The Little Vegan Cookbook by Editors of Fair Winds Press

Author:Editors of Fair Winds Press
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2016-11-23T16:00:00+00:00

FOR THE SALSA VERDE:

4 tomatillos

1 serrano chile pepper, diced

4 shallots, peeled and very roughly chopped

Giant handful fresh cilantro

1/2 ripe avocado, peeled and pitted

1/2 to 3/4 teaspoon salt

To make the frittata: Preheat the oven to 350°F (180°C, gas mark 4). Lightly grease a standard-size pie pan.

In a small frying pan, heat the oil over medium heat. Sauté the asparagus, onion, garlic, and dash salt for about 2 to 3 minutes, or until the asparagus turns bright green and is barely tender.

In a large bowl, whisk together the flour, water, 1 1/2 teaspoons of the salt, yeast, and oil to make a somewhat runny, yet substantial, batter. Crumble the tofu on top of the batter. Salt lightly but evenly. Stir well to combine, gently to not purée the tofu. Fold in the asparagus mixture, carrot, and parsley. Spread into the prepared pie pan. Bake for about 60 minutes, or until golden brown on top. Remove from the oven and let cool at least 30 minutes before slicing. Top with the Salsa Verde.

To make the Salsa Verde: Peel, wash, and roughly chop the tomatillos.

While wearing kitchen-grade gloves to prevent burning of the skin, carefully seed the pepper.

In a food processor, pulse all of the ingredients until well combined to a salsa consistency. Store in an airtight container in the fridge.

Yield: 1 frittata

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