Frittata – Vegan/Vegetable

Vegan Frittata
(Serves 6) – Vegan / Gluten-Free
F-The Irony – F for Frittata, Frustration, Fail? Sure, history has proven that accidents and failures in the kitchen have resulted in many new recipes and flavor combinations. This is one that I’ll categorize under frustration. I’ve attempted the “Frittata” several times this past year tweaking here and adjusting or omitting there. Don’t get me wrong; the flavors are exactly where I want them to be, incredible and delicious. It’s the texture that comes out soft and in prior attempts, mushy even. The texture was better suited maybe as a dip :-). That is my only criticism at this time – the texture, is it that of a frittata? I’ll keep at it. It does taste great and we manage to devour it each time. This is one recipe I’ll repost in the future again once perfected. Enjoy!


2 Tbsp Extra Virgin Olive Oil
½ Small Onion, diced
1 Small Red or Yukon Gold Potato, diced
½ Tsp Smoked Paprika
1 Pkg (1 lb) Silken Tofu
1 Handful Fresh Baby Spinach
2 Cups Fresh Broccoli Florets, chopped roughly
3 Whole White or Baby Bella Mushrooms, wiped clean and sliced
1 Tbsp Potato Starch (or corn starch)
2 Tsp Ener-G Egg Replacer (powder only)
½ Tsp Turmeric
½ Tsp Garlic Powder
¼ Cup Shredded Daiya (Vegan Cheese)
¼ Cup Nutritional Yeast
1 Tsp Salt, divided
½ Tsp course ground Pepper
½ Red Pepper, sliced or diced

-Preheat Oven – 425 degrees and grease 9-inch baking pan.
-Heat Olive oil in sauté pan over medium heat. Add diced Potatoes, ½ Tsp Salt, Paprika and sauté for 4 minutes. Then add chopped onions and heat through for another minute. Turn off heat.
-In Food Processor combine: Silken Tofu, Potato Starch, Egg replacer, ½ Tsp Salt and Pepper.
-In separate bowl combine: Baby Spinach, Broccoli, Mushrooms, Daiya and Potato mixture. To this add Tofu mixture and Red Pepper to combine.
-Add mixture to baking pan and bake for 15 minutes at 425 degrees. Reduce Heat to 350 and continue baking for another 20-25 minutes.
-Let Frittata rest for 10-15 minutes before serving.



Buckwheat Buttermilk Pancakes

Buckwheat Buttermilk Pancakes
(Vegan, Gluten-Free, Soy-Free) – Makes 10 pancakes

184 calories for (2) pancakes or 277 calories for (3)

I have this pretty amazing pancake recipe that I routinely make. My pancake go to recipe, everyone has one, right? Even if you’re opening a box of the “just add water” stuff. I got off that ‘stuff’ years ago, once I realized how easy it was to make myself from scratch. The same goes for cookies and cakes from mixing bowl to oven, it shouldn’t take more than 10-15 minutes to mix a few ingredients together. The only exception is my carrot cake and that is simply because I shred/grate a few carrots, if that counts as work.
Back to my pancakes, I wanted to challenge myself. How can I make them better? They tasted great and were fluffy, everything you want in a pancake. I thought about a conversation I had with my mother last week she mentioned the idea of exploring a gluten-free diet. Bingo! I’ll make a gluten-free version. If you have or know someone with gluten sensitivity, celiac disease, an addiction to wheat gluten or any other reason you’d like to eliminate gluten from your diet, this recipe can easily become your go to. Buckwheat despite having wheat in the name, it is not a grain. It is actually a fruit seed related to rhubarb. Buckwheat appears to be a grain but it is a pseudocereal, like quinoa or amaranth. The seeds can be eaten as a cereal or ground up into flour. This recipe utilizes buckwheat flour.   Buckwheat is a rich source of fiber, protein, riboflavin, niacin and minerals like copper, magnesium and zinc, great for your immune system.
So I make these delectable pancakes and to my surprise, I start to hear murmurs at the table while I’m in the kitchen. “I like these better” I hear…first, one of the children and then my husband. Note to self: “It’s okay…the other ‘pretty amazing pancakes’ that I first mentioned are still good and should still be blogged about in the near future.”

1 1/2 Cup Almond milk, unsweetened
1 Tbsp Apple cider vinegar
1 1/3 Cup Buckwheat Flour
1 Tbsp ground Flax Seeds
½ Tbsp Pure Vanilla extract
½ Tsp Salt
1 Tsp Baking powder
2 Tbsp Coconut Oil, plus additional for pan

-Stir Apple cider vinegar into Almond milk to create a buttermilk. Let this stand while you blend your remaining ingredients.
-In a mixing bowl, whisk together Buckwheat flour, ground flax seeds, salt and baking powder so dry ingredients are incorporated.
-Cut in coconut oil to dry mixture, you can use your hands or mix in with the whisk.
(Chunks are okay, if you use your hands the heat from your hands can melt some of the coconut oil, which is okay too.)
-Add buttermilk (almond milk/apple cider vinegar) mixture to dry ingredients plus vanilla extract and whisk together.
-Lightly oil frying pan or griddle with some additional coconut oil over medium heat.
-Using a ¼ Cup Measuring cup, scoop batter and pour into frying pan. (Depending on pan size I’ll make two or three at a time.)
-Like any other pancake once the top of the batter starts to bubble in the pan you should be ready to flip. Cook until browned.
-Serve with your favorite topping – fresh fruit, maple syrup or plain. Enjoy!

Pancake tip: Between each batch, for instance, if I make two or three pancakes before going right in to the next set of pancakes: I take frying pan and run it under cool water, then return it to the stove before adding the additional coconut oil or Earth balance (vegan butter) and putting in my next batch/batter. I’d say for the past 10 years or so I’ve always done this while making pancakes. I do this to keep the heat of the pan consistent. It always bothered my how the first two or three would look great vs. the last two or three that would be burnt looking or darker.