Potato Tomato Frittata

I'm really excited about the recipe for this week. This is a bit of an invention on the vegan end of the spectrum. Frittatas are generally made with eggs, it's always cool (for me) when we can create something so commonly "un-vegan" to vegan. I got some help on this creation from "the kicking kitchen."  I hope you like it!
Here we go...




What you'll use from your bag:

1 cup cubed Red Norland Potatoes
2 chopped Heirloom Tomatoes
2 cloves chopped Garlic
1/3 cup diced Leeks
2 diced Sweet Peppers

What else you'll need:

2 tbsp Olive Oil
1/2 cup fresh chopped Parsley
3/4 cup sliced & quartered Mushrooms
14 oz (1 package)Tofu firm
1/4 cup Soy (or Rice) Milk
4 tbsp Arrowroot/Cornstarch
2 tbsp Nutritional Yeast
1 tsp Dijon Mustard
1 tsp Dried Dill
1/4 tsp Paprika
1/2 tsp Turmeric
Salt & Pepper (to taste)

What to do:
-Heat oven to 375
-Saute the cubed potatoes in a little olive oil and splash of salt until they are not quite done (maybe 5-6 minutes) Then set aside
-In the same pan, saute the leeks and garlic (about 4 minutes)
-Add the sweet peppers, diced tomato, parsley, and mushrooms and continuing sauteing for 2-3 minutes. Cover and set aside
-Drain and squeeze excess water out of the tofu using cheese cloth of paper towels
-Combine the tofu with: soy milk, arrowroot, nutritional yeast, mustard, dill, paprika, tumeric, salt and pepper in a food processor and blend until well combined
-Place tofu mixture in a large bowl and stir in the potatoes and veggie mixture
-Scoop/pour into a pie plate or baking dish
-Bake for about 40 minutes. Let stand 5 minutes before serving

Enjoy

Veggie Quesadilla

Hi everyone, I hope your weekend is off to a good start. It's a little odd putting this recipe up because it's so easy; I make veggie quesadillas often. In fact, I actually made them last weekend out at anchor on my sailboat using my small galley stove (that's how easy it is). Vegans and non-vegans always seem to be pleased with the outcome. Use Jon's lettuces for a side salad.

TIP: If you want to make these gluten free (I do) you can use corn tortillas. The ones made by Whole Foods in the refrigerator section work really well. I've used other ones and they are a bit challenging to keep together... Wheat quesadillas work great as well.

What you'll use from your bag:

-Eggplant
-Squash
-Sweet Onion
-Carmen Pepper
-Hot Pepper
-Parsley

*1 of each of these items will make 2-3 quesadillas

What else you'll need:

-Olive Oil
-Tortillas (either wheat or corn (gluten free))
-Shredded Cheese (any you like, if you're a vegan try almond cheese)
-Salt, chili powder (any seasoning you like)
-Salsa and avocado or guacamole are great toppings

First, prepare:

-Slice the eggplant and squash in half length wise and then chop in half moons
-Julianne cut the onions (or however you like)
-Slice the peppers to your liking
-Chop a bunch of parsley

Then, saute

-In a splash of olive oil saute the onions for a couple minutes
-Then add the eggplant (another 3 minutes or so with a closed lid)
-Add the peppers and squash and saute another 2 minutes until the veggies are all tender
-Sprinkle in salt and chili powder and stir to combine
-Remove from heat and transfer to a bowl

Prepare Quesadillas

-Heat a small amount of olive oil on medium heat in a saute pan big enough for your tortillas
-Place 1 tortilla on a large plate or cutting board and arrange an equal amount of your veggie mixture on top with some parsley, sprinkle with cheese, and then place a second tortilla on top
-Gently place your quesadilla in the heated pan and cook for 2-3 minutes on medium heat or until slightly browned on the bottom and somewhat sturdy, then flip (you gotta have some guts to keep it together here)
-Cook another 2-3 minutes
-Repeat if making more than one. If I'm making a bunch for a group, I turn the oven on low and place the cooked ones on a cookie sheet so they stay warm until I can serve them together.

Enjoy