Vegan frittata as inspired by the Persian Kuku Sabzi. As for me, it was a show that focused on the different tastes — salt, sweet, savory — where the host, who hailed from Iran, shared a childhood favorite called Kuku Sabzi. Ingredients:A cup each vegetables/leaves such as chili pepper leaves, Amaranth/Chinese spinach, sweet potato tops and water spinach1 to 1.5 cups of chickpea flour1 cup waterBlack saltPepperOptional: asoefetidaProcedure:1. Yield: Serves 4 to 6, as a side dishNotes:- The use of black salt in plant-based dishes mimic the taste of egg – this is commonly used in vegan cooking. - You may also top this nuts and dried fruits to achieve the Persian feel that this dish was based on.

Source: Manila Times November 12, 2021 20:14 UTC