My Aunt Janet wins the award for Family Cheerleader. If anyone in the family passes a test, graduates, posts a photo to Facebook or sneezes, she is johnny-on-the-spot and “Likes” it, commenting something encouraging, within seconds. Following my culinary victories (I don’t so much share the failures! Except for that one time…) has been no different.
When my family visited her and her husband, Harv, in Orlando last February, she was excited to expand her culinary horizons into the vegetarian/vegan world and we took a little tour of the nearby Whole Foods. One big introduction that day was my beloved vegan Daiya cheese (which just came out with a new block form of cheese, though I have yet to witness this in person). She was excited to experiment with it and we made some simple pita pizzas the next day for lunch.
The funny thing about Janet is that she was the epitome of a picky eater as a kid, or so the story goes. As one of six children, Grandma June wasn’t about to tailor make dinner for each of the kids. Apparently Janet chose to make herself a peanut butter and jelly sandwich almost nightly versus eating what the rest of the gang was eating. And now, here she is in her snowbird condo, reinventing her diet, just as she as continued to reinvent her life. It makes me happy when she reports in that she made an I Eat Veg recipe and I love getting texts from her with pictures of something new she tried.
This was true on Wednesday night when I got this picture of a vegan frittata — her first experience with tofu — and she loved it! I asked her to share the recipe and definitely will be making this at some point.
Thanks Aunt Janet!
Here is the recipe for the Asparagus Frittata…..we both loved it and it warmed up beautifully the next day!
• 2 Tbsp. unrefined peanut oil
• 1 medium onion, diced
• 1 c. asparagus, sliced in 1/2-inch diagonals
• 1/2 red bell pepper, diced
• 4 ounces vegan cheddar cheese, grated (about 1/2 cup)
• 1 lb. firm tofu
• 1/4 c. water
• 1/2 tsp. sea salt
• freshly ground black pepper
1. Heat oven to 350 degrees. Heat 1 tablespoon oil in a large
skillet over medium-high heat. Add the onion, asparagus and bell
pepper; cook, stirring, until the asparagus is tender crisp, about 5
minutes. Add the cheese; remove from heat. Stir until the cheese
begins to melt.
2. Pulse the tofu, water, remaining 1 tablespoon oil, salt and
pepper to taste in a food processor or blender until smooth. Pour
into a large bowl. Stir in the vegetable mixture. Pour into an oiled
9-inch pie pan, oven-safe skillet or shallow casserole; smooth the
3. Bake until set, 45 minutes. Let cool before cutting into wedges,
ten minutes. Serve warm with (optional) salsa.
I didn’t use any salsa and I used some pepper jack and cheddar Daiya
cheese because I wanted to use them up and I sprinkled a little extra
on top before baking I think it would be equally delicious with
broccoli, mushrooms, or anything else that sounds good!