TZUTC: -0700   
   MSGID: 34652.fidonet_cooking@1:105/500 2d67d931   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Breakfast Strata   
    Categories: Breakfast   
         Yield: 8 Servings   
       
         1 tb Olive oil (15 ml)   
         1 c  Yellow onion (130 g);   
              - finely diced   
         1 c  Red bell pepper (120 g);   
              - finely diced   
         2 c  Mushrooms (140 g); sliced   
         2 c  Fresh baby spinach (60 g)   
              Salt and black pepper;   
              - to taste   
        12 oz Block silken tofu (340 g)   
         2 tb Nutritional yeast (10 g)   
       1/2 c  Chickpea flour (60 g)   
       1/4 ts Ground turmeric (0.5 g)   
       1/2 ts Garlic powder (1.5 g)   
       3/4 ts Salt (4.5 g)   
              Black pepper; to taste   
     1 1/4 c  Unsweetened vegan milk   
              - (300 ml)   
         7 c  Day-old bread (e.g.   
              - ciabatta or sourdough)   
              - (400 g); cubed   
         2 c  Vegan cheese (220 g); cubed   
      
   MMMMM--------------------------TOPPING-------------------------------   
         6 sl Vegan bacon (40 g);   
              - cooked & crumbled   
       
     Preparation time: 30 minutes   
     Cooking time: 50 minutes   
        
     This Overnight Breakfast Strata recipe is loaded with sauteed   
     vegetables, bread, vegan cheese and bacon, all baked in a silky tofu   
     egg base. Yum!   
        
     Heat olive oil in a large skillet over medium heat. Add the onion and   
     saute for 3 to 4 minutes until softened. Add bell pepper and   
     mushrooms, season with a pinch of salt and pepper, and cook for   
     another 6 to 8 minutes until the mushrooms release their moisture and   
     begin to brown. Add spinach and cook for 1 to 2 minutes, stirring,   
     until wilted. Remove from heat and let cool slightly.   
        
     In a blender or food processor, combine silken tofu, nutritional   
     yeast, chickpea flour, turmeric, garlic powder, salt, black pepper,   
     and vegan milk. Blend until smooth and creamy.   
        
     Lightly grease a 9x13" (23x33 cm) casserole dish. Spread half the   
     bread cubes into the dish. Top with half the sauteed vegetables.   
     Repeat with the remaining bread and vegetables. Pour the tofu mixture   
     evenly over everything, pressing the bread gently into the liquid to   
     ensure it's well absorbed. Top with vegan cheese.   
        
     Cover the casserole dish tightly and refrigerate overnight (at least 8   
     hours) to let the bread soak up all the custard and flavors.   
        
     In the morning:   
        
     Preheat the oven to 375?F (190?C). Let the strata sit at room   
     temperature for 15 to 20 minute. Cover with foil and bake for 35   
     minutes. Remove foil, and bake uncovered for another 15 to 20   
     minutes, until the center is set and the top is golden brown.   
        
     Sprinkle crumbled vegan bacon over the top. Let cool for 10 to 15   
     minutes before slicing. Garnish with fresh herbs if desired and serve   
     warm.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:   
        
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307   
   SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854   
   SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400   
   SEEN-BY: 5075/35   
   PATH: 105/500 81 229/426