Tuesday, January 22, 2008

A Lotta Frittata

The Chef: Elizabeth

The Menu: Frittata. It's fun to say, it's fun to eat, it's pretty much the most fun you can have at lunchtime. Today's mixed-up main contained some leftover spaghettini, tons of organic broccoli, and a super-secret tofu mixture. Okay, okay, we give—you strong-armed us. The mystery tofu is a blend of silken and extra firm 'fu combined with olive oil, nutritional yeast, curry powder, and a little bit of salt. The same old everyday-style salad was graced with bits of delicious mango—courtesy of Ms. Frankie—and the Skinny Bitch in the Kitch homemade herbed croutons that have become a gripping addiction in the office ever since we sampled them last Friday.

The Goods: As is probably already apparent, we don't tend to make totally traditional dishes around here. That said, the Italian custom of throwing everything that happens to be in the fridge into a frittata that comes out of the oven all warm and homey is certainly a cooking style we can appreciate. While this frittata might not have been the most intricate creation ever to grace Café VegNews, it certainly did warm us up on another dreary winter day here in SF. What's the perfect addition to any fake-eggy dish? Bacon Salt. Curious? Don't miss the a full review in the March+April issue of VegNews!


VeggieGirl said...

yes, "frittata" IS fun to say, eat, etcetera - looks delicious!!

bacon salt?? can't say it sounds like something I personally want to use... haha.

Kristen's Raw said...

Would love to see some more RAW VEGAN goodness :)

Melisser; the Urban Housewife said...

I like mixing my tofu styles for scrambles & frittatas too!

Anonymous said...

Bodacious frittata.

Dad said...

I like frittatas with capellini (angel hair) and fried until the pasta on the bottom gets crunchy.