Frittata (Vegan, Gluten Free)
Like a bright sun placed on the table this Frittata will shine at your holiday dinner.
Invite your friends. Polish the silverware. Arrange armfuls of flowers. Set the table. Open the wine. Make the frittata. It is that easy.
Don’t wrinkle your nose as you breath in the fetid scent of rotting grapes behind the fruit stalls or the acrid stench of nicotine that curls, like the smoke from Cain’s sacrifice, from the lips of a man bargaining with you over an item you don’t even want.
You must love the Old City not despite it’s flaws but as you love your wife, because of her flaws. At no time is this more relevant than those rare years when Easter and Passover intersect and the streets are clogged with pilgrims of all sorts. The towering beetle-browed priests hip check you at the juice stand for a better spot in line. The desperate store owners compliment each passerby until their wheedles turns to insults when there is no purchase forth coming.
I could so easily wax poetic about the pink hued buildings that glow in the setting sun, or the grey nuns that flit gently through the city like sparrows, but I am distracted by that Russian lady over there playing the accordion and her little dog dancing on its hind legs in a ragged tutu.
Like a page from the bible; an almond eyed Palestinian girl, in a dark embroidered dress, sways through an ancient archway but next to her stands an old orthodox jew who looks homeless and is dancing joyfully to a tune in his head while the remains of his lunch speckle his beard.
Forget your perfect offering
There is a crack, a crack in everything
That’s how the light gets in.
Have you ever looked into the face of a stranger and not been able to tell the color of her eyes because you were distracted by an ugly red scar on her cheek. Later when you love her, you run your finger or your tongue over that ridged scar and wonder at its beauty, thinking she would not be so lovely without that dark mark from her past. Jerusalem is all scars: layers and centuries of wounds and weeping, births and prayers, laughter and weeds.
A centerpiece and a showstopper of a dish that will impress even your omni friends. It is wonderful sliced up and served cold as well. Think picnic. I use Kala Namak (a type of salt) in this recipe and in all recipes where I want that sulfurous taste of eggs. You can find it at most indian markets.
- 24 ounces silken tofu
- 3/4 cup chickpea flour (called besan at indian stores)
- 2 tbsp cornstarch
- 3 tbsp nutritional yeast
- 1/2 tsp tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp kala namak (black salt)
- 1/3 cup unsweetened plant milk
- 1 tsp turmeric
- 1/2 cup thick aquafaba
- 1 pinch salt
- pepper to taste
- 1 1/2 cup cherry tomatoes, halved
- 2 cup mushrooms, sliced
- 1 cup diced onion
- 1 red pepper sliced
- 1 large leek, sliced into 1/4" rounds
- 1 cup asparagus, sliced into in 2" segments
- 1 bunch parsley, chopped
- 2-3 small red potatoes sliced in half, then in 1/4" slices
- 1 bunch dill, chopped
- 1 tsp oil optional
It does not really matter what vegetable you use. Small diced butternut squash, sliced fennel, diced beet or any delicious and colorful vegetable works well. You will want to have between 5 - 6 cups worth not including the potatoes.
I roast the vegetables to intensify their flavor and to remove some of their moisture.
Heat your oven to 400 fahrenheit.
Lightly oil a sheet plan and place your sliced veggies in the pan and place them in the oven. Set your timer for 20-25 minutes and then remove them and place them to the side.
Turn your oven to 375 fahrenheit.
Thinly slice your potatoes and steam until tender. Set aside.
Place the tofu, chickpea flour, aquafaba, corn starch, nutritional yeast, smoked paprika, onion powder, garlic powder, kala namak, plant milk, turmeric, salt and a few grinds of pepper into a blender. Blend until smooth.
Allow to sit 15 minute to marry the flavours.
Finely chop your herbs (reserving 1/4 cup for garnish) and toss them in a large bowl.
Reserving 1 -1 1/2 cups of your roasted veggies for decorating the top of the frittata, toss the rest in with the herbs. Mix the contents of your blender into the bowl with the herbs and veggies. Stir to combine. Add 1 tsp of oil to your pan or use a nonstick pan. I used a 4 qt sauté pan but you can use any pan that can go from stovetop to oven and has sides that are 3 or more inches high.
Once the oil is hot turn off the heat and use a paper towel to carefully rub it all about the inside of the pan.
Now ladle 2 cups of your frittata batter into the pan. Arrange a layer of steamed potato slices on the surface of the batter. Now ladle in the rest of your batter.
Use your reserved veggies and herbs to make a pleasing pattern on the tip of your frittata.
Place in a 375 fahrenheit oven in the middle rack and bake for 55-65 minutes. All oven are different so test in the center with a knife to see if it is wet. If it is still wetish then bake for 10 or so more minutes.
Remove from the oven and allow to sit 20 minutes.
You can serve this hot or cold.