Baked Vegetable Fritatta

Title:
Baked Vegetable Fritatta

Yield:
6 Servings

Categories:
Vegetarian,
Tofu




Ingredients:





     1    Onion; chopped


     1    Leek; sliced


     8 oz Mushrooms; sliced


     5 oz Fresh spinach; chopped


     1 lb Firm or regular tofu


   1/2 c  Soymilk


   1/2 ts Nutritional yeast


   1/2 ts Freshly grated nutmeg


     2 tb Arrowroot powder or


          Cornstarch


          Pinch ground turmeric (opt.)


     1    Tomato; sliced


          Mushroom slices for garnish


          (opt.)


   1/2 ts Dried basil






 Saute onion and leek in a heavy skillet with a little water until


 translucent. Add mushrooms and continue to saute until vegetables are


 tender. Thoroughly wash, dry and chop spinach. Add to skillet and cook


 unitl just wilted. Preheat oven to 350 degrees. In a food processor or


 blender, puree tofu, soymilk, nutritional yeast, nutmeg, arrowroot or


 cornstarch, and turmeric if desired. Combine with cooked vegetables. Season


 with salt and pepper. Pour into 6 lightly oiled individual souffle dishes


 or a 9-inch quiche dish or round glass dish. Decorate the top with sliced


 tomatoes and a few extra slices of mushrooms if desired. Sprinkle with


 basil. Bake until risen slightly, golden brown and firm to the touch, about


 40 minutes. (If baked in a single pan, allow to cool for 10 minutes before


 cutting into wedges like a pie.) Serves 6. Per serving: 170 cal; 13 g. fat;


 14 g. carb;. 0 chol; 227 mg sod; 4 g fiber. From February, 1993 _Vegetarian


 Times_


 Posted to EAT-L Digest 05 Sep 96


 


 Date:    Thu, 5 Sep 1996 19:06:49 -0700


 


 From:    Stacy Hansen