We take pride in being able to cater towards the special needs of our guests. we like to think we go above and beyond what they are use to for breakfast, as they are often limited by time, diet and routine. Here is one recipe that was great for Vegans and non-vegans alike.
Serves 3
Hollandaise Sauce
Makes 1 c.
Ingredients:
3/4 unflavored soymilk or rice milk, divided
2 Tblsp. Earth Balance or Soy Garden Natural Buttery Spread, melted.
1 3/4 Tblsp. cornstarch
1 Tblsp fresh lemon juice
1/2 tsp. salt
Pinch of pepper
Pinch of turmeric
Instructions:
In microwave heat 1/2 c. soymilk until not quite simmering, about 1 minute, and pour into the blender with the salt and pepper, and cover to keep warm.
In microwave-proof bowl, mix together remaining 1/4 c. of soymilk, cornstarch and turmeric. Whisk together well. Microwave on HI 20 seconds. Whisk. Microwave a second time for 20 seconds until thick and translucent.
Scrape the yellow cornstarch mixture into the blender container containing the hot milk mixture, and add the lemon juice. Blend well to remove any lumps of thickened cornstarch mixture. While it is blending melt the Earth Balance in the microwave and then slowly add it to the blender through the hole in the lid while the machine is running. Blend until the mixture is pale yellow and frothy and emulsified.
Serve immediately, or keep warm in a small pot on the stove over low heat. The cooled mixture may be reheated gently, as well. If it separates it can be placed back into the blender to emulsify.
“Eggs”
1 block extra-firm tofu, cut into 6 1/4-inch-thick slabs 3 Tbsp. unbleached white flour
1 Tbsp. nutritional yeast
Pinch of turmeric
Garlic powder, to taste
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. canola oil
6 slices faux Canadian bacon **see variations below
Cayenne Pepper for garnish
Vegan English Muffins (some muffins have dairy added to them)
Instructions:
Using a ring mold or biscuit cutter, cut the slabs of tofu into circles the same diameter as the English muffins.
In a bowl, mix the flour, nutritional yeast, turmeric, garlic powder, salt, and pepper. Dredge the tofu in the flour mixture and shake off any excess.
In a medium pan, heat the canola oil over high heat. Fry each side of the tofu rounds until golden. Remove and place on paper towels to drain.
In the same pan, cook the faux Canadian bacon for 1 to 2 minutes on each side and set aside.
To Assemble:
Toast English muffins, top each muffin with a tablespoon of sauce, a slice of Canadian Bacon, round of “egg” and drizzle with additional sauce. Sprinkle with cayenne pepper and serve while hot.
**Variation**
I could not find faux Canadian bacon so used spinach instead. In a pot of simmering water I added 12oz roughly chopped spinach with salt, pepper and lemon juice. Simmer until wilted but still bright green. Drain and squeeze out any additional liquid. Use in place of Canadian Bacon.