I’ve been thinking about making this for at least a week. I wanted to make a lighter version of corn chowder with a little Texas twist to it. So I added roasted poblanos and a simple fresh salsa to my version.
Well, I actually grilled the peppers and corn because it’s way too hot here to roast anything. And I grilled some kale to throw in to give it a little nutritional kick. If you’ve never grilled kale, please give it a try…it’s soooooo good.
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’ve been making variations of this salad forever. It’s so great to take to a potluck because it can feed a lot of people. When the weather warms up (it’s pretty much summer here in Houston now), this salad is just what I’m in the mood to eat.
Traditional Caesar salads include parmesan cheese and anchovies. To make it vegan, I include nutritional yeast to get the cheesy taste and kelp powder to mimic the fish flavor. You should be able to find kelp powder at Whole Foods and maybe even your local grocery store in the organic spice section. (Houston peeps, I got mine at HEB.) Most Caesar salads also include croutons which I skipped this time, but if you like that, make a batch using day old bread cut into cubes and sauteed with olive oil, salt and pepper.
foodie yoga girl 