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 Post subject: Caramelized onion, shiitake bacon, and romanesco Frittata!
PostPosted: Mon Sep 24, 2012 8:36 pm 
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Smuggling Raisins
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I'm testing recipes for an upcoming private cooking workshop I'm leading. So divided on whether or not to present things like this, which are analogous to an egg or animal dish, but have a pretty different, if delicious flavor profile. Either way, it was pretty and tasty :)

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 Post subject: Re: Caramelized onion, shiitake bacon, and romanesco Frittat
PostPosted: Mon Sep 24, 2012 9:25 pm 
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Huffs Nooch
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Looks really good!


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 Post subject: Re: Caramelized onion, shiitake bacon, and romanesco Frittat
PostPosted: Tue Sep 25, 2012 12:53 am 
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That looks amazing. I want to try it!

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 Post subject: Re: Caramelized onion, shiitake bacon, and romanesco Frittat
PostPosted: Tue Sep 25, 2012 10:17 am 
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Smuggling Raisins
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I'm still finalizing the recipe, but I will share it when done! It's really good as is, but the texture is a dead give away on it's veganity...So, I'm trying to get the right balance of that custardy quiche texture, and varied mouthfeel with 2 kinds of tofu and chickpea flour. I've found that while I like most of the vegan omelette, quiche, and frittata recipes, the omnivores I'm trying to win over find them to be on the dry side...

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 Post subject: Re: Caramelized onion, shiitake bacon, and romanesco Frittat
PostPosted: Tue Sep 25, 2012 10:31 am 
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Wow, that looks gorgeous!

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 Post subject: Re: Caramelized onion, shiitake bacon, and romanesco Frittat
PostPosted: Tue Sep 25, 2012 1:31 pm 
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Not NOT A Furry
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looks delicious!

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 Post subject: Re: Caramelized onion, shiitake bacon, and romanesco Frittat
PostPosted: Thu Sep 27, 2012 10:57 am 
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Looks great!

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 Post subject: Re: Caramelized onion, shiitake bacon, and romanesco Frittat
PostPosted: Thu Sep 27, 2012 8:32 pm 
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indexandicon wrote:
I'm still finalizing the recipe, but I will share it when done! It's really good as is, but the texture is a dead give away on it's veganity...So, I'm trying to get the right balance of that custardy quiche texture, and varied mouthfeel with 2 kinds of tofu and chickpea flour. I've found that while I like most of the vegan omelette, quiche, and frittata recipes, the omnivores I'm trying to win over find them to be on the dry side...


Have you tried a teaspoon of agar powder in the batter? I have found that a blend of silken firm tofu, cornstarch or chickpea flour with some agar takes away the pasty texture of my quiches & makes them more eggy-custardy in texture (I also use agar when I do tofu poached "eggs" & the texture is almost identical to egg white). http://magicjelly.com.au/blog/2012/06/v ... ached-egg/ Baking a quiche for 30-40 minutes is enough to activate the agar. BTW that frittata looks delicious!

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 Post subject: Re: Caramelized onion, shiitake bacon, and romanesco Frittat
PostPosted: Fri Sep 28, 2012 5:05 am 
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Beautiful

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 Post subject: Re: Caramelized onion, shiitake bacon, and romanesco Frittat
PostPosted: Fri Sep 28, 2012 11:11 am 
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Karena, I think I shy away from agar because I only have the flakes and they get...weird. I'll try pulsing them in the spice grinder and making the addition next time. My partner, loves eggs, but is 99% vegan due to my influence, so I'm always trying to get eggy things up to omni standards :)

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 Post subject: Re: Caramelized onion, shiitake bacon, and romanesco Frittat
PostPosted: Mon Oct 01, 2012 12:06 am 
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This looks really good. My mind took a weird turn on 'shiitake bacon', because I'm so used to mentally translating shiitake to the pre-filter alternative, I almost forget that it has a decent meaning in it's own right.


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