Friday, April 18, 2008


I cannot remember which television show we saw the idea of Brinner on but it is a great word and a great idea. I wanted to try out a recipe from the Vegetarain Times with a few alterations. So, tonight we had roasted potatoes, toast and a mushroom-spinach frittata. It was not as firm as I would like but it was pretty decent. I froze half of it so I will see how that comes out next week.

Brinner Mushroom-Spinach Frittata
(sorry but all measurements are approximate since I did not write it down while making it)
1 med onion, diced
8 large mushrooms, diced
6 large handfulls of baby spinach
2 packages of tofu (one firm and one extra-firm)
3 tbsp of vegan cheeze
1/4 cup or so of soy milk
4 tbsp tamari (soy sauce if you use that)
salt, pepper and seasoning to taste
3 large tomatoes
Sautee the onion in olive oil for a few minutes, add mushrooms, sautee for another few minutes then add spinach a few handfulls at a time. Wait until everything is nearly cooked and water has mostly evaporated. In the blender, blend tofu, cheeze, soy milk and tamari until smooth. Mix this with the vegetables and place into a greased 13inch dish. Slice tomatoes and place on top of mixture. Back in oven at 375 for about an hour. Let cool 10 minutes, slice and enjoy

1 comment:

Peter said...

It was from Scrubs! Breakfast for Dinner.