db and I ran a little later this morning. The weather held off for the duration of the run -- except for the pouring rain that hit us while we were on the trail. At least we were on the trail and protected somewhat from the treed canopy.
At the end of our run, db and I split off since he wanted to get in a little more distance than I did. While I waited for him and did some stretches, I thought about brunch. Sunday's post-run brunch has become a tradition here. Today I referred to Vegan Planet for inspiration and got started.
In a little oil I sauted chopped zucchini, garlic, peppers and sliced mushrooms. Adding a little pepperoncino is always a nice.
I added a fresh tomato (peeled) and basil. Luckily we had both from the garden. Then I spooned everything into a lightly oiled oven dish. I used a 9 inch pie plate.
In the blender I combined silken tofu (I prefer the silken texture for this dish), tumeric (a little healthy colour), arrowroot, salt and pepper.
I covered the veggies with the blender mix, smoothed it out and added some pepper to the top.
After placing it in the easy-bake oven...
I had a frothy tea while I waited for it to cook at 375 for 25 minutes to 1/2 hour.
Voila! Vegan fritata.