Sometimes called besan flour)
1 teaspoon smoked paprika
2 tablespoons of ground flax
1 teaspoon fine sea salt
3 cloves fresh garlic
4 tablespoons olive oil, divided
3 cups peeled, chopped small (or grated) sweet potato
1 medium onion, chopped
4 cups chopped kale
1/4 cup nutritional yeast
- Other veggies (ie broccoli, spinach, zucchini, peas, cabbage, cauliflower etc, just ensure they are grated or diced quite small )
- Plant based cheese (I personally don't think it needs this but it can be sprinkled on top)
- Curry powder, chilli, your favourite herbs and spices
- Your favourite relish or sauce for serving
Pre-heat oven to 180 degrees Celsius
In a medium bowl, whisk together the water, chickpea flour, ground flax, paprika, salt, nutritional yeast (and any other spices). Let stand while preparing filling. (add water as you go to ensure you don't add to much or too little, it should be like a pancake batter consistency.)
In a cast iron skillet, heat 1 tablespoon of the oil over medium-high heat. Add the sweet potato garlic and onion (and any other vegetables that you are adding) .
Cook and stir for 8-10 minutes until vegetables are softened. Reduce heat to medium and add the kale; cook and stir for 2-3 minutes until kale is wilted.
Remove skillet from heat and pour in the chickpea flour batter, make sure it is covering the vegetables adequately.
Bake in the preheated oven for 30-40 minutes or until set at the centre and edges are beginning to brown.
Transfer to a wire rack and cool before cutting and serving.
Serve warm, with salad room temperature or chilled.
YOU ARE GOING TO LOVE IT! (Even my hungry meat eating hubby devours it!)