Baked vegetable fritatta
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped | |
| 1 | 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 |
| Cornstarch | ||
| Pinch ground turmeric (opt.) | ||
| 1 | Tomato; sliced | |
| Mushroom slices for garnish | ||
| (opt.) | ||
| ½ | teaspoon | Dried basil |
Directions
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@...>