Wednesday, October 7, 2009

spanish fritata de patatas with romesco and tempeh bacon

The many sides of the dish i made tonight.

This recipe is an adaptation of Bryanna Clark Grogan's vegan spanish tortilla de patatas and romesco sauce. I modified the recipe to mimic the vegan omelets I have made in the past because those recipes where really successful. This has an awesome contrast of textures from the crispy and starchy potatoes to the firm creaminess of the tofu. The romesco adds a much needed dash of acidity that cuts through the richness of the rest of the dish. By roasting the garlic and peppers for the sauce you achieve a great depth of flavor that makes for the best romesco sauce you have ever had.

Spanish fritata de patatas

1 box silken tofu
1/3 cup chickpea flour
1/2 cup almond milk
2 tbsps nutritional yeast
1 tsp each tumeric, curry powder, cumin
2 tbsps tahini
2 tbsps arrowroot
salt and black pepper to taste

4 small potatoes, boiled and cut into a dice
1 shallot diced
4 cloves garlic minced
1 bag fresh baby spinach
salt pepper paprika
olive oil

Preheat oven to 400 degrees. Cook the onions and garlic in some oil in a 10-12 inch oven proof pan over medium heat. Add the potatoes and let them crisp up by throwing the whole pan in the oven. Make sure you season these well with salt pepper and paprika. After about 5 minutes you can add the spinach and let it wilt. In the meantime get your tofu mixture ready by blending together all the ingredients above the potatoes. It should be a pretty thick mixture. Then pour the mixture over the potatoes and spinach and mix it through to get it well distributed. Bake for about 20 minutes in a 350 degree oven. Let cool then slice and serve with romesco sauce and tempeh bacon.

Romesco Sauce

1 roasted red bell pepper
6 cloves roasted garlic
1/2 cup almonds
few pieces stale bread
4 sundried tomatoes
2 fresh tomatoes
1/4 cup dry red wine
1/4 cup red wine vinegar
1/2 cup broth
1/4 cup olive oil
oregano, thyme, basil
salt + pepper

Cook the tomatoes in some olive oil for a few minutes until softened. Toast the bread. Blend everything until smooth. Adjust seasonings to taste. Serve with the fritatta or one of the many other options.....beans, tempeh, seared seitan, grilled zucchini or eggplants, etc.