You Need To Make This Vegan Spaghetti Frittata
I finally perfected a veganized version of a weird and wonderful childhood favorite — Jane Brody’s “spaghetti pancake”
When I was eight-years-old, in 1990, Jane Brody (whose NYT column runs to this day) released her best-selling Good Food Book, a cookbook containing over 350 “high-carbohydrate” recipes, billed as nutritional and satisfying.
Brody’s focus in the ’80s and ’90s was on a high-carb diet for health. In 1981, when her first cookbook became a best-seller, she spoke in interviews about how her husband helped her type the manuscript. “He was a confirmed meat-and-potatoes man with the emphasis on meat. But in the process of typing he became a convert to my nutritional philosophy, so now he’s a meat-and-potatoes man with the emphasis on the potatoes,” she bragged. He lost over 25 pounds in one year.
I’d love to live in this world where pasta, rice, and potatoes are the building blocks of an optimal diet, but alas, high-carb diets have since mostly fallen out of fashion among the health-conscious, in favor of diets like keto which eschews most carbs altogether (no thank you). Still, Brody was ahead of her time in many respects — her book de-emphasized meat as a main dish, and contained a great number of beautiful vegetarian recipes…
