August 18, 2014 – National Serendipity Day
It was one of those days. I was in a bad place. My life as I knew it felt over and I didn't know what to do so I went to the movies.
It was such a happenstance that I choose the movie “Forks Over Knives.” I hadn't read any reviews about it but as I was pondering my choices in front of the movie marquee, I noticed it was starting in 5 minutes, so I figured why not.
101 minutes later I walked out of the movie theater and made the decision that I was never going to eat animal protein again. That unplanned action led to an entire new life.
Over three years later, here I am writing a food blog and advocating health and wellness through plant-based nutrition. It didn't happen overnight, but over time I discovered I was happier and healthier than I ever felt before in my life. I also unearthed who I truly was. That single movie experience is what I call serendipity; the act of finding something valuable or delightful when you are not looking for it.
You never know what is going to change your life but I can promise you that if you do something that has a powerful impact on your health and body, change will come.
Happy Serendipity Day and I hope you choose new activities to open up your possibilities for serendipity to walk into your life. Now on to delicious plant-based food.
This pasta frittata was Sunday's brunch. I must say I really loved it and I think it was especially delicious because I cooked it in my Chamba Clay Burner to Oven Pot. You can read my blog about safe cookware here.
By the way, this pasta frittata would make a wonderful family dinner and you can substitute any of your favorite vegetables like peas or a couple of cups of chopped spinach. I like to serve it with a hearty salad and leafy greens. Hope you enjoy this healthy pasta frittata recipe as much as I did.
Just a reminder you can sign up free for all my healthy vegan recipes here.
Pasta Frittata with Corn & Mushrooms
- 2½ cups of drained extra firm tofu
- 1 tablespoon nutritional yeast
- 3 tablespoons of soy sauce
- ¼ teaspoon black pepper
- ¼ teaspoon hot sauce (sriracha or tabasco)
- ½ cup dry breadcrumbs (and some for sprinkling on top)
- 2 tablespoons of vegetable broth for sauteing
- 3 cups sliced mushrooms (approximately 8-9 ounces)
- ⅓ cup green onions, chopped
- 1½ cups fresh organic corn kernels (about 2 ears) - or you can use frozen
- ½ cup fresh chopped basil (and a handful for garnish)
- 1 cup cooked whole-wheat angel hair pasta
- ½ teaspoon salt
- Fresh ground black pepper
- Preheat oven to 375 F
- In a blender or food processor, add tofu, nutritional yeast, soy sauce, black pepper and hot sauce. Process until mixture is creamy and thick. Add breadcrumbs and stir. Set aside.
- Heat 2 tablespoons of vegetable broth in an oven safe saute pan* over medium-high heat. Add the green onions, mushrooms, and corn and saute until soft.
- Stir in the cooked pasta and combine.
- Stir in the tofu mixture and basil until well blended. Turn off burner. Sprinkle with bread crumbs.
- Put in oven and bake for 20 minutes. Should be firm and brown on top. Garnish with extra green onions and fresh chopped basil.
- *If you don't have an oven safe saute pan just transfer to a baking dish or pie pan.