Recipe - Baked Vegetable Fritatta

1 Onion; chopped
1 Leek; cut or sliced up
8 ounce Mushrooms; cut or sliced up
5 ounce Fresh spinach; chopped
1 pound Firm or regular tofu
One half cup Soymilk
One half teaspoon Nutritional yeast
One half teaspoon Freshly grated nutmeg
2 tablespoon Arrowroot powder or
Cornstarch
Pinch ground turmeric (opt.)
1 Tomato; cut or sliced up
Mushroom slices for garnish
(opt.)
One half teaspoon Dried basil

Saute onion and leek in a heavy skillet with a little water until
translucent. Add mushrooms and continue to saute until vegetables are
tender. Thoroughly wash, dry and chop spinach. Add to skillet and cook
unitl just wilted. Preheat oven to 350 degrees. In a food processor or
blender, puree tofu, soymilk, nutritional yeast, nutmeg, arrowroot or
cornstarch, and turmeric if desired. Combine with cooked vegetables. Season
with salt and pepper. Pour into 6 lightly oiled individual souffle dishes
or a 9inch quiche dish or round glass dish. Decorate the top with cut or sliced up
tomatoes and a few extra slices of mushrooms if desired. Sprinkle with
basil. Bake until risen slightly, golden brown and firm to the touch, about
40 minutes. (If baked in a single pan, allow to cool for 10 minutes before
cutting into wedges like a pie.) Serves 6. Per serving: 170 cal; 13 g. fat;
14 g. carb;. 0 chol; 227 mg sod; 4 g fiber. From February, 1993 _Vegetarian
Times_
Posted to EATL Digest 05 Sep 96

Date: Thu, 5 Sep 1996 19:06:49 0700

From: Stacy Hansen schansen@PACIFICRIM.NET