I'm the kind of person that loves having cookbooks around. Last month, I was so stoked to try out Thug Kitchen's new Party Eats cookbook, I bought myself a copy before the #MEACOOKBOOKCLUB x Social Yoga series officially started. While I'm waiting to officially explore most of the recipes with the cookbook club, I tried this one out for a brunch with a bunch of friends and it was a total hit. Here's the recipe- direct from Thug Kitchen (language toned down):
WHAT YOU'LL NEED:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 red bell peppers, roasted and chopped (note: leave 30-45 min to do this beforehand!)
- 1 1/2 cups finely chopped broccoli
- 1 cup chopped button or cremini mushrooms
- 3 cups chopped kale or spinach
- 3 cloves garlic, minced
- 1/2 tsp salt
- 2 tsp dried basil
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- black pepper
- 1 pound extra-firm tofu, drained
- 1 cup cooked chickpeas (I just used 2/3rs of a can)
- 1/2 cp unsweetened non dairy milk
- 1 tbsp lemon juice
- 3/4 cup nutritional yeast
- 1 tomato, sliced into rounds
- spray oil
1. Warm up your oven to 350 degrees F. Grease up a pie pan or a similar sized baking dish
2. In a large skillet, warm up the oil over medium heat. Add onion and saute until it starts to brown (5-7 min). Add roasted bell peppers, broccoli, mushrooms, and cook until mushrooms start releasing their liquid (3 minutes or so). Add kale, garlic, salt, and cook all of it together until the kale starts to wilt (3-4 more minuts). Add bail, thyme, oregano, and black pepper and cook for 1 more minute to warm up the herbs. Turn heat off.
3. Throw tofu, chickpeas, milk, and lemon juice into a blender or food processor until it looks sort of smooth. Pour into the skillet full of veggies, sprinkle in nutritional yeast and mix it up. Spread all of this into the greased pie pan in an even layer. Put tomato slices on top and spray with a little more oil. Put it in the oven.
4. Bake until it looks set and is golden around the edges (30-40 min). Let sit for 15 minutes before slicing so it doesn't fall apart. Serve warm.
WHAT NOT TO DO:
So in typical kitchen-challenged Anita fashion, I misunderstood this as a frittata one makes when one feels lazy. Don't make the same mistake! Just make sure you have some time as it's perfect for those lazy sunday mornings.
There are still spots in our next Cookbook Club series! Click here to get in on it.