either softbound or Kindle/Nook/etc. eBook at Amazon
for a filling brunch dish that is perfect for Easter -- or any time?
This Springtime Frittata will stick to your ribs and is puffy and full
of the great veggies we can now enjoy again now that spring is here.
Feel free to add or substitute what you like: chives, olives, baby
tomatoes, sun-dried tomatoes, spinach, pine nuts, any fresh herbs of
your preference, vegan cheese (crumbled or shredded) and so on all
would make great additions.
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recipe), please consider joining our Patreon
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If that’s not for you, check out our e-book, Fun,
Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns,
Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE
it. We cover ten celebrations along with more than 70 previously
published and brand-spanking-new recipes – all vegan and gluten-free –
that are designed for everyone from beginning to more experienced cooks
to recreate in their own kitchens with ingredients that are easy to
access, helping you to live it up, vegan style. Whether you’re vegan or
omnivorous, whether you celebrate certain holidays or not, you will
find dozens of really fun, delicious and damn impressive recipes to
enjoy year-round, along with puns, historic lore, advice and so much
more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.
1 tablespoon extra virgin olive oil
8 ounces broccoli rabe, sliced
1 cup leeks, sliced
1 red bell pepper, large dice
1 cup asparagus, sliced into 1-inch pieces, not including woody ends
1 tablespoon tamari
1 tablespoon minced garlic
1 cup plain dairy-free creamer
2 pounds firm tofu, drained and rinsed
⅓ cup + 2 tablespoons chickpea flour
Pinch kala namak or black salt (optional but it will make it taste eggier)
3 tablespoons nutritional yeast
2 teaspoons baking soda
1 teaspoon turmeric
3 tablespoons fresh dill, minced, reserving 1 T. for sprinkling on the top
Salt, pepper and crushed red pepper, to taste
Smoked paprika, a dash for the top
Salsa for serving
Preheat the oven to 400 degrees.
In a large, deep, oven-safe skillet (cast iron works great for this),
heat the olive oil over medium heat for one minute, using a brush to
spread it around the whole interior. Turn the heat up to medium high,
and add the broccoli rabe, leeks, asparagus and garlic; sauté for six
minutes, add the tamari and garlic and cook another three minutes.
Meanwhile, in a blender, combine the tofu, chickpea flour, pinch of
black salt, nutritional yeast, baking soda and turmeric. It will be
thick, but blend until smooth.
Lower the heat and pour the blended tofu into the skillet with the
veggies, also mixing in the dill, salt, pepper and crushed red pepper.
If your skillet isn’t oven-safe, transfer to a lightly oiled, deep
baking dish. Mix until everything is incorporated together, then smooth
the top so it’s level. Sprinkle paprika and reserved tablespoon of dill
over the top and bake for 40 minutes. It will be golden and puffy when
ready. Allow to sit for five minutes before slicing. Serve with salsa.
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