No Shiitake, Not again.

It's not time for excuses.  I'm sure no one is actually bothered that I'm not posting my NYC food write up yet, except for my sister, who recently told me it was about time.

This weekend I made two tofu frittatas.  They were both easily gluten free and based on recipes that will be in Isa Chandra Moskowitz's very-upcoming Vegan Brunch cookbook.  I first tested one over a year ago - the Swiss Chard.  With frittatas, you don't have to worry about making or buying a crust (and feeling semi to officially ridiculous if you do buy the crust).  You basically take one pound of tofu, some vegetables, spices and a few other key ingredients, mush it all together in a pie pan, and bake away.  Here's a link to Isa's Sundried tomato frittata recipe from Vegan with a Vengeance.  I made the first of my two tofu dishes the night before and just popped it in the oven after work the next day to take warm to a gluten free birthday potluck.  

Frittata #1.
With shiitake mushrooms, tomato, rosemary, thyme, and spinach.

Frittata #2.

Again with shiitake mushrooms from last week's People's farmers market, asparagus, and dill. You can tell that this one was made with much firmer 'fu.

I brought this one to an Eat to Live themed dinner and felt like I should've had a little "VEGAN" or "TOFU" sign on it as I walked there, with it proudly in my hands.

And rounding out my weekend that included two more tea lattes from Sip, a perfectly creamy hemp and almond latte from Sweetpea.  Yes.