Recipe by Cheryl T-Z
This a great, flexible main dish for vegetarians trying to increase our protein intake. It's low-carb and even small portions are quite filling. Eat it hot for dinner or cold for a post-gym lunch. You can use any dark greens you prefer, but it's my favorite way to eat broccoli. Add or substitute whatever spices tickle your fancy -- try it with a tablespoon of dill; go Italian with shredded fresh basil, ground rosemary, and extra garlic; or go Mediterranean with cumin and coriander. If you substitute matzoh meal for the wheat germ, this can be a fun gefilte fish substitute for a vegetarian seder. Makes 8 side dishes
- 1 1⁄2 cups broccoli, cut into small pieces
- 1⁄2 cup kale, shredded
- 3 eggs or 5 egg whites
- 6 tablespoons milk or 1⁄4 cup heavy cream
- 28 g isolated powdered soy protein concentrate (one scoop, about 24 grams protein)
- 2 cups textured vegetable protein, flakes ("TVP", one cup dry flakes, reconstituted, or prepared chunks, shredded)
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup fresh salsa
- 1 teaspoon garlic, crushed very fine
- 1 teaspoon chili powder
- salt and pepper
- 2 ounces parmesan cheese or 2 ounces romano cheese, grated very finely,divided into two one-ounce portions (or more, if you prefer, especially if you're using high-quality hard grating cheese)
- 1 tablespoon wheat germ or 1 tablespoon matzo meal
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Lightly coat the inside of a 9x9 square (preferably glass or ceramic) baking dish with butter, vegetable shortening, or cooking spray.
- Boil or steam vegetables until tender.
- Drain if necessary.
- In a large bowl, whisk eggs, milk, and protein powder until smooth.
- Add TVP, olive oil, salsa, garlic, 1 oz cheese, and spices.
- Mix well.
- Add green vegetables.
- Mix well.
- Pour mixture into prepared baking dish.
- Sprinkle wheat germ and remaining ounce of cheese evenly on top.
- Bake in 350F oven for 35-45 minutes, until firm.
- If necessary, broil for five minutes to melt cheese and brown top.