Tofu Benedict with Pumpkin Biscuits, Broccolini & Hollandaise Sauce [Oil-Free, Gluten-Free, Vegan]

/
finaltofu.jpg

The first time I ever had a vegan tofu benedict was at Champs Diner in Brooklyn a few months after first going vegan. This was a time when I knew nothing about cooking and had no idea how amazing vegan food could potentially be. When I tried their tofu benedict I was amazed by how much it tasted just like the eggy vegetarian versions I remembered having before going vegan. It was the ultimate filling, comforting brunch food. Back then, I remember thinking that gourmet restaurant-style vegan food was something I'd only ever be able to enjoy at restaurants because it would be way too complicated to make from scratch. Over the years I've since learned just how easy it can be to recreate some of my old favorites and began experimenting with my own version of this classic brunch recipe. 

Traditional eggs benedict includes ham and this was also true of the vegan version at Champs, but I've always found faux meats unappealing and also not very healthy, so I chose to leave that out of the equation. I also decided to go with a less traditional almond flour and pumpkin biscuit instead of using regular white flour, which adds a nice autumnal twist and makes these biscuits much healthier- and they're also gluten-free! On top of the biscuits, I stacked smoky baked tofu, followed by a creamy, buttery cashew hollandaise sauce.

This recipe is a little nut-heavy with the almond biscuits and the cashew sauce, so it's not going to be the healthiest everyday kind of meal, but it's perfect for serving brunch guests or having a fancy sunday breakfast. While it is higher in fat than most of my recipes, it's still oil-free and contains plenty of fiber to keep your gut flora happy and thriving. 

My favorite topping for this recipe is usually pan-seared broccolini and fresh chives. The broccolini adds a great crunch and texture to the dish, but I have also had some success with using sauteed spinach and layering it underneath the tofu rather than on top. I'd still recommend trying this with broccolini if you can find it though! Regular broccoli won't work for this recipe as it's too thick, so if you can't find broccolini (the long skinny version of broccoli), spinach is the way to go. 

This is my favorite recipe to serve guests, not only because it looks so beautiful, it's also shows how delicious and filling vegan food can be. While there are many parts to the recipe, it's a lot easier to make than it seems at first. Make the biscuits, bake the tofu, blend the sauce, sear the broccolini, and then assemble & serve. I promise the time spent is well worth the effort! 

tofubroc.gif

Chocolate Cherry Pudding Pie Tarts

/
2017-11-14 05.52.23 1.jpg

Chocolate and cherries have been one of my favorite pairings lately. These mini pie tarts are so full of chocolatey fruity goodness, all while keeping things healthy with whole plant food ingredients. These are oil-free, gluten-free, refined sugar-free, grain-free, dairy-free, and egg-free. The magic fluffy binding ingredient at work here is actually baked sweet potato. You won't even know it's in there, but it's the backbone of this recipe providing structure and texture to the pie filling. 

choccherry5.jpg

I first heard about the idea of chocolate sweet potato pudding from this recipe by The Vegan 8 and I was so amazed by how the sweet potato made a pudding consistency when blended. I kept experimenting with this idea, adding various flavors with fruits and firming up the texture with starch to make a pie filling.  The result was these decadent, yet still super healthy mini chocolate cherry pie tarts. 

Although cherries aren't in season at the moment, frozen cherries work just fine in this recipe. Just make sure to thaw and then drain them first. Cherries make the tarts extra sweet, which makes it possible to add less sugar form of maple syrup, and the best part is that they're a whole food which actually provides dietary fiber.

Thanks to this fiber, even though we are adding more sugar in the form of fruit, we are actually blunting the insulin response. If you were to eat the same meal without berries, it would cause a greater insulin spike than if you included berries in your meal. Another benefit of adding fruit, is that the polyphenols and phytonutrients can actually block some of the uptake of sugar by the cells that line our intestines. So there's some more reasons to eat lots of fruit if you needed some!

This recipe makes enough for two 4-inch diameter mini tart baking cups, but if you increase the recipe portion size and cooking time, this could make a full-sized pie.

The crust is just about as simple as it gets- made from almond flour, maple syrup, and a pinch of salt. Stir until it becomes clumpy and holds together when pressed, then press into a silicone or otherwise non-stick pie tart pan. Preheat the oven to 350 degrees fahrenheit and then bake the crust on it's own for about 10 minutes. Then allow to cool slightly, add the pie filling and bake for 15 more minutes, or longer if making a full-sized pie. 

choccherry7.jpg
choccherry6.jpg

You could make a bunch of mini pies or even one big pie to share at holiday parties or to gift to friends, everyone will be amazed that these are actually healthy and made with sweet potato. It's the best feeling to eat delicious pie and feel still good during and after eating!

2017-11-14 06.18.25 1.jpg