VEGETABLE FRITTATA WITH FETA AND DILL

INGREDIENTS

1/3 cup Umami Sauce

SERVING SIZE: TK

1 1/2 teaspoons organic, unrefined, coldpressed avocado oil

1 1/2 pounds Brussels sprouts, halved

2 garlic cloves, thinly sliced

Instructions

2 teaspoons freshly squeezed lemon juice

1/2 teaspoon freshly grated lemon zest

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1. Heat a wok or skillet over high heat. Add the oil. When hot, add the Brussels sprouts and garlic, and sauté for 1 minute. Add 1/4 cup water, cover, and cook for 2 minutes, tossing to cook evenly.

2. Remove the cover and stir in the Umami Sauce, lemon juice, zest, salt, and pepper. Continue to cook while occasionally tossing until the liquid is reduced to a thick sauce, about 7 minutes.

3. Transfer to a plate and serve hot.

UMAMI SAUCE

This novel, intriguing sauce is so simple to make. Most people cannot guess the ingredients, particularly the nutritional yeast flakes that give the sauce its rich ocher color and clear fifth taste (umami). I keep a jar of it in my refrigerator and use it on everything from steamed vegetables to broiled fish. It’s great on salads, but add it at the last minute and don’t toss it with delicate greens, lest they wilt.

INGREDIENTS

¼ cup apple cider vinegar

3 tablespoons tamari

¼ cup water

1 cup nutritional yeast flakes

Instructions

8 garlic cloves, mashed

½ cup extra-virgin olive oil

Salt (optional)

1. Put the vinegar, tamari, water, yeast flakes, and garlic in a blender or food processor and blend until well combined.

2. Remove the feed tube and, with the machine running, slowly drizzle in the olive oil. Blend well until the mixture becomes thick and emulsified, like mayonnaise. Adjust the seasoning with salt as needed.

3. Pour the mixture into a lidded jar and refrigerate for up to 2 weeks. Bring the sauce to room temperature and shake well before using.