You might have to forgive me for throwing several recipes at you over the next few days. I’ve got a stack of them lined up waiting to be posted and in my kitchen I’m churning out more than I can keep up with posting. Also, if I want to participate in Vegan MoFo I’d like to get most of them out to you before it begins in September.
On that note, I haven’t decided if I’m going to take part in Vegan MoFo this year. For those of you who don’t know, the idea of Vegan MoFo (Month of Food) is for bloggers to write as much as they can about vegan food over the designated month. Bloggers usually take on a theme for the period and write posts accordingly. There aren’t strict guidelines for how often to write, but the idea is to shoot for every weekday, or about 20 times in the month.
As I’ll be moving into my new flat in September AND starting my Masters course at the end of the month I don’t know if it’s going to be possible to blog that frequently…so we’ll see. Is there a theme you’d like me to tackle?
After being reminded of how much I like tofu omelettes when I made my pesto, ricotta + cherry tomato filled ones a while back, I thought I’d try out another variation- frittata! I haven’t quite worked out the difference between frittata and Spanish omelette yet (I think Spanish omelette might just have potatoes and onions along with the egg base, whereas frittata can have other ingredients too? ) but just like with my decision to name my “Summer” rolls, I decided on frittata to avoid the negative associations I have with “Spanish omelette”…
On a Spanish exchange I went on when I was 15, not an overly fun experience in any case, my exchange’s mother kindly packed me a lunch to take on one of our day-trips. I was greeted by a Spanish omelette sandwich: a thick wedge of potato omelette between 2 slices of white bread. Now that might sound delicious to some of you but to the fussy teenager that I was then, who also hated eggs, it was a pretty nasty sight. Needless to say it got tossed in favour of an ice cream…!
I’ve used a similar silken tofu base to my omelette for this recipe, easy enough to whizz up in a blender, then combined it with some sweet roasted vegetables and diced new potatoes for some substance, cooked it in a skillet on the stove top and finished it off under the broiler. A lovely light meal for 2-3, and very quick if you happen to have any leftover roasted veg on hand.
Roast Vegetable Frittata:
(Adapted from Chef Chloe)
1/2 Yellow, chopped
1/2 Red Pepper, chopped
1/2 Red Onion, Sliced into fairly thin wedges
1/2 T Olive Oil
200g Silken Tofu
1/2 T Olive Oil
3T Arrowroot (or other starch)
1/2t Black salt (or sea salt if unavailable)
1/2t Onion powder
1/2t Garlic powder
Handful of cooked new potatoes, halved or cut into slices approx 1cm thick.
2T Chopped parsley for garnish
Preheat oven to 350C.
If you haven’t already, steam or boil your new potatoes.
Place vegetables in a roasting dish, drizzle with olive oil and season with salt and pepper. Roast for approx 20 minutes, until soft.
Meanwhile blend all the ingredients for the frittata base in a blender. (I used my Tribest personal blender which is ideal for small amounts. If you don’t have something similar I’d suggest using an immersion blender rather than a full-size blender or it might be difficult to get all the mix out of the bottom. )
Heat a 9” oven-proof skillet over medium heat. Add a touch more olive oil and toss in the potatoes to crisp up the edges for a couple of minutes and to grease the pan. Add the roast vegetables to the skillet too and finally the frittata base mixture from the blender. Quickly mix with the vegetables before it starts to set, and, using a spatula spread out the mixture evenly in the skillet. Turn down heat to medium-low and let cook, undisturbed for 15 minutes.
Preheat the broiler.
At this point the frittata should look set on the top, if not continue to cook for a few more minutes. Place skillet under the broiler for 3-5 minutes to brown up. Keep an eye on it so it doesn’t burn!
Garnish with fresh parsley and serve.
Looking at these pictures from a few weeks ago reminded me of the silly game we played during dinner- spot the garden bean! At that time only a few of our green beans were ready to pick so I combined them with some we had bought. Now, it’s a different story all together- I just picked 1/2kg (over a lb) this morning!
Frittata or Spanish omelette, which sounds more appealing to you?
Are you taking part in Vegan MoFo this September? You don’t have to be vegan, just only post vegan food!