Sunday, 24 March 2013

Brunch: Spinach, Potato and Black Olive Tofu Frittata (Vegan)

Rocket & Roses HQ Play List:

Sara Sant'Ambrogio ~ Libertango (Cello)
Ciara ~ Love, Sex, Magic
Keith Urban ~ Tu Compania
Chris Cornell ~ Other Side of Town
Deep Dish ~ Flashdance
Punjabi MC ~ Mizra Part 2
Fergie ~ Wake Up
Halestorm ~ Hunger Strikes
Sarah McLachlan ~ Possession
Gary Moore ~ Parisienne Walkways
Shakira ~ Suerte
Kenny Wayne Shepherd Band ~ In Too Deep
Thunder ~ What A Beautiful Day
Sweet ~ Hellraiser

I am a huge fan of the vegan brunch as you know. And love trying out as many new tofu based omelettes, scrambles and frittatas. We have pretty much exhausted all of the recipes I have in my cookbooks and online recipes I've printed off. So how wonderfully surprised was I when ML brought me breakfast in bed...complete with a new recipe frittata!

It was adapted from the Swiss Chard Frittata recipe from the excellent Vegan Brunch. Always thankful to the vegan guru/goddess that is Isa Moskowitz for her hard work and creative genius. The Chard Frittata is probably my favourite one...oh, oh then there is the Curried Cauliflower one...oh heck. lol I love them all...anyway...

So ML's inspiration started with my latest food craving...black olives...well any olives really...not fussy. lol. We also had a bag of baby spinach leaves and some cooked potato in the fridge needing to be used up. And I'm told it pretty much just flowed from there.


ML's Spinach, Potato and Black Olive Frittata
(adapted from Vegan Lunch/Moskowitz)
Spinach, Potato and Black Olive Frittata Serves 4
(Adapted from Vegan Brunch/Moskowitz)

1 tbsp olive oil
6 thinly sliced garlic cloves
4 cups spinach, chopped well
2.tsp dried oregano
1 med cooked potato, diced
12 black olives, sliced

1lb firm tofu
1 tbsp soya sauce
1 tsp mustard Dijon or Yellow
1 1/4 tsp turmeric
several dashes of fresh black pepper
1/4 cup of nutritional yeast
salt to taste

Pre heat the oven 400f/200c/gas mark 6

Pre heat a ovenproof heavy bottom pan over a medium low heat. Add the oil and garlic and cook for 3 minutes approx..stirring occasionally. You want blonde the garlic..a light amber colour.

Add the spinach and oregano and turn up the heat to medium high. Saute the spinach for about 3 minutes until it has completely wilted. Add the potato and olives and cook for 5 minutes more. 

Mean while the spinach is cooking prepare your frittata base. Give the tofu a squeeze to remove some of the water, crumble and squeeze it in a large mixing bowl, until it has the consistency of ricotta cheese. Add the soya, mustard, turmeric, nutritional yeast, black pepper to the tofu and mix well. When your spinach is ready incorporate it into the tofu mix.

Firmly press your frittata mixture into the frittata pan or and 8" pie plate. Bake for 20 minutes until the frittata is lightly brown and firm.

Leave to cool for 3 minutes until serving..

Enjoy!

Thanks for stopping by and I hope your Sunday is a good one...

~Red~




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