abracapocus i have a serious brain disease. please bring me a cat.

January 15, 2012

Again with the Papa Chorizo Frittata

Filed under: food,photo,vegan/veggie/ar — Tags: , , , , , , , , — laura @ 8:34 am

True, I have blogged about Alicia’s Papa Chorizo Frittata before, but it was 3+ years ago so let’s do it again! There were a few changes this time. It’s now my habit to bump up the nutritional yeast in any eggy recipe. And I also add a bit of black salt. Instead of roasted red peppers, I just used fresh bell pepper fried up with the potatoes and chorizo.

This makes an awesome potluck dish since it is good warm or at room temperature.

I also busted out a quick batch of biscuits to go with it.

And we had a pile of raw kale salad on the side. Kale is a bandwagon I don’t mind hopping on. It’s delicious!

October 23, 2011

Cakeapalooza potluck

Filed under: atlanta,food,photo,recipe,vegan/veggie/ar — Tags: , , , , , , , — laura @ 11:19 am

 

The theme for this month’s Atlanta Vegan Lunch Group‘s potluck was Cakeapalooza in honor of Lisa‘s Birthday. It wasn’t all cake though. We made a pretty good well-rounded meal out of it. We brought zucchini frittata. A double recipe fills a half sheet pan like so.

 

And we also brought a lentil potato salad.

Note, if you’re going to mix lentil sizes, start the bigger ones cooking before adding the smaller ones. My small ones got a little mushy. But they ate just fine.

My plate full of tasty bits:

 

How adorable are these cupcakes? They came from a bakery we didn’t know existed.

 

Dessert plate!

 

 

August 8, 2011

Zucchini Frittata

Filed under: food,photo,recipe,vegan/veggie/ar — Tags: , , , , , , — laura @ 9:13 am

I’m not sure why I don’t make vegan frittata or quiche more often. It’s delicious. It’s easy. It makes great leftovers. You can easily switch up the add-ins.

This week I made a Vegan Zucchini Frittata. It’s a good time of year to find ways to use up zucchini anyway. I only made minimal changes to that recipe. I added a small amount of oil to the pan to fry up the shallots and added an extra tablespoon of nutritional yeast because it is delicious. This one probably could have cooked a little longer. It was a bit soft in the middle but still held its shape. I was just impatient for dinner.

I ate it with some pretty lazy sides: tater tots and steamed broccoli.

 

 

 

November 13, 2008

Papa Chorizo Frittata

Filed under: food,photo,recipe,vegan/veggie/ar — Tags: , , , , , , , — laura @ 5:16 pm

Or, how to use up that half a package of veggie chorizo languishing in your freezer. I’ve been really happy with veggie omelet, quiches, etc. that I’ve tried in the past. So when I saw Alicia’s recipe, Papa Chorizo Frittata, I immediately marked it for future use. Tofu, potatoes, chorizo, roasted red peppers….what’s not to like? Plus, it’s gorgeous!

It was missing something green, and since I like to be a bit balanced, I picked up some callaloo at the market this weekend since they actually had it. If you haven’t tried this green, do. It’s really tasty. I ended up using a jamaican recipe as a vague guideline, but deviated quite a bit, so I’ll go ahead and tell you what I did.

 

  • 4 cups callaloo, washed and chopped
  • ¼ cup boiling water
  • 2 tablespoons sun-dried tomatoes, not the oil packed ones
  • 1 med. onion, chopped
  • 1 tablespoon oil
  • 1 garlic clove, minced
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt, or to taste

Cover the sun-dried tomatoes with the boiling water. Set aside.

Add oil to a large deep-sided skilled heated on med-high heat. Add onion. Cook stirring occasionally until softened. Add garlic. Cook a minute more. Add tomatoes and their water and thyme. Stir. Add callaloo and cover pan. After a couple of minutes, callaloo should be wilted. Stir and replace cover. Cook a few more minutes until callaloo is tender but still bright green. Salt to taste.

Here’s the happy dinner: Papa Chorizo Frittata, Callaloo and sliced oat bread I made this weekend.

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