VeganMoFo: Flavor Bible Week – Chives

For the last full week of VeganMoFo, I have given myself a challenge – to randomly choose a page from The Flavor Bible and make a recipe using an interesting or unexpected flavor match from that page.  The Flavor Bible is a really interesting book which basically lists multitudes of culinary ingredients, and tells you the flavors that they go with.  It uses bold and/or capital letters to emphasize the best flavor matches, and sometimes gives dish recommendations from renowned American chefs.  I received the book for Christmas last year, and have enjoyed flipping through it for inspiration.


Today’s flavor match came from page 123, chives!  I must admit that, while I told myself I would go with whatever page my finger landed on first, I did have to skip a few, such as the asparagus page (I refuse to eat asparagus in November), and the page that listed only different cuts of beef.  Other than those two, I’m staying true to the challenge.

To be honest, there weren’t any truly interesting matches to go with chives.  Nothing crazy that I wouldn’t have considered putting with the little oniony guys anyway.  So, I chose to match it with the “egg dishes” listing, which was interesting to me because, obviously, I don’t eat eggs!  I went the easy route, using tofu instead, but tried to make the dish as eggish as possible.

I was inspired by this recipe, and used the Shiitake Dill Frittata from Vegan Brunch as a guide, making a few changes:

  • subbed brown mushrooms for the shiitakes
  • subbed a bunch of chives, chopped, for the dill
  • added 1/4 tsp garlic powder instead of the fresh garlic called for (only because I was feeling lazy and didn’t want to mince any garlic)
  • used kala namak instead of regular salt, for that eggy sulfuric flavor (I make it sound so delicious, huh?)
  • added 1/2 cup shredded Daiya cheddar

(I’m not going to post the recipe, but you can see it on Google books right now.)

The frittata looked gorgeous when it came out of the oven, but sadly didn’t hold together completely when I flipped it.

up close and personal

Served with persimmon wedges.  The frittata turned out really fantastic, even if it didn’t hold together.  It was quite possibly the most “eggy” dish I have had since going vegan, and for a former vegetarian egg and cheese lover, that was a positive quality.  I think the melted Daiya gave it that part-cooked part-runny texture that eggs can have, and the mushrooms and chives complemented it perfectly.

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4 Comments »

  1. jessy said

    it looks fantastic indeed, Erin! i love your substitutions – especially with the shiitakes and kala namak. i bet it tasted like an eggy frittata, fo ‘sho! The Flavor Bible sounds like a really neat book. i’m gonna have to see about getting my hands on it – maybe my library has it, or amazon.com has a used one. totally worth a shot!

    p.s. – the little persimmon wedges are too cute & colorful!

  2. Mandee said

    Yum, I love chives! I think you picked a great dish to add them too, they are so good added to savoury pancakes or scrambles and definitely eggy dishes!

  3. lazysmurf said

    I looked through that book once at the library and I thought it was really interesting. Some of the combinations were totally insane. Maybe chocolate and garlic would work but I’m not trying it!

    I love vegan brunch, that frittata looks terrific!

  4. [...] Spice Muffins, Chestnut-Celeriac Soup, Bean Salad with Herbed Yogurt Dressing, the Lychee-Dori, and Mushroom, Cheddar & Chive Crustless Quiche, which is still one of the best eggy tofu dishes I’ve ever [...]

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