Easy Egg and Yam Bake is a vegan restaurant located in San Francisco. They serve delicious food made with organic ingredients. Their menu includes many dishes that are very popular among vegans and vegetarians alike. One such dish is their Easy Egg and Yam Bake which consists of eggs, vegetables, cheese, bread crumbs, butter and herbs. The recipe comes from the book “The Vegan Slow Cooker” by Isa Chandra Moskowitz (Penguin Random House).
What makes this dish so special? What makes it unique? Is it because of the way they prepare the dish or is it due to its simplicity?
These are all questions that need answering. Let’s take a look at what exactly goes into making this dish!
1 large white onion, diced
2 cloves garlic, minced or grated (or both)
3/4 cup nutritional yeast flakes (optional) or 1 tablespoon dried active dry yeast flakes (see note) – see notes above)
1 teaspoon salt, plus extra to taste if needed (I used about 2 teaspoons of kosher salt; use less or add more as desired)
6 ounces firm tofu, drained well and pressed between paper towels to remove excess water
1 1/2 cups bread crumbs (I made my own from regular sandwich bread)
1 1/2 teaspoons poultry seasoning (optional) see notes above)
1 teaspoon dried thyme leaves
4 tablespoons vegetable or olive oil (divided use)
12 large eggs (I used extra large), whisked well in a large bowl
1 medium sweet potato, peeled and grated (about 3 cups packed; I used one about 10-12 oz)
1 cup jarred roasted red bell peppers, patted dry and chopped (optional)
8 ounces cheddar or pepper jack cheese, grated (about 2 cups; I used an 8-ounce bag of “Mexican Blend” of shredded cheeses)
Green leaf lettuce or baby spinach leaves, torn into bite-size pieces, to serve (optional)
1. Preheat the oven to 350 degrees F.
2. In a large bowl, stir together the onion and garlic with 1 tablespoon of the oil and cook in a medium skillet over moderate heat until both are softened, about 5 minutes.
Set aside to cool for 5 minutes.
3. Stir in the nutritional yeast (if using), 1 teaspoon of the salt, the tofu, bread crumbs, poultry seasoning (if using), thyme leaves, and another 1/2 teaspoon of the salt.
4. Whisk the eggs in a large bowl and stir in the sweet potato, roasted red bell peppers (if using), 1/2 teaspoon salt and the cheese.
5. Lightly oil the slow cooker insert or add 1/4 cup olive oil (or other oil) to it to coat the bottom of the insert lightly.
6. Spread half of the sweet potato mixture in an even layer over the bottom of the slow cooker.
7. Spread the tofu mixture in an even layer over the sweet potato layer.
8. Top with the remaining sweet potato mixture, spreading it out to fill all the spaces.
9. Carefully pour or ladle the whisked eggs around the sweet potatoes to fill all the spaces.
Do not stir at this point.
10. Drizzle the remaining 2 tablespoons of oil over the entire degree.
11. Cover and cook on the high heat setting for 2 1/2 hours or the low heat setting for 5 hours or until a long toothpick or wooden skewer inserted into the center of the frittata parts it to reveal no longer raw egg.
12. Uncover and let stand for 10 minutes before cutting to serve.
Sources & references used in this article:
Bake It in a Cup!: Simple Meals and Sweets Kids Can Bake in Silicone Cups by J Myall – 2012 – books.google.com
Glazing agent for baked goods by ET De Waele, JAJ Kox – US Patent 9,138,007, 2015 – Google Patents
” We Eat First With Our Eyes”: On Ghanaian Cuisine by F Osseo-Asare – Gastronomica, 2002 – online.ucpress.edu
Cultivation of the true yams in the Gulf region by RA Young – 1923 – books.google.com
Structural and physical modifications of corn biscuits during baking process by E Lara, P Cortés, V Briones, M Perez – LWT-Food Science and Technology, 2011 – Elsevier
Cooking and Food by A Wallwork – Wordsearches, 2018 – Springer