This "vegan frittata" is a take-off on the Persian egg dish often called "kookoo 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 (Black Salt also can be used) 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...
Living the Green Life