Google+ Rawfully Tempting™: Primavera Frittata

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6th Annual Best of Raw Award

March 22, 2011

Primavera Frittata

This is so simple and quick to make and it serves up beautifully. Yummy enough to serve to your non-raw foodie friends. I used a large round cookie cutter as a mold, so you could make mini frittata as an appetizer that would look outstanding and totally impress your guests!

Primavera Frittata
1 zucchini, spiralized, and cut in thirds.
1 carrot, thinly sliced
1/4 red onion, chopped
2-3 cups mushrooms, chopped
1/2 c red bell pepper, chopped
1 cup spinach, chopped (optional)
1 tomato, chopped
1/4 tsp each, basil, onion powder, garlic powder, oregano, parsley
pinch of cayenne
2 tsp nutritional yeast (optional)
2 Tbsp sprouted quinoa flour (you can try sprouted oat flour or almond flour as well).
1/4 tsp sea salt
2 Tbsp ground flax seed
1/4 cup, plus 2 Tbsp filtered water

Frittata Preparation

Place all of the chopped veggies in a large mixing bowl. Add remaining ingredients, except flax seed and water and massage well with hands. In a small bowl, mix ground flax seed and water. When it thickens, pour over veggies and massage into them with hands.

Using a round cookie cutter, (about 31/2 - 4"), on top of a non-stick dehydrator sheet, firmly press the veggies into the mold. This recipe created about (6-8) 1 1/2" thick rounds. Dehydrate at 110 degrees for 2 hours. Move onto mesh dehydrator tray and dehydrate another hour or so.
Marinara Sauce
1 tomato
1/4 red onion, chopped
1/4 red bell pepper, chopped
1/8 - 1/4 tsp each, salt, basil, oregano, garlic powder, onion powder
cayenne powder (to taste)
1 Tbsp olive oil
1/4 avocado
10 Peruvian olives, chopped, optional

Marinara Preparation
Add ingredients to blender and mix until creamy, adding olives last, leaving some small chunks. You can place in a bowl and warm on bottom of dehydrator for 30 minutes.  

1/2 cup cashews (soaked 2 hours)
2 Tbsp pine nuts
1/2 cup water (as needed to blend)
pinch sea salt
1 Tbsp lemon juice 

Cheese Preparation
Blend ingredients until creamy. Add only a bit of water at a time and repeatedly stop to scrape sides of blender jar with a spatula. When creamy, cover and set aside.(An option is to mix some of the cheese in with the veggies to make a creamier consistency frittata).

Spoon a bit of Marinara Sauce onto each plate. Flip frittata upside down. The bottoms is still very moist and this will now be on top. Add a dollop of Cheese and garnish with slices of avocado, chopped olives, red pepper, etc. You could also serve this on a bed of spiralized zucchini. If you are transitioning to raw, this would be delicious served over a bed of rice. ENJOY! (This can be warmed in dehydrator prior to serving).

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Trailer rawk said...

Whoa that looks really really good,an such a beautiful presentation.Saving this one as a must make soon!! Ty for sharing :)

Debra said...

It looks so good! YUM!
Blessings, Debra
Raw Vegan Diet

Rawfully Tempting B. Kessler said...

Thanks Trailer Rawk and Debra! It was really easy to make and very tasty!

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