Quick and Easy ~ Lively Mexican Vegan Hash

We've got some beautiful little red and purple potatoes coming out of the garden now.  I was looking for a quick and easy meal the other day.  I thought about potato hash.  I had some tempeh in the fridge and thought it would make a nice addition.  I sliced some into little cubes and gave them a quick marinade of tamari, lemon juice, and a little garlic chili flax oil. I let them sit in the marinade for about 15 minutes.

I browned the cubes and set them aside. Then sauteed some fresh onions, shallots, red bell pepper, and fresh red potato slices in a little water. While the potatoes cooked, I added a little mexican spice blend: cumin, chili powder, oregano, cinnamon, and garlic powder. I put the tempeh back to the mixture and about a  half cup of filtered water and simmered it all until the potatoes were tender. Added a handful of chopped Italian Parsley and topped it off with some vegan chipotle cream sauce and avocado.

Chipotle Cream Sauce: 1/2 cup veganaise, 1 tsp chipotle chili powder, dash cumin, (or favorite spice), 1/2 tsp fresh lemon juice, dash salt, (optional). Whisk it all together until blended.
One of the spice blends I like to keep on hand is a mexican blend.  It's handy to have around to change up the flavor of a stir fry or bean dish. 

Mexican Spice Blend
     Makes 7 tablespoons

1/4 cup chili powder
2 TB cumin powder
2 tsp oregano, dried
1/2 tsp cinnamon
1/4 tsp cayenne pepper

Place all ingredients in a small mixing bowl and mix well.  Store in a glass jar.

Add to casseroles, beans, vegetable stir-fry or any recipe you'd like to liven up.

Wasabi Oven Home Fries

This is a quick and tasty treat I tried yesterday.  I finally got around to opening up my latest VegNews Magazine.  It didn't take long to find something easy to try.  I noticed some Wasabi Oven Fries that looked pretty good and I had a small bag of little organic yellow potatoes.  I took the warm bowl of home fries out into the yard with a glass of tea and joined my husband who was already out with the camera trying to catch some good shots of the extra large full moon.

Wasabi Oven Fries

     a recipe by Terry Hope Romero

4 cups russet potatoes, scrubbed, peeled, and sliced ½-inch thick.  (I used the small organic yellow potatoes and I didn't peel them.)
2 tablespoons peanut or vegetable oil
2 tablespoons aonori seaweed flakes (I had some crumbled Wakame dried seaweed.)
1 tablespoon wasabi powder
2 teaspoons sugar
1 teaspoon sea salt or tamari
1 teaspoon rice vinegar

Preheat oven to 475º

Line a large baking sheet with parchment paper.  In a large mixing bowl toss potato slices with oil and spread in a single layer on baking sheet.  Roast for 20 minutes, then flip the fries.  Roast for another 4 to 8 minutes, or until crisp.  Transfer baked fries back into large mixing bowl.

In a small bow, combine seaweed flakes, wasabi powder, sugar, and salt.  Sprinkle the fires with the rice vinegar and tamari, if using, then with half the topping, toss the fries, then sprinkle with remaining  topping and toss again.  Serve warm, Enjoy!

These were delightful, salty, sweet, warm and easy. The Wasabi is very subtle.

I also found a great recipe in the issue for Herbed Feta Cheese made from extra firm tofu.  I've got it marinating in the fridge right now.  I'll let you know what I do with that.

Chile Potato Wraps

Made some fun wraps Sunday morning.  Another of the great recipes in the VegNews food issue.  this one is by Terry Hope Romero.  She's got a nice blog called Vegan Latina. This  is an "Indian Burrito" . The blend of spices and potatoes with the hot chiles and roasted cashews had a party in my mouth.  That's how my granddaughter says it anyway.  They were a nice surprise.  It's a pretty easy recipe, but took a little more time than I liked.  I made the mashed potatoes the night before, but since I was making the wraps, or parantha, I probably should have prepped more of the vegetables the night before too.  The article says these are great made ahead of time and wrapped for lunches or snacking.  I guess I'd have to make a big batch if I did that.  I doubled this recipe and the three of us took good care of making sure there was no evidence of these meal besides the pictures we took.

 The wraps are called "parantha" which is an Indian flat bread.  I do get some kind of pleasure when I make our own tortillas or wraps.  I  giggle every time because they are so easy, yet not too many of us make our own.  I always wonder why I don't make them more often at first, but then when I'm rolling that last one out, I know why.  They do take some work.

 
I had most all the ingredients on hand. The vegetables all came from the garden. The only thing I was lacking was the fresh cilantro. I have some dried from the garden, but this looked like I should have the nice fresh green leaves so that was worth a quick trip to the grocery for me.  I used whole wheat pastry flour and organic unbleached whole wheat all purpose flour.

Chile Potato Wraps

        Terry Hope Romero

Makes 4 large rolls

For the parantha:

1 1/4 cup chapati (atta) flour or 3/4 cup whole-wheat pastry flour plus 1/2 cup white whole wheat flour.
3/4 teaspoon salt
2/3 cup warm water
3    tablespoons vegetable oil, divided
       Additional flour for dusting.


For the Filling:

3 tablepoons vegetable oil, divided
2 to 3 small hot green chiles (jalapeños or serranos), deseeded and finely chopped.
1/2 cup mined red onion
1 teaspoon grated fresh ginger
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cayenne
1 pound potatoes, peeled, cubed, boiled until soft, and mashed
1/4 cup chopped roasted cashews
1 medium tomato, seeds removed and diced
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 cup chopped cilantro

1.  For the paratha, in a bowl, mix together flour and salt. Pour in warm water and mix with your fingers to form a soft dough—if too dry, dribble in extra warm water 1 tablespoon at a time; if too wet, sprinkle in a little extra flour.  Knead the dough until smooth, divide into 4 balls, and set aside.  Add a teaspoon of vegetable oil to the bow.  Return the dough balls to bowl, roll on the bottom to coat with oil, and cover with plastic wrap.  Set aside in a warm place to rest for at least 30 minutes wile you prepare the filling.


2.  For the filling, in a large skillet over medium heat, heat 1 tablespoon oil.  Sauté chiles and onion until soft and remove from pan onto a dish.  Heat remaining 2 tablespoons oil, and mustard seeds, and once mustard seeds begin to pop, stir in cumin, coriander, turmeric, and cayenne.

3.  Return onion mixture to pan and stir in potatoes, cashews, tomato, lime juice, and salt.  Reduce heat to low, and fold potatoes to completely incorporate spices, vegetables, and nuts.  Taste mixture and adjust seasonings as desired, then fold in cilantro.  Turn off heat.

4.  While the potato mixture is still warm, perpeare the paratha.  Lightly dust work surface with flour and roll a ball of dough into a very thin circle about 9 inches wide.  Brush with remaining oil.

5.  On a large cast-iron skillet over high heat, cook bread on each side until bubbles begin to form in the dough and edges appear dry.  Flip only once; dark marks on the paratha are desirable.  Wrap hot paratha in a large clean dish towel to keep soft and warm.

 
6.  Scoop the filling into the wrap, roll it up, and enjoy.

Blueberry Goodness and other Culinary Delights

Morgaine and I put our culinary delights together this weekend.  I like going out to her place. She lives on an island on the Columbia River.  It's not very far, about 20 miles, but it seems like I've gone somewhere far when we're out there.  The scenery is a bit different driving along the river, there are many shorebirds and a fresh coastal smell. It was a great break.  She's also a whole foods cook, working with the freshest, local ingredients available. We both love the adventure of just trying something that sounds good with the ingredients currently available, recipe in hand or not.  Dessert was very blue and very tasty.She made some blueberry pie with local blueberries she put up last summer.

I made a vegan blueberry pudding cake, a variation of the lemon pudding cake I've made before from the Vegan Dad cookbook.  I substituted blueberry juice for the lemon juice in the recipe, used orange zest instead of lemon, and put a layer of fresh blueberries on the bottom of the pan before the cake batter.

They were very good together, parfait style with a little soy whipping creme.

For our dinner, I made vegan AuGratin potatoes and roasted a whole acorn squash.  She made some wonderful whole grain bread, vegetables tempura with a nice variety of fresh vegetables, onions, carrots, yams, and more.  She also made a sweet and sour sauce for the vegetables and some sautéed chicken breast.  Most of the meal was plant based.  This is where my flexitarian comes in.  I didn't enjoy a whole portion of chicken breast, but I did have a small taste.  After all, someone did go to the trouble to make it, I am going to show my appreciation for her cooking and try it. I also know that she obtains her animal protein from the most local sources. I used her homemade sauce over the tempura vegetables, it was a great combination.  Together we came up with a great feast and there was some jolly conversation in the room after dinner, but soon there was a quiet that came over the house as everyone settled in very well fed and relaxed.

Vegan Au Gratin

Homemade Fresh Whole Grain Bread

Tempura Vegetables

Vegan Comfort Food ~ Au Gratin Potatoes

Snow day, well almost.  We're getting ready for a cold couple of days. It's supposed to snow and then freeze for a couple of days.  The temperature is going to be below 20º.  The snow has started, but it isn't quite sticking at our level yet, it will soon, they say.  It's been coming down strong for about an hour now.

It's very quiet at work, most of our operations are outdoors and it's not safe to drive the roads or work the equipment in this weather, so they shut down.  End of the month and most the financial puzzles have been discussed for January, so my area is pretty slow.  I enjoy these times as next week, we'll be back to crunching the numbers for month end and wondering how I could ever have a slow moment.

The snow will make life pretty and white everywhere for a couple days and cause a lot of problems for some.  This little town is not as equipped to handle snow & ice like they are in the east.  I remember a snowstorm at my sister's in Bloomington, Illinois.  Less than 20 minutes after the snow stopped, I saw a virtual army of snow plows and equipment come out to clear the roads. Not in our little town.  It snows like this here about once or twice a year.  I get to be in my warm, cozy house, watching the snow come down from the inside. I'm sure I'll find plenty to do at home, I do like it here. I have a nice kitchen to play in and there are seedlings to get started.

This winter I've sure had some fun  veganizing many of the comfort foods I grew up with.  The other day I made a double batch of the creamy vegan cheese sauce for the Mac & Cheese we like so much.  I mixed half of it with a fresh salsa and used it in the Sweet Potato Quesadillas.  The other half I tried using sliced potatoes and onion.  I lightly greased a casserole pan with coconut oil and alternated layers of sliced potatoes and onions with the cheese sauce.  I made a crumb topping with 1 cup organic panko bread crumbs tossed with about 2 TB melted vegan margarine.  Sprinkled the bread crumbs on top and baked it at 375º for about an hour until golden brown.

Vegan AuGratin Potatoes

 

The Sauce:
from VegNews  Mac & Cheese by Allison Rivers Samson

* 1/3 cup non-hydrogenated margarine, I use Healthy Balance organic
* 2 tablespoons shallots, peeled and chopped
* 1 cup red or yellow potatoes, peeled and chopped
* 1/4 cup carrots, peeled and chopped
* 1/3 cup onion, peeled and chopped
* 1 cup water
* 1/4 cup raw cashews (soak the cashews in water for about an hour)
* 2 teaspoons sea salt
* 1/4 teaspoon garlic, minced
* 1/4 teaspoon Dijon mustard
* 1 tablespoon lemon juice, freshly squeezed
* 1/4 teaspoon black pepper
* 1/8 teaspoon cayenne
* 1/4 teaspoon paprika

In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.

~~~~~~~~~~~~~~~~~~~~

Ah, the beauty of living in Washington. "If you don't like the weather, hang around 15 minutes, it will change." I began this post and it was gray with soft white snowflakes floating down everywhere.  By the time I was ready to post this, the sun was shining.  Donna says that means it's getting colder, we'll see how the storm blows.

Sweet Potato Quesadillas

This is another recipe from Animal, Vegetable, Miracle, Sweet Potato Quesadillas

I veganized it by using the creamy cheese sauce for the vegan mac & cheese I make instead of the Swiss cheese in the recipe. I just added some salsa to it. This time I used raw brazilnuts instead of cashews because I had some and I wanted to see if it made a difference, none that I noticed.

* 1/3 cup non-hydrogenated margarine, I use healthy balance organic
* 2 tablespoons shallots, peeled and chopped
* 1 cup red or yellow potatoes, peeled and chopped
* 1/4 cup carrots, peeled and chopped
* 1/3 cup onion, peeled and chopped
* 1 cup water
* 1/4 cup raw cashews (soak the cashews in water for about an hour)
* 2 teaspoons sea salt
* 1/4 teaspoon garlic, minced
* 1/4 teaspoon Dijon mustard
* 1 tablespoon lemon juice, freshly squeezed
* 1/4 teaspoon black pepper
* 1/8 teaspoon cayenne
* 1/4 teaspoon paprika

In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.

Vegan Sweet Potato Pancakes

I made potato pancakes with my sweet potatoes this weekend. Mashed sweet potatoes, some grated raw red potatoes, diced onion, spelt flour, and baking powder. I used ground flax seeds and water as an egg substitute. Served with some curried cherry chutney on top. I received the chutney as a gift. It's not for the culinary squeamish, it's got a really strong curry flavor. It went very well with the pancakes.

Oktoberfest Sans Knockwurst

I made homemade sauerkraut this year.  The first thing I thought of was warm sauerkraut with mashed potatoes and gravy.  Yesterday I picked some beautiful blue potatoes in the garden.

I went a little farther than the mashed potatoes. I made some potato pancakes with a some homemade applesauce, warmed the sauerkraut and grilled some lemon pepper tempeh.  I made a vegan herb gravy with black bean flakes, rosemary, sage, salt and pepper, and garlic, for the tempeh.  It was a fine example of Bavarian Oktoberfest meal, a vegetarian Bavarian meal.

I asked my husband if he enjoyed his dinner. This was his reply...

Local and "In Season" Processed Food

Enjoying and preserving the gifts of summer, I processed our food this weekend. 

Two batches of Tumeric Refrigerator Pickles, one made with cucumbers and the other with golden zucchini,

fresh tuna and peaches,

baked some zucchini loaf cake,

steamed some fresh from the garden artichokes,

and made some twice baked potatoes with summer squash and potato stuffing topped with a little freshly grated Parmesan cheese and fresh parsley.

Garden Zucchini Pie

Garden Zucchini Pie

Barb and I use to laugh at how we would harvest our fresh, healthy vegetables, steam them ever so gently, and then cover them in butter and cheese.  We knew we weren't eating exactly healthy, but we were going in the right direction anyway.  This is a variation of a recipe I've made for years.  One of my favorites, it's a variation of vegetable quiche.  I used to use milk and sometimes cream, and much more cheese than I do now.  I've slimmed it down by reducing the eggs and cheese and using non dairy milk.  This time I made my own soy milk so I know what is in that, soy beans, filtered water, and a dash of sea salt.  I try not to use eggs too much, but when I do, I use local eggs from free range chickens.

The Crust

3 cups grated potatoes, about five medium
1 beaten eggwhite
1/4 cup finely chopped onion
1/4 cup freshly grated parmesan cheese

Squeeze potatoes to remove excess water.  In a large mixing bowl combine the egg white, onion, and parmesan cheese.  Stir in potatoes and press into a 9 inch pie plate.  Pat mixture in the bottom and up the sides of the dish.  I like to think of it as building a bird's nest for my pie.  Bake uncovered in a  400° oven for 35-40 minutes until golden brown.  Cool on  a wire rack.

Filling

2-3 medium zucchini, thinly sliced (3-4 cups)
     I used a mixture of zucchini, starburst, and crookneck squash
2-3 cloves garlic minced
1 medium red bell pepper, diced
This time I added a diced serrano pepper for a  little extra zip.

3 beaten eggs
3/4 cup shredded Monterey Jack cheese (cheddar or Swiss cheese works well too)
1/2 cup non dairy milk
2 tsp fresh oregano
1/4 tsp salt
1/4 tsp pepper

Arrange vegetables in cooled potato crust.

In small mixing bowl combine the eggs, cheese, non dairy milk, oregano, salt, and pepper.  Pour on top of zucchini mixture in the crust.  Bake at 350° for 25-30 minutes.  Let stand 10 minutes before serving.

Before Baking

After Baking

I had some nice broccoli from the garden and made one with broccoli too.  I left out the serrano pepper on this one just in case my husband didn't like the spicy taste of the zucchini pie.  He didn't say anything and ate three pieces, so it must have been fine.

Broccoli Pie Before Baking

Broccoli Pie out of the oven

Fresh and Simple: Salmon, Artichokes, & Potato Salad

I love this time of year, everything is so fresh and available.  It's so easy to prepare fresh food, in season, and local.  I can stop by the garden once a day to pick herbs and vegetables now.  I  didn't even need to go to the farmer's market this weekend.  I gather my vegetables and decide what I'm cooking when I get home and survey the ingredients.  Last night I roasted a fresh Salmon Fillet in an agave-mustard glaze, steamed some tender little artichokes from the garden, and made a vegan potato salad.

  A very simple, but flavorful meal.  I whisked about 1 tablespoon grainy mustard with 1 tablespoon raw agave and a dash of red pepper sauce.  I brushed the glaze mixture on the fresh salmon  with a pastry brush and sprinkled some fresh rosemary from my garden. I cut up some small onions I picked just yesterday in half and placed them face down in the pan and on the salmon.  The long green stems sliced and sprinkled on the fish. I roasted this in my oven with the convection fan on to evenly cook everything, for about 35 minutes at 350°.

Before Roasting

After Roasting

The vegan potato salad was also fairly simple.  About 2 lb of little red potatoes, quartered and simmered in water and sea salt for about ten minutes.  A small diced red onion, diced stalks from the rainbow chard, garlic, parsley, about 2 TB sweet pickle relish, half a diced red bell pepper, 2 oz. flax seed oil, 1 oz. homemade garlic chili oil and sea salt to taste. Toss it all together and chill.

Green Onion Griddle Cakes with Cool Gazpacho

I received some more recipes from The Flexitarian Cookbook coming out this fall to test.  They came at the right time for my weekend cooking adventures.  I made a few of the recipes for our meals this week.  Last night I tried the Green Onion Griddle Cakes with a Cool Gazpacho salad.  Our garden is starting to produce daily vegetables, I was able to use a lot of things we grew ourselves, like the onions, parsley, and nasturtiums for this meal.

Onion Potato Pancakes with Cool Gazpacho

This recipe is a different style of making potato pancakes than I have seen before.  It's a combination of mashed potatoes and raw grated potatoes.  I mixed it all in the food processor until it was a nice smooth consistency.  They came out really fluffy and flavorful.  The recipe called for creme fraiche, but I served them with plain soy yogurt.  This is a vegetarian meal as there is an egg in the batter.  The gazpacho is made with fresh tomatoes, cucumbers, avocado, fresh picked onions, garlic, chili oil, and balsamic vinegar.  The recipe directions were to blend it to the desired consistency.  It is supposed to be a soup, but my desired consistency this time was whole vegetables.


Yes, I eat the nasturtiums.  Nasturtiums are a watercress.

Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C.  Many benefits from eating watercress are claimed, such as that it acts as a stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant and a digestive aid.  It also appears to have cancer-suppressing properties; it is widely believed to help defend against lung cancer.

Sweet Potato Au Gratin

Sweet Potato Au Gratin—Sweet Potatoes, yams, red potatoes, asparagus, red onion, non-dairy bechamel sauce topped with panko bread crumbs mixed with some parmesan cheese and oregano.

Raw Vegetable salad with many fresh vegetables and fresh peas from our garden.  :D

Black Quinoa salad with raw green beans, yellow bell pepper, walla walla onions, chili oil, and lemon juice.

Balance? in Juneuary?

Yes, it's Juneuary in the Northwest.  I feel like we've seen enough rain to last us until next winter.  We are still wearing sweaters, socks, and long pants to work in mid June.  We have had some sunshine about once a week.  They say this is the longest stretch of rainy weather in spring in 23 years.  I had so hoped to be in my garden more.   The plants are growing, but they are small.  The biggest thing I miss though is the peace I get when I'm out there.

Marty is soon to be released from the prison in Washington and will be transported to another jail in Oregon where he can once again face charges for the same instance and same people.    He has been incarcerated now for the last year and a half.   I fear he has quite a few months or more ahead of him left.  I have seen many courtrooms in the last year and a half, many people who have done much worse have gotten less trouble, from my standpoint anyway.   I don't understand our justice system at all.   I still have problems believing this has happened at all.   I do know what surreal feels like.   We are responsible people, things like this aren't supposed to happen, at least I didn't think so.   I am trying to handle all of this better than I did last year.   This week I am back to screaming inside a bit.  But, I know there are many blessings in my life.   I just have to learn to see them and remember them when I feel bad.

Yesterday I sent my first care package to my son in Afghanistan.  He asked for canned meats and easy meals, the just add water kind, socks, coffee, and foot powder.   They get some vegetables and fruit from local farmers.   Oh my gosh, I filled a box with what I consider "edible food-like substances."   I tried to keep it a little healthy by sending canned salmon, crab, papaya, and applesauce along with the Spam and other cans that had pictures of meat.   But most of the things he asked for I wouldn't buy or eat, but I'm not the one foraging for food in unfriendly places.    He can have what he wants, if I can send it.  He sent me a picture of his cooking facilities and some of their "gardening."  I am pretty sure I wouldn't  like it if these guys came by my garden dressed for battle with loaded rifles. 

Bob's Kitchen

Picking vegetables

And, Fruit shopping, I think this is the closest my sailor gets to water.

The man who helped me at the post office was a jolly character.  He showed me how to fill out the custom papers and handed me a stack of them for the future boxes.   He gave me a whole roll of postal packing tape, and a stack of boxes marked for sending to FPO addresses.  He also went on to proudly tell me about his daughter who just made 3rd class in the Navy, she's deployed, and a son who is about to enter Officer Training School.   Then, he said something that made me feel connected to him and a little relaxed inside, he said his other son was in prison, he had made a stupid decision.  You know that made me smile inside to hear someone else say the same thing I do.  I know how this man feels. He was kind sharing with me even though he was probably just letting it out like I do.   It seems to help to tell others.   If I felt alone yesterday, as I often do in this ordeal, I didn't for that moment.   I thanked him for sharing and told him my other son was also in prison.  He said, "you know, we all have one."   I am so glad I picked that moment to go to the post office, I haven't felt that connected to a stranger like that in a long time.  Somehow that eased the pain just a bit. 

So, yes, I have whined a bit today and I'm not feeling that great.  But at the same time I am able to see that there is some balance to all of this.   Even if I only see a little, I know that I do learn from the trials I go through.  Gosh, if I don't remember this, my friends, the books I read, and the music I listen to remind me of this all the time.   I shouldn't forget it, but I do.  I am learning to appreciate what I do have and not worry about what I don't have.  I can feel the peace when it comes.  I do have a good life, I'm alive, sober, happily married, employed at a job I love, and there are lots of vegetables growing in my garden soon, if the darn sun would shine.

We do try to find a way to make some fun along this journey.  We took a long time to drive home Sunday from visiting Marty in Aberdeen.  We got so wrapped up in catching the beauty of the sunshine and the coast, on the same day, it took us four hours to drive home.  It should only take two and that's with a stretch stop or two.

As far as we can discern, the sole purpose of human existence is to kindle a light in the darkness of mere being.

Carl Jung, "Memories, Dreams, Reflections", 1962

Sunday Brunch - Potato Veggie Bake

I had some potatoes that needed to be used so I made a potato veggie bake. Thick sliced Red Potatoes, about five or six, sauteed slightly until both sides are golden brown with a little oil. Place in glass baking dish. Saute about half of a sliced red onion, chopped garlic clove, one half an Anaheim chili, sliced, asparagus spears in coconut oil until they are tender. I like to begin with the onions and garlic so they cook a bit longer and caramelize. I layered this mixture on top of the potatoes. I dotted the top with some goat chevre, made locally, about 2 TB. Beat about six eggs together with 1/3 of a cup of filtered water. Pour the whipped eggs on top of the vegetables and bake for about 25 minutes at 400°.

I served it with sliced avocado and some fresh sliced pears and kiwi. Brunch is so much better at home.