them eyes as big as stars.

this is what i sound like covering jason isbell! did i mention i want a banjo?

<3

veg benedict recipe

well hey there. i started this blog a few months ago with the intention of doing something probably really great with it and promptly got distracted by something else probably really great, and then it just fell by the wayside. fast forward to this morning, breakfast time resulted in a variation on eggs benedict that was so pretty i posted a picture on facebook, and everybody's mouths watered because we are master chefs. so i thought, hey! why not utilize that dusty abandoned blog over there and post the recipe? so that is what i will do. and who knows, maybe it'll become a regular thing. or maybe i'll get distracted learning to play the banjo i'm searching for on craigslist on my other tab.

veg benedict

okay so there are infinite variations on a vegan eggs benedict, which is essentially bread, whatever meat-ish product you like, tofu, hollandaise sauce, and whatever other stuff you wanna put on it. we deliberated in the grocery store for a while before i had what i like to consider a stroke of genius and we decided on portobello mushroom caps. MAN I'M AWESOME. pat on the back for that one. we also added spinach for green stuff, cause we like green stuff. so here we go:

serves 2

for the "poached egg"

• 1/2 a pack of firm tofu, drained and cut into rectangles
• turmeric
• salt + pepper
• paprika

hollandaise sauce

• 1/2 Cup Vegan Sour Cream 
• 3 Tablespoons of Nutritional Yeast 
• 3 Tablespoons of Lemon Juice
• 1 Teaspoon Margarine
• 1/4 Teaspoon Turmeric
• 1 Teaspoon Braggs

for the portobello meat + marinade

• 2 portobello mushroom caps, rinsed and stemmed
• 2 tbs liquid aminos (or soy sauce)
• 1 tbs olive oil
• 1 tbs balsamic vinegar
• 2 drops liquid smoke (optional)

other stuff

• 2 english muffins
• 1/2 cup raw spinach (or however much you want)
• paprika to sprinkle on top cause it's pretty

1. heat the oven to 400.
2. mix together marinade ingredients, coat portobellos and let 'em hang out while you
3. toss tofu wedges in spices, grease a cookie sheet, bake for around 20 minutes or until golden brown, flipping halfway through.
4. grill the portobellos in a skillet with a little oil, flipping as needed, eventually pouring leftover marinade onto underside, and flipping again. 
5. mix together hollandaise ingredients in a sauce pan.
6. toast your english muffins
7. stack spinach, then mushroom (underside up), then tofu, and smother it in hollandaise because it is delicious.
8. eat it. because it is delicious.

that's all! super easy. maybe 25 minutes. and you guys, really, it is so good. have fun! tell me if you make it, that would be exciting.

love love love,

m