Cooking Instructions
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Step 1
Cut
Sourdough Bread (1)
in to 3/4 inch cubes - if your bread is fresh, lay cubes on a baking sheet and toast in the oven at 400 degrees F (200 degrees C) for 10 minutes.
Step 2
In a large skillet, heat
Olive Oil (30 mL)
over medium high heat. Add
Onions (2)
and sauté, mixing often for 2-3 minutes.
Step 3
Then turn heat down to medium low, continuing to cook until golden and tender, about 15 minutes longer.
Step 4
Once onions are nicely caramelized, add the
Purslane (170 g)
and
Garlic (4 cloves)
. Cook until purslane is tender and garlic is fragrant, about 3-5 minutes.
Step 5
Add
Fresh Basil Leaves (2 g)
and
Fresh Thyme Leaves (2 g)
with a pinch of
Salt (3 g)
and
Ground Black Pepper (as needed)
stir well to combine.
Step 6
In a medium bowl, whisk
Powdered Egg Replacer (to taste)
with
Unsweetened Soy Milk (480 mL)
with remaining
Olive Oil (60 mL)
along with
Salt (3 g)
and
Ground Black Pepper (1 g)
.
Step 7
In a large bowl, add the cubed bread along with the caramelized onion mixture. Pour in the vegan egg mixture and give a gentle stir. Let stand 5 minutes.
Step 8
Gently stir again and pour into a well greased 4 quart baking dish. At this point you could cover and refrigerate overnight.
Step 9
Brush
Cherry Tomatoes (455 g)
with
Olive Oil (as needed)
. Place them on top of strata.
Step 10
Bake strata in a 400 degrees F (200 degrees C) oven for 35 minutes.
Step 11
Lower the heat to 375 degrees F (190 degrees C) and continue baking 20-30 more minutes until puffed and golden.
Step 12
Allow to cool at room temperature for about 10 minutes before slicing and serving.
