Veggie benedict with turmeric hollandaise

Veggie benedict with turmeric hollandaise

By
From
The Yoga Kitchen
Serves
2
Photographer
Lisa Cohen

Breakfast is the most important meal of the day! Our stomachs are at their most active between 7am to 11am. After this, they starts to slow down and digestion takes longer and uses our body’s energy less efficiently.

Here is the classic hollandaise with a healthy spin. This recipe re-invents eggs benedict, transforming it into a dairy-free alternative. The combination of cashews and artichokes gives this creamy sauce an amazing texture. Adding a small amount of nutritional yeast to this dish enhances its flavour and creates a rich flavour base.

Ingredients

Quantity Ingredient

For the hollandaise sauce

Quantity Ingredient
50g Activated nuts, raw cashews
30g canned artichoke heart, tough outer leaves removed, water reserved
1 tablespoon nutritional yeast
1/2 teaspoon ground turmeric
pinch sweet paprika
1 lemon, Juiced
1/2 teaspoon sea salt, to taste

For the eggs

Quantity Ingredient
2 eggs
2 tablespoons distilled white vinegar

For the vegetable layers

Quantity Ingredient
2 tablespoons * turmeric cauliflower steaks & kale [rid:32727], sundried tomato pesto
1 ripe avocado, peeled, stoned and sliced
25g spinach, washed and blanched
8 asparagus spears, trimmed and blanched
Dukkah eggs with broad bean & avocado mash, little dukkah, to garnish

Method

  1. For the hollandaise sauce, blend all the ingredients in a high-speed blender or small food processor until completely smooth. If the sauce is too thick, add more reserved artichoke water to reach a desired consistency.
  2. To poach the eggs, heat 4cm water in a deep frying pan over a low heat until just simmering. Add the vinegar and use a wooden spoon to create a whirlpool. Crack each egg into a small mug and then slip into the water. Poach the eggs for 3−4 minutes, then remove with a slotted spoon and drain well.
  3. To assemble, put a spoonful of tomato pesto on each serving plate, then layer avocado slices, blanched spinach and blanched asparagus onto the plates. Top each with a poached egg and a dollop of hollandaise sauce. Sprinkle the plates with a little dukkah, if desired. Serve immediately.
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