As of this moment, I’m sitting beside Mike on a new(er) couch (one that isn’t permanently sunken with ass-grooves), laptops on our respective laps, doing the blogging thing. You get to see my blog post today (yay!) but you’ll have to wait for his. It’ll be awesome, promise. Mike’s brother is playing a hockey game on the ol’ x-box (it probably isn’t old at all), cursing at his teammate for scoring on him, and I’m sipping iced green tea that I didn’t make – I just had the inspiration and Mike ran with it. Later there might even be a funny movie. I think it goes without saying that Sundays like this are the best ever.
Especially when they involve delicious brunchstuffs…
What you see is a vegan Denver-style frittata (recipe below), complete with bakery toast (a local health food store makes awesome vegan loaves), homemade cubed hashbrowns, and store-bought sausage patties by Yves which are really tasty. The reason for this fairly large feast was Nathan – Mike’s younger brother and new roommate – who recently returned from Ghana. He had never experienced one of our brunch feasts, so we decided to go all out for the occasion.
Success was had! Everyone went back for seconds, and we all concurred on the superiority of the ‘taters. I even started calling Mike the Potato Champion. Or maybe it was the Potato Tamer. No no no, it was Potato Master. Potato Master Mike.
We all enjoyed the frittata, even Nathan, though he’s a fairly indiscriminate eater (thankfully). Just don’t do what I did and burn the vegan ham. And if you’re making it from scratch seitan-style, don’t let steamer water get into it or sadness will ensue. Or just spare yourself the misery and buy some – store-bought usually has a better texture anyway (though more questionable ingredients, but it’s a once-in-a-while luxury so why not).
Vegan Denver-style Frittata
Adapted from Susan Voisin‘s frittata
For the base:
1 package firm silken tofu
2 tablespoons nutritional yeast
2 tablespoons water
1 tablespoon cornstarch
2 garlic cloves, grated
3/4 teaspoon salt
1/8 teaspoon turmeric
1 tablespoon oil
1 medium onion, diced
1 red bell pepper, diced
1/2 package firm tofu, finely crumbled
Salt and pepper
1 cup diced vegan ham (storebought or homemade works fine)
3 sliced green onions, green and light green parts only
1/2 cup shredded vegan cheddar cheese (optional)
1. Preheat the oven to 400 F and oil a 9-inch pie plate. In a blender, combine all ingredients for the base and blend until smooth. In a medium frying pan, heat the oil over medium low heat and sautee the onion, bell pepper and tofu, seasoning with salt and pepper to taste. Cook until the veggies have softened, about 7 minutes.
2. In a large bowl, mix together the blended base, scrambled tofu mixture, vegan ham and green onions until combined. Pour into the pie plate and press down to kill any air pockets, smoothing out the top. Evenly sprinkle on the vegan cheddar (if using), place in the oven and bake for 30 minutes, until the top is firm and set. Let it sit on the pan for a few minutes before inverting it on a large plate, and then take another plate and invert it again so that the cheese side is face-up.
This tastes the most awesome at room-temperature, and with ketchup. What doesn’t taste better with ketchup? (Don’t answer that.)
The frittata was soft and eggy and a little fragile to slice (the vegetable chunks have much to do with this), but as you can see, still holds its shape. Tofu eggs win again!
The brunch table, basking in warm sunglow. It was a beautiful, blue-sky September day – I’m thrilled that summery weather is persisting here before the inevitable 6 months of winter (well it feels like 6 months). Also Mike’s attire suggests he was up all night playing a loud rock show and partying, which actually wasn’t the case this time. Nothing happened Saturday night, so we retired early and enjoyed brunch before noon (whoa!). He just likes wearing fedoras for fun.
Hope you guys got some good chillin’ done today, and I’ll catch you later!