Simply Laura Lea. Laura Lea

Чтение книги онлайн.

Читать онлайн книгу Simply Laura Lea - Laura Lea страница 33

Автор:
Жанр:
Серия:
Издательство:
Simply Laura Lea - Laura Lea Laura Lea Balanced

Скачать книгу

the sun-dried tomato jar

      if you like)

      ½ medium yellow onion, diced

      into ¼-inch pieces (¾ to 1 cup)

      ½ medium head broccoli,

      chopped into ½-inch florets

      (2½ cups; we want them

      noticeably smaller than

      traditional florets)

      1 small shallot, diced into ¼-inch

      pieces (¼ cup)

      1½ teaspoons sea salt

      (feel free to start with less

      and add to taste)

      ½ teaspoon dried basil

      ¼ teaspoon black pepper

      ¼ teaspoon garlic powder

      ⅓ cup water

      1½ cups chickpea flour

      ¼ cup nutritional yeast

      1 teaspoon mild, white miso paste

      1 cup unsweetened almond milk

      ⅔ cup firmly packed sun-dried

      tomatoes in olive oil, excess oil

      shaken off

      Preheat oven to 350° F. Grease a nonstick 9-inch springform pan with

       olive oil.

      Heat a large sauté pan over medium heat, and add olive oil. When oil

       moves quickly around the pan and is shimmering, add onions, broccoli,

       and shallots. Cook, stirring every minute or so, until onions and shallots

       are translucent and broccoli is knife-tender but not mushy, 8 to 10

       minutes. You can add splashes of water as needed to prevent sticking

       and burning. Add salt, basil, pepper, garlic powder, and water. Cook,

       stirring, until liquid evaporates, 1 to 2 minutes. Set aside to cool.

      Place chickpea flour, nutritional yeast, miso paste, and almond milk in a

       food processor. Process until smooth and creamy (and don’t be alarmed

       when the batter thickens quickly). Add sun-dried tomatoes, and pulse

       until they are incorporated throughout, but some small bits remain.

      Add batter to broccoli mixture, stir to incorporate, then scrape mixture

       into the springform pan. Use a damp spatula to spread into an even

       layer. (I know the batter smells a little funky—I promise it goes away

       after baking.)

      Bake for 28 minutes, or until edges are golden brown and pulling away

       from the sides. The top should be slightly firm to touch, but note that

       chickpea flour continues to cook more than other flours after it comes

       out of the oven. Allow to cool for 30 minutes, then run a butter knife

       around the edge of the pan to make sure nothing is sticking to the sides.

       Remove the outer ring of the pan. Slice into wedges, and carefully

       remove from the base of the pan.

      Leftover frittata will keep tightly sealed in the refrigerator for 5 days.

       I don’t recommend freezing.

      SERVING SUGGESTION

      I like to serve slices of this frittata

      with an extra drizzle of oil from the

      jar of sun-dried tomatoes.

      Конец ознакомительного фрагмента.

      Текст предоставлен ООО «ЛитРес».

      Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.

      Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.

/9j/4R6ERXhpZgAATU0AKgAAAAgADAEAAAMAAAABE+wAAAEBAAMAAAABC7gAAAECAAMAAAADAAAA ngEGAAMAAAABAAIAAAESAAMAAAABAAEAAAEVAAMAAAABAAMAAAEaAAUAAAABAAAApAEbAAUAAAAB AAAArAEoAAMAAAABAAIAAAExAAIAAAAkAAAAtAEyAAIAAAAUAAAA2IdpAAQAAAABAAAA7AAAASQA CAAIAAgALcbAAAAnEAAtxsAAACcQQWRvYmUgUGhvdG9zaG9wIENDIDIwMTkgKE1hY2ludG9zaCkA MjAxOToxMToyNSAxNDoxNzozMwAABJAAAAcAAAAEMDIzMaABAAMAAAAB//8AAKACAAQAAAABAAAJ YKADAAQAAAABAAALuAAAAAAAAAAGAQMAAwAAAAEABgAAARoABQAAAAEAAAFyARsABQAAAAEAAAF6 ASgAAwAAAAEAAgAAAgEABAAAAAEAAAGCAgIABAAAAAEAABz6AAAAAAAAAEgAAAABAAAASAAAAAH/ 2P/tAAxBZG9iZV9DTQAC/+4ADkFkb2JlAGSAAAAAAf/bAIQADAgICAkIDAkJDBELCgsRFQ8MDA8V GBMTFRMTGBEMDAwMDAwRDAwMDAwMDAwMDAwMDAwMDAwMDAwMDAwMDAwMDAENCwsNDg0QDg4QFA4O DhQUDg4ODhQRDAwMDAwREQwMDAwMDBEMDAwMDAwMDAwMDAwMDAwMDAwMDAwMDAwMDAwM/8AAEQgA oACAAwEiAAIRAQMRAf/dAAQACP/EAT8AAAEFAQEBAQEBAAAAAAAAAAMAAQIEBQYHCAkKCwEAAQUB AQEBAQEAAAAAAAAAAQACAwQFBgcICQoLEAABBAEDAgQCBQcGCAUDDDMBAAIRAwQhEjEFQVFhEyJx gTIGFJGhsUIjJBVSwWIzNHKC0UMHJZJT8OHxY3M1FqKygyZEk1RkRcKjdDYX0lXiZfKzhMPTdePz RieUpIW0lcTU5PSltcXV5fVWZnaGlqa2xtbm9jdHV2d3h5ent8fX5/cRAAICAQIEBAMEBQYHBwYF NQEAAhEDITESBEFRYXEiEwUygZEUobFCI8FS0fAzJGLhcoKSQ1MVY3M08SUGFqKygwcmNcLSRJNU oxdkRVU2dGXi8rOEw9N14/NGlKSFtJXE1OT0pbXF1eX1VmZ2hpamtsbW5vYnN0dXZ3eHl6e3x//a AAwDAQACEQMRAD8A6VafRP8AtR/Y/wC/rMWl0X/D/wBj/v6rY/nH1dXm/wCYn/g/9OLpkqJKclRJ VhykWTaa6y4CXcNb4k8Lk/rB9Zsfo5bjOa261/utL5hxP7zWFrvT/wBfTXTZr4a346fNeb/Xfp77 eu4pfq3KsDD5Dv8A9Sq+U3MRJ06s2MaX1S2/WXqvUW+nj07ajo01CGx+60H0vb/aRcPofV3PaLSG 02a2NOp+76C6zDwMfExq6qWAMa0BoARpPZRS020/Es8YDrq4F2FVgVn16A+mwlweIlm76bNfpVv/ AHFodCzRU92K55dQ6XUPdy3+Q9X7qWXUO

Скачать книгу