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Sunday, April 8, 2012

Eat: Vegan Fratatta

Small Town Sky Girls Frittata

My good friend Fiona at Small Sky Cowgirl put a delicious looking effort free Frittata on her blog. She quotes the recipe as a Healthy no hassle Dinner that can clean up your fridge fast.

With Easter Brunch this Sunday, I wanted to veganize her recipe. Which turned out fabulous.
I followed Small Sky Cow Girls Recipe making only a few minor adjustments

Vegan Frittata
2 tsp olive oil
1 bag frozen cubed sweet potato defrosted ( I like Statton Island Farms)
1 red onion
2 cups crimini mushrooms sliced
2 cups baby spinach
1 cup baby kale ( if you can't find it use an extra cup of spinach)
1 package of lite silken tofu
1 Tbsp arrowroot powder
1 tbsp apple cider vinegar
1/4 cup nurtional yeast
1 tsp Cayenne
1 tsp thyme
1 tsp oregano
salt and pepper to taste

1 cup cherry tomatoes halved
1/2 cup shredded Daiya Cheddar style cheese

Preheat your oven to 400 F

In an oven proof skillet, heat the oil over medium heat. Add the onion, and saute until it becomes translucent (apx. 5 min). Add the mushrooms and saute until they begin to soften 5 min, stir in the greens.

In a food processor or blender combine the silken tofu, apple cider vinegar, arrowroot powder, nutritional yeast, cayenne, thyme, oregano, salt and peeper. Blend until smooth. 

Fold in the "replacement egg" mix into the skillet. For best result make sure the Replacement Egg is evenly distributed. 

Continue to let the dish cook on medium heat, while you decorate the frittata with the cherry tomatoes. 

Add the cheese and transfer the dish to the oven to bake for 10 minutes- Then broil for 5 minutes.

-Happy Easter, Hope you enjoy!

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