Wednesday, March 29, 2017

Vegan Spring Frittata

 
This "vegan frittata" is a take-off on the Persian egg dish often called "koko sabzi" and
baked up for the New Year (March 20th or thereabouts).  The lovely green fresh herbs really celebrate Spring!  I have used some traditional ingredients (the herbs) and some non-traditional ingredients (umeboshi plum vinegar, almond milk, nutritional yeast, and of course, the tofu.)  I think of this as a World Recipe.

Ingredients:

  • 2 C. Organic Fresh Parsley, finely chopped
  • 2 C. Organic Fresh Chives, finely chopped
  • 2 C. Organic Fresh Dill, finely chopped
  • 1 tsp. Tamari
  • 1/4 C. Plum Vinegar
  • 2 pkgs. Extra Firm Organic Tofu
  • 1/2 C. Almond Milk
  • 1/2 C. Nutritional Yeast
  • 2 tsp. mixed Kosher Salt and Black Pepper 
  • 1 T. Garlic Powder or 1 Clove Garlic, finely chopped

Method:

  • Preheat oven to 350F/177C   - Cover the bottom of a casserole pan with parchment paper
  • Saute the Herbs in a small amount of filtered water until limp in a large pan
  • Add in the Tamari, Salt and Pepper
  • Blend together in a Food Processor (or use a potato masher by hand): Tofu, Plum Vinegar, Almond Milk, Nutritional Yeast, and Garlic.
  • Pour the Tofu Mixture into the large pan with the Herbs and mix well over low heat just until all ingredients are well combined
  • CAREFULLY pour the entire content of the pan into the casserole and Bake at 350 degrees for abut 35-40 minute

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