Ok, it is nice when people like what you cook. Especially when they go ahead and lick the plate. This version of Hollandaise was inspired by decadent breakfasts made for Mother’s Days. Tulips and wooden shoes a must.
1 box Organic Silken Tofu (12 oz)
1 cube Vegan Vegetable Bouillon I use Rapunzel With Sea Salt and Herbs
1 cup fresh Lemon Juice
1 cup Vegan Butter substitute I like Earth Balance
1/4 teaspoon fresh grated nutmeg
salt and pepper, to taste
Blend tofu, bouillon and lemon juice in a blender or food processor until creamy. Warm butter substitute in a saucepan over low to medium heat (or use 1/2 cup of flavorful extra virgin olive oil and 1/2 cup of butter substitute). Add the blended tofu mixture and heat through. Serve over toasted sourdough bread, Baked Tofu, with avocado and asparagus (in season). Top with fresh grated nutmeg. Combines well with Pan Seared Sweet Potatoes.
Pan Seared Sweet Potatoes
3-5 medium orange fleshed sweet potatoes baked
1-2 Tablespoons vegetable oil (I use extra virgin olive oil)
dash of cinnamon or nutmeg
Slice the potatoes into 1/2 inch rounds. Cook over medium heat 10-12 minutes on each side. Color should be carmel and the flesh slightly crisp. Serve with a dash of cinnamon or nutmeg, if desired.