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Archive for June 28th, 2011

Pretty to look at, fun to make, goes down easy. Keep room for seconds.

Summer vegetable torta (modified to be nondairy by me, from Dream About Food blog)

3 tablespoons olive oil

1/2 medium onion, chopped

8 ounces mushrooms, sliced

3 medium zucchini, sliced 1/4″ thick

2 red peppers, sliced into 1/4″ strips

8 ounces soy cream cheese, softened

6 large eggs

1/4 cup soy cream

2 garlic cloves, minced

3 tablespoons fresh basil, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups shredded nondairy cheese (I used cheddar)

Preheat oven to 350 degrees F and brush bottom and sides of a 9″ springform pan with oil. Line bottom with parchment and brush parchment with oil. Wrap outside of pan with aluminum foil.

Heat oil in a large skillet over medium heat. Add the onion, mushrooms, zucchini, and fresh peppers. Saute until vegetables are just tender, about 10 minutes.

In a large bowl, beat cream cheese until smooth. Beat in eggs until combines (it’s okay if it’s a little lumpy). Beat in cream. Stir in garlic, basil, salt and pepper. Using a slotted spoon to drain off liquid, add sauteed veggies to egg mixture. Add shredded cheese. Stir with a rubber spatula to combine.

Spread mixture in a prepared pan and set pan on baking sheet. Bake for 1 1/2 – 1 3/4 hours or until top is puffy and golden brown and the center no longer jiggles when shaken. Remove from oven and let cool 10 minutes in pan, then run a sharp knife around edges of torta to loosen. Gently remove pan sides. Serve warm, room temperature, or cold. Makes 8 servings.

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