If I ever write a cookbook, I so want this recipe to be in it. There is a lot going on with this little salad and it’s all super delicious. For starters, I made my own BBQ sauce…without sugar, corn syrup, preservatives, additives, flavoring, coloring or any of the other junky junk that you’ll find on the labels of most store bought barbecue sauces. To sweeten the sauce, I used only a handful of medjool dates and the taste is amazing.
Okay, so a vegan frittata seems kind of impossible. Doesn’t it? I mean a frittata is made with eggs. That’s the deal. Well, Chef Chloe Coscarelli is like this little vegan guru. And she has the best eggless frittata recipe in her cookbook, Chloe’s Kitchen.
She makes her’s with zucchini and calls it End-of-Summer Frittata. I got all clever and changed the zucchini to artichokes so it’s more of an end-of-spring/beginning-of-summer frittata. I used fresh artichokes, but you could easily use canned artichoke hearts and bottoms.
Fresh artichokes are a little work, but so awesome. Last summer I spent a few days in Salinas, CA which is just a few miles away from Castroville — the artichoke capital of America. So of course, every meal I had there included fresh artichokes. Heaven!
I’d never even heard of Migas until I moved to Houston a few years ago. A Tex-Mex dish usually served at breakfast, Migas are basically scrambled eggs, with tortillas, refried beans, veggies and salsa. I like to eat them for breakfast, lunch or dinner. In an effort to make it a little more heart healthy and vegan, I make mine with tofu, black beans and lots of vegetables.
Migas are a great dish if you like to improvise as I do. You can add flour or corn tortillas, beans or no beans and whatever veggies you have in the fridge. I like mine a little spicy and add cumin, red pepper flakes and a Penzey spice mix called Arizona Dreaming.