>Fantastic Frittatta

14 Jun

>
This fritatta is vegetarian, gluten-free, and totally easy to make! You can add cheese if you would like, but the following recipe is dairy-free. Use cage-free, local, organic eggs for the best results!

Ingredients:

1/2 cup diced zucchinni
1/2 cup diced red bell pepper
1/4 cup diced onion
6 basil leaves, thinly sliced
1 clove garlic
1 T coconut oil
4 eggs (blended) salt and pepper to taste
optional- sunflower seeds and hemp seeds for garnish
Directions: Preheat oven to 350 F. Sauté (on stove) first 6 ingredients in a large frying pan over high heat about 5 minutes, until veggies are tender. Add 4 eggs mixture and lower temperature to medium heat. Stir until eggs are less liquid. Transfer frying pan to oven and cook for 15-20 minutes.
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>Vegan Curry

14 Jun

>
This vegan curry sauce is something I improvised, and it turned out amazing. Coconut milk makes it creamy, and crumbled tempeh gives it some texture and nutty flavor. Shown here with steamed baby bok choy I purchased at my farmers market, but any veggies will do- steamed, stir fry, or raw!

Vegan Curry Sauce:

1/3 can coconut milk
1 T coconut oil
1 T curry powder
1 t turmeric
1 t cinnamon
1 t cayenne
1 t oregano
1 clove garlic
2 T hemp seeds
1/2 cup diced organic tempeh
combine all ingredients in a small saucepan over low heat, stir until warm.