sun-dried tomatoes | KarmaFree Cooking

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Egg-less Frittatas

This recipe has many ingredients, but it’s easy to assemble and TASTY!!!!

I took them as an addition to a non-vegetarian party and they were all gone in about 10 minutes… my best friend and her mom almost did not get a chance to try them. If non-vegetarians were devouring them at a Christmas party, image how good they taste.

EGG-LESS FRITTATAS

1 package of firm silken tofu, drained of water

1/2 cup of soy milk

4 tablespoons of cornstarch

2 oz goat cheese – I used half of a small log

1/2 cup sour cream

squirt of Dijon mustard – about 1 teaspoon

1/4 teaspoon turmeric

1 cup of frozen chopped spinach, thawed and drained of as much water as possible

1/2 cup sun-dried tomatoes, without sulphur dioxide

1/2 cup of chopped grape tomatoes

4 green onion stalks, chopped

2 garlic cloves, minced

2 tablespoons flat leaf parsley, chopped

1/4 teaspoon garlic and herb seasoning

Salt and Pepper to taste

Canola oil spray

Pre-heat oven to 375 degrees F.
Place the first 7 ingredients in a blender. Process until completely smooth and silky.
Place tofu mixture in a large bowl and add the spinach, sun-dried tomatoes, grape tomatoes, garlic, parsley, seasoning, green onions, salt and pepper.
Lightly spray 2 muffin tins with canola oil spray. Spoon mixture into muffin pans using a 1/4 cup measure.
Bake in oven for about 30 minutes until they’re set and a bit golden on top. Check that a knife or wooden skewer comes out cleanly before removing from oven.
When they’re done, remove from oven and let cool for about 20 minutes. When they’re cooler, they’ll come out from the pan neater and nicer.

They’re light… you can serve them as a party appetizer, you can also serve them as a nice brunch entree with a nice green salad. I guess you could also bake it in a baking dish and cut it into pieces instead of doing individual servings… I just have not tried it like that yet… so I am not sure if we’ll need to make adjustments to to baking time.

This recipe yielded me 20 individual fritattas.

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This is my last post of the year. I will take a few days off from cooking and blogging. This has been a wonderful few months… I promise to come back in the new year with new added inspiration to cook and share with you all.

May the New Year 2008 bring only the best… until then.

Madelyn.

Tags: Egg-free, soymilk, spinach, sun-dried tomatoes, tofu, tomato

Comments 2 Comments
Categories appetizers, main courses, snacks, Xmas

Pasta with Marinated Tomatoes

14 Dec

This is one of my go-to recipes when I am hungry NOW!!! It’s super easy to make. I learned this recipe from an old Martha Stewart show where she cooked this with Oprah. That probably was about 10 years ago.

I like to make this pasta with spinach fettuccine, but you can use your favorite pasta. Noodles are nice because it’s a chunky sauce olive-oil based sauce and it coats them well, but any kind will do. This works as a main dish or as an accompaniment to others. I served this together with my Eggplant Parmesan dish.

PASTA WITH MARINATED TOMATOES

1/2 pound of spinach fettuccine, or any other pasta you prefer
3 ripe medium tomatoes, chopped
1/4 cup sun-dried tomatoes, chopped
2 cloves of garlic, minced
2 tablespoons fresh basil, julienned
Salt and Pepper to taste
1/3 cup olive oil
1/3 cup Parmesan cheese

Mix the tomatoes, sun-dried tomatoes, basil, garlic, salt, pepper and olive oil in a bowl. Let marinate while you make the pasta. Stir a few times so the flavors meld and the fresh tomatoes break up a bit.
Bring a large pot of water to a boil. Salt liberally. Cook pasta according to package directions, al dente.
Drain the pasta and return to the pot.
Mix in the marinated tomatoes mixture in the hot pot. The warmth of the pasta and the pot will warm-up the sauce.
Sprinkle Parmesan cheese on top.

A few additional notes:

I never peel the tomatoes, but you can if you prefer it. I just wash them really well using Fit.
I’ve done this with regular tomatoes, vine-ripened tomatoes, cherry tomatoes and grape tomatoes. The results will always be delicious. And if tomatoes are not in season, use jarred chopped tomatoes (Viter is a great brand because they have no additives or preservatives). If using whole canned or jarred tomatoes, just don’t add the juice they come in… Just take the tomatoes and chop them finely.
Make sure the sun-dried tomatoes do not contain sulfites… Sulfites are harmful to your health and a proved carcinogen.

This sauce is really versatile… later on, I’ll show you additional recipes in which yo can use the same marinated tomatoes in other applications.