Avocado Benedict

I remember having Eggs Benedict for breakfast before we went vegan. It was one of our favorite breakfast or brunch dishes. I've missed it, a lot. I saw this recipe for Tofu Avocado Benedict and based my recipe on it. I followed the Hollandaise Sauce recipe but doubled it since I like lots of sauce. So, my doubled version is below. I am going to make this again this weekend- it's that good! I served this with pan fried hash browns. Makes 2 servings.

Benedict

• 1 English Muffin
• 2 thick slices tomato
• 2 Gardein Breakfast Patties
• 1 handful of broccoli shoots
• 1/2 Haas avocado

*I don't know how I missed getting a pic of the ingredients, but I did. Note to self, get one when I make this again.

Hollandaise Sauce

• 4 tablespoons Earth Balance butter
• 2 tablespoons all-purpose flour
• 1 cup unsweetened non-dairy milk
• 2 1/2 tablespoons nutritional yeast
• 4-6 teaspoons lemon juice (to taste)
• salt and pepper 
• pinch of cayenne
• pinch of turmeric (for good color)

To make Hollandaise Sauce place vegan butter in a small sauce pan and bring to boil. Add flour and whisk until it forms a paste. Slowly add milk, whisking continuously until well combined. Bring sauce to a boil, whisking frequently, until sauce begins to thicken (about 1-2 minutes). Remove from heat and add nutritional yeast, lemon juice, and seasoning. Stir together. Set aside.

To assemble the Benedict, slice the muffin in half and toast.

Top each muffin half with a small amount of broccoli shoots.

Place a slice of tomato on each.

Place a cooked sausage patty on the tomato.

Smother in Hollandaise Sauce.

Finish with sliced avocado and serve immediately.

Enjoy!

Black-Eyed Peas & Collard Stew

We're growing our own collard and turnip greens this year. It is so cool to go out and cut off the leaves needed for a dish and let the plants continue to produce more for future meals. We love greens and adore black-eyed peas. We grew black-eyed peas in our garden when we lived in Texas, talk about fun!!!! So without further ado here's a delicious stew for the cooler weather using both of these ingredients. I added Tofurky Italian sausages for extra yumminess.

• 2 uncooked Tofurky Italian sausages, sliced into half moons
• 1/4 teaspoon liquid smoke
• 1 large onion, chopped
• 1 large bell pepper, chopped (I used yellow)
• 5 cloves garlic, minced
• 4 cups no-chicken stock, I used Better Than Bouillon base mixed with water)
• 2 can black-eyed peas, drained
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon red pepper flakes
• 1 pint grape tomatoes, halved
• 2 cups roughly chopped collard greens (remove tough middle stem)
• 1 tablespoon apple cider vinegar

In a medium Dutch oven or heavy soup pot, cook sausages until brown on both sides. Set aside.

Add 1/4 cup water to pan and heat. Add onions and bell pepper and saute for 3-4 minutes. 

Add garlic and cook another 2-3 minutes.

Add no-chicken broth, peas, salt, pepper, red pepper flakes. Bring to a boil, reduce heat, cover, simmer for 15 minutes.

Add tomatoes, collards, vinegar and liquid smoke. Simmer for 10-15 minutes. Add sausages the last 3-4 minutes.

Remove from heat and serve immediately. Makes 4-6 servings. 

Enjoy!

Sausage and Pepper Stuffed Spaghetti Squash

I've made several different types of stuffed spaghetti sauce since they came into season. This has been our favorite. I made this recipe vegan. I also reduced it to only feed 2 people. Use the marinara sauce from my previous post.

• 1 medium spaghetti squash, cut in half and seeded
• 1/4 cup water
• salt and pepper to taste
• 1/2 package Tofurky Italian Sausage, cut into half moons
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, chopped
• 1 cup Marinara Sauce (not pictured)
• 2/3 cup Daiya mozzarella shreds

Brush the insides of the squash with oil. Season with salt and pepper and roast skin side up on aluminum foil covered cookie sheet at 400F for about 30 minutes.

While the squash cooks brown the sausage half-moons in a non-stick skillet. Set aside. Using the same skillet add water to pan and steam the onion about 5-7 minutes.

Add the red pepper and cook another 2-3 minutes.

Toss in the garlic and cook about 1 minute.

Add the sausage and marinara sauce to the pan. Cook until heated through.

Once the squash are ready use a fork and fluff up the threads.

Top the squash with the sausage marinara sauce.

Sprinkle cheese over the sauce.

Bake 10-15 minutes until cheese is melted and sauce is very hot.  Or you can place under a broiler for 2-3  minutes until cheese has melted.

Serve at once with your favorite wine.

Enjoy!