Papa Chorizo Frittata
Picture of the recipe:
http://4.bp.blogspot.com/_hyDyUAojf0E/SRM432MfLnI/AAAAAAAAAKY/9WMzIQCYb5g/s1600-h/slice.jpgIngredients:
Frittata sauce:
24 ounces extra firm silken tofu
2 tablespoon nutritional yeast
3 tablespoons potato starch
½ teaspoon stone ground mustard
1 teaspoon salt
¼ teaspoon turmeric
½ teaspoon onion powder
Combine all frittata sauce in a blender and blend until smooth. Pour into a large bowl and set aside.
Filling:
3 tablespoons canola oil
2 red potatoes cut into ½ inch cubes
½ cup white onion, diced
1 clove garlic, minced
1 link vegan chorizo (Field Roast's Mexican Chipotle Sausages), crumbled (pulse in a food processor for about 30 seconds)
¼ cup chopped roasted red peppers
2 tablespoons flat lead parsley, chopped
Directions:
Preheat oven to 375 degrees F
In a large sauce pan heat warm oil over medium to medium high heat. Add potatoes and onion and cook until potatoes are tender (about 8 minutes). Add garlic and chorizo and cook for an additional 2-3 minutes. Turn off heat and stir in roasted red peppers and parsley.
Stir filling into frittata mix.
Lightly oil a 9 inch spring form pan or a quiche pan. Pour frittata mix into pan and bake for 35-45 minutes or until filling is firm and you can run a clean toothpick through it.
Allow to cool for 10-15 minutes. Remove frittata from pan and serve. (Can be served warm, room temperature or cold)
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Topic: Papa Chorizo Frittata (Read 5038 times)
