CARROT & KALE VEGAN FRITATTA

'WHAT WE EAT MATTERS MORE THAN WE THINK'

 

  • 270-300g organic hard tofu, GMO free
  • 4-5 carrots
  • 2 green kale leaves
  • 1 big yellow onion or 2 small
  • ½ cup plant milk (almond, cashew, coconut...)
  • A handful fresh herbs (basil, oregano, parsley…)
  • 6 tbsp polenta flour
  • 1 tbsp arrowroot powder
  • 1-2 tsp turmeric powder
  • 2 tsp garlic powder
  • Lemon zest
  • Sea salt & black pepper
  • Olive or coconut oil
  • Fresh sprouts, greens, herbs (to garnish)

The other day i was sharing some words on Instagram Stories about my thoughts regarding Social Media and the fact that we get caught in many things that actually they are not as important as we think they are. In other hand, there are things that we should have more often in mind. I saw this incredible documentary Before the Flood, that i really recommend everyone to watch, and how much we need to make a change to save our Planet. Sometimes i think that my work is not that valuable in terms of helping others. But watching this really make me realise that inspire other people to eat healthier (organic, friendly oils, unprocessed foods, no meat consumption...) and creating your food from scratch... it is a small contribution that we all can easily do! If we all become more aware about our actions and decisions, regarding for example what we put in our mouths, how much electrical energy we use, recycling, what kind of products we buy and consume...the Planet would be happier and a lot of problems could be avoided. 

Preheat the oven to 175°C. Peel and cut the carrots and the onion. Place the carrots and onion in a food processor and chop thinly. Clean and cut the kale leaves. Heat some oil in a pan and sauté the chopped carrots, onion and kale. Sprinkle some salt and pepper.

In a big bowl, using your hands make small crumbles out of the tofu. Add the sautéed vegetables into the bowl, the polenta flour, arrowroot, garlic and turmeric powder. Stir with a spoon or rubber spatula. Now grate some lemon zest, add some chopped fresh herbs and a couple of pinches of salt. Add the plant milk and combine all ingredients together (add some extra milk if needed it).

Grease an oven form with some oil. Pour the frittata mix into a round oven form and spread it uniformly by using a spoon, pressing slightly the top. (I have added some chunkier bites of roasted carrots that i have from previous cooking at home on the top, just as a "decoration touch". You can top the frittata with fresh herbs, sesame seeds, some extra cooked veggies that you have on the fridge...)

Place the form in the oven and bake for approx. 30-35 minutes until the top of the frittata gets a consistence texture. Remove from the oven and let it cool down a bit before opening the form and cutting it.

Serve the frittata with some fresh sprouts and herbs.