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.
In a large skillet, heat
Olive Oil (2 Tbsp)
over medium high heat. Add
and sauté, mixing often for 2-3 minutes.
Then turn heat down to medium low, continuing to cook until golden and tender, about 15 minutes longer.
Once onions are nicely caramelized, add the
Purslane (4 cups)
Garlic (4 cloves)
. Cook until purslane is tender and garlic is fragrant, about 3-5 minutes.
Fresh Basil Leaves (2 Tbsp)
Fresh Thyme Leaves (1 Tbsp)
with a pinch of
Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
stir well to combine.
In a medium bowl, whisk
Powdered Egg Replacer (to taste)
Unsweetened Soy Milk (2 cups)
Olive Oil (1/4 cup)
Salt (1/2 tsp)
Ground Black Pepper (1/2 tsp)
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.
Gently stir again and pour into a well greased 4 quart baking dish. At this point you could cover and refrigerate overnight.
Cherry Tomatoes (3 cups)
Olive Oil (as needed)
. Place them on top of strata.
Bake strata in a 400 degrees F (200 degrees C) oven for 35 minutes.
Lower the heat to 375 degrees F (190 degrees C) and continue baking 20-30 more minutes until puffed and golden.
Allow to cool at room temperature for about 10 minutes before slicing and serving.