Frittata, Daiya, and Kombucha

I had some firm tofu to use up, so I made this delicious Broccoli and Black Olive Frittata last week.

The recipe is from Vegan With a Vengeance and I followed it almost exactly so I don’t feel comfortable re-posting it here on the blog.  Fortunately, if you don’t own this book, the recipe is available via GoogleBooks, here.  The recipe is on pages 14-15.  I left out the thyme because I don’t care for it and used some oregano instead.  The topping is Daiya shredded vegan cheese – this is a fairly new product and I just recently tried it.  It’s probably the closest to real cheese I’ve tried yet and it even melts!  I’ve tried the cheddar and mozzarella flavors and I enjoyed them both.

Another new (to me) thing I recently tried is Kombucha.  Kombucha is a fermented drink that contains active cultures, probiotics, and healthy “balancing” enzymes.  It is naturally fizzy from the fermentation and a lot of people think it tastes like vinegar.  As someone who loves vinegar, I didn’t expect this to bother me.  This is the kombucha I tried for my first taste:

Most people say they don’t like it at first and then the flavor grows on them. My experience was kind of the opposite: I thought it tasted pretty good at first, kind of like a fizzy yogurt soda. As I drank more, it started tasting more fermented (it can even have a small alcohol content from the fermentation process!) and I could only drink about 1/4 of the bottle at once. It took me about three days to drink the whole thing, but it didn’t lose any of its fizz and tasted the same. It’s not cheap – this bottle was $3.49 at my co-op – but I can see myself trying some of the different flavors once in a while.

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