Mediterranean Couscous and Vegetarian Frittata

These past few days I’ve been without a thing to do with myself. So, naturally, I’ve been cooking and baking up a storm! Since Monday this week, I’ve made all this stuff…
– spaghetti with vegan meatballs, recipe from video blog Delicious TV
– whole wheat quinoa soda bread, from the cookbook Quinoa 365 by Patricia Green, which I made into a panini for dinner last night by grilling it with swiss cheese, sundried tomatoes and pesto!
– cinnamon graham crackers & raspberry lemonade marshmallows – for s’mores up at the cottage this weekend (photos and blog post to come)
– and vegan oreos, from the cookbook Vegan Cookies Invade Your Cookie Jar by the ladies of the website/blog, Post Punk Kitchen.

Speaking of PPK, I had the pleasure, a few years back, to cook with vegan chef, Isa Chandra Moskowitz – one of the sites’ authors – as a volunteer at Earthsave Canada’s annual Taste of Health. It was one of the coolest experiences! I also got to sit and chat with Howard Lyman, author of Mad Cowboy, while volunteering at the Taste of Health Gala. Also a very cool experience! I’m looking forward to being back in Vancouver this fall so that I can check out this years venders and events!

Anyways, I also spent some time in the kitchen this week creating recipes, which I’ll be sharing on my blog today 🙂

First off, as per my recent obsession with grain/pasta salads, I threw together another one this week – a Mediterranean Couscous Salad with lots of veggies, olives, feta, and a super yummy Greek dressing. Here is the recipe:

Mediterranean Couscous Salad

Serves 4-6

2/3 cup uncooked whole wheat couscous
1 cup vegetable stock or water
1 cup baby spinach
1/4 cup red onion, diced
1/2 green bell pepper, chopped
1/3 cup baby tomatoes, halved
1/2 cup cucumber, chopped
1/2 cup cooked chickpeas, drained and rinsed
75g crumbled feta
1/4 cup olives, chopped

1/4 cup olive oil
1 1/2 Tbsp red wine vinegar
1/2 tsp dried oregano
1/2 tsp dried tarragon
1/4 tsp dried basil
1 garlic clove, minced
pinch salt

Whisk together the dressing ingredients in a small bowl. Set aside. Bring the stock or water to a boil in a medium saucepan. Add the couscous, remove from heat, cover with a lid and let stand 5 minutes. Add the spinach to the couscous and replace the lid quickly to trap the steam. Let it sit, so that the spinach will wilt, another 5 minutes. Fluff with a fork and mix in the spinach. Transfer to a large Tupperware container to cool (lid off). Add the remaining salad ingredients and the dressing. Toss to mix well. Let cool to room temperature and refrigerate for up to one week. Serve on a bed of crisp lettuce!

The next recipe is for a simple Vegetarian Frittata, which can be easily adapted to suit whatever kinds of leftover veggies you might have lying around. You can try just about any veggies you’d like and all sorts of different cheeses.

Vegetarian Frittata

Serves 4

small head of broccoli, chopped into small florets
1 Tbsp olive oil
1/4 red onion, thinly sliced
250g cremini/white button mushrooms, sliced
1 lrg clove garlic
6 whole, plus the whites of 2, lrg eggs
2 tsp ea: fresh thyme and fresh rosemary
salt and pepper, to taste
pinch paprika
1 1/2 cups grated semi-soft/semi-firm cheese (i.e. Havarti, Aged Cheddar, or Fontina)

Steam broccoli until tender and bright green (about 6-8 minutes). Set aside to cool. Preheat oven to 375 degrees. Heat oil in skillet over medium heat. Add onion and saute until they begin to just caramelize (about 5 to 10 minutes). Add mushrooms. Continue cooking until mushrooms release their liquid. Add garlic and cook, stirring frequently, until liquid is cooked out and mushrooms have browned. Remove from heat and set aside. In a medium bowl, whisk together the eggs, herbs, salt, pepper, and paprika. Spray a quiche/pie dish with vegetable oil. Layer ingredients in the pie dish, starting with the mushroom mix (making sure to distribute the ingredients evenly), then the broccoli, then pour the egg mix over the top. Finish with the grated cheese. Bake in the preheated oven for about 30 minutes, until the centre is set and the cheese is bubbly and slightly browned.