The post Vegan Broccoli, Potato, & Mushroom Frittata With Tofu appeared first on The Beet.
]]>If you don’t already know, a frittata is traditionally made with eggs, think of it as a really thick omelet. To make it without the eggs, milk, or butter, we are going to be making a scrambled “egg” mixture using tofu with herbs and seasonings. The key to a perfect frittata is the skillet, which allows you to bake it in the oven. We love this one from Kana, which makes high-quality kitchenware at a fraction of the price that other brands charge.
The great thing about this recipe is you can customize the filling to include whatever vegetables you want! This is an amazing recipe to use any veggies you have in the fridge that you’ve been meaning to eat (and hate to waste). We’re going to mix in our tofu “egg” mixture with our fillings and bake it in a skillet to end up with one seriously epic vegan frittata.
Vegan Broccoli, Potato, & Mushroom Frittata
Serves 3-4 People
Prep Time: 10 Min
Cook Time: 40 Min
Total Time: 50 Min
You’ll need an oven-safe skillet, like this Milo Ultimate Skillet from Kana
Ingredients
Filling
- 2 Tbsp Avocado Oil
- 1 Large Onion, diced
- 4 Cloves Garlic, minced
- 1 Cup White Mushrooms, sliced
- 3 Cups Broccoli Florets
- 10 oz Yellow Potatoes, sliced or diced
- ½ Tsp Salt
- ½ Tsp Garlic Powder
- ¼ Tsp Chili Flakes
- ¼ Tsp Black Pepper
Scrambled “Egg” Mixture
- 14 oz Firm Tofu
- ½ Cup Non-Dairy Milk
- 1 Tbsp Cornstarch
- ¼ Cup Nutritional Yeast
- 1 Tsp Dried Oregano
- 1 Tsp Dried Basil
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- ¼ Tsp Turmeric
- ¼ Tsp Black Pepper
- ¼ Tsp Salt
- Pinch Kala Namak (Black Salt), optional
Instructions
- Preheat the oven to 350F. Heat up avocado oil in an oven-safe skillet over medium heat. Add your onions and garlic and saute for 2-3 minutes or until onions become translucent.
- Add your broccoli, potato, and mushrooms to the pan and cook for 5 minutes. Add your salt, garlic powder, chili flakes, and black pepper. Stir until evenly mixed and cook for an additional 1 minute. Set aside while you make your scrambled “egg” mixture.
- Break your firm tofu into pieces in a blender. Add the rest of your ingredients, including the vegetables, into the blender. The Kala Namak is optional but will give you that eggy like flavor. Blend all the ingredients until smooth. You should end up with a fairly thick mixture. However, if you’re finding that the mixture is too thick for it to blend smoothly, just add in a splash of non-dairy milk at a time until your mixture comes together.
- Pour your mixture over your filling in the oven-safe skillet and mix it in until evenly combined. Smooth out the top with the back of a spoon as best you can and bake in the oven for 30-35 minutes.
- Remove from the oven and allow to cool for 10 minutes before cutting into it. Serve with some avocado, sriracha, and fresh herbs for garnish. Enjoy!
The post Vegan Broccoli, Potato, & Mushroom Frittata With Tofu appeared first on The Beet.
]]>The post Your Best Sunday Brunch Recipes Are Here, Plus New Milo Cookware by Kana appeared first on The Beet.
]]>Because nearly everyone has become a bread baker during quarantine, this 5.5 quart enameled cast iron Milo Classic Dutch Oven is the tool that every baker’s kitchen needs (and is sold at a better price than most). This incredibly versatile cooking vessel is ideal when it comes time to making soups stews, sauces, pasta, chili, and so much more. This classic Garlic Rosemary Bread is simple enough for a beginner but impressive enough to serve guests. Just pop the bread in the oven and a few minutes later you have a perfectly golden bread to serve alongside any dish.
For your main breakfast course, this Broccoli Potato Mushroom Frittata has all of the delicious savory taste with a twist. Instead of eggs, this recipe uses tofu for a crowd-pleasing, plant-based main course that everyone will love.
Read on for these two delicious dishes that will brighten your Sunday or any morning, and make it a special occasion. Purchase the Dutch Oven, the Skillet, or the parchment paper used in these recipes to ensure your kitchen is equipped for these masterpieces.
Rosemary Garlic Bread (Make it in Just Over 2 Hours)
Makes 8-10 Slices
Prep Time: 15 Min
Cook Time: 40 Min
Passive Time: 1 Hour, 20 Min
Total Time: 2 Hours, 15 Min
You’ll need a Dutch Oven, such as this Milo Classic Dutch Oven by Kana
Ingredients
- 1 ⅓ Cup Warm Water
- 2 ¼ Tsp Instant Dry Yeast, or 1 packet
- 1 Tsp Sugar
- 3 Cups All-Purpose Flour, plus extra for dusting
- 2 Rosemary Sprigs, de-stemmed and chopped
- 4 Cloves Garlic, minced
- 2 Tsp Salt
Instructions
- In a small bowl or measuring cup, add warm water, yeast, and sugar. Give it a quick stir and set it aside for 5 minutes to allow the yeast to bloom. Make sure your water is not too hot or it will kill the yeast.
- In a large bowl, add flour, chopped rosemary, garlic, and salt. Give it a mix until evenly combined. Create a well in the middle of your dry ingredients and add in the yeast mixture. Using a wooden spoon or your hands, mix until it all comes together and forms a shaggy dough. Cover with a kitchen towel and let the dough rise for 1 hour. It should double in size.
- After your dough has risen, transfer it onto floured parchment paper. Take the edges of your dough and fold them towards the center to help form a ball. Pick up your dough and carefully pinch the folded edges together to help shape it into a ball. If you’re finding the dough is too sticky, dust a bit more flour on your dough. Place the dough, seam side down on the parchment paper, and cover with a kitchen towel to let it rise for while you preheat your oven to 450F.
- Place your empty Dutch oven in the oven to heat it before adding the dough. Once your Dutch oven comes to oven temperature, carefully remove it from the oven with oven mitts. Using the parchment paper, transfer the dough into your hot Dutch oven. Using a sharp knife, carefully score your dough by crossing on top. At this point, you can score a design onto your dough if you’d like! Cover it with the lid and bake for 30 minutes. Remove the Dutch oven lid and bake for an additional 8-10 minutes. The longer you bake it the harder the crust will be.
- Once it’s finished baking, transfer your bread to a wire rack and let it cool for at least 20 minutes before cutting. Serve with (vegan) butter, a drizzle of olive oil, add sun-dried tomatoes–the choices are endless. Enjoy!
Vegan Broccoli, Potato, & Mushroom Frittata
Serves 3-4 People
Prep Time: 10 Min
Cook Time: 40 Min
Total Time: 50 Min
You’ll need an oven-safe skillet, like this Milo Ultimate Skillet from Kana
Ingredients
Filling
- 2 Tbsp Avocado Oil
- 1 Large Onion, diced
- 4 Cloves Garlic, minced
- 1 Cup White Mushrooms, sliced
- 3 Cups Broccoli Florets
- 10 oz Yellow Potatoes, sliced or diced
- ½ Tsp Salt
- ½ Tsp Garlic Powder
- ¼ Tsp Chili Flakes
- ¼ Tsp Black Pepper
Scrambled “Egg” Mixture
- 14 oz Firm Tofu
- ½ Cup Non-Dairy Milk
- 1 Tbsp Cornstarch
- ¼ Cup Nutritional Yeast
- 1 Tsp Dried Oregano
- 1 Tsp Dried Basil
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- ¼ Tsp Turmeric
- ¼ Tsp Black Pepper
- ¼ Tsp Salt
- Pinch Kala Namak (Black Salt), optional
Instructions
- Preheat the oven to 350F. Heat up avocado oil in an oven-safe skillet over medium heat. Add your onions and garlic and saute for 2-3 minutes or until onions become translucent.
- Add your broccoli, potato, and mushrooms to the pan and cook for 5 minutes. Add your salt, garlic powder, chili flakes, and black pepper. Stir until evenly mixed and cook for an additional 1 minute. Set aside while you make your scrambled “egg” mixture.
- Break your firm tofu into pieces in a blender. Add the rest of your ingredients, including the vegetables, into the blender. The Kala Namak is optional but will give you that eggy like flavor. Blend all the ingredients until smooth. You should end up with a fairly thick mixture. However, if you’re finding that the mixture is too thick for it to blend smoothly, just add in a splash of non-dairy milk at a time until your mixture comes together.
- Pour your mixture over your filling in the oven-safe skillet and mix it in until evenly combined. Smooth out the top with the back of a spoon as best you can and bake in the oven for 30-35 minutes.
- Remove from the oven and allow to cool for 10 minutes before cutting into it. Serve with some avocado, sriracha, and fresh herbs for garnish. Enjoy!
The post Your Best Sunday Brunch Recipes Are Here, Plus New Milo Cookware by Kana appeared first on The Beet.
]]>The post Rosemary Garlic Bread That You Can Make in Just Over 2 Hours appeared first on The Beet.
]]>For this recipe, we’ll be using the beautiful Classic Dutch Oven, provided by Kana, a company that sells amazing high-quality kitchenware at affordable prices. If you’ve never baked bread with a Dutch oven before, I would highly recommend it. The reason most artisan bread gets the texture it does is that it’s baked in a special oven that allows it to cook in its own steam. This can’t be done in a regular oven found in most households, but with a Dutch oven in hand, you’re able to recreate that same effect to make artisan quality bread without a fancy bread oven. The best part about this amazing Rosemary Garlic bread is you can make it from start to finish in under two and a half hours. So invite friends over for brunch and enjoy!
Rosemary Garlic Bread (Make it in Just Over 2 Hours)
Makes 8-10 Slices
Prep Time: 15 Min
Cook Time: 40 Min
Passive Time: 1 Hour, 20 Min
Total Time: 2 Hours, 15 Min
You’ll need a Dutch Oven, such as this Milo Classic Dutch Oven by Kana
Ingredients
- 1 ⅓ Cup Warm Water
- 2 ¼ Tsp Instant Dry Yeast, or 1 packet
- 1 Tsp Sugar
- 3 Cups All-Purpose Flour, plus extra for dusting
- 2 Rosemary Sprigs, de-stemmed and chopped
- 4 Cloves Garlic, minced
- 2 Tsp Salt
Instructions
- In a small bowl or measuring cup, add warm water, yeast, and sugar. Give it a quick stir and set it aside for 5 minutes to allow the yeast to bloom. Make sure your water is not too hot or it will kill the yeast.
- In a large bowl, add flour, chopped rosemary, garlic, and salt. Give it a mix until evenly combined. Create a well in the middle of your dry ingredients and add in the yeast mixture. Using a wooden spoon or your hands, mix until it all comes together and forms a shaggy dough. Cover with a kitchen towel and let the dough rise for 1 hour. It should double in size.
- After your dough has risen, transfer it onto floured parchment paper. Take the edges of your dough and fold them towards the center to help form a ball. Pick up your dough and carefully pinch the folded edges together to help shape it into a ball. If you’re finding the dough is too sticky, dust a bit more flour on your dough. Place the dough, seam side down on the parchment paper, and cover with a kitchen towel to let it rise for while you preheat your oven to 450F.
- Place your empty Dutch oven in the oven to heat it before adding the dough. Once your Dutch oven comes to oven temperature, carefully remove it from the oven with oven mitts. Using the parchment paper, transfer the dough into your hot Dutch oven. Using a sharp knife, carefully score your dough by crossing on top. At this point, you can score a design onto your dough if you’d like! Cover it with the lid and bake for 30 minutes. Remove the Dutch oven lid and bake for an additional 8-10 minutes. The longer you bake it the harder the crust will be.
- Once it’s finished baking, transfer your bread to a wire rack and let it cool for at least 20 minutes before cutting. Serve with (vegan) butter, a drizzle of olive oil, add sun-dried tomatoes–the choices are endless. Enjoy!
The post Rosemary Garlic Bread That You Can Make in Just Over 2 Hours appeared first on The Beet.
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