Tuesday, 22 November 2011

Rocket and Roses Crown Prince Pumpkin, Mixed Pepper & Black Eyed Pea Vegan Frittata

Kitchen Play List: The Mavericks ~ The Best Of Album 

The Mystery Ingredient Challenge Item this week was a lovely Crown Prince Pumpkin and not only I had never cooked with one before..I had never even heard of this rather beautiful blue/green hued squash. So, when presented with it, I was rather embarrassed to admit.. "..Erm..it's beautiful...it's a squash but what the heck is it?" lol. 

Rocket and Roses Crown Prince Pumpkin, Mixed Pepper and Black Eyed Pea Vegan Frittata
Yes, My Love got me good with this weeks ingredient. lol. But I love a challenge, so I got to work and soon a recipe for a colourful frittata was solidifying in my mind. The recipe is mine but I do confess the Tofu Frittata base recipe is adapted from Terry Romero's Spanish Omelette recipe in Vegan with a Vengeance. Such a great recipe..thank you Terry.

But, if like me, you have never prepped or cooked one of these lovelies..a word of warning...they are a royal (No pun intended but laugh by all means! lol I did!) bitch pain to cut into and peel! I have used muscles this morning that I forgot I even had...and ended up with a rather sharp piece of skin, splinter like, under my thumb nail. So not only is this pumpkin a rather pleasant blue colour..the air in my kitchen was a shade of blue too! lol. Ooops! lol

Crown Prince Pumpkin..taking a bow..lol
Once..you get into it..it is very beautiful...ONCE!! lol Ahem..
I wanted to keep the oils down to the bare minimum so only used 1 tbsp in the tofu mix and a drop in the skillet which I brushed around to line it. And I mean a drop..not even a 1/4 tsp worth. I also steamed the pumpkin slices and the onions, garlic and pepper were cooked in the oiled skillet. I also intended on adding some Liquid Animos to the vegetables and I admit...I forgot...only remembered when I sat down, to try and make sense of my scribblings on pieces of paper, to write this recipe up on here. Next I will try it but this time...it's without the smokiness but I will add it to the recipe below. 

The results were very attractive frittata that was packed with flavour from the veggies, beans and the tofu. It was missing the smokiness that I had in mind when creating the recipe but My Love assures me that without it..it was still delish! lol. Would I change anything next time? I would probably dice the pumpkin..so some mouthfuls weren't just pumpkin as this particular one has a good strong flavour. But that's all. I really enjoyed this frittata and it has inspired me to make many others. And personally I would wait...10 minutes for the standing time as I think I would've preferred it a little hotter. But that is just my personal preference and maybe something you would like too? 

Rocket and Roses Crown Prince Pumpkin, Mixed Pepper and Black Eyed Pea Frittata...a close up of the layers...well..you can just about see them! lol
Rocket and Roses Crown Prince Pumpkin, Mixed Pepper &
Black Eyed Pea Vegan Frittata Serves 4
(Original recipe from the Rocket and Roses Vegan Kitchen & Tofu base adapted from
Terry Romeros Spanish Omelette recipe)

500g Crown Prince Pumpkin, peeled, deseeded and sliced
1 large red onion, peeled, halved and quartered and sliced
1 garlic clove, peeled and thinly sliced
1 red bell pepper, deseeded and small diced
1 yellow bell pepper, deseeded and small diced
1 140z tin of black eyed peas, rinsed and drained
2 tsp liquid animos

Tofu base:
700g silken tofu, rinsed
pinch of saffron
3 tbsp soya milk
1 tbsp sunflower oil
1/2 pinch of low sodium salt
large pinch of pre-ground black pepper
1/2 tsp dried marjoram or 2 tsp fresh chopped marjoram

Drop of oil to line the skillet

Pre-heat the oven to 375''F/190'C/Gas Mark 5. Place the pumpkin slices into a steamer and cook until they are tender to the touch of a fork/knife. Be sure to take them off and away from the steaming water! Put the saffron strands into a small bowl with the soya milk. Stir and leave to soak.

In a large heavy based oven safe skillet (if you haven't got one cook veggies in a regular pan and then assemble the fritatta in a pie/baking dish to cook ~R~) cook the slices of onion over a low heat so they are an almost soft translucent and then add the sliced garlic and saute, stirring for a couple of minutes. Then add the peppers and stir well to combine and turn the heat up to med-high and add the liquid animos and cook, stirring frequently for five minutes. Then place into a large bowl. Keep the skillet warm over lowest of flames/heat. 

In a food processor blend the tofu until it's almost smooth, add the oil and blend again. Add the salt and pepper...remove the saffron strands from the milk and discard. Pour the milk into the processor and blend until well mixed. Add the marjoram and blend to distribute through. Discard the blade and pour half of the tofu mixture into the onion mix and stir well to combine.

Place a few heaped spoonfuls onto the bottom of the skillet and smooth over. Then cover with pieces of the steamed pumpkin to form a layer. Then repeat with the tofu onion mix and a final layer of the pumpkin. Then pour over the remaining tofu mixture and push down and smooth over the layers. 

Place into the hot oven and cook for 50 minutes. Then remove from the oven and gently with a knife go around the edge of the frittata to loosen the sides. Leave to stand for 20 minutes. 

Place a serving plate upside down over the cooled skillet and carefully turn them over and the frittata should easily transfer to the plate. Then slice and serve at room temperature. 


I served mine on a bed of mixed baby lettuce leaves, shredded iceberg lettuce, sliced green pepper and halved baby cherry tomatoes. Dressed with a drizzle of lemon juice which I then tossed in a large bowl and arranged a layer on the individual plates. Worked really well. 

Hope you give this try? Let me know how you get on?