2.0 Litre Container
Preheat your oven to 375°F (190°C). Spread the olive oil evenly over the bottom of a 10″ (25cm) round, oven-safe […]
2.0 Litre Container
2 Tablespoon extra virgin olive oil
¾ lb (340 g) seasonal mixed vegetables, chopped
2 cups (480 ml) vegetable stock
¾ cup (165 g) dried chickpeas
½ cup (70 g) roasted cashews [or raw]
½ teaspoon ground turmeric
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon kosher salt, optional
¼ teaspoon ground black pepper
Preheat your oven to 375°F (190°C). Spread the olive oil evenly over the bottom of a 10″ (25cm) round, oven-safe dish, and place into the oven to heat (try using a heavy-bottom cast iron skillet or an enamel pie dish.)
Place all vegetables into a bowl and toss to combine evenly. Set aside.
Place vegetable stock, chickpeas, cashews, and spices into the Vitamix container in the order
listed and secure the lid.
Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60
seconds. Stop the machine, remove lid and add half the vegetables, stirring in with a rubber
Carefully remove preheated dish from the oven. Pour the ba?er and vegetable mixture into
the dish, being clean as you pour into the center. Spread the ba?er evenly in the pan with
your spatula, then sprinkle remaining vegetables over the top of the ba?er, pressing down
slightly so they adhere.
Place prepared dish back into the preheated oven for 25-35 minutes, depending on the size
of the pan and ingredients used. Pulling the dish when the chickpea batter is just barely set
will mimic the texture and feel of eggs, similar to a frittata – if a firmer texture is desired,
simply bake slightly longer.
For a Spanish-style tortilla, add paprika, small diced potatoes, and onions. Other tortillas may be made with a variety of ingredients like sun-dried tomatoes, butternut squash, fresh herbs, peas, eggplant, and zucchini.
|Serving Size||8 servings|
|Amount Per Servings|
|Total Fat||47 g|
|Total Carbohydrate||556 g|
|Dietary Fiber||2 g|