Thursday, August 28, 2014

Tasty Thursday: Vegan Mommy Chef's Sweet Potato Kale Frittata

I have to say that this recipe is a WINNER!  Not only did I find it delicious but my omnivore spouse finished up about half of the frittata, going back for seconds and thirds while delivering lots of compliments.  When an omni gorges on something that is made with a substitute for eggs when they are the major ingredient in a recipe it sure is a good feeling.

You can find Vegan Mommy Chef's recipe here and my version below.

Now I will mention that I do not own a food processor so this was a little more work to make than I like to put into a recipe but it was worth every bit of the effort.  I plan to make it again this week.


'Egg' base:
1 1/2 cups Burmese tofu (I'll share this recipe tomorrow)
1/3 cup nutritional yeast
1/4 cup Trader Joe's ground almond
1/4 cup tapoica starch
2 TB coconut oil
1 tsp garlic powder
1/2 tsp pink sea salt
1/4 tsp ground turmeric
1 TB whole grain mustard
1 TB chia seeds
water as needed for blending (I ended up using 1/2 cup)

Vegetable filling:
1 tsp coconut oil
1 red torpedo onion from our CSA share, chopped
1 medium sweet potato, skin removed then cut into small cubes
6 leaves lacinato kale from our CSA shrare, stems removed and leaves cut into 1" bits
2 TB worcestershire sauce substitute (I'll share this one tomorrow too)
1 tsp local honey

First, I melted the coconut oil in a cast iron pan, then added the cubed sweet potato, stirred for a minute or two then added the onion.  I allowed it to cook for a few minutes, then turned it off because I had to answer a telephone call and was afraid I'd get distracted and let it burn.  It sat covered for about five minutes.  When I came back I added the kale, sauce sub and honey to the pan.  It cooked for about eight minutes, then I removed the lid, stirred it and let it sit covered with the burner off for a few minutes while I finished blending the egg sub items and greased my ceramic quiche dish with coconut oil.

While I was cooking the veggies I  ran the egg sub ingredients through the chopper attachment of my stick blender to break them down as far as I could, then transferred to the regular blender to liquefy.  This was a pain in the butt, however in the end it was all worth it.  I really should purchase a food processor.  Do you have a food processor you like?  If you do, I'd love to hear about it in the comments.  But I digress. 

Once the egg sub is blended, add it to the veggies in the pan.  Mix well, then scrape into quiche dish, distributing evenly.  Bake 35 minutes (or as long as needed) in a 350F oven then enjoy this delicious frittata!

No comments:

Post a Comment