Food: pudding and frittata


For last week’s lunch I made a veggie-tofu pudding.

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veggie-tofu pudding (3 meal servings or 6 as side)

  • 2 can of sweet corns
  • 1 package of frozen spinach
  • 1 package of firm tofu
  • 5 eggs
  • 1/4 cup nutritional yeast
  • S+P
1. Ground corns together with 2 eggs in food processor, season with S+P. Bake at 375F for 20 min until firm.
2. Mix tofu with 1 egg and nutritional yeast. Once the 1 if done, add to the pan and bake for 10 min.
3. Mix spinach with 2 eggs, season with S+P. Add to 2 and bake for another 20 min.
It’s really easy to make and quite tasty.

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For the Saturday lunch, I made a corn frittata.

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Corn frittata

  • 3 can of sweet corn, grounded
  • 4 eggs beaten
  • 1/2 cup parmesan cheese
  • 2 medium onions, chopped
  • 2 tbsp oil
  • S+P

1. Sauteed onions with oil until brown.

2. Add corns to onion and cook at low for 10 min.

3. Let it cool a little bit.

4. Mix egg with 1/4 cup of the cheese.

5. Add corns to the egg mixture.

6. Season with S+P.

7. Pour the mixture into a pan, spring with the rest of parmesan.

8. Bake at 375F for 45 min

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2 Comments

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2 responses to “Food: pudding and frittata

  1. I’ve never cooked with nutritional yeast before, where do you get yours and what kind of flavor/texture does it add to your cooking?

  2. Both these recipes sound really good. I love how you have used corn….one of my favourites!

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