Celebrating the Summer Solstice (Portabello & Snap Pea Benny!)

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We celebrated summer today by cooking up a storm in our kitchen, and we took lots of pictures to prove it. We bought some great local produce from Quebec and incorporated it into a lovely summer meal.

On the menu (Photos below):

Eggs Benedict with Tofu, Sautéed Portabellos and Snap Peas

Quebec Candy Rainbow Tomato Salad with fresh Basil

Banana Split Chocolate Brownies (Not so summery, but we had bananas)

I was inspired this morning by Rachelle’s aparagus and hollandaise crêpes, and we had some leftover hollandaise sauce. Additionally, I was totally inspired by some ingredients I found at the local fruiterie, including fresh Tomate Friandise du Quebec.

So, first, for the tomato salad, I sliced up the small tomatoes (and really this could be done with any, but sweet, fresh, local tomatoes would be best), added some fresh pepper, salt, EVOO, balsamic vinegar and LOTS of fresh basil (thank you to Jodi and band who bought us a lovely new basil plant for our balcony). We put it in the fridge for a few hours, and voila – deliciousness, and obviously totally not complicated. I think the photos will make your mouth water.

Second, the benny. As I recounted earlier in the VeganYumYum post, I haven’t had much luck with eggs benny or hollandaise in my life, and I was quite amused today thinking back on the ONE time I actually attempted it and failed miserably. I’m best as a vegan anyways, since I have never actually been able to cook an egg, never mind poach one. So, I am here to tell you, that I think vegan bennies are SO MUCH EASIER!

So, for the Benny:

Tofu: Cut tofu into 8 slices, and then cut each slice diagonally to get 16 triangular pieces of tofu. Place tofu triangles in a glass baking dish.

Mix together (most people know I don’t measure): 1 tblspn miso, 1/4 cup water, a bit of tamari, hot sauce, red wine vinegar, and olive oil. Pour over tofu. Bake at 350, either turning tofu once or basting once. Cook for about 25 minutes or until crispy.

Mushrooms and Snap Peas: These were the fresh veggies we had, and it was really tasty, but also some nice wild mushrooms or asparagus would be great. We were already having tomatoes but I think some fresh sliced tomato would have been nice on the benny.

So, I sliced the portabellos in thick one inch slices, and sautéed in olive oil for about one minute, and then added some miso (mixed with about 1/4 cup of water) and sautéed for another 4-5 minutes. I then poured in about 1/4 of rosé (or white wine) and added the snap peas, and sautéed for another 2 minutes.

For Hollandaise Sauce (adapted from VeganYumYum.com): Mix together, 1/2 Cup Sliced Raw Almonds with 1/2 Cup Hot Water, 2 Tbs Earth Balance, 2 tsp lemon juice, 1/4 tsp salt, 3 tbsp nutritional yeast, 1/2 tsp tumeric, 1/4 tsp nutmeg
, 1/2 tsp regular prepared mustard

Place all ingredients in a blender and blend until extremely smooth. Transfer to a small sauce pan and heat, stirring until warm.

You can use english muffins, which we don’t love, so we used toasted berber bread. We put the hot tofu on the toaster berber bread, layered with a few pieces of mushrooms and peas, and topped it with loads of hollandaise sauce.

We LOVED this, and hope you will too. Happy Summer Solstice Everyone!

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