Baked vegetable fritatta

Yield: 6 Servings

Measure Ingredient
1 \N Onion; chopped
1 \N Leek; sliced
8 ounces Mushrooms; sliced
5 ounces Fresh spinach; chopped
1 pounds Firm or regular tofu
½ cup Soymilk
½ teaspoon Nutritional yeast
½ teaspoon Freshly grated nutmeg
2 tablespoons Arrowroot powder or
\N \N Cornstarch
\N \N Pinch ground turmeric (opt.)
1 \N Tomato; sliced
\N \N Mushroom slices for garnish
\N \N (opt.)
½ teaspoon Dried basil

Saute onion and leek in a heavy skillet with a little water until translucent. Add mushrooms and continue to saute until vegetables are tender. Thoroughly wash, dry and chop spinach. Add to skillet and cook unitl just wilted. Preheat oven to 350 degrees. In a food processor or blender, puree tofu, soymilk, nutritional yeast, nutmeg, arrowroot or cornstarch, and turmeric if desired. Combine with cooked vegetables. Season with salt and pepper. Pour into 6 lightly oiled individual souffle dishes or a 9-inch quiche dish or round glass dish. Decorate the top with sliced tomatoes and a few extra slices of mushrooms if desired. Sprinkle with basil. Bake until risen slightly, golden brown and firm to the touch, about 40 minutes. (If baked in a single pan, allow to cool for 10 minutes before cutting into wedges like a pie.) Serves 6. Per serving: 170 cal; 13 g. fat; 14 g. carb;. 0 chol; 227 mg sod; 4 g fiber. From February, 1993 _Vegetarian Times_

Posted to EAT-L Digest 05 Sep 96 Date: Thu, 5 Sep 1996 19:06:49 -0700 From: Stacy Hansen <schansen@...>

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