This wonderful looking dish is what I'm going to make this weekend. Here is the recipe and of course I'll let you know how it turns out. The photo and the recipe are both from "The Vegetarian Times" online:
Traditional hollandaise sauce is made of egg yolks and butter, which as we all know is just mah-velous for the cholesterol count...not! The ultra soft silken tofu is a great substitute for the eggs, and guess what..no curdling! Read on...
1/2 cup silken tofu
2 Tbs. lemon juice
1 Tbs. nutritional yeast (This stuff is awesome, gives a 'nutty' flavor.)
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. turmeric
2 Tbs. corn oil (I wonder why it has to be corn oil. Flavor?)
2 lb. asparagus
Instructions for Sauce:
Heat tofu on plate in microwave 30 to 45 seconds, or until warmed through. Transfer to food processor, and puree until smooth. Add lemon juice, nutritional yeast, salt, cayenne, and turmeric; pulse until well combined. With food processor running, add oil in steady stream to finish sauce.
I don't have a food processor, so I'll use a blender. :)
Asparagus:
Steam asparagus 2 minutes, or until crisp-tender. Drain, and serve with sauce.
Yield: 6 servings
Next? I found a wonderful recipe for scalloped potatoes with other veggies, in Mastering the Art of French Cooking. I'm going to modify the recipe to make it vegan. It's easy to find good melting "cheeses" that are vegan. It's just hard to find vegan cheese that is tasty when it's "raw".
Wow...this was all about food! Imagine that!
Took my mind off the Obamaphobics for a while! :)
Peace and Good Dreams!
Bev
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