brunch Archives | Stephanie Dreyer

brunch Archives | Stephanie Dreyer

February 2, 2020
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It feels like Christmas every time a new vegan cookbook comes out! My newest addition is Wait, That’s Vegan? by Lisa Dawn Angerame. I’m having so much fun cooking my way through this cookbook that transforms pre-vegan favorites into plant-based versions that are not only tastier, but also healthier.

Lisa’s recipes are full of flavor and feature easy plant-based substitutes that don’t compromise taste. I’ve been sampling several of the recipes, but I have to admit that I’m stuck in the Breakfast and Brunch chapter. In my ten years as a vegan, breakfast and brunch are still the most challenging to enjoy if I’m with a non vegan crowd, and it’s rare to find delicious options unless you’re dining at a plant-based restaurant.

This Broccoli-Leek Frittata is my current obsession. (The Carrot Lox and Avocado Benedict with Hollandaise Sauce are also must tries.) Do yourself a favor and whip this up today! I love how easy and quick it is to make (just about 15 to 20 minutes to prep) and then, you just sit back and enjoy your morning while it bakes in the oven.

Beyond breakfast and brunch, the book includes four other chapters: Salads and Sandwiches, Main Dishes, Desserts and Basics. There are lots of options for every occasion, including classics-made-vegan like Meatless Meatballs and Lentil Bolognese, as well as new favorites like Chickpea Shakshouka with Avocados and Fresh Herbs.

This is a cookbook you’ll use on the regular (one of my 4 criteria when I’m deciding whether to add it to my shelf). Enjoy the recipe below and grab yourself a copy of Wait, That’s Vegan?.

Wait, That's Vegan?

Reprinted with permission from Page Street Publishing Co.

Print Recipe
Broccoli–Leek Frittata
Frittatas are essentially omelets or crustless quiches. In this vegan version, the combination of all kinds of plant-based ingredients come together to create that familiar taste and texture. I have served this to vegans and carni- vores alike, and it’s an absolute crowd pleaser; there is never any left at the end of the party. It can be served warm, at room temperature or even cold, and it can be made up to two days in advance. Just cover in foil and reheat it for 30 minutes in a 350°F (175°C) oven. Want to change it up? Try mushrooms and shallots, asparagus and onions, or tomatoes and corn.
Vegan frittata
Servings
Ingredients
Broccoli and Leeks
Custard
Servings
Ingredients
Broccoli and Leeks
Custard
Vegan frittata
Instructions
  1. Preheat the oven to 350°F (175°C, or gas mark 4). Set a 93⁄4-inch (25-cm) quiche dish on a half sheet pan.
  2. To make the filling, add the broccoli florets to a pot and cover with water. Cover and bring the water to a boil. Cook until the florets turn bright green and are just al dente, about 5 minutes. Drain and add to a big mixing bowl.
  3. Heat a cast-iron or nonstick skillet over low heat. Add the oil. When it is shimmering, add the leeks, garlic and salt, and use a wooden spoon to coat the vegetables. Cook until the leeks are bright and translucent, and the garlic is fragrant, 5 to 7 minutes.
  4. Transfer the leeks and garlic into the bowl of broccoli. Mix to combine, and transfer to the quiche pan. Spread the mixture out evenly.
  5. To make the custard, add the water, cashews, tofu, yogurt, chickpea flour, oil, nutritional yeast, tamari, miso and turmeric to a blender. Blend until combined and creamy, 1 to 2 minutes depending on your machine.
  6. Pour the custard over the broccoli and leeks, distributing it evenly. Bake for at least 1 hour, or until the top has browned and the center is firm to the touch.
  7. As it cools, the top will deflate just a bit and the quiche will continue to firm up. Slice and serve.
Recipe Notes

Makes 8 slices


September 20, 2017
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I love, love, love Sunday brunch!  Unfortunately, as a mother of three active kids with weekend games and religious school, I rarely have the opportunity to indulge in it.  An eggless frittata is one of my favorite ways to get my brunch on! Tofu stands in for the eggs in this dish with the same substantial texture and protein power.  Artichoke hearts, asparagus and sun-dried tomatoes add delicious flavor and color to this festive breakfast frittata.  I hope you enjoy it!

Vegan Artichoke, Asparagus and Sun-Dried Tomato Frittata

Ingredients

  • 1 medium sweet onion , chopped
  • 2 cloves garlic , minced
  • ¼ cup vegetable broth
  • 12 ounces asparagus , tips cut in ½ inch pieces
  • 1 cup sun-dried tomatoes , chopped
  • 1 14 ounce can artichoke hearts in water , coarsely chopped
  • ½ cup water
  • 14 oz block of firm tofu , drained
  • 2 tablespoons nutritional yeast
  • Salt and pepper , to taste

Instructions

  1. Preheat the oven to 400 degrees. Grease a spring pan.
  2. Heat the broth in a medium sauté pan. Add the onion and garlic. Stir in the
  3. asparagus, tomatoes, and artichoke hearts. Cook for 3-4 minutes.
  4. In a food processor, add the tofu, water, and yeast. Blend until smooth. Stir into the
  5. saucepan with the vegetables.
  6. Season with salt and pepper, to taste.
  7. Spoon the mixture into a spring pan. Bake for about 30-40 minutes.
  8. Cut into wedges and serve.

Artichoke hearts, asparagus and sun-dried tomatoes add delicious flavor and color to this festive breakfast eggless frittata.


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