Red Pepper and Asparagus Frittata

 
water
1 lb. asparagus, tough ends trimmed
safflower oil, for oiling pan
1 lb. firm tofu, crumbled
1/2 cup soy milk, rice milk, or other non-dairy milk of choice
2 T. arrowroot
2 T. nutritional yeast flakes
1 T. garlic, minced
1 1/2 t. agar-agar flakes
1 t. Dijon mustard
1 t. sea salt
1/8 t. turmeric
1/8 t. white pepper
1/4 cup freshly chopped basil
1/4 cup freshly chopped parsley
1 cup red pepper, destemmed, deseeded, and diced
1/2 cup green onions, thinly sliced
1/2 cup vegan soy mozzarella cheese, shredded
 

Begin by preparing the asparagus: fill a medium saucepan half full with water, place it over high heat, and bring to a boil. Slice the asparagus spears diagonally into 1-inch pieces and place them in a fine mesh strainer. Place the strainer in the boiling water and cook the asparagus in the water for 2 minutes to blanch them. Remove the strainer from the water and set the asparagus aside. Using a little safflower oil, lightly oil a 10-inch quiche pan or spring-form pan and set aside.

In a food processor, place the tofu, soy milk, arrowroot, nutritional yeast flakes, garlic, agar-agar, Dijon mustard, salt, turmeric, and white pepper, and process for 2 minutes or until it forms a smooth puree. Pour half of the tofu mixture into the prepared quiche pan, evenly distribute the blanched asparagus and the remaining ingredients in the pan, and then top with the remaining tofu mixture. Using a spoon, slightly swirl the two mixtures together, and then smooth the top. Bake at 375 degrees for 35-45 minutes or until the filling is firm to the touch and dry on the top. Remove the frittata from the oven and allow to cool for 15 minutes before cutting. Serve warm, cold, or at room temperature.

Yield: One 10-inch frittata

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett