This Week’s Cravings {FAVORITE COOKBOOK RECIPE}: Spaghetti Frittata {Vegan}

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Today’s This Week’s Cravings theme is sharing Recipes from your Favorite Cookbook. If you’ve followed the blog for long, you may know about my tween crush (except they didn’t call us tweens then…they just called us 11 and 12-year-olds) on The Frugal Gourmet, Jeff Smith. His cookbook, a now stained and battered paperback copy of The Frugal Gourmet (1984) is my absolute favorite cookbook. Probably a great deal of that is sentimental attachment. You can read more about my tween crush in my posts for Eggplant Caponata and Spaghetti Frittata (a version of which I’m making today). Yes, his books are filled with meaty meat recipes, too. But, there is an incredible about of vegetarian dishes, especially for the mainstream 1980s. And, a lot of the non-vegetarian stuff can be easily converted.

Thanks to Angela’s excellent egg substitute post over at Onceamonthmom.com … no joke, it changed my cooking life, I’ve decided this go-around to substitute canned pumpkin puree for the eggs instead of the cornstarch and water mix I used last time.

Spaghetti Frittata
Ingredients
Adapted from Spaghetti Frittata, originally from The Frugal Gourmet (1984), serves 2
  • 1/2 pound thin spaghetti, cooked, drained, rinsed and cooled
  • 1 cup pumpkin puree (or 4 portions other egg substitute)
  • 1/2-3/4 cup parmesan cheese or substitute
  • Italian seasoning, to taste
Directions
Turn oven on broil.

Blend all ingredients (reserving a bit of “parmesan”) together and fry in an oven-safe pan in olive oil until under-side is browned. Once under-side is browned (about 5-7 minutes over medium-high heat), top with reserved “parmesan” and broil until golden brown (about 5 minutes). Eat it all before your husband sees it. Or be sweet and share (I won’t tell if you don’t).The Results
I LOVE the pumpkin puree in this, it brings its own flavor without completely taking over the dish. The kids loved this version, too. We may have *accidentally* eaten it all before my husband could get a serving, so we’re not sure what he thinks.

My This Week’s Cravings co-hostesses are: Tina at Moms Crazy Cooking, Angie at Big Bear’s Wife and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.
The party has a few SIMPLE RULES and all of the themes for the entire year are list here on the THIS WEEK’S CRAVINGS tab at Moms Crazy Cooking. Plan ahead, check out the weeks you want to make sure to link up or just browse them to see what’s going on.This Week’s Cravings Upcoming Linky “THEMES”

Here is a complete list of the past and what’s coming up next on THIS WEEK’S CRAVINGS!

  • February 6: Nutella DAY (Peanut Butter, Almond Butter & More)
  • February 13: Valentine’s Day Treats or Romantic Dinners
  • February 20: Avocado Recipes & Homemade Salsa
  • February 27: Smoothies & Shakes

If you are a regular link-up we’re excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don’t feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is open ALL Week!
 
PLEASE do not link more then 3 recipes per week.
 
This week’s theme is: FAVORITE COOKBOOK RECIPE
 
Please only link recipes with our theme!
 
This week’s theme is: FAVORITE COOKBOOK RECIPE
 
Please only link recipes with our theme!
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Comments

  1. April @ The 21st Cen says

    Hi Kristi! Thank you for hosting! I've linked up an older post, but I've updated it to include a link back to you. I love Nigella's Venetian Carrot Cake recipe – it takes carrot cake to a whole new level. People just rave about it. The book it comes from, 'Kitchen', is an invaluable resource in my kitchen!

  2. Kristi says

    Oh my goodness April, that cake looks fantastic. If I had any almond meal I'd be making it today! And I would definitely use almonds instead of pine nuts, too.

  3. France@beyondthepeel says

    Hi Kristi. I'm sharing my favorite crust recipe from Shelley Adam's Cookbook, Whitewater Cooks at Home. Great round up this week. I'm excited to start exploring.

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