Рецепт Vegan Green Frittata
Vegan Green Frittata
It's official. T-minus five days until I run my first half marathon. Along with my usual boot camp routine, I have been getting some extra training runs in in the evening. I feel ready.
By the way, have you read my blog post for onlineshoes.com? It's about me. And running.
Anyway, this stage of my preparation is the restricted carbohydrate intake. I like to call it the 'curse you delicious carbohydrates' phase. Or 'curse you carbohydrate addiction'. Either one works.
Now, it's just not possible for me to eat vegetables alone so some carbohydration (in the right form) is inevitable. Remember, I'm still having my booty kicked at boot camp every morning.
But I came up with this 'frittata' of sorts, boasting protein rich tofu and oh so good for you green veggies. It was a winner. Filling, nutritious and tasty. This anti-carb movement might not be so bad. Though I fully can't wait until Thursday when I get to carb up for two days. Oh yeah.
Need:
- 1 package extra firm tofu, drained and pressed of excess liquid
- 2 Tablespoons nutritional yeast
- 1 Tablespoon fresh squeezed lemon juice
- 2 Tablespoons extra virgin olive oil
- Dash turmeric
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- Extra virgin olive oil (for sauteeing)
- 1 shallot, finely diced
- 3-4 cloves garlic, finely diced
- 1 pkg (about 8-10) crimini mushrooms, halved (if large) and sliced
- 1 bunch broccoli rabe, cut into about 1/2 inch pieces
- 1 green bell pepper, cut into about 1/2 inch pieces
- Salt and pepper
- 1 package Daiya cheese (any flavor will work but I used the new pepperjack... awesome)
- Vegan sour cream
- 2-3 green onions, chopped
Do:
Preheat oven to 375.
Combine tofu, nutritional yeast, lemon juice, olive oil, turmeric and salt and pepper in a food processor. Process until completely smooth.
Heat a little olive oil on med/high heat in a pan and add shallot and garlic. Cook, stirring for 1-2 minutes then add mushrooms.
Continue to cook, stirring for 3-4 minutes then add broccoli rabe and bell pepper. Cook, stirring for about 2-3 minutes then add salt and pepper. Stir then turn off stove.
Add tofu mixture and Daiya cheese to vegetable mixture and mix well to combine.
Pour mixture into a lightly oiled pie dish or baking dish. Cover with aluminum foil and bake for about 20 minutes. Remove tin foil and let cook for another 8-10 minutes until slightly browned on top.
Remove from oven, let rest for about 5 minutes.
Serve:
Slice like a pie (if using a pie dish) and top with a dollop of vegan sour cream and sprinkle of green onions.
You can enjoy this for breakfast, with toast or fruit (if you're not cutting carbs). It would also be great alongside a salad for lunch or dinner.
Enjoy!
Broccoli Rabe