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Veggie Benedict with turmeric hollandaise
Serves 2 Starters and mains
Ingredients
- 50g raw cashew nuts
- 30g canned artichoke heart, tough outer leaves removed, water reserved
- 1tbsp nutritional yeast (or a little miso or tamari soy sauce)
- 1⁄2tsp ground turmeric
- pinch of sweet paprika
- juice of 1 lemon
- 1⁄2tsp sea salt, or to taste
For the eggs
- 2 eggs
- 2tbsp distilled white vinegar
For the vegetable layers
- 2tbsp sundried tomato pesto
- 1 ripe avocado, peeled and sliced
- 25g spinach, blanched
- 8 asparagus spears, trimmed and blanched
- a little dukkah spice mix, to garnish
Method
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.
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.
To poach the eggs, heat 4cm of 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 then slip into the water. Poach the eggs for 3-4 minutes, then remove with a slotted spoon and drain well.
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 with a little dukkah, if desired. Serve immediately.
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