These two dishes were last nights dinner and dessert. My frittata didn’t set right, because I used too much tofu. I had a block of 500g, so I made two with an extra 50g of tofu in each. So for the instructions below I gave my original measurements to make one. You will be able to slide it more easier in a baking tray, which is what I struggled with. Nevertheless it was still creamy and delicious.
Zucchini, Onion and Parsley Eggless Fritata (vegan, gluten free, nut free)
200g soft silken tofu
2 tablespoons vegan butter
3 tablespoons cornflour (or arrowroot flour)
1 teaspoon baking powder
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon turmeric
½ teaspoon onion flakes (or onion powder)
½ teaspoon garlic powder
2 tablespoons olive oil
1 zucchini, grated
1 small red onion, diced
1/2 bunch italian parsley, roughly chopped
2. Heat pan with olive oil, then add the red onion and cook for a couple of minutes.
3. Take off the heat then add the zucchini and italian parsley and stir though.
5. Preheat grill in the oven.
6. Slide the frittata onto a circular baking tray with baking paper and place into the oven (grill). If you have the right pan you can put the entire pan into the oven. Grill for 3 mins or until slightly golden brown on top.
Since I still had half a pomogranate worth of seeds left from the salad I made for Sally’s 60th, I decided to try and use it to make Italian Biscotti. I have never made it before, although I have eaten my fair share of it. I adapted the recipe Vegan Almond Biscotti, from Food.com. I used spelt flour, so I needed more apple sauce to make a moist batter. I also tweaked some of the other ingredients. They came out really well. Mine are a tad softer, as I only baked them once after slicing them and I used more oil. For a more drier biscotti, use less oil and bake slices on both sides.
Spelt Pomogranate & Almond Biscotti (vegan, soy free)
2 cups wholewheat spelt flour
1 cups unbleached plain flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1.5 cups raw sugar
1 cup unsweetened applesauce
3 tablespoons olive oil
2 teaspoons vanilla extract
1/2 cup pomogranate seeds
4. Add the wet ingredients to the dry ingredients. Stir well, then add pomogranate seeds and toasted almonds.
5. Place 1/2 of the batter on one of the cookie trays and shape into a 3 inch wide log. Square off the ends. Do the same with the rest of the batter on the other tray.
6. Bake for 25 mins in the oven. Then remove from oven and turn oven down to 160 degrees. Place both logs on cooling trays for 15 mins.
8. Place slices back onto the cookie trays and cook for 5-10 minutes, or until it is golden on the bottom side.
9. Then turn the slices oven and cook for a further 5-10 mins. (I skipped this step because I forgot).
10. Place on cooling racks before serving.
*Serves 30-40 depending on how thick you cut them.
*keep in airtight container for two weeks