Breakfast: Apricot porridge with chai tea
Lunch: Vegan spinach and mushroom frittata with guacamole and tortillas
Dinner: Beet soup with crusty garlic bread and steamed greens
I’ve hit the comfort foods hard lately; it’s always dark when I get in and I’m usually freezing cold of completely soaked from the journey home, so when I get in I want to make something hot, tasty and full of the noms.
I was getting a bit sick of goulash and casserole and stew and wanted something eggy, and so this was born! The turmeric and tahini bring an eggy-consistency to the tofu when it’s cooked, and I scoffed my half of this down in about a second.
2 1/2 cups spinach, torn
2 cups mushrooms, chopped
1/3 cup almond milk
1/3 cup water
1 onion, diced
1 tbsp tahini
2 cloves garlic, crushed
1 tbsp mustard
1/2 tsp turmeric
oregano (to taste)
While frying, blend together the tofu, water, almond milk. tahini, mustard, turmeric and oregano until smooth
Add the spinach to the onion pan and cook for 2 minutes
Put the onions, garlic, mushrooms and spinach into a bowl and mix with the blended tofu mixture
Heat a little oil in the frying pan again, then pour the entire mixture into it
Place a lid on the pan and cook on medium heat for 10 minutes or until the top of the frittata is spongey*
Season and serve with a salad or some sort of dip
*You can flip the frittata half way through cooking to make it the traditional way, but this can be difficult!
This would make a great winter brunch, paired with a carrot and soy sauce salad or maybe even home fries.
Note to self: must make home fries.