Tofu frittata

I started back at uni this week and was already struggling with lunch ideas. A non-vegan friend mentioned to me that she takes frittatas which got me thinking. I was vegetarian for 20 years before becoming vegan around 8 months ago however I never liked eggs while I was a vegetarian. I hated anything that tasted eggy so obviously frittatas and quiches were out of the question. I’m pretty pleased with my first attempt of a frittata, ever!

Recipe is adapted from http://chefchloe.com/entrees/end-of-summer-frittata.html

Sorry for the poor quality of pictures, I wasn’t planning on blogging this!

Ingredients
2 x 300g blocks of silken tofu
5 tbsp cornstarch
3 tbsp vegan butter (I used nuttelex)
2 tsp baking powder
2 tsp black salt (aka kala namak or you can sub regular salt)
1 1/2 tsp turmeric powder
1 1/2 tsp garlic powder
1 tsp ground pepper
Any vegetables you prefer. I used –
1 brown onion, diced
6-7 button mushrooms, thinly sliced
6-7 stalks of asparagus, lightly steamed and cut into small pieces
60g spinach
6 cherry tomatoes, halved
3 spring onions, thinly sliced
vegan pepperoni, diced (optional)

Method

Start by preheating your oven 180c.

Get a pot of water boiling with a steamer over the top and steam the asparagus until it is nearly done.

Start to sauté the onion in a frying pan until it is soft and lightly coloured. Add the mushrooms and begin sweating them off. Once the asparagus is done, cut into small pieces and add to the frying pan.

Add vegan pepperoni. Cook for a few minutes and then add the spinach until it just starts wilting. Set aside.

In a blender add the tofu, vegan butter, cornstarch, baking powder, black salt, pepper, turmeric powder and garlic. Blitz until smooth and combined.

Add the vegetable mixture to a wide pan/skillet which is oven safe and pour over the tofu mixture. Mix well to combine.

I garnished with cherry tomatoes and spring onions. You could also top it with vegan cheese.

Bake at 180c for 30-35 minutes. Remove from the oven and et it set until cold before slicing.

 

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“Chicken” noodle soup

Last week I woke up with a sore throat and a horrible headache so I decided to whip up some chicken noodle soup. I took pictures and promised myself that I would blog about it however that night I got extremely sick. Once I recovered I’ve been super busy/lazy whichever you’d like to use haha!

The chicken chunks I’ve used are from Vincent Vegetarian Food in Melbourne. There are quite a few Vietnamese stores around Melbourne that stock these products.

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Also, in my pictures the soup looks a bit oily, this is because in my sick state I accidentally added way too much oil to the pot. Ooops!

Anyway, here it is!

Ingredients
4 cups chicken style stock
2 small carrots
1 small onion
1 packet of 2 minute noodles
3 heaped tsp of garlic and ginger paste
Large handful of “chicken” chunks

Method

Chop the carrots and onion into small chunks.

In a large pot sauté the onion and when nearly golden, add the garlic and ginger paste. Add the carrots one minute later.

Add the chicken chunks and cover with the stock. Let it simmer for 10 approximately 10 minutes until the carrots are cooked. I like mine to still have a bit of bite to them.

Just before the carrots are done, add the noodles.

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Zucchini, olive and chickpea breakfast pancake

The other day while I was at the market, a bag of zucchini’s caught my eye. I was excited to see that it was only $1 for a large bag! I bought them with the intention of making zoodles however it is absolutely freezing in Melbourne and the idea didn’t excite me.

I created this recipe for breakfast however you could definitely have them as an entree or for lunch. They would be perfect served with some vegan sour cream or Greek yoghurt.

Ingredients
2 cups of grated zucchini (approx. 2 small zucchinis)
1/2 cup chickpea flour (see notes)
1/4 cup sliced black olives
2 tsp smoked paprika
1 tsp salt
1 tsp garlic flakes
1 tsp sriracha chilli sauce

Method

Grate the zucchini and add to a bowl. Mix in the remaining ingredients and combine well. The water from the zucchini should be enough to make it batter-like however if it is not, add a few drops of water.

Heat a small frying pan over a medium heat and add some olive oil. Place the batter into the centre of the frying pan and spread it into a circle.

Cook for about 5 minutes and then flip to cook the other sides for a further 5 minutes. See notes for flipping technique.

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*Note – Chickpea flour is also called besan or gram flour. I buy mine from the local Indian grocery store

I found the easiest way to flip the pancake was to slide it on to a plate and then turn the plate over the frying pan

Vegan summer rolls

It’s actually the start of winter in Australia but this is my go to summer lunch or light dinner when I’m feeling too lazy to cook. These summer rolls are fresh, crunchy and delicious. The beauty of these is you can add any ingredients you like!

Summer rolls are best when made just before you need them.

Ingredients
7-8 small button mushrooms
1 large carrot
large handful of spinach
coriander
120g firm tofu (sliced into 6 batons)
6 sheets of rice paper
1 tbs vegetarian mushroom oyster sauce
1 tbs soy sauce
1 tsp sesame seeds

Method

Firstly slice the mushrooms and grate the carrot. Marinade the tofu in the mushroom oyster sauce and the soy sauce. Add the sesame seeds. Set aside.

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Sauté the mushrooms until lightly browned.

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Fill a large mixing bowl with warm water and place a damp clean tea towel on the kitchen bench. Dip the rice paper sheets into the water place on the tea towel. Start by putting a piece of tofu on the right edge of the sheet. Add the spinach leaves, carrot, mushrooms and coriander.

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Fold the right edge over until the ingredients are covered. Fold in both sides and roll up until closed. I served mine with store bought satay sauce!

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