Saturday, September 25, 2010
Sunday Supper Frittata - delicious vegan frittata
After eating a vegan frittata at Sacred Chow last week I was inspired to try to cook my own. The process it quite time consuming but the result is well worth it. All the ingridients contribute to the awesome-ness ....the sauted mushrooms and spinach to the turmeric and tofu mix. Mmmm.
My second favorite cookbook is officially Vegan on the Cheap. They are 3 for 3 in turns of great recipes.
Sunday Supper Frittata
1 tbs olive oil
1 small yellow onion, minced
1 cup sliced white mushrooms
2 cups chopped fresh spinach
1 large potato, peeled, cooked and chopped
Salt and pepper
1 pound tofu, well drained
1 tbs soy milk
2 tbs nutritional yeast
1 tbs cornstarch
0.5 tsp onion powder
0.5 tsp dried basil
0.5 tsp ground fennel seed (optional)
0.25 tsp turmeric (I doubled this since I love turmeric)
1. Preheat oven to 375*F.
2. Saute onion for 10 minutes, then add mushrooms and spinach and cook for ~ 3 min, then add the potato and cook for another 3 min. Season to taste with salt and pepper.
3. Spread cooked vegetables into bottom of greased pan or if using a cast iron skillet you can just put that in the oven.
4. In a blender, combine tofu, soy milk, yeast, cornstarch, onion powder, basil, turmeric and fennel (if using). Add 0.5 tsp salt and 0.25 tsp black pepper and blend until smooth.
5. Spread the tofu over the vegetables. Cover tightly with foil and bake for 30 mins. Remove foil and cook for 10 min longer. Cut into wedges and serve