This is a comfort food no doubt but with a healthy new twist. Christmas mornings at our farm are filled with family and fun and include a special breakfast like this one. Have the potato prepared the day before, as well as the vegan cheese so, putting it together goes quickly.
-To your good health, Lee Newlin
Sauté leeks in a tablespoon of olive oil until soft, around 5 minutes. Add red bell pepper and cook for 1 more minute. Set aside this mixture to cool.
Lightly rub oil or butter on a casserole dish of medium size
Beat eggs in a large bowl with milk until frothy about 2 minutes. (omit this step if using tofu)
Gently but thoroughly mix everything, cooled leeks, potato, herbs, cheese, milk and seasonings together.
Place into the prepared casserole dish and bake for 25-30 minutes or until gorgeously golden.
Remove dish from oven and let cool for 5 minutes before serving. This gives it time to set up.
Plant Based Vegan Cheese ( a favorite of the Newlin family)
This does not have a cheddar cheese consistency but rather a creamy texture with delicious flavor. We don’t miss the dairy cheese at all. Ingredients:
1 cup raw cashews
1/4 teaspoon sea salt
2 teaspoons apple cider vinegar
Juice of one small lemon
Directions: Cover cashews with warm water and soak for an hour, or overnight. Pour off all water, rinse, drain and place nuts in high speed blender. Add 1/4 cup cold water, salt, vinegar and lemon juice. Puree for 3-4 minutes or until completely smooth and creamy in consistency.