Recipe:

In a large skillet, sauté peppers & onions until the onions are translucent. Once translucent, add zucchini, mushrooms and garlic. Place lid on the skillet and let simmer on low heat. In the meantime, grab a large bowl and add all dry ingredients and the Red Hot. Once you get a pancake like batter you now have the proper consistency. Add kale / spinach to the sautéed veggies and cover 1- 2 minutes. once the kale has slightly cooked you may now add this to the pancake-like mixture. Mix the veggies around, coating them in the batter. For a clean release after baking, pour the batter coated veggies in a greased casserole dish, muffin pan or whatever you would like to bake these babies in. You could always use parchment paper too! Bake for 40 minutes at  375 F or until top starts to brown. Let cool & serve!

Ingredients

• 1 1/2 cups chickpea flour
• 1/4 cup Red Hot (or whatever hot sauce you prefer)
• 1 tbsp cumin
• 1 tbsp onion powder
• 1 large yellow onion diced
• 1 zucchini diced
• 2 cloves of garlic
• 1 cup kale or spinach
• 1 cup mushrooms
• 1 cup peppers
• salt & pepper to taste