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Christian Vegetarian Association Presents:
Take Heart!

Spinach Frittata
(http://www.vegcooking.com)
 

For breakfast or brunch this eggless frittata is the perfect start to your day.  

Ingredients

2 oz. angel hair pasta

1 large Vidalia onion, finely chopped

4 cloves garlic, minced

1 tsp. olive oil

4 Tbsp. water

2 lb. firm tofu

2-3 Tbsp. miso or soy sauce, to taste

2-3 tsp. salt

1/2 tsp. pepper

2 Tbsp. minced fresh basil

Dash of cayenne pepper

4 Tbsp. soy parmesan

1 10-oz. package frozen spinach, thawed and drained 

Preparation

• Cook the pasta according to the package directions. Drain.

• Sauté the onion and garlic in the olive oil and water.

• Blend the tofu, miso or soy sauce, salt, pepper, basil, cayenne and optional soy parmesan or nutritional yeast in a food processor until creamy. Fold in the spinach, the pasta and the onion-garlic mixture and pour into a large nonstick pie or tart pan. Bake at 400°F for 45 to 55 minutes or until set.

• Allow to cool for 10 minutes. Invert onto a serving plate.

 Makes 6 servings

Your question and comments are welcome

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