Vegan Slow Cooker Greek Frittata – and a Tofu Scramble Recipe!

Sunday, March 17th, 2013

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Even though I’ve owned it for a few months now (Shane and I bought it as an early x-mas present to ourselves!), I haven’t had much occasion to use Fresh from the Vegan Slow Cooker. Some of the recipes look quite appetizing, but most of ’em require so much advanced planning! I know, I know – that’s kind of the point of crockpots: slow cooking and all. But the plan ahead type, I am not.

So yada yada yada, I decided to give the Greek Frittata a try since I had some tofu that needed eating and the whole process is relatively short, at just two hours of cook time. Plus I loved Isa’s Curried Cauliflower Frittata and wanted to see how a slow cooker version would measure up. Turns out that frittatas? Are better baked in the oven.

The Greek Frittata is tasty enough – I love the combination of spices and veggies, minus the overcooked spinach (but then again we all know how fussy I am when it comes to cooked greens!) – problem is, it didn’t quite bake all the way through. While the edges crisped up nicely, the middle portion remained soft and mushy (kind of similar to the cheesy tofu layer in this Spaghetti Pie). Removing it from the slow cooker – mine’s a deep one – was a straight-up hot mess.

Overall, it was edible, though nothing to write mom about.

Still craving a Greek Frittata, I decided to try combining Robin’s recipe with Isa’s, i.e.: Robin’s ingredients + Isa’s cooking method. Then I realized that I’d have to chop the peppers and olives super-small so that the frittata would hold together, and quickly nixed the idea. Instead, a Greek Tofu Scramble, complete with big, meaty chunks of veggies. And spinach! I even kept the spinach! But I added it in the last minute of cooking so that it doesn’t get overdone.

The result? νόστιμα! (That’s Greek for delicious.)

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(More below the fold…)

Curried Cauliflower Frittata and Roasted Green Beans

Sunday, March 3rd, 2013

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The pictures kind of suck (ugh I can’t wait for summer, when the daylight lasts past dinnertime!), but this Curried Cauliflower Frittata from Vegan Brunch does not. It’s reminiscent of a tofu scramble, but baked into an adorable pie shape.

If it looks a little crumbly, probably it’s because I failed to cut the cauliflower small enough. Isa says to chop it finely, but I wasn’t sure whether she meant ‘fine for a cauliflower,’ or ‘fine, period,’ so I ended up chopping it halfway in between the two. Guess I’ll have to get more zealous with the knife next time.

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Served with a side of Roasted Green Beans from Veganomicon. Tasty, though I had to cook them at least twice as long as instructed to get that nice, crispy-on-the-outside, soft-and-buttery-on-the-inside effect.

Come to think of it, it might be time to upgrade my oven. Any volunteers?

you say potato, I say pottata

Wednesday, December 26th, 2012

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A few months ago, and on Ryan’s suggestion, I bought a used copy of Robin Robertson’s The Vegetarian Meat & Potatoes Cookbook on Amazon. (Published waaaay back in 2002, I guess it’s what you might call a “classic.”) I really wanted it for the pierogi recipe (mmmm, piergoies), which I’d planned on working into my Vegan MoFo “Eat to the Beat” theme. Alas, I ended up with an excess of posts as it was, so the pierogies – and the cookbook – got pushed to the back burner. That is, until last week when I decided to try out a tofu recipe.

After a bit of leafing (not to mention, cursing my empty fridge and dearth of fresh ingredients) I settled on the Potato-Tofu Frittata. It’s similar to many of the tofu scrambles/omelets I’ve made before, only you bake it half on the stovetop, half in the oven. I love oven dishes – so much easier to time, don’t you think? You know exactly how long it’ll take to bake, and that’s that.

Plus half the tofu is crumbled and half blended, so it really is a marriage of scramble and omelet!

With baked potatoes and melty Daiya cheese, it’s about as delicious as you’d expect. I took the liberty of adding some nutritional yeast and chives because YUM, but those were my only tweaks. I think the end product was supposed to be a little more solid than it was, but that was my fault – I accidentally added all the cheese to the frittata instead of setting aside half to sprinkle on top. Possibly this resulted in a moister, less structurally sound frittata? You got me. Either way, really freaking good.

btw, The Vegetarian Meat & Potatoes Cookbook? From what I can see, it’s basically vegan save for the option to use non-vegan cheese. E.g., none of the recipes contain eggs, so you don’t have to do any pesky substitutions. The more you know!