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 (2 Tbsp)
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 (4 cups)
and
Garlic (4 cloves)
. Cook until purslane is tender and garlic is fragrant, about 3-5 minutes.
Step 5
Add
Fresh Basil Leaves (2 Tbsp)
and
Fresh Thyme Leaves (1 Tbsp)
with a pinch of
Salt (1/2 tsp)
and
Ground Black Pepper (1/4 tsp)
stir well to combine.
Step 6
In a medium bowl, whisk
Powdered Egg Replacer (to taste)
with
Unsweetened Soy Milk (2 cups)
with remaining
Olive Oil (1/4 cup)
along with
Salt (1/2 tsp)
and
Ground Black Pepper (1/2 tsp)
.
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 (3 cups)
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.
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