Frittata with Leeks, Gluten-Free

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Now is the winter of our discontent, made glorious summer by this sumptuous Frittata.

1 small leek chopped, about 1 cup (white and green parts)
8 oz firm organic tofu (non GMO), drained and cut into small chunks
1 tablespoon soy lecithin granules (optional, organic, non GMO)
1 tablespoon sesame tahini
2 tablespoons nutritional yeast
2 tablespoons ground flax seeds (brown or golden, I used golden seeds because the color blends in)
2 tablespoons corn starch
1/3 cup soy milk
2 tablespoons red wine
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
1/4 teaspoon smoked paprika
1/8 teaspoon pepper
2 tablespoons, grated REAL Cashew Jack or other vegan cheese
vegetable oil

In a large cast iron skillet or frying pan, add a small amount of water, about 1/4 inch high. Heat to medium and add chopped leeks. Saute until soft, about 10 minutes. Add additional water to keep leeks from sticking or browning. Remove from heat and set aside.

Preheat oven to 400oF.

In small bowl, mix together the dry ingredients, nutritional yeast, cornstarch, spices, flax seeds. In a blender, pour in soy milk, wine, sesame tahini and soy lecithin, pulse and mix. Add in dry spices and pulse several time to mix again. Remove the center cap from the blender cover. With the blender running add several chunks of tofu at a time to form a smooth, thick batter. Depending on the blender, you may need to turn it off, remove the cover and stir the batter a few times to get everything well mixed. Lightly oil two 5-inch round crème brulee dishes with a 1-inch depth or other similarly-sized shallow baking dishes. In each dish, sprinkle half the leeks on the bottom, followed by half of the vegan cheese and pour half of the batter on top. Bake at 400F in the oven for about 30 minutes. Carefully remove frittata from its dish by loosening the sides with a knife and turning over onto a plate. Serve with REAL Toast (gluten-free) and berries.

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