Asaparagus and Caramelized Onion Strata | Asparagus and Caramelized Onion VEGAN Frittata

Posted by on January 30, 2009 at 9:48 pm.

Asaparagus and Caramelized Onion Strata | Asparagus and Caramelized Onion VEGAN Frittata

Asparagus and Caramelized Onion Strata

This is really just an adapatation of a basic strata recipe, which calls for a bunch of cheap sliced white bread, 12 eggs, and 3 cups of milk.  Once you know a basic recipe, it is generally pretty easy to adapt. It’s generally considered best to set up a strata the night before and let it soak overnight.  This is as much for convenience as it is to allow the egg mixture to seep into the bread.  It is up to you. If you have the time to do it the night before, I recommend it since it will make your morning easier, if not, just cover it with plastic wrap and weight it down until you can tell the mixture has soaked in well.  You can weight it down with jars of water, canned goods, phone books, whatever you have handy.

Ingrediets:

  • thick sliced white bread cut into 1 inch strips
  • 12 eggs
  • 3 cups of milk
  • 3 tablespoons of melted butter
  • 3 cups of grated sharp cheddar cheese
  • 1/2 bunch of asparagus
  • 2 medium onions
  • 1/4 c of sherry (optional)
  • olive oil
  • salt to taste

Instructions:

  • slice and caramelize the onions in a generous amount of olive oil in an iron skillet or non-stick pan.  as they start to brown, add the sherry.  if the start to stick, add a few tablespoons of water, turn the heat down, and cover.
  • meanwhile, prepare the asparagus by cutting off the tough ends then cutting each piece in half.  separate the ends from the tops, and quarter them length wise, creating thin slivers.
  • when the onions and asparagus are ready, prepare the egg batter by mixing together the eggs milk and butter.  Line the bottom of a 9×13″ pan with bread, and pour half the batter over it.  Layer half the onions across it, sprinkle with the bottom pieces of the slivered asparagus and 1 cup of cheese. Cover with a second layer of bread, layer with the rest of the caramelized onions, slivered asparagus tops, and remaining cheese.  Cover with remaining batter.
  • let stand covered over night or weight down until well soaked
  • cover with foil and bake at 350F for 30 minutes, then remove the foil and bake another 15 minutes or until the top begins to brown.
  • let stand 15 minutes before serving

Asparagus and Caramelized Onion VEGAN Frittata

I sort of whipped this up last minute when I realized for sure I would have some vegan guests. I was very very pleasantly surprised that it turned out so well (it really has a quiche texture!).  YAY right?  a quick word about picking tofu. I know that there is (and has been) a huge Silk fad for a while in vegan cooking, and while I can acknowledge the merits of super smooth tofu, FRESH tofu is almost always best.  If you live some place where you can get fresh tofu, make the extra effort, it’s worth it.  The tangy soy taste that can sometimes overwhelm non-vegan eaters is incredibly minimal in fresh tofu, allowing you to really appreciate the other flavors.

Ingredients:

  • 1 block of firm tofu divided
  • 1 tablespoons of nutritional yeast
  • 1 tablespoon of white miso
  • sea salt
  • 1 small garlic clove
  • 3-4 asparagus stalks, quarted lengthwise
  • 1 medium onion, sliced and caramelized
  • 1/2 teaspoon fresh finely chopped rosemary

Instructions:

  • slice and caramelize the onions in a generous amount of olive oil in an iron skillet or non-stick pan.  as they start to brown, add the sherry.  if the start to stick, add a few tablespoons of water, turn the heat down, and cover.
  • meanwhile, prepare the asparagus by cutting off the tough ends then cutting each piece in half.  separate the ends from the tops, and quarter them length wise, creating thin slivers.
  • divide the block of tofu in half, crumbling 1/2 between your fingers, loosely, in a bowl with the onions and asparagus (added whenever ready)
  • in a small food processor, blend the remaining tofu, nutritional yeast, miso, garlic clove, and sea salt (to taste) until very very smooth
  • combine all ingredients
  • over a medium flame, heat a generous amount of olive oil in a small iron skillet (mine is about 6″ wide).  Test the heat by dropping a couple drops of water in the pan now and then.  When it finally begins to sputter, pour the tofu and vegetable mixture into the hot pan.  let cook about 5-6 minutes, you should smell a toasty sent above the pan when its ready.  Pull it off the flame and stick it in the oven at 350F (my skillet is small enough I can do this in my toaster oven) for about 40 minutes or until it is springy to the touch and begining to brown on the top.  Let stand 5-10 minutes before serving.
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