SOUFFAUX

Side Dish

In my cookbook I have several frittata recipes and bread recipes that use eggs.  For my new vegan cookbook, I am converting these recipes. Flaxseeds and aquafaba weren’t going to cut it.  I loved reading an article by food writer Julia Tausch on using raw pumpkin seeds to make scrambled eggs and omelets, and I immediately set out to create adaptations for my book.  I am satisfied with the results. For our AirBnB guests I serve the vegan frittata as mini souffles and they love them.

 

WHAT’S IN IT 2 TBS extra virgin olive oil 1 medium red onion diced 2 cups sliced baby bella mushrooms 1 Tsp ground black pepper 1 Tsp unrefined salt 1 TBS Balsamic vinegar 4 cups chopped baby spinach  ½ cup julienne sun dried tomatoes 2 cups raw pumpkin seeds 2 cups water 2 Tsp garlic powder 2 Tsp onion powder ½ Tsp ground ancho chili pepper 2 Tsp turmeric powder 1 Tsp baking powder ½ cup nutritional yeast

WHAT TO DO  Preheat oven to 400° Lightly grease twelve small souffle cups  Over medium heat sauté onions until translucent – about 5 minutes  Add mushrooms, salt and pepper and sauté another 5 minutes  Toss in spinach, tomatoes, and vinegar and cook another minute and then transfer to a large bowl  In a high-speed blender add the pumpkin seeds, water, and seasoning  Blend until pureed, and then add in the baking powder blending until mixed in  Transfer to the large bowl with vegetables, add the nutritional yeast, and mix until well integrated  Distribute the ‘egg’ mixture evenly into souffle cups and bake 15-20 minutes

NOTE: This goes well with the pickled slaw or salad

SIMPLE PICKLED SLAW

Side Dish

I love making vegetables this way. It is a simple process that takes a little time to prepare, and reap gastronomical and digestive benefits.  This isn’t a true pickling because I don’t sanitize the jars and leave them to ferment for several weeks.  However, in a few days they do ferment and contain probiotics as a result.

 

WHAT’S IN IT 3 cups of red cabbage thinly sliced 2 cups of red onion thinly sliced 3 stalks of celery quartered lengthwise and then julienne cut 2 carrots cut into thirds lengthwise and then julienne cut 1 cucumber cut in thirds lengthwise and then julienne cut ½ cup coarsely chopped cilantro ¼ cup coarsely chopped fresh ginger 5 cloves garlic coarsely chopped 2 Tsp unrefined salt Juice from 4 limes

WHAT TO DO Put all the vegetables in a large bowl with the salt Using a meat tenderizer mallet gently pound the vegetables until they are glistening. This can take 10 to 15 minutes and helps break down the cellular walls to ease digestion Mix in the lime juice Transfer to a jar and press down, close with a lid Leave the veggies out of the fridge for 2-4 days shaking and tossing the veggies once or twice a day Refrigerate and enjoy alongside any meal Makes about 10 cups

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