21 vegan recipes to jump start your day. This e-book is perfect for anyone who loves breakfast foods. Enjoy a hearty scramble at dinner or oatmeal for lunch, a juice for breakfast. What’s for Breakfast is divided by scrambles, porridges and puddings, drinks, I heart carbs, brunch and the basics. In the part The Basics, Dianne has a list of ingredients that she uses and tools you will need to make the recipe. Nothing weird or strange, in fact you likely have everything you need already. Well, a lot of people are not familiar with kala mamak which is also known as black salt, which is actually pinkish in colour- it gives tofu an eggy taste. 18 of the recipes are the most popular from her blog plus 3 brand new recipe, all in one e-book!!!
The other night after we came home from the pool, I decided to make the tofu frittata. That night we were still in the middle of a heat wave, and I thought I would regret using the oven. The frittata is insanely easy to make. Perfect for a brunch where you have about an hour (the cooking time is about 40 mins) that you can just relax and take things easy. This heats up wonderfully in the air fryer for next day leftovers. (IF you have leftovers.) Oh and in case you are wondering if I felt regret? The only regret I had was not making it sooner. Ironically just shortly before the frittata was finished cooking, the wind picked up and Mother Nature cooled my home down. It was perfect.
Guess what? Dianne is letting me share one recipe with you and I think you will really enjoy it. Be sure to add this to your Sunday brunch menu!
A frittata is pretty much the same thing as a quiche, but without the crust. The
benefit to making a frittata is that it can be prepared the night before and then
popped into the oven in the morning. This recipe can easily be doubled if you’re
expecting a crowd for brunch.
1 teaspoon olive oil 1 small red onion, diced
6 to 8 crimini mushrooms, sliced
1 zucchini, diced
1 package firm or extra-firm tofu, pressed and drained
1/2 cup non-dairy milk
3 tablespoons nutritional yeast
1 tablespoon cornstarch
1/2 teaspoon dried basil
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sea salt
1/4 teaspoon turmeric
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
1 tomato, diced
2 scallions, chopped
1/4 cup kalamata olives, chopped
1. Preheat oven to 375°F and lightly grease a small casserole dish.
2. Heat the oil in a large skillet over medium heat. Add the onion and cook
for about 3 minutes, until it softens. Add the mushrooms and zucchini.
Cook for about 5 more minutes, until the vegetables become soft. Sea-
son with a little salt and pepper, to taste.
3. In a food processor, mix together the tofu, non-dairy milk, nutritional yeast,
cornstarch, basil, cumin, garlic powder, onion powder, sea salt, turmeric,
black pepper, and red pepper flakes, if using. Process until smooth.
4. Fold the vegetables into the tofu mixture and spread into the casserole
dish. Top with the tomato, scallions, and olives.
5. Bake for 40 to 45 minutes, until the frittata is firm and golden brown.
6. Let stand for about 5 minutes before slicing. Serve warm.
Recipe reprinted with permission from What’s for Breakfast? Morning Favorites
from Dianne’s Vegan Kitchen. ©2017 Dianne Wenz. Purchase your copy of the
e-book here: http://www.diannesvegankitchen.com/cookbooks/
I can’t wait to make the other 20 recipes!! Let me know what your favorite breakfast food is and enter for your chance to win Dianne’s book What’s for Breakfast click HERE.