It is completely meaningless to put effort into activities that have no essence - Atisha
Sunday breakfast meals bring out the "made-from-scratch" in me and I think with Mother's Day just around the corner we should all make an effort to cook a nice meal for our mums, good friends or just for ourselves! Vegans and Non Vegans alike will enjoy these great recipes I always use! Below I share two recipes: My vegan Hollandaise and a super tasty Polenta-like pâté made from ground sunflower seeds, cornmeal & potatoes. And, of course, how can you make Eggs Benedict for your friends without HOMEMADE English Muffins. I made these foods from scratch from tried and true recipes that I love! BUT, of course, I alway give any recipe a bit of my own twist. You should, too! Have fun! and celebrate mothers past, present and future on May 11th - they make our wold a better place!
Another terrific appetizer, snack or protein main dish on Brunch Day is this wonderfully delicious Sunflower pâté. So flavorful and satisfying! You will not believe it's vegan. Nutritional Yeast is what gives this pâté a rich, cheesy, nutty flavor. I LOVE this dish for picnics, lunches or parties. See this and my Mock Arugula Hollandaise recipe below.
This recipe is from one of my favorite vegan cookbooks that I picked up at the bottom of a pile in a thrift sale. It's called Vegan Delights by Jeanne Marie Martin and was published in 1993. Wonderful recipes in this book.
Serves 6-8 people
Optional: 3-4 tsp prepared horseradish. I didn't have this on hand either so did not include this. Other things you could add include some finely chopped onions or minced garlic. Keep the wet veggies to a minimum.
Vegan Arugula Hollandaise Sauce
Makes about 1 cup
This is one for the books and you can definitely make variations that will make it fun to play with! My husband thinks it looks like a cheddar cheese sauce (from the carrot juice color). Below is a picture of the lunch I made today. I used this dressing on steamed broccoli, spinach and sprouts with a sprinkling of fresh arugula and red chiles. Or pan fry some capers for an added punch.
This dressing can be used on almost anything from sandwiches to my Breakfast Veggie Benedict where it acts as a Hollandaise Sauce atop a plump beefsteak tomato and steamed spinach. The uses are ENDLESS ... have at it!
Place all ingredients into a food processor or blender - or, to get a work-out, whisk by hand. Slowly drizzle oil in while the machine is running. Consistency should be like a hollandaise sauce or similar - creamy texture. Also, you should not need additional salt but be sure to taste and refine where needed. Sometimes, if it is too miso-like I add a bit more oil or a tad more of the lemon juice. PLAY and be free to experiment with this.
NOTE ABOUT MY RECIPES: I am no pro - just a person with a passion who LOVES FOOD. In addition: I happen to be one of those people who just wings it in the kitchen by mixing and blending whatever I have around. I do my best to give you an idea of what is required in terms of measurements and directions. But always remember: use YOUR knowledge and intuitive sense in the kitchen and never use an ingredient that doesn't work for YOU:)
ABOUT THIS BLOG!
I am simply a person with a serious passion for FOOD! I am not a chef, chemist or doctor - I am just a foodie food-head! The recipes in this blog are things I make for myself, my family and my friends and they have been tested and tried by some of my closest food critics. This blog has helped me become more aware and appreciative of the food I prepare and share and I am very grateful for this.