Mushroom Dill Frittata & Curry Roasted Potatoes (Oh, and Bloody Marys)

19 12 2011

Like most people, or at least like most people I would want to associate with, I am addicted to brunch. This probably stems from the fact that I will sleep until around noon/later than noon, if given the chance. So when you wake up as the sun is getting ready to start its descent, sometimes your screwed up internal clock doesn’t know whether it wants breakfast or lunch. How about BOTH, SUCKAS.

Ahem.

So for Sunday’s 2:00 food blowout, I opened one of my favorite cookbooks, Vegan Brunch, and played around with some of Isa’s recipes. The frittata is very flavorful, with bright dill and juicy mushies. What I love most about frittatas is that they taste just as good cold or reheated the next day as they do coming right out of the oven.

And these roasted potatoes are just the perfect breakfast potato recipe. Since they’re baked, they don’t get all oily or mushy, and still retain a crisp bite. Cumin is also a great partner with potatoes. Try sprinkling on a little nutritional yeast for some cheesy potato goodness.

And now..dun da dun, the star of the show and love of my life…thebloodymary.

This is one of the best Bloody Mary’s I’ve ever tasted and is now my official go-to recipe. I have to give kudos to White On Rice Couple for creating this sriracha-spiced mouth bliss. I think it’s about time for another one.

Mushroom Dill Frittata
Adapted from Vegan Brunch

1 tb. olive oil
4 garlic cloves, minced
6 oz. mushrooms, thinly sliced (your choice. I’d go for an earthier selection such as cremini, shiitake or bellas)
1 package extra-firm tofu
1 tb. soy sauce
1 tsp. mustard
1/4 tsp. turmeric
Several dashes of fresh black pepper
1/4 cup nutritional yeast
1/3 cup loosely packed fresh dill, chopped
1/4 tsp. salt, or to taste

Preheat oven to 400 degrees.

Heat the oil in a saucepan over medium-low heat. Saute the garlic for about 30 seconds, then add the mushrooms and cook until softened, stirring occasionally, about 7 minutes.

Squeeze out the tofu to remove any excess water. Crumble and squeeze it into a large mixing bowl, until it has the consistency of ricotta. Mash really well! Add the soy sauce, mustard, turmeric, black pepper, yeast, salt and dill to the tofu and mix well. When the mushies are ready, add then to the mixture. Taste for seasonings.

Lightly grease an 8-inch pie pan and firmly press the frittata mixture into it. Bake for 20 minutes, until it is firm and lightly browned on the top. Let cool for about 3 minutes, then invert onto a plate and serve.

Curry Roasted Potatoes

2 1/2 lbs. potatoes
2 tbs. olive oil
1/2 tsp. salt
1 tb. curry powder
1/2 tsp. cumin

Preheat the oven to 425 degrees.

Spray a baking sheet with cooking spray or lightly grease with olive oil.

Slice the potatoes in half lengthwise and then into about 3/4-inch pieces. Place on baking sheet and drizzle with olive oil. Use yr hands to coat all of the potatoes in oil, then sprinkle them with salt, curry powder and cumin. Toss to coat.

Bake potatoes in the oven for 20 minutes. Remove and use a spatula to flip them. Return the potatoes to the oven and roast for another 10-15 minutes, or until they’re lightly browned and tender on the inside.

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