Sunday Frittata

 Sunday Frittata 

I call this Sunday Frittata because that’s the day of the week when I

like to make it for brunch. I usually add whatever vegetables I have on hand—it’s an especially good way to use up leftover cooked vegetables, if you have any.

1 tablespoon olive oil

1 small yellow onion, minced

3 garlic cloves, minced

1 cup chopped mushrooms (any kind)

3 cups chopped kale, spinach, or Swiss chard Salt and freshly ground black pepper

1 pound firm tofu, well drained ¼ cup nutritional yeast

3 tablespoons minced oil-packed or reconstituted sun-dried tomatoes

1 tablespoon fresh lemon juice ½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon smoked paprika

Pinch of ground turmeric

⅓ cup shredded vegan cheese (optional)

 Preheat the oven to 375°F. Lightly oil a 9-inch pie pan, cake pan, or springform pan.

 Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, 5 minutes. Add the garlic and mushrooms, and cook, stirring occasionally, for 4 minutes longer. Add the kale and continue to cook,

stirring, until the greens are wilted, about 5 minutes longer. Season with salt and pepper to taste and set aside.

 Press or squeeze any remaining liquid out of the tofu and crumble into a large bowl. Add the nutritional yeast, tomatoes, lemon juice, basil, oregano, paprika, turmeric, ½ teaspoon salt, and ¼ teaspoon pepper. Use your hands or a potato ricer to mix and mash well.

 Drain any liquid off the reserved vegetables and add them to the tofu mixture, along with the vegan cheese, if using. Mix well. Taste and adjust the seasonings, if needed.

 Spread the mixture evenly in the prepared pan, pressing well. Bake until firm and golden brown, about 40 minutes. Cut into wedges and serve hot.


East meets West in this tasty fusion combo. Tostada means “toasted” in Spanish and is the name of a Mexican dish in which a toasted tortilla is

the base for other ingredients that top it. Bánh mì is a popular

Vietnamese sandwich that features crisp pickled vegetables, fragrant

cilantro, chiles, and zesty hoisin and sriracha sauces. In this iteration, bánh mì ingredients find themselves on toasted tortillas instead of in a baguette to make Bánh Mì Tostadas. Corn tortillas are usually used for tostadas, although wheat tortillas maybe used if you prefer.


1 large carrot, shredded

½ English cucumber, peeled, seeded, and chopped

2 cups finely shredded cabbage

1 cup fresh cilantro leaves

1 to 2 tablespoons chopped pickled jalapeño chiles (optional)

1 teaspoon dark (toasted) sesame oil

1 tablespoon neutral vegetable oil

2 garlic cloves, minced

¼ cup minced scallions

1½ teaspoons grated fresh ginger

1 (8-ounce) package baked tofu, cut into thin strips

3 tablespoons soy sauce

3 tablespoons hoisin sauce

2 tablespoons rice vinegar

1 to 2 teaspoons sriracha sauce

1 teaspoon sugar


4 to 6 corn or flour tortillas

2 tablespoons grapeseed oil

 In a large bowl, combine the carrot, cucumber, cabbage, cilantro, and

jalapeños, if using. Drizzle on the sesame oil and toss gently to combine. Set aside.

 Heat the vegetable oil in a skillet over medium heat. Add the garlic,

scallions, and ginger and cook for 1 minute. Add the tofu and 1 tablespoon of the soy sauce and mix well to coat the tofu. Set aside to cool.

 In a small bowl, combine the remaining 2 tablespoons soy sauce, the hoisin, vinegar,sriracha, and sugar, stirring well to blend.

 Preheat the oven to 400°F. Arrange the tortillas in a single layer on two baking sheets. Brush both sides of each tortilla with oil. Bake for 5 minutes on one side,then flip the tortillas over and bake for 2 to 3 minutes longer, until crispy. Watch carefully so they don’tburn.

 Evenly divide the tofu among the tostada shells. Top each with some of the vegetable mixture, then the sauce. Serve immediately.


This is a great way to use up leftover baked potatoes (or make some extra to use for this). Add some chopped spinach, kale, or chard, if desired, when you add the mushrooms.

1 tablespoon olive oil

1 small yellow onion, minced

3 garlic cloves, minced

4 ounces chopped mushrooms (any kind)

2 cups diced cooked potato

½ cup tomato salsa, plus more for serving

1 teaspoon chili powder

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 (15.5-ounce) can cannellini or other white beans, drained, rinsed, and mashed ½ cup shredded vegan cheese (optional)

4 (10-inch) flour tortillas, warmed

 Heat the oil in a saucepan over medium heat. Add the onion and cook until softened, 5 minutes. Add the garlic and mushrooms and cook for 3 minutes longer, or until softened. Add the cooked potato, salsa, chili

powder, salt, and pepper. Stir in the mashed beans and cheese, if using. Cook, stirring occasionally, until hot. Taste and adjust the seasonings, if needed.

 To serve, divide the bean mixture evenly among the tortillas, spread it

down the center of each. Add more salsa, if you like, and roll up the tortillas, tucking in the sides as you roll. Serve immediately, or place the filled

burritos (one at a time) in a hot nonstick skillet for a minute or two—just long enough to lightly brown the outside of the tortillas.

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